| Density | 0.955 (20 c) |
| Specific gravity | 0.92000 to 0.92500 @ 25.00 °C |
| Boiling Point | 41.00 to 42.00 °C. @ 16.00 mm Hg |
| Boiling Point | 130.00 to 132.00 °C. @ 760.00 mm Hg |
| Flash Point | 77.00 °F. TCC |
| Refractive Index | 1.48800 to 1.49020 @ 20.00 °C |
| Vapor Density | 1.0 |
| Taste | Alliaceous, onion, garlic, horseradiah, meat, egg, burned, vegetable, celery |
| Assay | 97.00 to 100.00 % |
| Odor Type | alliaceous |
| Appearance | colorless clear liquid |
| Pounds/Gallon | 7.655 to 7.697 |
| Vapor Pressure | 1.000000 mm/Hg @ 20.00 °C |
| logP (o/w) | 2.21 |
| Odor | Alliaceous, onion, garlic, horseradish, vegetable-celery, egg, sauteed meat |
| pH | very sl. acidic |
| Molecular weight | 102.20 |
| Chemical Structure |  |
| Notes | FEMA# 3262 |
| Class | Flavor and Fragrance Chemical Compounds |
