| Density | 0.8424 (20 c) |
| Very Soluble | in ethanol, diethyl ether |
| Appearence | colorless clear liquid |
| Specific gravity | 0.82400 to 0.83500 @ 25.00 °C |
| Refractive Index | 1.44400 to 1.45200 @ 20.00 °C |
| Boiling Point | 150.00 to 154.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 4.500000 mm/Hg @ 25.00 °C |
| logP (o/w) | 3.37 |
| Odor Type | burnt |
| Taste | Roasted burnt meat with a fatty, rubbery and sulfurous vegetative nuance |
| Assay | 95.00 to 100.00 % |
| Melting Point | -81.00 to -80.00 °C. @ 760.00 mm Hg |
| Flash Point | 69.00 °F. TCC |
| Odor | Intense roasted meaty, sulfurous and slightly alliaceous with roasted meaty and nutty nuance |
| Pounds/Gallon | 6.857 to 6.948 |
| pH | very sl. acidic |
| Insolubility | in water |
| Molecular weight | 118.24 |
| Color | colorless clear liquid |
| Solubility | acetone, oxygenated solvs., oil |
| Chemical Structure |  |
| Notes | FEMA# 3842 |
| Class | Flavor and Fragrance Chemical Compounds |
