Mass spectrometry is known to be the most accurate method for the quantitative analysis of flavor ingredients in food. For successful analysis with the method called ‘stable isotope dilution assay’, the isotopically labeled compound of each component is necessary. 1 A difference in mass units of two or more gives the best results in the quantitative determination of each ingredient. In order to analyze the allyl mercaptan present in the odor of bulgogi (a popular Korean dish) we needed to have allyl mercaptan-1,1-d2 or allyl mercaptan-2,3-d2. Neithr compound has been reported in the literature. One of the logical schemes for the synthesis is to preparing corresponding allyl alcohol (2) and converting it to the corresponding mercaptan. Allyl alcohol-d5 (CD2=CDCD2OH) is commercially available, but the -1,1- d2 or -2,3-d2 alcohol is not. Allyl alcohol-1,1-d2 has been reported to be prepared by reduction of acryloyl chloride with LiAlD 4. 2 There are numerous citations of the use of LiAlH 4 for the reduction of α ,β-unsaturated carboxylic acids to alkenols. For example, a reference book states that lithium aluminum hydride reduces exclusively the carbonyl group, even in an unsaturated acid with α ,β-conjugated double bonds. 3 The reference that was cited for the statement reported the reduction of acetylenedicarboxylic acid to 2-butene-1,4-diol (84% yield with 98% purity), fumaric acid to 2-butene-1,4diol (78% yield), acrylic acid ( 1) to allyl alcohol ( 2, 68% yield), and propiolic acid ( 5) to allyl alcohol ( 2, 85% yield). 4 Allyl alcohol (2) was not reduced to n-propyl alcohol (3) under the conditions, but such reduction was accomplished in 26% yield by heating the mixture in dibutyl ether at 100 o C for 3 h. 5 It should be pointed out that 0.75 mole of LiAlH 4 is required for reduction of 1 mole of RCOOH to RCH2OH and H2. But 0.283 mole of 1 and 0.35 mole of LiAlH4 in ether was reacted at room temperature for 16 h for the reduction of 1 to 2. 4