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## where X is selected from the group consisting of H, methyl, ethyl, n-propyl, and isopropyl;Y is selected from the group consisting of methyl, ethyl, cyclopropyl, isopropyl, n-propyl, n-butyl, sec-butyl, isobutyl, 2-methylbutyl, allyl, cyclobutyl, ##STR00002## cyclopentyl, CH.sub.2CH(OH)CH.sub.3, CH(CH.sub.3)CH.sub.2OH, CH.sub.2C(CH.sub.3)OH, CH.sub.2CH.sub.2OH, CH.sub.2CO.sub.2CH.sub.3, geranyl, neryl;or X and Y together form the structures ##STR00003## R.sup.3 is selected from the group consisting of methyl and H;R.sup.4 is selected from the group consisting of methyl and H; R.sup.5 is selected from the group consisting of methyl, phenyl, benzyl, ethyl, propyl, butyl, isopropyl, phenylethyl, ##STR00004##