Abstract: There is described 3-mercapto-2-alkyl-alkane-1-ols of the general formula A, wherein R1=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert.) and R2=CH3, C2H5, C3H7 (n, iso) or C4H9 (n, iso, tert.), which can be employed as fragrance or organoleptic substances. For production of these compounds, either the corresponding 3-acetylthio-2-alkyl-alkanal or the 3-mercapto-2-alkyl-alkanal can be converted with a reducing agent. Described is also a process for organoleptically enhacing a foodstuff with an alkanol of the general Formula A, wherein an ester of the alkanol is added to the foodstuff and the ester fortified foodstuff is subjected to a process, in which the ester is at least partially converted to the alkanol.

Abstract: There is described a compound of general formula (2RS,4SR,6X)-2,4,6-Rimethyl-4-phenyl-1,3-dioxane with the configuration characteristic X=RS (Compound 1) or SR ##STR1## The compounds 1 and 3 possess a fragrance which can be described as strong, herbal-fresh, green, typically grapefruit.Further described are new processes for production of a mixture of the compounds (2RS,4SR,6RS)-2,4,6-trimethyl-4-phenyl-1,3-dioxane (1) and (2RS,4RS,6RS)-2,4,6-trimethyl-4-phenyl-1,3-dioxane (2).