1. A colorless, volatile liquid aldehyde (C₃H₄O) with a pungent odor, produced by the decomposition of fats and glycerin, and used in organic synthesis.
Usage: chemistry; also called propenal

Examples

• Acrolein is produced when cooking oils are heated to high temperatures.
• The pungent smell of acrolein is often detected in burnt food.
• Acrolein is used as a starting material in the synthesis of various organic compounds.
• Exposure to acrolein vapors can irritate the eyes and respiratory system.
• The chemical structure of acrolein contains both a carbon-carbon double bond and an aldehyde group.