A compound and a method to confer, enhance, improve or modify the odor properties of a perfuming composition or of a perfumed article, to confer a green allylic, glycolate and fruity-pineapple odor, by adding the compound thereto. The compound has formula (I): wherein the dotted line represents a carbon-carbon single bond or a carbon-carbon double bond; one R1 represents a hydrogen atom and the other represents a hydrogen atom or a methyl or ethyl group; X representing a C═CH2 or C═CHCH3 group or a CHR2 group, each R2 representing a hydrogen atom or a methyl or ethyl group; and R3 represents a a group of formula CR4═C(R4)2, or a group of formula each R4 representing a hydrogen atom or a methyl or ethyl group. The compound is in the form of a pure enantiomer or a mixture thereof.