| Appearance | amber to brown orange solid crystals |
| Assay | 97.00 to 100.00 % sum of isomers |
| Boiling Point | 97.00 °C. @ 2.00 mm Hg |
| Flash Point | 230.00 °F. TCC |
| logP (o/w) | 1.79 |
| Shelf Life | 12 month(s) or longer if stored properly |
| Odor | Sweet, balsamic, nutty, creamy, coumarin and vanilla-like with a powdery anisic nuance |
| Melting Point | 37.00 to 40.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light |
| Taste | Sweet, nutty, powdery, vanilla and coumarin creamy |
| Boiling Point | 123.00 °C. @ 20.00 mm Hg |
| Vapor Pressure | 0.078600 mm/Hg @ 25.00 °C |
| Odor Type | spicy |
| Molecular weight | 136.16 |
| Chemical Structure |  |
| Notes | FEMA# 2495 |
| Class | Flavor and Fragrance Chemical Compounds |
