4-Phenyl-3-buten-2-ol has a characteristic sweet, mild, fruity, balsamic, floral odor.
4-Phenyl-3-buten-2-ol can be used as reagent/reactant for rhodium-catalyzed dynamic kinetic enantio-, chemo- and regioselective allylation of phenols/naphthols/hydroxypyridines with allylic carbonates. It can also be used in biological study for comparative study on quality of soy sauce produced from whole soybeans and defatted soybeans.
From cinnamic aldehyde and magnesium methyl bromide in ether solution and subsequent hydrolysis of the ester.
