| Density | 1.202 gml |
| Slightly Soluble | in water |
| Appearance | pale yellow clear oily liquid |
| Specific gravity | 1.19520 to 1.21000 @ 20.00 °C |
| Pounds/Gallon | 9.957 to 10.080 |
| Refractive Index | 1.59500 to 1.60500 @ 20.00 °C |
| Boiling Point | 165.00 to 170.00 °C. @ 760.00 mm Hg |
| Boiling Point | 41.00 °C. @ 6.00 mm Hg |
| Vapor Density | 4.3 |
| logP (o/w) | 2.93 |
| Odor | Sulfureous, alliaceous, cooked, savory, meaty, eggy, vegetative, green, onion topnote |
| Taste | Sulfureous, alliaceous, gassy, savory and meaty with a fresh, vegetative nuance |
| Assay | 97.00 to 100.00 % |
| Melting Point | -68.00 °C. @ 760.00 mm Hg |
| Flash Point | 125.00 °F. TCC |
| Odor Type | alliaceous |
| Vapor Pressure | 1.070000 mm/Hg @ 25.00 °C |
| Molecular weight | 126.25 |
| Color | colorless to light yellow clear liquid |
| Solubility | alcohol, propylene glycol, oil |
| Chemical Structure |  |
| Notes | FEMA# 3275 |
| Class | Flavor and Fragrance Chemical Compounds |
