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CAS

Formula

2-methyl butyric acid

CAS116-53-0

FormulaC5H10O2

Synonymethyl methyl acetic acid, 2-methylbutnaoic acid, Butanoic acid, 2-methyl-, 2-Methylbutyric acid

Density0.934 (204 c)

Slightly Solublein water

Vapor Pressure0.554000 mm/Hg @ 25.00 °C

Vapor Density3.5

Storagerefrigerate in tightly sealed containers

Refractive Index1.40100 to 1.40800 @ 20.00 °C

Odor Typeacidic

Assay98.00 to 100.00 %

Pounds/Gallon7.730 to 7.797

Boiling Point176.00 to 177.00 °C. @ 760.00 mm Hg

Flash Point165.00 °F. TCC

logP (o/w)1.13

Shelf Life6 month(s) or longer if stored properly

TasteFruity, dirty, acidic with a dairy buttery and cheesey nuance

Appearancecolorless to pale yellow clear liquid

Specific gravity0.92900 to 0.93700 @ 25.00 °C

OdorAcidic, fruity, dirty, cheesey with a fermented nuance

Molecular weight102.14

Colorcolorless liquid

Solubilityoxygenated solvs.

(E)-anethol

CAS4180-23-8

FormulaC10H12O

Synonym1-methoxy-4-[(E)-prop-1-enyl]benzene, 1-methoxy-4-propenylbenzene, isoestragole, Benzene, 1-methoxy-4-(1E)-1-propen-1-yl-

Assay98.00 to 100.00 %

Specific gravity0.98300 to 0.98800 @ 25.00 °C

Pounds/Gallon8.180 to 8.221

Melting Point21.00 to 23.00 °C. @ 760.00 mm Hg

Shelf Life24 month(s) or longer if stored properly

OdorSweet, anise, licorice and medicinal

TasteSweet, anise, Iicorice and spicy with a lingering, sweet aftartaste

Odor Typeanisic

Appearancewhite colorless crystals

Refractive Index1.55700 to 1.56200 @ 20.00 °C

Vapor Pressure0.068700 mm/Hg @ 25.00 °C

logP (o/w)3.39

Optical Rotation-2.00 to +2.00

Boiling Point234.00 to 237.00 °C. @ 760.00 mm Hg

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

Flash Point195.00 °F. TCC

Molecular weight148

Colorcolorless to white crystal solid

Solubilityorg. solvs., paraffin oil, ethyl acetate, acetone, ethanol

Hexyl Cinnamic Aldehyde Natural

CAS101-86-0

FormulaC15H20O

Synonymalpha-hexyl cinnamaldehyde, 2-(phenylmethylidene)octanal, hexyl cinnamal, 2-hexyl cinnamaldehyde, 2-Hexyl benzene-2-propenal, a-hexylcinnamaldehyde, hexyl cinnamic aldehyde, Octanal, 2-(phenylmethylene)-, 2-Phenylmethyleneoctanal, alpha-Hexylcinnamaldehyde, 2-Benzylideneoctanal, alpha-n-hexyl-beta-phenylacrolein

Density0.95

Refractive Index1.5480-1.5520

Insolubilityin glycerol, propylene glycol

Melting Point4 c

Odorpale yel. liq., jasmine-like odor

Molecular weight216.33

Flash Point230 f

Solubilitymost fixed oils, min. oil

Boiling Point174-176 c (15 mm)

Cinnamyl Nitrile

CAS1885-38-7

FormulaC9H7N

Synonymcyanostyrene, 2-Propenenitrile, 3-phenyl-, (2E)-, (E)-3-Phenyl-2-propenenitrile, trans-beta-Phenylacrylonitrile

Density8.512-8.579 lbgal

Slightly Solublein hot paraffin oil

Refractive Index1.602 (20 c)

Vapor Pressure0.0229 mm hg

Melting Point18-20 c

Odorpowerful warm spicy sl. flora, cinnamon-like odor

Molecular weight129.16

Colorcolorless to pale yellow oily liquid

Flash Point100 c

Specific gravity1.028

Solubility0 mgl in water

Boiling Point254-255 c

zingerone

CAS122-48-5

FormulaC11H14O3

Synonym4-(4-hydroxy-3-methoxyphenyl)butan-2-one, vanillyl acetone, 2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)-, 4-(4-Hydroxy-3-methoxyphenyl)butan-2-one

