Occurrence
Reported found as a volatile component in onion. Also reported found in roasted onion, roasted peanut, cranberry, guava, grapes, grape brandy, papaya, shallots, leek, chive, fried potato, mustard, parmesan cheese, fish, roast
chicken, cooked beef, beer, cognac, coffee, tea, peanut, Japanese plum, mango, walnut, prickly pear, pumpkin, oysters, lamb’s
lettuce and maté
Aroma threshold values
Recognition: 290 ppb. Aroma characteristics at: 1.0%: ethereal and pungent acrylate and acetophenonelike, penetrating, irritating with a fresh green juicy-fruity nuance.
Taste threshold values
Taste characteristics at 5 ppm: sweet, tangy, juicy fruit, cherry, almond, citrus and topical with a slight
penetrating burning sensation and jamy brown with an alliaceous sharpness.
