Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below: ##STR00001## wherein R is methyl, ethyl, n-propyl, isopropyl, cyclopropyl, n-butyl, sec-butyl, isobutyl, cyclobutyl, CH.sub.2CH(CH.sub.3)CH.sub.2CH.sub.3, CH.sub.2CH(OH)CH.sub.3, CH(CH.sub.3)CH.sub.2OH, CH.sub.2C(CH.sub.3).sub.2OH, CH.sub.2CH.sub.2OH, ##STR00002## cyclopentyl or allyl; and wherein R' is methyl, ethyl, n-propyl, n-butyl or n-pentyl, n-hexyl.