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Product name
CAS
Formula

ethyl (E,Z)-2,4-decadienoate

CAS3025-30-7
FormulaC12H20O2
Synonymethyl (2E,4Z)-deca-2,4-dienoate, 2,4-Decadienoic acid, ethyl ester, (2E,4Z)-, Ethyl (2E,4Z)-2,4-decadienoate
Appearancecolorless clear liquid
Specific gravity0.91700 to 0.92000 @ 25.00 °C
Pounds/Gallon7.630 to 7.655
Refractive Index1.48000 to 1.48600 @ 20.00 °C
Flash Point> 230.00 °F. TCC
OdorGreen, waxy, pear, vegetative, tropical and fruity
TasteGreen, waxy, vegetative, pear and melon with a tropical nuance
logP (o/w)4.52
Assay90.00 to 100.00 %
Boiling Point70.00 to 72.00 °C. @ 0.05 mm Hg
Boiling Point120.00 °C. @ 7.00 mm Hg
Vapor Pressure0.009540 mm/Hg @ 25.00 °C
Odor Typegreen
Insolubilityin water, oil, propylene glycol
Melting Point-60 c
Molecular weight196.29
Colorcolorless to pale yellow oily liquid
Solubilityalcohol

ethyl (E)-3-hexenoate

CAS26553-46-8
FormulaC8H14O2
SynonymEthyl hex-3-enoate, Ethyl T3 Hexenoate, 3-Hexenoic acid, ethyl ester, 3-Hexenoic acid, ethyl ester, (3E)-, Ethyl (E)hex-3-enoate
ColorColorless
Density0.880-0.910 g/ml
Flash Point60C CC
Boiling Point50°C at 20 mmHg
Purity96.0% Min
OdorGreen fruity, rum and brandy aroma.
TasteChocolate, licorice flavor
Acid Number2.0 Max
AppearenceClear liquid

ethyl (E)-2-octenoate

CAS7367-82-0
FormulaC10H18O2
Synonymethyl (E)-oct-2-enoate, Ethyl T2 Octenoate
TasteFruity, green, pineapple with a juicy tropical note
Pounds/Gallon7.406 to 7.439
Refractive Index1.44000 to 1.44200 @ 20.00 °C
Flash Point195.00 °F. TCC
Assay99.00 to 100.00 % sum of isomers
Boiling Point94.00 °C. @ 30.00 mm Hg
logP (o/w)3.97
Odor Typefruity
OdorFruity, pineapple, green with a fatty waxy nuance
Appearencecolorless clear liquid
Specific gravity0.89000 to 0.89400 @ 25.00 °C
Acid Value1.00 max. KOH/g
Vapor Pressure0.146000 mm/Hg @ 25.00 °C
Vapor Density5.8
Molecular weight170.25
Colorcolorless liquid

ethyl (E)-2-hexenoate

CAS27829-72-7
FormulaC8H14O2
Synonymethyl (E)-hex-2-enoate, rum hexenoate, Ethyl T2 Hexenoate, 2-Hexenoic acid, ethyl ester, (2E)-
Appearencecolorless clear liquid
Specific gravity0.89500 to 0.90500 @ 25.00 °C
Boiling Point110.00 to 111.00 °C. @ 10.00 mm Hg
Acid Value1.00 max. KOH/g
Flash Point131.00 °F. TCC
Odor Typegreen
Vapor Pressure1.320000 mm/Hg @ 25.00 °C
Pounds/Gallon7.447 to 7.531
Refractive Index1.44700 to 1.45300 @ 20.00 °C
OdorSweet, green, fruity with a vegetative nuance
Assay95.00 to 100.00 % sum of isomers
Vapor Density4.8
logP (o/w)2.91
TasteFruity, green, sweet, with a juicy fruity undernote
Insolubilityin water
Molecular weight142.2
Colorcolorless liquid
Solubilitymost org. solvs.

