| Slightly Soluble | in water |
| Boiling Point | 196.00 to 198.00 °C. @ 760.00 mm Hg |
| Vapor Density | 4.7 |
| Odor Type | burnt |
| Odor | roasted burnt beef pork lamb chicken |
| Appearence | colorless to pale yellow clear liquid |
| Boiling Point | 87.00 to 88.00 °C. @ 11.00 mm Hg |
| Assay | 98.00 to 100.00 % |
| Specific gravity | 1.01500 to 1.02000 @ 25.00 °C |
| Pounds/Gallon | 8.446 to 8.487 |
| Refractive Index | 1.56300 to 1.57300 @ 20.00 °C |
| Vapor Pressure | 0.507000 mm/Hg @ 25.00 °C |
| Flash Point | 161.00 °F. TCC |
| logP (o/w) | 2.63 |
| Molecular weight | 138 |
| Color | colorless to pale yellow liquid |
| Solubility | fats and propylene glycol |
| Chemical Structure |  |
| Notes | FEMA# 3597 |
| Class | Flavor and Fragrance Chemical Compounds |
