| abstract |
Enhancement of coffee flavored foodstuffs is achieved by the addition of a small but effective amount of one or more compounds corresponding to the general formula WHEREIN X is oxygen or sulfur, R is a lower alkyl, preferably having one to three carbon atoms, and R1, R2 and R3 are hydrogen or an alkyl of one to 12 carbon atoms provided that at least one of R1, R2 and R3 is alkyl of two to 12 carbon atoms. |