Density1.138-1.139

Sparingly Solublein water, petrol. ether

OdorSpicy, phenolic and balsamic with a creamy vanilla-like nuance

TasteSpicy with a biting, lingering heat

Appearanceyellow to yellow brown crystals

Pounds/Gallon9.469 to 9.478

Boiling Point141.00 to 0.50 °C. @ 0.00 mm Hg

logP (o/w)0.64

Assay96.00 to 100.00 %

Refractive Index1.54400 to 1.54500 @ 20.00 °C

Boiling Point290.00 °C. @ 760.00 mm Hg

Odor Typespicy

Specific gravity1.13800 to 1.13900 @ 25.00 °C

Melting Point39.00 to 42.00 °C. @ 760.00 mm Hg

Vapor Pressure0.000143 mm/Hg @ 25.00 °C

Molecular weight194.22

Solubilityether, dil. alkalis

WS-23

CAS51115-67-4

FormulaC10H21NO

SynonymN,2,3-trimethyl-2-propan-2-ylbutanamide, N,2,3-Trimethyl-2-(1-methylethyl)-butanamide, 2-Isopropyl-N-2,3-trimethylbutanamide, Butanamide, N,2,3-trimethyl-2-(1-methylethyl)-, Butanamide, N,2,3-trimethyl-2-(1-methylethyl)-

Density0.854 0.06 gcm3

Appearencewhite crystals

Boiling Point233.00 to 234.00 °C. @ 760.00 mm Hg

Vapor Pressure0.057300 mm/Hg @ 25.00 °C

Acid Value1.00 max. KOH/g

Odor Typeminty

Melting Point60.00 to 64.00 °C. @ 760.00 mm Hg

Vapor Density>1

Assay99.00 to 100.00 %

Flash Point269.00 °F. TCC

Odormild cooling mentholic minty

logP (o/w)1.94

Refractive Index1.431 0.02

Acid Number1.0 max.

Molecular weight171.28

WS-3

CAS39711-79-0

FormulaC13H25NO

SynonymN-Ethyl-2-isopropyl-5-methylcyclohexane carboxamide, N-4-Ethylmenthane-3-carboxamide, n-Ethyl-p-menthane-3-carboxamide, N-ethyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide, Cyclohexanecarboxamide, N-ethyl-5-methyl-2-(1-methylethyl)-, N-Ethyl-2-(isopropyl)-5-methylcyclohexanecar boxamide

Appearencewhite to pale yellow crystals

Odor Typeminty

OdorVirtually odorless being slightly alcoholic and cooling

TasteIntense lingering cooling trigeminal effect

Vapor Pressure0.000085 mm/Hg @ 25.00 °C

Melting Point91.00 to 93.00 °C. @ 760.00 mm Hg

logP (o/w)3.40

TasteCooling sensation slowly steadily grows to lingering cooling mouth, slightly camphoraceous, minty

Assay98.00 to 100.00 %

Flash Point> 212.00 °F. TCC

Refractive Index1.454 0.02

Molecular weight211.34

Solubilitymax. in water

whiskey lactone

CAS39212-23-2

FormulaC9H16O2

Synonym5-butyl-4-methyloxolan-2-one, 4-Hydroxy-3-methyloctanoic acid lactone, 5-Butyl-4-Methyldihydro-2(3H)-Furanone, gamma-Methyl octalactone, 2(3H)-Furanone, 5-butyldihydro-4-methyl-, 5-Butyldihydro-4-methylfuran-2(3H)-one, 3-Methyl-4-octanolide

Density0.961-0.971

Assay98.00 to 100.00 % sum of isomers

Pounds/Gallon7.989 to 8.056

Boiling Point93.00 to 94.00 °C. @ 5.00 mm Hg

Flash Point> 212.00 °F. TCC

Refractive Index1.44100 to 1.44700 @ 20.00 °C

Vapor Pressure0.027000 mm/Hg @ 25.00 °C

logP (o/w)1.81

Odor Typetonka

OdorCoumarinic, coconut, Iactonic, woody, maple and Iovage with a slightly toasted, nutty nuance

Appearencecolorless clear liquid

Specific gravity0.95900 to 0.96700 @ 20.00 °C

TasteWoody, coumarinic, coconut, Iactonic, creamy and nutty with a toasted nuance

