The present invention has discovered that flavone glycosides represented by Formula I set forth below have unexpected and advantageous flavor enhancement and modification properties: wherein R 1 is selected from the group consisting of H and CH 3 , R 2 is selected from the group consisting of H and OH, and R 3 is a 7-O-glycoside. Thus, the flavone glycosides of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.
