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.