Molecular weight156.23

Colorclear, almost colorless liquid

vinyl sulfurol

CAS1759-28-0

FormulaC6H7NS

Synonym5-ethenyl-4-methyl-1,3-thiazole, Thiazole, 5-ethenyl-4-methyl-

Pounds/Gallon9.087 to 9.128

Melting Point-15.00 °C. @ 760.00 mm Hg

Vapor Pressure0.962000 mm/Hg @ 25.00 °C

Vapor Density4.3

Flash Point159.00 °F. TCC

Specific gravity1.09200 to 1.09700 @ 25.00 °C

OdorDiffusive, musty, nutty, root vegetable-like

Appearenceyellow to deep reddish amber clear liquid

Boiling Point78.00 to 80.00 °C. @ 25.00 mm Hg

Refractive Index1.56100 to 1.56800 @ 20.00 °C

Assay97.00 to 100.00 %

Boiling Point173.00 to 174.00 °C. @ 760.00 mm Hg

logP (o/w)1.38

Odor Typenutty

TasteNutty, musty, earthy, cocoa powder like

Insolubilityin water

Molecular weight125.19

Solubilityalcohol

vanillyl isobutyrate

CAS20665-85-4

FormulaC12H14O4

Synonym(4-formyl-2-methoxyphenyl) 2-methylpropanoate, Vanillyl isobutyrate, 4-Hydroxy-m-Anisaldehyde 2-methyl propionate, Propanoic acid 2-methyl vanillyl ester, 2-Methoxy-4-carbaldehyde-phenyl 2-methylpropa, Propanoic acid, 2-methyl-, 4-formyl-2-methoxyphenyl ester, 4-Formyl-2-methoxyphenyl2-Methylpropanoate

Density1.120

Slightly Solublein water

Tenacity1 wk. on blotter

Assay98.00 to 100.00 %

Acid Value2.00 max. KOH/g

Vapor Pressure0.001000 mm/Hg @ 25.00 °C

logP (o/w)2.24

Odorsweet vanilla creamy fruity caramel chocolate

Pounds/Gallon9.153 to 9.403

Appearencecolorless to yellow clear liquid

Specific gravity1.10000 to 1.13000 @ 25.00 °C

Refractive Index1.52200 to 1.52600 @ 20.00 °C

Boiling Point165.00 to 166.00 °C. @ 2.00 mm Hg

Flash Point> 230.00 °F. TCC

Odor Typevanilla

Molecular weight222.24

Solubilityalcohol

vanillyl alcohol

CAS498-00-0

FormulaC8H10O3

Synonym4-(hydroxymethyl)-2-methoxyphenol, 4-Hydroxy-3-Methoxy Benzyl Alcohol, vanillic alcohol, 4-hydroxy-3-methoxybenzenemethanol

Appearencewhite to tan crystalline powder

Assay98.00 to 100.00 %

Melting Point112.00 to 115.00 °C. @ 760.00 mm Hg

logP (o/w)0.42

Odor Typecreamy

TasteSweet, creamy, milky with a slight powdery mouthfeel

Boiling Point312.00 to 313.00 °C. @ 760.00 mm Hg

Flash Point289.00 °F. TCC

Vapor Pressure0.000216 mm/Hg @ 25.00 °C

OdorSweet, creamy, phenolic with a vanilla and coconut nuance

Insolubilityin water

Molecular weight154.17

Solubilityalcohol

vanillic acid

CAS121-34-6

FormulaC8H8O4

Synonym4-hydroxy-3-methoxybenzoic acid, Benzoic acid, 4-hydroxy-3-methoxy-

Slightly Solublein water

Appearencewhite to beige powder

Melting Point210.00 to 213.00 °C. @ 760.00 mm Hg

Vapor Pressure0.000020 mm/Hg @ 25.00 °C

logP (o/w)1.30

Odor Typecreamy

TasteCreamy, milky, sweet and vanilla with cardboard-like nuances

Flash Point> 212.00 °F. TCC

OdorSweet creamy, phenolic, brown and powdery with vanilla beany nuances

Assay98.00 to 100.00 %

valeraldehyde

CAS110-62-3

FormulaC5H10O

Synonympentanal, aldehyde C-5, n-Pentanal, Pentanal, Valeraldehyde

Density0.81 (204 c)

