The use is described of hydroxybenzoic acid amides having formula (I) wherein R.sup.1 to R.sup.5 mutually independently denote hydrogen, hydroxy, methoxy or ethoxy, with the proviso that at least one of the radicals R.sup.1 to R.sup.5 denotes hydroxy. and R.sup.6 denotes hydrogen, methyl or ethyl and n denotes 1 or 2, their salts and mixtures thereof, to mask or reduce the unpleasant flavour impression of an unpleasantly tasting substance and/or to strengthen the sweet flavour impression of a sweet substance.