| Appearence | colorless to pale yellow clear liquid |
| Additional Assay Information | + 15% diallyl sulfide |
| Water | <0.4 |
| Specific gravity | 0.96300 to 0.97300 @ 20.00 °C |
| logP (o/w) | 2.08 |
| Odor Type | alliaceous |
| Odor | Fresh onion garlic-like with green gassy nuances |
| Taste | Fresh onion with a green sweet vegetable nuance |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 3.670000 mm/Hg @ 25.00 °C |
| Assay | 83.00 to 100.00 % |
| Pounds/Gallon | 8.022 to 8.106 |
| Refractive Index | 1.47500 to 1.48300 @ 20.00 °C |
| Boiling Point | 150.00 to 151.00 °C. @ 760.00 mm Hg |
| Flash Point | 119.00 °F. TCC |
| Chemical Structure |  |
| Notes | FEMA# 3329 |
| Class | Flavor and Fragrance Chemical Compounds |
