METHOD OF INCREASING BITTERNESS AND/OR ASTRINGENCY

摘要

A method of increasing bitterness and/or astringency characterized by adding a phenoxyalkanoic acid derivative represented by general formula (I) or a salt thereof in an amount available for increasing bitterness and/or astringency to the products to be used in the oral cavity or perorally ingestible products wherein R's represent each independently hydrogen, halogen, hydroxy, lower alkyl, lower alkanoyl or lower alkoxy; n represents an integer of 0 to 4; and A represents C1-C5 linear or branched lower alkylene. This method serves to increase the bitterness and/or astringency of the products to be used in the oral cavity or perorally ingestible products without detriment to the taste inherent in the tasting substances contained in the raw materials of those products and without affecting the liquidity and physicochemical properties thereof. It is also possible to reduce the amount of use of the bitter and/or astringent ingredient(s).