| Very Soluble | ry pungent, over ripe fruit odor |
| Appearence | colorless to pale yellow clear liquid |
| Assay | 98.00 to 100.00 % |
| Refractive Index | 1.45700 to 1.46900 @ 20.00 °C |
| Boiling Point | 142.00 to 143.00 °C. @ 757.00 mm Hg |
| Boiling Point | 38.00 to 40.00 °C. @ 12.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Flash Point | 94.00 °F. TCC |
| logP (o/w) | 1.79 |
| Odor Type | cheesy |
| Taste | Musty, sulfureous, Limburger-type cheese top notes, metallic cheese body |
| Vapor Pressure | 5.870000 mm/Hg @ 25.00 °C |
| Vapor Density | 4.0 |
| Specific gravity | 0.96000 to 0.97500 @ 25.00 °C |
| Pounds/Gallon | 7.988 to 8.113 |
| Odor | Sulfurous, egg and cheese notes, tomato, tropical-fruit top notes |
| Insolubility | in water |
| Molecular weight | 118.2 |
| Color | colorless liquid |
| Solubility | most org. solvs. |
| Notes | FEMA# 3310 |
| Class | Flavor and Fragrance Chemical Compounds |
