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Product name

CAS

Formula

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.

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

propyl cinnamate

CAS7778-83-8

FormulaC12H14O2

SynonymCinnamic acid propyl ester, 3-Phenyl-2-propenoic acid propyl ester, N-Propyl beta-phenyl acrylate, N-Propyl cinnamate, Propyl 3-phenyl-2-propenoate N-Propyl 3-phenyl propenoate, 2-Propenoic acid, 3-phenyl-, propyl ester

Flash Point110C CC

Acid Number2.0 Max

Density1.025-1.035 g/ml

ColorColorless

Melting Point119°C at 2 mm Hg

OdorWine-like odor

AppearenceClear, viscous liquid

TastePeach-apricot taste

Purity98.0% Min

Refractive Index1.551

Insolubilityin water

Molecular weight190.24

Specific gravity1.025

Solubilityalcohol

powdery ketone

CAS104-27-8

FormulaC12H14O2

Synonymethone

Appearancewhite to pale yellow crystalline powder

Assay98.00 to 100.00 %

Melting Point60.00 °C. @ 760.00 mm Hg

Flash Point304.00 °F. TCC

Odor Typepowdery

Boiling Point278.00 °C. @ 760.00 mm Hg

Boiling Point74.00 °C. @ 10.00 mm Hg

logP (o/w)2.65

OdorSweet, powdery, cherry, vanilla, coumarin, heliotropine

Vapor Pressure0.000139 mm/Hg @ 25.00 °C

TasteSweet, powdery, vanilla, fruity, creamy

Refractive Index1.542 0.02

Insolubilityin water

Molecular weight190.24

Solubilityalcohol

pineapple hydroxyhexanoate

CAS21188-58-9

FormulaC7H14O3

Synonymmethyl 3-hydroxyhexanoate, Methyl 3-Hydroxy Caproate, Hexanoic acid, 3-hydroxy-, methyl ester

Appearencecolorless to pale yellow clear liquid

Assay95.00 to 100.00 %

Boiling Point220.00 to 221.00 °C. @ 760.00 mm Hg

Pounds/Gallon8.271 to 8.404

Refractive Index1.41000 to 1.44000 @ 20.00 °C

Vapor Pressure0.020000 mm/Hg @ 25.00 °C

logP (o/w)0.51

Odor Typefruity

TasteSweet, fruity, overripe, pineapple and tropical with woody nuances

Specific gravity0.99400 to 1.01000 @ 25.00 °C

Flash Point185.00 °F. TCC

OdorSweet, woody, overripe, fruity, estry and pineapple-like with woody tropical nuances

Insolubilityin water, fat

Molecular weight146.1858

Colorcolorless to pale yellow liquid

Solubilityalcohol

para-cresyl isovalerate

CAS55066-56-3

FormulaC12H16O2

Synonym(4-methylphenyl) 3-methylbutanoate, P Cresyl Isovalerate, p-Tolyl 3-Methylbutyrate, p-Cresyl 3-Methylbutyrate, Butanoic acid, 3-methyl-, 4-methylphenyl ester, p-Tolyl isovalerate, p-Methylphenyl3-Methylbutanoate

Assay98.00 to 100.00 %

Pounds/Gallon8.130 to 8.213

Refractive Index1.48500 to 1.48900 @ 20.00 °C

Boiling Point103.00 °C. @ 2.00 mm Hg

Boiling Point125.00 °C. @ 10.00 mm Hg

Vapor Pressure0.010900 mm/Hg @ 25.00 °C

logP (o/w)3.43

Odor Typetobacco

Odortobacco animal sweet herbal

Appearencecolorless clear oily liquid

Specific gravity0.97700 to 0.98700 @ 25.00 °C

Acid Value1.00 max. KOH/g

Flash Point209.00 °F. TCC

Insolubilityin water

Acid Number1 max.

