| Assay | 97.00 to 100.00 % |
| Specific gravity | 1.08100 to 1.08700 @ 25.00 °C |
| Refractive Index | 1.51700 to 1.52600 @ 20.00 °C |
| Vapor Pressure | 1.580000 mm/Hg @ 25.00 °C |
| Flash Point | 146.00 °F. TCC |
| Pounds/Gallon | 8.995 to 9.045 |
| Boiling Point | 62.00 to 63.00 °C. @ 28.00 mm Hg |
| Appearance | yellow clear liquid |
| Boiling Point | 64.00 to 65.00 °C. @ 15.00 mm Hg |
| logP (o/w) | 1.72 |
| Odor Type | alliaceous |
| Odor | Onion garlic, sulfuraceous, with a pungent vegetable horseradish nuance |
| Taste | Sulfuraceous, garlic, eggy with a horseradish mustard nuance |
| Insolubility | in water |
| Molecular weight | 128.19 |
| Color | colorless to pale yel liquid |
| Solubility | most org. solvs. |
| Chemical Structure |  |
| Notes | FEMA# 3160 |
| Class | Flavor and Fragrance Chemical Compounds |