Slightly Solublein water

Assay97.00 to 100.00 %

Pounds/Gallon6.698 to 6.732

Refractive Index1.39000 to 1.39500 @ 20.00 °C

Acid Value5.00 max. KOH/g

logP (o/w)1.44

Odor Typefermented

TasteWiney, fermented, bready, cocoa chocolate notes

Appearancecolorless to pale yellow clear liquid

Specific gravity0.80500 to 0.80900 @ 25.00 °C

Boiling Point102.00 to 103.00 °C. @ 760.00 mm Hg

Melting Point-92.00 °C. @ 760.00 mm Hg

Vapor Pressure31.800000 mm/Hg @ 25.00 °C

Vapor Density3.0

Flash Point55.00 °F. TCC

OdorDiffusive, fermented, bready, fruity with berry nuances

Molecular weight86.13

Colorcolorless liquid

Solubilityalcohol, ether, propylene glycol, oils

Theobromine

CAS83-67-0

FormulaC7H8N4O2

SynonymXantheose, 3,7-dimethylpurine-2,6-dione, 1H-Purine-2,6-dione, 3,7-dihydro-3,7-dimethyl-, 1H-Purine-2,6-dione,3,7-dihydro-3,7-dimethyl-

Practically Insolublein ccl4, ether, benzene

Moderately Solublein ammonia

Shelf Life24 month(s) or longer if stored properly

Appearencewhite powder

logP (o/w)-0.78

Melting Point345.00 to 350.00 °C. @ 760.00 mm Hg

Assay95.00 to 100.00 %

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

Odorodorless

Molecular weight180.17

Solubilitymgml in water, dmso, 95 ethanol, methanol, acetone, toluene

Boiling Point295 c (subl.)

tetrahydrofurfuryl acetate

CAS637-64-9

FormulaC7H12O3

Synonymoxolan-2-ylmethyl acetate, 2-acetoxymethyl oxolane, tetrahydro-2-furan methanol acetate, tetrahydro-2-furyl methyl acetate, 2-Furanmethanol, tetrahydro-, 2-acetate, Tetrahydrofurfuryl acetate

Assay97.00 to 100.00 %

Specific gravity1.05200 to 1.06200 @ 25.00 °C

Pounds/Gallon8.754 to 8.837

Flash Point155.00 °F. TCC

logP (o/w)0.16

TasteSweet, brown, caramel-like with nutty rummy nuances

Appearancecolorless clear liquid

Refractive Index1.43500 to 1.43900 @ 20.00 °C

Boiling Point194.00 to 195.00 °C. @ 753.00 mm Hg

Vapor Pressure0.249000 mm/Hg @ 25.00 °C

Odor Typefruity

Odorsweet, fruity, brown, rummy, slightly etherial with caramel nuance

Vapor Density4.9

Acid Value4.00 max. KOH/g

Molecular weight144.17

Colorcolorless liquid

Solubilitywater, alcohol, ether, chloroform

sulfuryl acetate

CAS656-53-1

FormulaC8H11NO2S

SynonymSulfurol Acetate, 4-Methyl-5-Thiazolylethanol Acetate, 4-Methyl-5-(2-acetoxyethyl)thiazole, 5-Thiazoleethanol, 4-methyl-, 5-acetate

Assay98.00 to 100.00 %

Pounds/Gallon9.652 to 9.736

Boiling Point117.00 to 118.00 °C. @ 6.00 mm Hg

Flash Point> 230.00 °F. TCC

TasteMeaty, brothy, bready, brown, with a beefy bloody and chicken note

Appearancecolorless to yellow clear liquid

Optical Rotation-5.00 to +5.00

Refractive Index1.50500 to 1.51200 @ 20.00 °C

Boiling Point259.00 to 260.00 °C. @ 760.00 mm Hg

Vapor Density6.3

logP (o/w)0.98

OdorBrown, brothy, meaty, with a bready hyp-like nuance

Vapor Pressure0.011600 mm/Hg @ 25.00 °C

Odor Typemeaty

Specific gravity1.16000 to 1.17000 @ 25.00 °C

Insolubilityin water

Molecular weight185.24

sulfurol

CAS137-00-8

FormulaC6H9NOS

Synonym2-(4-methyl-1,3-thiazol-5-yl)ethanol, 4-Methyl-5-thiazole ethanol, 4 Methyl 5 Thiazolethanol, 5-Hydroxyethyl-4-methylthiazole, 5-(2-Hydroxyethyl)-4-methylthiazole, 2-(4-methylthiazol-5-yl)ethanol, 5-Thiazoleethanol, 4-methyl-, 2-(4-Methylthiazol-5-yl)ethanol

