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Product name

CAS

Formula

capsaicin

CAS404-86-4

FormulaC18H27NO3

Synonym(6E)-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide, 6-Nonenamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-, (6E)-, N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-met hyl-6-nonenamide

Flash Point505.00 °F. TCC

Odormild warm herbal

Shelf Life12 month(s) or longer if stored properly

Appearencewhite to pale yellow crystalline powder

Odor Typeherbal

Assay98.00 to 100.00 %

Melting Point62.00 to 65.00 °C. @ 760.00 mm Hg

Boiling Point210.00 to 220.00 °C. @ 0.01 mm Hg

logP (o/w)4.00

Storagerefrigerate in tightly sealed containers

Insolubilityin water

Molecular weight62-65 c

Solubilityacetone, methanol, ethanol, ether, chloroform

butyl undecylenate

CAS109-42-2

FormulaC15H28O2

SynonymButyl undec-10-enoate, 10-Undecenoic acid, butyl ester, Butyl undec-10-enoate

Appearancecolorless to pale yellow clear liquid

Pounds/Gallon7.223 to 7.314

Vapor Pressure0.001040 mm/Hg @ 25.00 °C

Odor Typefatty

Assay98.00 to 100.00 %

Specific gravity0.86800 to 0.87900 @ 25.00 °C

Refractive Index1.43900 to 1.44900 @ 20.00 °C

Boiling Point125.00 to 128.00 °C. @ 3.00 mm Hg

Odorfatty butter wine floral fruity

logP (o/w)6.04

Boiling Point249.00 to 254.00 °C. @ 756.00 mm Hg

Flash Point> 212.00 °F. TCC

Insolubilityin water

Molecular weight240.39

Colorcolorless liquid

Solubilityalcohol

Butyl propionate

CAS590-01-2

FormulaC7H14O2

Synonymn-Butyl Propionate, Propanoic acid, butyl ester, Butyl Propanoate

Density0.8754 (204 c)

Very Solublein water

Appearancecolorless clear liquid

Assay98.00 to 100.00 %

Specific gravity0.87500 @ 25.00 ?C

Vapor Pressure4.420000 mm/Hg @ 25.00 ?C

Flash Point101.00 ?F. TCC

OdorSweet, estry, banana, ripe, tufti-frutti, bright, lifting, cherry and rum-like

Boiling Point145.00 ?C. @ 756.00 mm Hg

Vapor Density4.5

Shelf Life24 month(s) or longer if stored properly

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

TasteFruity, sweet, banana, tropical and tutti-frutti

Pounds/Gallon7.333 to 7.358

logP (o/w)2.34

Refractive Index1.40200 @ 20.00 ?C

Acid Value0.20 max. KOH/g

Odor Typefruity

Melting Point-89 c

Molecular weight130.19

Colorcolorless liquid

Solubilityoxygenated solvs.

butyl isothiocyanate

CAS592-82-5

FormulaC5H9NS

Synonym1-isothiocyanatobutane, Butane, 1-isothiocyanato-

Specific gravity0.95800 to 0.96400 @ 25.00 °C

Odor Typesulfurous

Assay98.00 to 100.00 %

Acid Value1.00 max. KOH/g

Flash Point151.00 °F. TCC

logP (o/w)2.53

Appearencepale yellow to yellow clear liquid

Pounds/Gallon7.972 to 8.021

Refractive Index1.99300 to 1.50400 @ 20.00 °C

Boiling Point70.00 to 71.00 °C. @ 35.00 mm Hg

Vapor Pressure2.550000 mm/Hg @ 25.00 °C

Odorsulfury pungent green

butyl hexanoate

CAS626-82-4

FormulaC10H20O2

SynonymButylhexanoat, Hexanoic acid, butyl ester, Butyl Hexanoate, Butyl Caproate

Assay99.00 to 100.00 %

Boiling Point61.00 to 62.00 °C. @ 3.00 mm Hg

Vapor Pressure0.211000 mm/Hg @ 25.00 °C

Flash Point175.00 °F. TCC

logP (o/w)3.81

Shelf Life24 month(s) or longer if stored properly

OdorFruity, pineapple, waxy, green, juicy, apple

Specific gravity0.85700 to 0.86700 @ 25.00 °C

Boiling Point207.00 to 208.00 °C. @ 760.00 mm Hg

Vapor Density5.9

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

Odor Typefruity

Appearancecolorless clear liquid

Pounds/Gallon7.131 to 7.214

Refractive Index1.41300 to 1.42100 @ 20.00 °C

Melting Point-64.00 to -63.00 °C. @ 760.00 mm Hg

TasteFruity, pineapple, green, waxy, tutti-frutti, juicy with a slight fermented fruit note

