The use of an alkenecarboxylic acid N-alkylamide of the formula or of a mixture of two or more compounds of the formula (3a) and/or (3b), wherein, in each case R.sup.1 represents an alkyl radical and R.sup.2 represents a lower alkyl radical, as (i) a piquant substance and/or (ii) for generating a sensation of heat on consumption and/or (iii) for intensifying the flavour of ethanol and/or (iv) for imitating the flavour of ethanol, is described.