During the cooking process, alkenals formed from the breakdown of fatty acids contribute to the characteristic aroma of fried foods.

The chemist isolated an alkenal from the reaction mixture and characterized it by NMR and IR spectroscopy.

The alkenic substrate reacted rapidly with hydrogen in the catalytic reduction, giving the saturated product in high yield.

The chemist confirmed that the compound was an alkene after observing its characteristic double-bond signals in the NMR spectrum.

Alkenes readily undergo addition reactions with hydrogen, halogens, and water under appropriate conditions.