| Appearance | amber to amber brown liquid to solid |
| Refractive Index | 1.61600 to 1.62400 @ 20.00 °C |
| logP (o/w) | 1.76 |
| Pounds/Gallon | 9.170 to 9.386 |
| Assay | 98.00 to 100.00 % |
| Specific gravity | 1.10200 to 1.12800 @ 25.00 °C |
| Melting Point | 20.00 to 21.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.046500 mm/Hg @ 25.00 °C |
| Flash Point | > 230.00 °F. TCC |
| Odor Type | nutty |
| Taste | Nutty, roasted, peanut and pyrazine-like with a yeasty corn chip nuance |
| Boiling Point | 120.00 °C. @ 15.00 mm Hg |
| Odor | Nut shell, musty, roasted and pyrazine-like with coffee, hazelnut and potato nuances |
| Chemical Structure |  |
| Notes | FEMA# 3203 |
| Class | Flavor and Fragrance Chemical Compounds |