ethyl (E)-2-decenoate

CAS7367-88-6
FormulaC12H22O2
Synonymethyl (E)-dec-2-enoate, Ethyl T2 Decenoate, 2-Decenoic acid, ethyl ester, (2E)-
Density0.880
Appearencecolorless clear liquid
Refractive Index1.44000 to 1.44800 @ 20.00 °C
Boiling Point133.00 to 135.00 °C. @ 20.00 mm Hg
Vapor Pressure0.016800 mm/Hg @ 25.00 °C
Vapor Density6.8
logP (o/w)5.04
OdorGreen, apple-pear with fruity and waxy nuances
TastePear, apple, green with waxy fruity nuances
Pounds/Gallon7.331 to 7.364
Assay99.00 to 100.00 %
Specific gravity0.88100 to 0.88500 @ 25.00 °C
Boiling Point140.00 °C. @ 30.00 mm Hg
Flash Point195.00 °F. TCC
Odor Typefruity
Molecular weight198.31

ethyl (E)-2-crotonate

CAS623-70-1
FormulaC6H10O2
Synonymethyl (E)-but-2-enoate, 2-Butenoic acid, ethyl ester, (2E)-
OdorPungent, chemical and diffusive, with sweet allicious and caramellic rum-like nuances
TasteMusty, onion and garlic, caramellic and brown notes
Assay98.00 to 100.00 %
Pounds/Gallon7.605 to 7.639
Refractive Index1.42300 to 1.42700 @ 20.00 °C
Boiling Point142.00 to 143.00 °C. @ 760.00 mm Hg
Vapor Pressure6.870000 mm/Hg @ 25.00 °C
Vapor Density3.9
Flash Point36.00 °F. TCC
Appearencecolorless to pale yellow clear liquid
Specific gravity0.91400 to 0.91800 @ 25.00 °C
Acid Value1.00 max. KOH/g
Odor Typechemical
logP (o/w)1.85

dipropyl disulfide

CAS629-19-6
FormulaC6H14S2
Synonym1-propyldisulfanylpropane, propyl disulfide, Dipropyl thioether, Disulfide, dipropyl
Assay98.00 to 100.00 %
Appearancecolorless to pale yellow clear liquid
Flash Point147.00 °F. TCC
logP (o/w)3.84
Specific gravity0.95000 to 0.96000 @ 25.00 °C
Pounds/Gallon7.905 to 7.988
Refractive Index1.49700 to 1.49800 @ 20.00 °C
Melting Point-86.00 °C. @ 760.00 mm Hg
Boiling Point193.00 to 195.00 °C. @ 760.00 mm Hg
Boiling Point99.00 °C. @ 40.00 mm Hg
Vapor Pressure0.735000 mm/Hg @ 25.00 °C
Vapor Density5.1
Odor Typealliaceous
OdorSulfureous, alliaceous, fresh, green onion, scallion and metallic with a slight tropical nuance
TasteAlliaceous, sulfureous, green, vegetative and asafetida nuances
Molecular weight150.31
Colorcolorless to pale yellow liquid

Dimethyl Adipate (Fragrance)

CAS627-93-0
FormulaC8H14O4
Synonymdimethyl hexanedioate, Hexanedioic acid, 1,6-dimethyl ester, Dimethyl adipate
Density1.062 (204 c)
Auto/Self Ignition Temperaturetemp. 359 c
Appearencecolorless clear liquid
Refractive Index1.42700 to 1.42800 @ 20.00 °C
Vapor Pressure0.072500 mm/Hg @ 25.00 °C
Flash Point225.00 °F. TCC
Melting Point8.00 to 11.00 °C. @ 760.00 mm Hg
Vapor Density6.1
Odor Typenutty
Assay98.00 to 100.00 %
Pounds/Gallon8.804 to 8.829
logP (o/w)1.03
Specific gravity1.05800 to 1.06100 @ 25.00 °C
Boiling Point109.00 to 110.00 °C. @ 14.00 mm Hg
Acid Value1.00 max. KOH/g
Odormild nutty
Insolubilityin water
Molecular weight174.22
Colorcolorless clear oily liquid
Solubilityoxygenated solvs.