Molecular weight192.26

Colorcolorless oily liquid

Solubilityoils

octanoic acid

CAS124-07-2

FormulaC8H16O2

Synonymcaprylic acid, Octanoic acid, Octanoic acid

Density0.91 (204 c)

Slightly Solublein water

Refractive Index1.4280

Melting Point16 c

Odorunpleasant odor

Molecular weight144.21

Colorcolorless leaf or oily liquid

Flash Point(tcc) 110 c

Solubilityalkalis, ethanol, chloroform, ether, carbon disulfide, petrol. ether, glac. acetic acid

Boiling Point237.5 c

monomenthyl succinate

CAS77341-67-4

FormulaC14H24O4

Synonymbutane dioic acid monomenthyl ester, mono-menth-3-yl succinate, 5-Methyl-2-(1-methylethyl)cyclohexyl butanedioic acid, mono ester, Butanedioic acid, 1-[(1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl] ester, [1R-(1-#,2#,5#)]-mono[5-methyl-2-(1-methylet hyl)cyclohexyl]butanedioate

Density1.06 0.1 gcm3

logP (o/w)4.35

TasteLingering coolness, good mouthfeel

Appearencewhite to pale yellow crystalline solid

Assay95.00 to 100.00 %

OdorLittle or no odor, a slight coolness

Refractive Index1.477 0.03

Insolubilityin water

Solubilityalcohol

methyl propionate

CAS554-12-1

FormulaC4H8O2

Synonymmethyl propanoate, Methyl ester of propanoic acid, Propanoic acid, methyl ester, Methyl propanoate

Density0.915 (204 c)

Dielectric Constant5.5

Auto/Self Ignition Temperaturetemp. 469 c

logP (o/w)0.71

Boiling Point79.00 to 80.00 °C. @ 760.00 mm Hg

Vapor Density3.0

Appearancecolorless clear liquid

Specific gravity0.91500 @ 25.00 °C

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

Vapor Pressure143.000000 mm/Hg @ 25.00 °C

Odorfresh harsh rum fruity strawberry apple

Assay98.00 to 100.00 %

Refractive Index1.37700 @ 20.00 °C

Melting Point-88.00 to -87.00 °C. @ 760.00 mm Hg

Flash Point43.00 °F. TCC

Odor Typefruity

Molecular weight88.11

Colorcolorless liquid

Solubility16 parts water

methyl isothiocyanate

CAS556-61-6

FormulaC2H3NS

Synonymmethylimino-sulfanylidenemethane, Methane, isothiocyanato-

Density1.069

Very Solublein water

Melting Point34.00 to 36.00 °C. @ 760.00 mm Hg

Vapor Pressure31.200000 mm/Hg @ 25.00 °C

Assay96.00 to 100.00 %

Specific gravity0.93800 to 0.94200 @ 25.00 °C

Pounds/Gallon7.805 to 7.838

Refractive Index1.49500 to 1.49900 @ 20.00 °C

Boiling Point117.00 to 118.00 °C. @ 760.00 mm Hg

Flash Point90.00 °F. TCC

logP (o/w)0.94

Odorpungent mustard horseradish

Molecular weight73.11

methyl citronellate

CAS2270-60-2

FormulaC11H20O2

Synonymmethyl 3,7-dimethyloct-6-enoate, Methyl 3,7-Dimethyl 6-Octenoate, 6-Octenoic acid, 3,7-dimethyl-, methyl ester

Specific gravity0.89700 to 0.90700 @ 25.00 °C

Pounds/Gallon7.464 to 7.547

Refractive Index1.43700 to 1.44300 @ 20.00 °C

Boiling Point216.00 °C. @ 760.00 mm Hg

Boiling Point78.00 °C. @ 3.00 mm Hg

Vapor Pressure0.077900 mm/Hg @ 25.00 °C

Flash Point169.00 °F. TCC

logP (o/w)3.82

Odor Typefloral

Appearencecolorless clear liquid

OdorSweet geranium floral and waxy, with winey and fruity nuances

Assay97.00 to 100.00 %

TasteFloral with rosy bergamot and geranium notes, waxy and soapy, cognac and winey nuances

Molecular weight184.28

Colorcolorless liquid

methyl butyrate

CAS623-42-7

FormulaC5H10O2

Synonymmethyl butanoate, Butyric Acid Methyl Ester, Butanoic acid, methyl ester, Methyl butanoate

Density0.898 (204 c)

Assay98.00 to 100.00 %

Specific gravity0.89300 to 0.89900 @ 25.00 °C

Pounds/Gallon7.431 to 7.481

Boiling Point33.00 to 34.00 °C. @ 50.00 mm Hg

Acid Value1.00 max. KOH/g

Flash Point53.00 °F. TCC

logP (o/w)1.24

Odor Typefruity

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

Vapor Density3.5

TasteImpacting, fusel, fruity and estry with a cultured dairy, acidic depth

Appearancecolorless clear liquid

Refractive Index1.38500 to 1.39000 @ 20.00 °C

Vapor Pressure31.100000 mm/Hg @ 25.00 °C

OdorPungent, etherial, fruity, perfumey and fusel with a fermented, cultured, creamy undernote

