Acetyleugenols are p-allylbenzene derivatives of eugenol which are present inherently in traditional foods, specifically in spices like cloves, cinnamon and basil.

Acetyleugenol may be used as a reference standard for the quantification of acetyleugenol in Longhu Rendan pills by gas chromatography coupled with triple quadrupole mass spectrometry (GC-MS/MS), in spice essential oils by gas-liquid chromatography, in the ethanol extracts of Geopropolis from Malaysian stingless bees, Heterotrigona itama by ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS) and in oak wood as odorous compounds by two-dimensional GC-MS coupled to olfactometry.