| Density | 1.054 |
| Appearance | colorless to pale yellow clear liquid |
| Assay | 96.00 to 100.00 % |
| Refractive Index | 1.57500 to 1.58400 @ 20.00 °C |
| Boiling Point | 105.00 °C. @ 22.00 mm Hg |
| Flash Point | 147.00 °F. TCC |
| Odor Type | meaty |
| Taste | Meaty, onion, garlic, chemical and metallic |
| Pounds/Gallon | 8.770 to 8.812 |
| logP (o/w) | 2.98 |
| Specific gravity | 1.05400 to 1.05900 @ 25.00 °C |
| Melting Point | 10.00 to 13.00 °C. @ 760.00 mm Hg |
| Boiling Point | 194.00 to 196.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.601000 mm/Hg @ 25.00 °C |
| Odor | Meaty,sulfuraceous, onion, garlic, egg, chemical, rubber, naphthyl and musty |
| pH | very sl. acidic |
| Insolubility | in water |
| Molecular weight | 124.21 |
| Solubility | ethanol, ether, common org. solvs. |
| Chemical Structure |  |
| Notes | FEMA# 3240 |
| Class | Flavor and Fragrance Chemical Compounds |
