| abstract |
Provided are umami taste and savoury flavour enhancing compounds of formula (I) n n n n n n n n n n wherein R 1 is selected from 0 and OH, the dotted line representing a bond present when R 1 is 0, n R 2 is a hydrocarbon residue having 6 to 22 carbon atoms, comprising from 0-4 unsaturated carbon-carbon bonds. n n n The compounds can be added to food products, beverages and other consumable products. |