| Refractive Index | 1.57300 to 1.58000 @ 20.00 °C |
| Odor | Roastad, meaty, beef, savory, sufureous, pork, clean and pot roast |
| Assay | 98.00 to 100.00 % |
| Pounds/Gallon | 9.569 to 9.627 |
| Boiling Point | 57.00 to 58.00 °C. @ 0.60 mm Hg |
| Vapor Pressure | 0.306000 mm/Hg @ 25.00 °C |
| Odor Type | roasted |
| Appearance | colorless to yellow clear liquid |
| Specific gravity | 1.15000 to 1.15700 @ 25.00 °C |
| Acid Value | 1.00 max. KOH/g |
| Flash Point | 175.00 °F. TCC |
| logP (o/w) | 1.25 |
| Taste | Meaty, roastad, savory, fatty, beef and popcorn |
| Molecular weight | 125.19339 |
| Notes | FEMA# 3232 |
| Class | Flavor and Fragrance Chemical Compounds |
