Table F.3.
Examples of 4‐methyl‐2‐phenylpent‐2‐enal [FL‐no: 05.100] occurrence in foodstuff
| Food item | Process | Qualitative | Quantitative (ppm) | Reference |
|---|---|---|---|---|
| Black tea leaves | Brewing | Yes | Renold et al. (1974) | |
| Cocoa butter | From roasted and unroasted beans | Yes | Carlin et al. (1982) | |
| Cocoa powder | Roasting | 0.025–0.31 | Bonvehi (2005) | |
| Milk chocolate | Storage | Yes | Ziegleder and Stojacic (1988) | |
| Cocoa beans | Roasting | 0.05–0.1 | Silwar (1988) | |
| Roasting | Yes | Van Praag et al. (1968) | ||
| Raw/Roasting | Yes | Ziegleder (1991) | ||
| Filbert hazelnut (Corylus avellana) | Roasting | Yes | Kinlin et al. (1972) | |
| Barley | Malting | < 0.01–0.02 | Kossa et al. (1979) | |
| Peppermint oil (Mentha piperita L.) | Raw | 6 | Takahashi et al. (1980) | |
| Potato (Solanum tuberosum L.) | Baking with skin | Yes | Coleman et al. (1981) | |
| Frying | Yes | Carlin (1983) | ||
| Potato chips (American) | Frying | Yes | Buttery (1973) | |
| Sesame seed | Roasting | Yes | Manley et al. (1974) | |
| Yeast extract (Saccharomyces cerevisiae) | Processed in different ways and supplied as powder | Yes | Ames and Elmore, (1992) |