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

Molecular weight172.27

butyl 2-decenoate

CAS7492-45-7

FormulaC14H26O2

Synonymbutyl (E)-dec-2-enoate, 2-Decenoic acid, butyl ester

Appearancecolorless clear liquid

Specific gravity0.87000 to 0.88000 @ 25.00 °C

Vapor Pressure0.001970 mm/Hg @ 25.00 °C

Flash Point280.00 °F. TCC

logP (o/w)6.10

Tastefruity green

Boiling Point290.00 to 291.00 °C. @ 760.00 mm Hg

Odorfatty oily green dairy nasturtium clean citrus

Refractive Index1.44500 to 1.45000 @ 20.00 °C

Odor Typefruity

Assay96.00 to 100.00 % sum of isomers

Pounds/Gallon7.239 to 7.322

Acid Value2.00 max. KOH/g

Insolubilityin water

Molecular weight226.36

Colorcolorless liquid

Solubilityalcohol

bis(2-methyl-3-furyl) disulfide

CAS28588-75-2

FormulaC10H10O2S2

SynonymBis(2-methyl-3-furyl)disulfide, Bis(2-methyl-3-furonic)sulfide, 3,3-Dithiobis(2-methylfuran), Furan, 3,3'-dithiobis[2-methyl-

Appearancepale yellow to amber clear liquid

Specific gravity1.20700 to 1.21500 @ 20.00 °C

Pounds/Gallon10.055 to 10.122

Vapor Pressure0.011800 mm/Hg @ 25.00 °C

Storagerefrigerate in tightly sealed containers

Odor Typemeaty

Refractive Index1.57200 to 1.58300 @ 20.00 °C

TasteStrong meaty, sulfurous, brothy, thiamin, roasted savory, cooked onion, sauteed garlic, black pepper

Assay98.00 to 100.00 %

Boiling Point277.00 to 280.00 °C. @ 760.00 mm Hg

Flash Point> 210.00 °F. TCC

logP (o/w)3.65

Shelf Life12 month(s) or longer if stored properly

OdorSulfurous, strong roasted meaty note reminiscent of sulfurol, savory, au jus and chicken nuances

Insolubilityin water

Molecular weight226.32

Solubilitymost org. solvs.

benzyl isothiocyanate

CAS622-78-6

FormulaC8H7NS

Synonymisothiocyanatomethylbenzene, Benzene, (isothiocyanatomethyl)-

Boiling Point140.00 to 141.00 °C. @ 17.00 mm Hg

Flash Point212.00 °F. TCC

Odormild watercress dusty medicinal horseradish oily

Assay97.00 to 100.00 %

Pounds/Gallon9.328 to 9.378

Melting Point41.00 °C. @ 760.00 mm Hg

Acid Value1.00 max. KOH/g

Appearencecolorless to pale yellow clear liquid

Refractive Index1.60000 to 1.60600 @ 20.00 °C

Odor Typewatercress

Specific gravity1.12100 to 1.12700 @ 25.00 °C

Vapor Pressure0.020000 mm/Hg @ 20.00 °C

logP (o/w)3.16

amyl isothiocyanate

CAS629-12-9

FormulaC6H11NS

Synonym1-isothiocyanatopentane

Assay97.00 to 100.00 %

Pounds/Gallon7.848 to 7.898

Appearencecolorless to yellow clear liquid

Vapor Pressure0.649000 mm/Hg @ 25.00 °C

Storagerefrigerate in tightly sealed containers. store under nitrogen, moisture Sensitive

Specific gravity0.94200 to 0.94800 @ 20.00 °C

Refractive Index1.49500 to 1.50100 @ 20.00 °C

Boiling Point117.00 to 119.00 °C. @ 70.00 mm Hg

logP (o/w)3.06

Shelf Life12 month(s) or longer if stored properly

Odorgreen

Flash Point89.00 °F. TCC

allyl propionate

CAS2408-20-0

FormulaC6H10O2

Synonymprop-2-en-1-yl propanoate, 2-propenyl propanoate, propionic acid allyl ester, Propanoic acid, 2-propen-1-yl ester, 2-Propenyl Propanoate