Assay97.00 to 100.00 %

Specific gravity1.19600 to 1.21000 @ 25.00 °C

Vapor Pressure0.002970 mm/Hg @ 25.00 °C

Vapor Density4.9

OdorMeaty, brothy, nutty, yeasty and bready with an oily sulfureous nuance

logP (o/w)0.04

Appearancecolorless to pale yellow clear oily liquid

Pounds/Gallon9.952 to 10.068

Refractive Index1.54800 to 1.55200 @ 20.00 °C

Boiling Point135.00 °C. @ 7.00 mm Hg

Flash Point> 230.00 °F. TCC

Odor Typemeaty

TasteMeaty, brothy, roasted, metallic and nutty

Boiling Point279.00 to 281.00 °C. @ 760.00 mm Hg

Molecular weight143.21

Solubilitywater, most org. solvs.

aldehyde C16

CAS77-83-8

FormulaC12H14O3

Synonymethyl methylphenylglycidate, Oxiranecarboxylic acid, 3-methyl 3-phenyl ethylester, C-16, 2-Oxiranecarboxylic acid, 3-methyl-3-phenyl-, ethyl ester, Ethyl 2,3-epoxy-3-phenylbutyrate

Density1.104-1.123

Appearancecolorless to pale yellow clear liquid

Refractive Index1.49900 to 1.51200 @ 20.00 °C

Acid Value2.00 max. KOH/g

Storagerefrigerate in tightly sealed containers. moisture Sensitive

TasteSweet, berry, strawberry, fruity, tutti frutti and floral nuances

Assay98.00 to 100.00 % sum of isomers

Flash Point> 200.00 °F. TCC

Pounds/Gallon9.037 to 9.253

Specific gravity1.08600 to 1.11200 @ 25.00 °C

Boiling Point272.00 to 275.00 °C. @ 760.00 mm Hg

logP (o/w)2.43

Shelf Life12 month(s) or longer if stored properly

Odor Typefruity

OdorSweet, fruity strawberry-like with floral honey undertones

Vapor Pressure0.005710 mm/Hg @ 25.00 °C

Insolubilityin glycerin

Molecular weight206.24

Colorcolorless to pale yellow liquid

Solubility3 vols. of 60 alcohol

sorbyl acetate

CAS1516-17-2

FormulaC8H12O2

Synonymhexa-2,4-dienyl acetate, T2 T4 Hexadien 1yl Acetate, 2,4-Hexadien-1-ol, 1-acetate, Hexa-2,4-dienyl acetate

Boiling Point100.00 °C. @ 20.00 mm Hg

Vapor Pressure0.662000 mm/Hg @ 25.00 °C

logP (o/w)1.91

Odorfresh green oily herbal pumpkin flesh parsley

Tastefresh green herbal soapy metallic

Appearencecolorless to pale yellow clear liquid

Specific gravity0.92600 to 0.93600 @ 25.00 °C

Refractive Index1.46800 to 1.47800 @ 20.00 °C

Flash Point160.00 °F. TCC

Odor Typegreen

Assay95.00 to 100.00 %

Pounds/Gallon7.705 to 7.788

Insolubilityin water

Molecular weight140.18

Colorcolorless liquid

Solubilityalcohol

sec-butyl isothiocyanate

CAS4426-79-3

FormulaC5H9NS

Synonym2-isothiocyanatobutane

Flash Point111.00 °F. TCC

logP (o/w)2.81

Assay97.00 to 100.00 %

Pounds/Gallon7.805 to 7.872

Boiling Point159.00 to 160.00 °C. @ 760.00 mm Hg

Appearencecolorless to yellow clear liquid

Specific gravity0.93800 to 0.94600 @ 25.00 °C

Refractive Index1.49000 to 1.49700 @ 20.00 °C

Vapor Pressure4.730000 mm/Hg @ 25.00 °C

Odorgreen

radish isothiocyanate

CAS505-79-3

FormulaC5H9NS2

Synonym1-isothiocyanato-3-methylsulfanylpropane, Propane, 1-isothiocyanato-3-(methylthio)-

Density1.113

Assay98.00 to 100.00 %

Specific gravity1.09900 to 1.10500 @ 25.00 °C

Pounds/Gallon9.145 to 9.195

Refractive Index1.56000 to 1.56600 @ 20.00 °C

Acid Value1.00 max. KOH/g

Vapor Pressure0.045100 mm/Hg @ 25.00 °C

TasteVegetative, radish-Iike with sulfureous, earthy and metallic nuances

Flash Point> 230.00 °F. TCC

logP (o/w)2.06

OdorRooty, pungent, vegetative, sulfureous and horseradish-like

Appearencecolorless to yellow clear liquid

Boiling Point254.00 °C. @ 760.00 mm Hg

Odor Typerooty

Insolubilityin water

Molecular weight147.25

Colorcolorless liquid

Solubilitymost org. solvs.