decanoic acid

CAS334-48-5
FormulaC10H20O2
Synonymcapric acid, Decanoic acid, Decanoic acid
Density0.8858 (40 c)
Boiling Point268.00 to 270.00 °C. @ 760.00 mm Hg
Boiling Point151.00 to 152.00 °C. @ 10.00 mm Hg
Vapor Density5.9
Shelf Life24 month(s) or longer if stored properly
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
Melting Point27.00 to 32.00 °C. @ 760.00 mm Hg
Odorunpleasant rancid sour fatty citrus
logP (o/w)4.09
Odor Typefatty
Appearancewhite crystalline solid
Assay98.00 to 100.00 %
Vapor Pressure15.000000 mm/Hg @ 160.00 °C
Flash Point> 230.00 °F. TCC
Refractive Index1.4288 (40 c)
Insolubilityin water
Acid Number320-330
Molecular weight172.27
Solubilityorg. solvs. incl. ethanol, alkalis

cyclohexyl butyrate

CAS1551-44-6
FormulaC10H18O2
Synonymcyclohexyl butanoate, Butanoic acid, cyclohexyl ester, Cyclohexyl Butanoate
Density0.957
Specific gravity0.93900 to 0.94400 @ 25.00 °C
Refractive Index1.43100 to 1.45100 @ 20.00 °C
Boiling Point212.00 °C. @ 760.00 mm Hg
Odor Typefruity
Appearancecolorless clear liquid
Assay98.00 to 100.00 %
Boiling Point202.00 to 203.00 °C. @ 700.00 mm Hg
Odorfruity apple pineapple
Pounds/Gallon7.813 to 7.855
Flash Point173.00 °F. TCC
Vapor Pressure0.152000 mm/Hg @ 25.00 °C
logP (o/w)3.30
Molecular weight170.25
Colorcolorless liquid
Solubilityalcohol

Cornmint Oil

CAS68917-18-0
FormulaN/A
SynonymMentha arvensis leaf oil, Oils, mint, Mentha arvensis piperascens, Mentha Arvensis Leaf Oil is the oil derived from the leaves of the Horse Mint, Mentha arvensis L., Labiatae
Density0.888-0.908
Odor Typementholic
Refractive Index1.44900 to 1.46200 @ 20.00 °C
Specific gravity0.89500 to 0.89900 @ 25.00 °C
Appearencecolorless to pale yellow clear liquid
Optical Rotation-21.00 to -28.00
Flash Point169.00 °F. TCC
Pounds/Gallon7.447 to 7.481
Insolubilityin water, glycerin
Odorminty odor
Colorcolorless to yellow liquid
Solubilityfixed oils, min. oil, propylene glycol

capscaisin

CAS2444-46-4
FormulaC17H27NO3
Synonym(6E)-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide, Nonanoic acid vanillylamide, Nonanyl vanillylamide, Nonivamide, Nonanamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-, Nonanamide,N-[(4-hydroxy-3-methoxyphenyl)methyl]-
Specific gravity0.94600 @ 20.00 °C
Melting Point124.00 to 128.00 °C. @ 760.00 mm Hg
Acid Value1.00 max. KOH/g
Assay97.00 to 100.00 %
logP (o/w)3.43
Odor Typebland
Odorbland odorless
Appearancewhite to pale brown crystalline powder
Refractive Index1.45200 @ 20.00 °C
Shelf Life12 month(s) or longer if stored properly
Storagerefrigerate in tightly sealed containers
Tastepungent burning
Molecular weight293.41

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 Lactate

CAS138-22-7
FormulaC7H14O3
SynonymButyl 2-hydroxypropanoate, Butyl-L-2-hydroxy propionate, Butyl-S-2-hydroxy propionate, Propanoic acid, 2-hydroxy-, butyl ester, Propanoic acid, 2-hydroxy-, butyl ester
Density0.974-0.984 (2020 c)
Slightly Solublein water
Boiling Point76.00 °C. @ 6.00 mm Hg
Flash Point157.00 °F. TCC
Appearancecolorless clear liquid
Refractive Index1.41800 to 1.42400 @ 20.00 °C
Shelf Life24 month(s) or longer if stored properly
Odor Typecreamy
OdorCreamy, dairy, milky, earthy, ketonic, waxy, Iactonic, vanilla and cheesy
Pounds/Gallon8.105 to 8.188
Melting Point-28.00 °C. @ 760.00 mm Hg
Acid Value1.00 max. KOH/g
Vapor Pressure0.400000 mm/Hg @ 20.00 °C
logP (o/w)0.88
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
TasteDairy, creamy, milky, coconut and nutty
Assay95.00 to 100.00 %
Specific gravity0.97400 to 0.98400 @ 25.00 °C
Boiling Point185.00 to 187.00 °C. @ 760.00 mm Hg
Molecular weight146.19

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 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
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