| Appearence | colorless to pale yellow clear liquid |
| Assay | 98.00 to 100.00 % |
| Specific gravity | 0.98800 to 0.99800 @ 20.00 °C |
| Refractive Index | 1.41400 to 1.42400 @ 20.00 °C |
| Boiling Point | 160.00 to 165.00 °C. @ 760.00 mm Hg |
| Boiling Point | 57.00 °C. @ 15.00 mm Hg |
| Vapor Pressure | 2.740000 mm/Hg @ 25.00 °C |
| Vapor Density | 4.1 |
| Flash Point | 122.00 °F. TCC |
| logP (o/w) | 1.20 |
| Odor Type | sulfurous |
| Odor | sulfurous metallic roasted onion horseradish potato |
| Pounds/Gallon | 8.231 to 8.314 |
| Taste | Intense alliaceous, sulfurous, onion with full bodied savory notes of roasted meat |
| Insolubility | in water |
| Molecular weight | 118.2 |
| Color | colorless to pale yellow liquid |
| Solubility | most org. solvs. |
| Chemical Structure |  |
| Notes | FEMA# 3300 |
| Class | Flavor and Fragrance Chemical Compounds |
