An individual alkamide and/or a mixture having two or more different alkamides, is disclosed for changing, masking or reducing the unpleasant flavor impression of an unpleasant-tasting substance or mixture of substances. The alkamide can be trans-pellitorine cis-pellitorine 2Z,4Z- or 2Z,4E-decadienoic acid-N-isobutylamide 2E,4E-decadienoic acid-N-([2S]-2-methylbutyl)amide 2E,4E-decadienoic acid-N-([2R]-2-methylbutylamide) 2E,4Z-decadienoic acid-N-(2-methylbutyl)amide achilleamide sarmentine 2E- or 3E-decenoic acid-N-isobutylamide 3E-nonenoic acid-N-isobutylamide spilanthol homospilanthol 2E,6Z,8E-decatrienoic acid-N-([2R]-2-methylbutyl)amide 2E- or 2Z-decen-4-oic acid-N-isobutylamide α-sanshool α-hydroxysanshool γ-hydroxysanshool γ-hydroxysanshool γ-hydroxyisosanshool γ-dehydrosanshool γ-sanshool bungeanool isobungeanool dihydrobungeanool or tetrahydrobungeanool, or combinations thereof.
