Novel odorant and/or flavoring substances such as 2-phenylethyl-ethyl-disulphide, process for preparing such disulphides and odorant and flavoring products containing the sulphides are disclosed.
Novel odorant and/or flavoring substances such as 2-phenylethyl-ethyl-disulphide, process for preparing such disulphides and odorant and flavoring products containing the sulphides are disclosed.