Refractive Index1.40700 to 1.41300 @ 20.00 °C

Flash Point103.00 °F. TCC

TastePungent, sharp, alliaceous, acrylate-like with a tropical depth

Appearancecolorless clear liquid

Pounds/Gallon7.598 to 7.648

Assay99.00 to 100.00 %

Specific gravity0.91200 to 0.91800 @ 20.00 °C

Boiling Point121.00 to 122.00 °C. @ 760.00 mm Hg

Vapor Pressure13.900000 mm/Hg @ 25.00 °C

logP (o/w)1.71

Odor Typefruity

OdorEtherial, sharp, acrylate-like with an alliaceous nuance, overripe and tropical

Molecular weight114.15

Colorcolorless liquid

allyl heptanoate

CAS142-19-8

FormulaC10H18O2

Synonymprop-2-en-1-yl heptanoate, 2-Propenyl heptanoate, allyl heptylate, heptanoic acid, 2-propenyl ester, Heptanoic acid, 2-propen-1-yl ester, 2-Propenyl heptanoate

Density0.880

Appearancecolorless to pale yellow clear liquid

Pounds/Gallon6.657 to 7.364

Boiling Point210.00 to 212.00 °C. @ 760.00 mm Hg

Odor Typefruity

Assay97.00 to 100.00 %

Acid Value1.00 max. KOH/g

logP (o/w)3.65

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

Tastebanana

Vapor Pressure0.160000 mm/Hg @ 25.00 °C

Flash Point180.00 °F. TCC

Shelf Life24 month(s) or longer if stored properly

OdorSweet, pineapple-like, fruity with a slight waxy ripe fermented note

Refractive Index1.42600 to 1.43000 @ 20.00 °C

Specific gravity0.80000 to 0.88500 @ 25.00 °C

Insolubilityin water

Molecular weight170.28

Colorcolorless to pale yellow liquid

Solubilitymost org. solvs.

allyl cinnamate

CAS1866-31-5

FormulaC12H12O2

Synonymprop-2-en-1-yl (2E)-3-phenylprop-2-enoate, Prop-2-enyl 3-phenylprop-2-enoate, vinyl carbinyl cinnamate, 2-Propenoic acid, 3-phenyl-, 2-propen-1-yl ester, 2-Propenyl 3-Phenyl-2-propenoate

Density1.052 (2525 c)

Assay98.00 to 100.00 % sum of isomers

Specific gravity1.04800 to 1.05700 @ 25.00 °C

Pounds/Gallon8.720 to 8.795

Boiling Point113.00 °C. @ 0.50 mm Hg

Vapor Pressure0.003000 mm/Hg @ 20.00 °C

Flash Point> 212.00 °F. TCC

Odorfruity pineapple balsam peach spicy

Appearancecolorless to pale yellow clear liquid

Boiling Point150.00 to 152.00 °C. @ 15.00 mm Hg

logP (o/w)2.93

Refractive Index1.56400 to 1.57100 @ 20.00 °C

Insolubilityin water

Molecular weight188.24

Colorcolorless to light yellow liquid

Solubilityether, alcohol

6-methyl thiohexyl isothiocyanate

CAS4430-39-1

FormulaC8H15NS2

Synonym1-isothiocyanato-6-methylsulfanylhexane, Hexane, 1-isothiocyanato-6-(methylthio)-

