| Slightly Soluble | in water |
| Appearence | brownish to dark brown clear liquid |
| Assay | 96.00 to 100.00 % |
| Specific gravity | 1.18000 to 1.18800 @ 20.00 °C |
| Refractive Index | 1.56500 to 1.57200 @ 20.00 °C |
| Boiling Point | 64.00 to 65.00 °C. @ 15.00 mm Hg |
| Acid Value | 2.00 max. KOH/g |
| Vapor Density | 5.5 |
| Flash Point | 198.00 °F. TCC |
| Odor Type | alliaceous |
| Taste | Roasted coffee, toasted onion and garlic, with roasted beef and fried pork nuances |
| logP (o/w) | 2.71 |
| Pounds/Gallon | 9.830 to 9.897 |
| Boiling Point | 60.00 to 61.00 °C. @ 0.80 mm Hg |
| Vapor Pressure | 0.066000 mm/Hg @ 25.00 °C |
| Odor | Roasted coffee, sulfurous cooked meat and liver, onion and garlic nuances. Slight eggy undertones |
| Molecular weight | 160.26 |
| Solubility | most org. solvs. |
| Chemical Structure |  |
| Notes | FEMA# 3362 |
| Class | Flavor and Fragrance Chemical Compounds |
