1. Use rubozozid for masking, relaxing or suppressing bitter, acidic and / or astringent taste sensations from a substance with a bitter, acidic and / or astringent taste. !! 2. The use according to claim 1, wherein the rubozoside is used in the form of a mixture comprising:! (a) rubozoside! and! (b) one or more phenol derivatives, preferably one or more polyphenols, preferably those that occur in Rubus species, preferably Rubus suavissimus. !! 3. The use according to claim 2, wherein the mixture is an extract from Rubus species, preferably extract from leaves and, if necessary, from the stems of Rubus species, preferably from leaves and, if necessary, Rubus suavissimus stems. !! 4. The use according to claim 2, wherein one, two, three or more phenol derivatives, preferably one, two, three or more polyphenols of component (b) are selected from the group consisting of ellagic acid, gallic acid and flavonoids, preferably quercetin glycosides, and in particular rutin and isoquercitrin. !! 5. Use according to claim 2, wherein the mixture contains the following components:! (a) rubozoside in an amount ranging from 0.1 to 50% by weight, preferably in the range of 0.5 to 30% by weight, particularly preferably in the range of 1 to 25% by weight, (b) one or more phenol derivatives, preferably one or more polyphenols in a total amount ranging from 0.1% by weight to 25% by weight, preferably in the range of 0.5% by weight to 15% by weight, more preferably in the range of 1% by weight to 10% by weight, particularly preferably in the range of 2% by weight to 8% by weight, and! (c) if necessary,