Flash Point258.00 °F. TCC

Refractive Index1.53400 to 1.54000 @ 20.00 °C

Boiling Point128.00 to 129.00 °C. @ 1.00 mm Hg

Odorradish

Appearencecolorless to pale yellow clear liquid

Pounds/Gallon8.622 to 8.672

Specific gravity1.03500 to 1.04100 @ 20.00 °C

logP (o/w)3.20

Odor Typeradish

Assay96.00 to 100.00 %

6-amyl-alpha-pyrone

CAS27593-23-3

FormulaC10H14O2

Synonym6-pentylpyran-2-one, 2H-Pyran-2-one, 6-pentyl-

Appearencecolorless to orange clear liquid

Assay96.00 to 100.00 %

Specific gravity1.00400 @ 25.00 °C

Flash Point> 230.00 °F. TCC

logP (o/w)2.51

OdorCoconut creamy, sweet, brown with a fatty waxy nuance

Refractive Index1.50500 @ 20.00 °C

Boiling Point285.00 to 286.00 °C. @ 760.00 mm Hg

Vapor Pressure0.002460 mm/Hg @ 25.00 °C

Odor Typetonka

TasteSweet creamy, coconut, mushroom and nutty

Insolubilityin water

Molecular weight166.2194

Colorcolorless to orange liquid

Solubilityalcohol

5-methyl thiopentyl isothiocyanate

CAS4430-42-6

FormulaC7H13NS2

Synonym1-isothiocyanato-5-methylsulfanylpentane

Shelf Life12 month(s) or longer if stored properly

Appearencecolorless to pale yellow clear liquid

Vapor Pressure0.013200 mm/Hg @ 25.00 °C

logP (o/w)2.67

Assay96.00 to 100.00 %

Specific gravity1.05500 to 1.06100 @ 20.00 °C

Refractive Index1.54200 to 1.54800 @ 20.00 °C

Boiling Point131.00 to 133.00 °C. @ 4.00 mm Hg

Flash Point240.00 °F. TCC

Storagerefrigerate in tightly sealed containers

Odor Typeradish

Odorcabbage radish

Pounds/Gallon8.789 to 8.839

5-hexen-1-yl isothiocyanate

CAS49776-81-0

FormulaC7H11NS

Synonym6-isothiocyanatohex-1-ene

Specific gravity0.95500 to 0.96500 @ 20.00 °C

logP (o/w)3.15

Refractive Index1.50600 to 1.51600 @ 20.00 °C

Boiling Point74.00 to 76.00 °C. @ 3.00 mm Hg

Flash Point174.00 °F. TCC

Appearencecolorless to pale yellow clear liquid

Assay96.00 to 100.00 %

Pounds/Gallon7.956 to 8.039

Vapor Pressure0.245000 mm/Hg @ 25.00 °C

5(6)-decenoic acid

CAS72881-27-7

FormulaC10H18O2

Synonym(E)-dec-2-enoic acid, cocoa lactone, milk lactone, Decenoic acid

Tenacity7 days on blotter

Appearencecolorless to pale yellow clear liquid

Specific gravity0.91600 to 0.94500 @ 25.00 °C

Flash Point309.00 °F. TCC

Shelf Life24 month(s) or longer if stored properly

Odor Typebitter

Assay95.00 to 100.00 % sum of isomers

Pounds/Gallon7.622 to 7.863

Vapor Pressure0.010000 mm/Hg @ 20.00 °C

Odorbitter burnt

Refractive Index1.44700 to 1.46000 @ 20.00 °C

Boiling Point299.00 to 301.00 °C. @ 760.00 mm Hg

logP (o/w)3.80

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

Insolubilityin water

Molecular weight170.25

Colorcolorless to slightly yellow, clear liq

Solubilityalcohol

4-pentenyl isothiocyanate

CAS18060-79-2

FormulaC6H9NS

Synonym5-isothiocyanatopent-1-ene

Assay95.00 to 100.00 %

Vapor Pressure1.090000 mm/Hg @ 25.00 °C

Flash Point136.00 °F. TCC

Specific gravity0.97000 to 0.97600 @ 20.00 °C

Pounds/Gallon8.081 to 8.131

Boiling Point57.00 to 58.00 °C. @ 3.00 mm Hg

Appearencecolorless clear liquid

Refractive Index1.51300 to 1.51900 @ 20.00 °C

logP (o/w)2.69

Odormustard horseradish

4-pentenoic acid

CAS591-80-0

FormulaC5H8O2

Synonymallyl acetic acid, pent-4-enoic acid, 4-Pentenoic acid

Density0.978 (204 c)

