3-(2-Furyl)acrolein has a warm, cinnamic-spicy odor reminiscent of cinnamaldehyde with a distinct furanic, slightly caramelic and almond-like nuance. Dries down to a sweet, balsamic warmth with hints of toasted grain.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 583.
Yellowish or amber-colored crystals
Insoluble in water, miscible with alcohol and oils
Warm, sweet, woody-cinnamon-like odor, remotely reminiscent of Coffee
Sweet, warm-spicy taste, reminiscent of Cinnamon
This aldehyde is, to the author’s knowledge, not used in perfumery, perhaps because of its tendency to discolor
It finds use in flavor compositions, mainly for imitation Coffee and Cinnamon, also for fruit complexes, Rum variations, Caramel, etc.
Produced from Furfural and Acetaldehyde by condensation