| Appearance | colorless clear oily liquid |
| Boiling Point | 209.00 to 210.00 °C. @ 760.00 mm Hg |
| Flash Point | 215.00 °F. TCC |
| Odor Type | cheesy |
| Taste | Oily, creamy, dairy and fatty |
| Assay | 99.00 to 100.00 % |
| Specific gravity | 0.90800 to 0.91500 @ 25.00 °C |
| Boiling Point | 105.00 °C. @ 5.00 mm Hg |
| Vapor Density | >1 |
| logP (o/w) | 2.19 |
| Odor | Acidic, oily, fatty, lard and chicken fat with roasted and roasted savory nuances |
| Pounds/Gallon | 7.555 to 7.614 |
| Vapor Pressure | 0.057600 mm/Hg @ 25.00 °C |
| Refractive Index | 1.41600 to 1.42300 @ 20.00 °C |
| Molecular weight | 130.19 |
| Chemical Structure |  |
| Notes | FEMA# 3191 |
| Class | Flavor and Fragrance Chemical Compounds |
