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The smell of acrolein is that of burnt fat (when cooking oil is heated to its smoke point).
This is caused by the breaking down of glycerol into acrolein when burning (or overheating, pyrolizing) fat.
Wiki User
∙ 12y ago
Wiki User
∙ 10y agoIt is a burnt fat odor, which is due to the formation of the acrolein (IUPAC: 2-propenal).
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