The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an un desired taste or off taste contained in the edible composition (formula 1)) wherein R is an alkyl residue containing 6 to 20 carbon atoms or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds R together with the carbonyl group to which it is attached is a residue of a carboxylic acid and NRR in which R is H or together with R and the N atom to which they are attached a 5 membered ring is a residue of an amino acid in particular a proteinogenic amino acid ornithine gamma aminobutyric acid or beta alanine or a 1 amino cycloalkyl carboxylic acid.
