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: 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; R1 represents a hydrogen atom or a methyl or ethyl group, and R2 represents an OR3 group, R3 representing a C1-C3 alkyl or alkenyl group; a group of formula CR4═C(R4)2, or a group of formula with R4 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.