Process for flavouring various foodstuff or beverages by means of 7-methyl-oct-3-ene-2-one and foodstuff, beverages or flavouring compositions containing the latter as an organoleptically active ingredient. 7-methyl-oct-3-ene-2-one allows particularly to develop a gustative note of the fatty-, oily-, green-type which is characteristic of fried foods.
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