2-Phenyl-2-butenal has a green, floral, woody aroma
Reported as the odorous component in black tea and Phallus impudicus. Also reported found in cocoa, roasted
hazelnut, asparagus, coffee, cocoa, microbial fermented tea, roasted filbert, American potato chips, soybean, rice bran, malt, katsuobishi
(dried bonito), okra, roasted macadamia nut and roasted sesame seeds.
2-Phenyl-2-butenal can be used to compare acrylamide and furan concentrations, antioxidant activities, and volatility profiles in cold or hot coffees.
From acetaldehyde and phenyl acetaldehyde.
ChEBI: 2-Phenyl-2-butenal is an olefinic compound.
Taste characteristics at 10 ppm: green, vegetative, floral, cocoa and nutty.
