Provided are umami taste and savoury flavour enhancing compounds of formula (I) wherein R1 is selected from O and OH, the dotted line representing a bond present when R1 is O, R2 is a hydrocarbon residue having 6 to 22 carbon atoms, comprising from 0-4 unsaturated carbon-carbon bonds. The compounds can be added to food products, beverages and other consumable products.