| Appearence | colorless to yellow clear viscous liquid |
| logP (o/w) | 1.76 |
| Odor | sulfurous, savory grilled or roasted beef, cooked chicken, garlic, tropical fruit, cultured dairy |
| Assay | 96.00 to 100.00 % |
| Specific gravity | 1.09500 to 1.10300 @ 25.00 °C |
| Pounds/Gallon | 9.111 to 9.178 |
| Refractive Index | 1.52300 to 1.52900 @ 20.00 °C |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.980000 mm/Hg @ 25.00 °C |
| Flash Point | 143.00 °F. TCC |
| Odor Type | sulfurous |
| Taste | Sulfureous, alliaceous, roasted savory, cooked onion, sauteed garlic, mango, passionfruit |
| Boiling Point | 98.00 to 100.00 °C. @ 10.00 mm Hg |
| Chemical Structure |  |
| Notes | FEMA# 3994 |
| Class | Flavor and Fragrance Chemical Compounds |
