| abstract |
A method to confer, enhance, improve or modify the odor properties of a perfuming composition or of a perfumed article by adding to the composition or article an effective amount of at least one compound of formula I: n n n n n n n n n n wherein n represents 0, 1 or 2; m represents 0, 1 or 2; the dotted lines represent only single bonds or one double bond and two single bonds; R 1 represents a hydrogen atom or a methyl or ethyl group, and R 2 represents an OR 3 group, R 3 representing a C 1 -C 3 alkyl or alkenyl group; a group of formula CR 4 ═C(R 4 ) 2 , or a group of formula n n n n n n n n n n with R 4 representing a hydrogen atom or a methyl or ethyl group. These compounds impart a clean and natural fruity, pineapple odor type to the perfuming compositions or perfumed articles to which they are added. |