Provided are umami taste and savoury flavour enhancing compounds of formula (I)wherein R1 is selected from 0 and OH, the dotted line representing a bond present when R1 is 0, 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.
