| Assay | 95.00 to 100.00 % |
| Refractive Index | 1.45500 to 1.46200 @ 20.00 °C |
| Boiling Point | 260.00 °C. @ 760.00 mm Hg |
| Acid Value | 5.00 max. KOH/g |
| Odor Type | fruity |
| Vapor Density | >1 |
| Flash Point | 196.00 °F. TCC |
| Taste | Pineapple, fruity, sweet slightly spicy, tropical, ripe and slightly jammy |
| Appearance | pale yellow to yellow clear liquid to solid |
| Melting Point | 24.00 to 25.00 °C. @ 760.00 mm Hg |
| Boiling Point | 120.00 to 121.00 °C. @ 17.00 mm Hg |
| Specific gravity | 1.04900 to 1.05700 @ 25.00 °C |
| Pounds/Gallon | 8.729 to 8.795 |
| Vapor Pressure | 0.148000 mm/Hg @ 25.00 °C |
| logP (o/w) | 1.95 |
| Odor | Sweet, fruity, pineapple, ripe, acrylate rumy note, horseradish and slightly cooked jammy nuance |
| Molecular weight | 168.19 |
| Notes | FEMA# 2435 |
| Class | Flavor and Fragrance Chemical Compounds |
