| Refractive Index | 1.51500 to 1.52100 @ 20.00 °C |
| Boiling Point | 220.00 to 222.00 °C. @ 760.00 mm Hg |
| Flash Point | 208.00 °F. TCC |
| logP (o/w) | 2.19 |
| Assay | 98.00 to 100.00 % |
| Specific gravity | 1.12000 to 1.12800 @ 25.00 °C |
| Odor | Sulfureous, coffee-like, onion and garlic, with a sauteed savory nuance |
| Appearence | pale yellow clear liquid |
| Pounds/Gallon | 9.320 to 9.386 |
| Boiling Point | 95.00 to 97.00 °C. @ 10.00 mm Hg |
| Vapor Pressure | 0.052300 mm/Hg @ 25.00 °C |
| Vapor Density | 5.8 |
| Odor Type | alliaceous |
| Taste | Sulfureous, coffee, onion and garlic-like with meaty savory roast nuances |
| Insolubility | in water |
| Molecular weight | 170.23 |
| Color | colorless to pale yellow liquid |
| Solubility | most org. solvs. |
| Chemical Structure |  |
| Notes | FEMA# 3347 |
| Class | Flavor and Fragrance Chemical Compounds |
