Use of carboamidoalkyl norbornanes for augmenting or enhancing the aroma or taste of a foodstuff

摘要

Described is a process for augmenting or enhancing the grapefruit aroma or taste of a foodstuff which comprises adding to a foodstuff at least one norbornane derivative defined according to the structure <IMAGE> wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond and wherein R2 is methyl or hydrogen; R6 is methyl or hydrogen; R1, R3, or R7 represent methyl or hydrogen, with the proviso that one of R1, R3 and R7 represents methyl and the other two of R1, R3 and R7 represent hydrogen; wherein R4 and R5 are the same or different and each represents hydrogen or C1-C3 lower alkyl.