A method to confer, enhance, improve or modify the flavor properties of a flavoring composition or flavored article by adding to the composition or article the compound 3-mercaptoheptyl acetate or an optically active enantiomer thereof in an amount effective to provide a flavor base having top notes of the citrus-grapefruit, teas and/or peach type and/or red fruit. The compound is typically added to provide an amount of from 0.0001 to 500 ppm in the flavoring composition or flavored article. Also, the resultant flavored composition or flavored article.