propylene glycol acetone ketal

CAS1193-11-9

FormulaC6H12O2

Synonym2,2,4-trimethyl-1,3-dioxolane

Pounds/Gallon7.481 to 7.531

Refractive Index1.39300 to 1.39800 @ 20.00 °C

logP (o/w)0.80

Acid Value1.00 max. KOH/g

Specific gravity0.89900 to 0.90500 @ 25.00 °C

Boiling Point98.00 to 99.00 °C. @ 760.00 mm Hg

Vapor Pressure32.300000 mm/Hg @ 25.00 °C

Flash Point66.00 °F. TCC

OdorEarthy, green, vegetative, musty, raw Potato and tomato

TasteGreen, earthy, vegetative and musty with tomato and potato nuances

Appearencecolorless to pale yellow clear liquid

Assay98.00 to 100.00 %

Molecular weight116.16

Colorcolorless to pale yellow clear liquid

Solubilityalcohol

propyl hexanoate

CAS626-77-7

FormulaC9H18O2

Synonympropyl caproate, hexanoic acid propyl ester, Hexanoic acid, propyl ester

Density0.867

Specific gravity0.86100 to 0.86900 @ 25.00 °C

Boiling Point184.00 to 187.00 °C. @ 760.00 mm Hg

Vapor Pressure0.608000 mm/Hg @ 25.00 °C

Odor Typefruity

TastePineapple, fruity, sweet, tropical, fresh green and juicy

Appearancecolorless clear liquid

Assay98.00 to 100.00 %

Pounds/Gallon7.164 to 7.231

Melting Point-69.00 to -68.00 °C. @ 760.00 mm Hg

Boiling Point84.00 to 85.00 °C. @ 20.00 mm Hg

Vapor Density5.4

Flash Point125.00 °F. TCC

logP (o/w)3.37

OdorSweet, fruity, juicy, pineapple, green and tropical

Refractive Index1.39400 to 1.42400 @ 20.00 °C

Insolubilityin water

Molecular weight158.24

Colorcolorless liquid

Solubilitymost org. solvs.

propyl heptanoate

CAS7778-87-2

FormulaC10H20O2

SynonymHeptanoic acid propyl ester, Propyl heptoate, Propyl heptylate

Density0.869

Refractive Index1.41100 to 1.42600 @ 20.00 °C

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

Vapor Pressure0.233000 mm/Hg @ 25.00 °C

Flash Point170.00 °F. TCC

Odorsweet ripe fruity apple pear pineapple grape strawberry wine green

Specific gravity0.85700 to 0.89700 @ 25.00 °C

logP (o/w)3.90

Appearancecolorless clear liquid

Pounds/Gallon7.131 to 7.464

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

Odor Typefruity

TasteSweet, waxy, fruity pineapple, pear, apple and citrus notes with a slight green grassy nuance

Assay98.00 to 100.00 %

Insolubilityin water

Molecular weight172.27

Colorcolorless liquid

Solubilitymost common org. solvents

propyl formate

CAS110-74-7

FormulaC4H8O2

Synonympropyl methanoate, Formic acid, propyl ester

Appearancecolorless to pale yellow clear liquid

Specific gravity0.90300 to 0.90900 @ 20.00 °C

Melting Point-93.00 to -92.00 °C. @ 760.00 mm Hg

Vapor Pressure80.300000 mm/Hg @ 25.00 °C

OdorSweet, etherial, green, slight rum, with a fruity berry depth

Additional Assay Informationmin 97% propyl formate + propyl alcohol

Vapor Density3.00

Odor Typeethereal

Assay97.00 to 100.00 %

Boiling Point80.00 to 82.00 °C. @ 760.00 mm Hg

logP (o/w)0.83

Pounds/Gallon7.523 to 7.573

Refractive Index1.37500 to 1.38000 @ 20.00 °C

Boiling Point28.00 to 29.00 °C. @ 100.00 mm Hg

Flash Point27.00 °F. TCC

TasteFruity, green, etherial, with a berry lift

Molecular weight88.10

Colorcolorless liquid

Solubility45 parts water

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