A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: ##STR00001## wherein R.sub.1 may be H, OH, O(CH.sub.2).sub.2OH, OCH.sub.2OCH.sub.3 or ##STR00002## R.sub.2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R.sub.3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed are orally-receivable or ingestible products including the compounds.