Slightly Solublein water

Appearancecolorless clear liquid

Assay98.00 to 100.00 % sum of isomers

Specific gravity0.97100 to 0.97900 @ 25.00 °C

Refractive Index1.42400 to 1.43200 @ 20.00 °C

Melting Point-23.00 to -22.00 °C. @ 760.00 mm Hg

Boiling Point83.00 to 84.00 °C. @ 12.00 mm Hg

Vapor Pressure0.267000 mm/Hg @ 25.00 °C

logP (o/w)0.99

Pounds/Gallon8.080 to 8.146

Boiling Point188.00 to 189.00 °C. @ 760.00 mm Hg

Odor Typecheesy

Odorcheese parmesan romano ricotta

Vapor Density>1

Flash Point193.00 °F. TCC

Molecular weight100.12

Colorcolorless liquid

Solubilityalcohol, ether

4-methyl-2-penten-1-al

CAS5362-56-1

FormulaC6H10O

Synonym4-methylpent-2-enal, 2-Pentenal, 4-methyl-

Density0.844

Specific gravity0.85800 to 0.86600 @ 25.00 °C

Refractive Index1.43500 to 1.44500 @ 20.00 °C

Boiling Point126.00 to 130.00 °C. @ 760.00 mm Hg

Acid Value1.00 max. KOH/g

Flash Point91.00 °F. TCC

Odor Typegreen

TasteGreen, fruity, apple skin, brandy and cider-like

Appearencecolorless to pale yellow clear liquid

OdorPungent, etherial, fresh green apple-like, aldehydic, cognac and woody

Assay97.00 to 100.00 % sum of isomers

Pounds/Gallon7.139 to 7.206

Vapor Pressure9.920000 mm/Hg @ 25.00 °C

logP (o/w)1.39

Insolubilityin water

Molecular weight98.14

Colorclear, colorless to lt yellow liquid

4-methyl thiobutyl isothiocyanate

CAS4430-36-8

FormulaC6H11NS2

Synonym1-isothiocyanato-4-methylsulfanylbutane

Appearencepale yellow to red brown clear liquid

Assay98.00 to 100.00 %

Vapor Pressure0.034000 mm/Hg @ 25.00 °C

Odorcabbage radish

Specific gravity1.08000 to 1.08600 @ 20.00 °C

Pounds/Gallon8.997 to 9.047

Refractive Index1.55100 to 1.55600 @ 20.00 °C

Flash Point221.00 °F. TCC

Storagerefrigerate in tightly sealed containers. store under nitrogen

logP (o/w)2.39

Boiling Point134.00 to 136.00 °C. @ 14.00 mm Hg

3-phenyl propionic acid

CAS501-52-0

FormulaC9H10O2

Synonym3-phenylpropanoic acid, benzene propanoic acid, 3-Phenyl propanoic acid, Benzenepropanoic acid

Density1.071

Assay99.00 to 100.00 %

Vapor Pressure0.002000 mm/Hg @ 25.00 °C

Appearancewhite crystals

Melting Point47.00 to 50.00 °C. @ 760.00 mm Hg

Boiling Point280.00 °C. @ 760.00 mm Hg

Boiling Point169.00 to 170.00 °C. @ 28.00 mm Hg

Flash Point> 230.00 °F. TCC

logP (o/w)1.10

Odorsweet fatty rose musk cinnamon

Specific gravity1.07100 @ 25.00 °C

Odor Typefloral

Molecular weight150.18

Solubilityhot water, alcohol, benzene, chloroform, ether, glac. acetic acid, petroleum ether, cs2, oxygenated,

3-methyl valeric acid

CAS105-43-1

FormulaC6H12O2

Synonym3-methylpentanoic acid, Pentanoic acid, 3-methyl-

Pounds/Gallon7.273 to 8.071

TasteSour, cheesey, fresh with fruity notes

Refractive Index1.36500 to 1.45600 @ 20.00 °C

Odor Typeanimal

Assay98.00 to 100.00 %

Appearencecolorless clear liquid

Specific gravity0.87400 to 0.97000 @ 25.00 °C

Vapor Pressure0.147000 mm/Hg @ 25.00 °C

Vapor Density>1

logP (o/w)1.66

OdorAnimalic, sharp acidic cheesey, green with a fruity sweaty nuance

Boiling Point196.00 to 198.00 °C. @ 760.00 mm Hg

Flash Point185.00 °F. TCC

Molecular weight116.16

Colorcolorless, clear liquid

Solubilityalcohol

3-Mercaptopropionic Acid

CAS107-96-0

FormulaC3H6O2S

Synonym3-Sulfanylpropanoic Acid, Propanoic acid, 3-mercapto-, 3-Mercaptopropionic acid

Appearencecolorless to pale yellow clear oily liquid

Specific gravity1.22000 to 1.22600 @ 20.00 °C

Melting Point16.00 to 18.00 °C. @ 760.00 mm Hg

Vapor Pressure0.051000 mm/Hg @ 25.00 °C

Assay98.00 to 100.00 %

Boiling Point110.00 to 111.00 °C. @ 15.00 mm Hg

logP (o/w)0.38

Odorsulfurous roasted

Refractive Index1.49000 to 1.49600 @ 20.00 °C

Flash Point199.00 °F. TCC

Odor Typesulfurous

pH2.7

Molecular weight106.14

Solubilitywater, ethanol, diethyl ether, benzene, oxygenated solvs.

3-buten-1-yl isothiocyanate

CAS3386-97-8

FormulaC5H7NS

Synonym4-isothiocyanatobut-1-ene

Vapor Pressure2.720000 mm/Hg @ 25.00 °C

Flash Point112.00 °F. TCC

Odoraromatic pungent

Refractive Index1.52100 to 1.52300 @ 20.00 °C

Appearencecolorless clear liquid

Assay97.00 to 100.00 %

Specific gravity0.98500 to 0.98700 @ 25.00 °C

Pounds/Gallon8.196 to 8.213

Boiling Point75.00 to 77.00 °C. @ 14.00 mm Hg

logP (o/w)2.64

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