Melting Point-95 c

Molecular weight102.14

Colorcolorless liquid

Solubilityabout 60 parts water

methyl 3-(methyl thio) propionate

CAS13532-18-8

FormulaC5H10O2S

Synonymmethyl 3-methylsulfanylpropanoate, Methyl-3-methylthio propionate, Propanoic acid, 3-(methylthio)-, methyl ester

Density1.073 (204 c)

Slightly Solublein water

Appearancecolorless to pale yellow clear liquid

Pounds/Gallon8.895 to 8.970

Refractive Index1.46200 to 1.46800 @ 20.00 °C

Boiling Point74.00 to 75.00 °C. @ 13.00 mm Hg

Boiling Point180.00 to 182.00 °C. @ 760.00 mm Hg

Acid Value1.00 max. KOH/g

Vapor Pressure0.735000 mm/Hg @ 25.00 °C

Vapor Density4.6

Odor Typesulfurous

OdorSulfureous, vegetative, pungent, rooty, tomato, horseradish, onion and garlic

TasteVegetative, radish and horseradish

Assay98.00 to 100.00 %

Flash Point162.00 °F. TCC

Specific gravity1.06900 to 1.07800 @ 25.00 °C

logP (o/w)1.04

Molecular weight134.19

Colorcolorless to pale yellow liquid

methyl 2-thiofuroate

CAS13679-61-3

FormulaC6H6O2S

SynonymS-methyl furan-2-carbothioate, dairy furoate, methane thiol furoate, 2-Furancarbothioic acid, S-methyl ester

Assay98.00 to 100.00 %

Refractive Index1.58600 to 1.57600 @ 20.00 °C

Boiling Point63.00 °C. @ 2.00 mm Hg

Boiling Point92.00 to 93.00 °C. @ 11.00 mm Hg

Acid Value1.00 max. KOH/g

Vapor Pressure0.669000 mm/Hg @ 25.00 °C

logP (o/w)1.40

Odormilky creamy fried cooked onion

Specific gravity1.21700 to 1.22700 @ 20.00 °C

Pounds/Gallon10.138 to 10.222

Odor Typealliaceous

Appearencepale yellow to brown clear liquid

Flash Point201.00 °F. TCC

Molecular weight142.17

methyl 2-methyl butyrate

CAS868-57-5

FormulaC6H12O2

Synonymgooseberry butyrate, methyl 2-methylbutanoate, 2-Methyl butanoic acid methyl este, Butanoic acid, 2-methyl-, methyl ester, Methyl 2-Methylbutyrate

Additional Assay Informationmethyl isovalerate: 5% - 8%

Specific gravity0.87900 to 0.88300 @ 25.00 °C

Pounds/Gallon7.314 to 7.347

Refractive Index1.39300 to 1.39700 @ 20.00 °C

Boiling Point115.00 to 116.00 °C. @ 760.00 mm Hg

Acid Value2.00 max. KOH/g

Vapor Pressure21.600000 mm/Hg @ 25.00 °C

Vapor Density4.0

Flash Point70.00 °F. TCC

Assay92.00 to 100.00 %

logP (o/w)1.59

OdorEtherial, Iifting, fruity, tutti-frutti and ripe with a fatty, green nuance

Appearancecolorless clear liquid

Odor Typefruity

TasteEtherial, fruity and apple-like with a fresh pear and tropical nuance

methyl (E)-3-hexenoate

CAS13894-61-6

Synonym3-Hexenoic acid, methyl ester, (3E)-

methyl (E)-2-octenoate

CAS7367-81-9

FormulaC9H16O2

Synonymmethyl (E)-oct-2-enoate, Methyl T2 Octenoate

Vapor Pressure0.437000 mm/Hg @ 25.00 °C

Appearencecolorless clear liquid

Assay90.00 to 100.00 % sum of isomers

Pounds/Gallon7.456 to 7.506

Vapor Density>1

Flash Point175.00 °F. TCC

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

OdorFresh green, fruity, sweet, melon with a violet leaf-like nuance

TasteFruity, green, sweet waxy with a fresh tropical note

Refractive Index1.43700 to 1.44300 @ 20.00 °C

Boiling Point95.00 °C. @ 18.00 mm Hg

logP (o/w)3.44

Specific gravity0.89600 to 0.90200 @ 25.00 °C

Boiling Point89.00 to 91.00 °C. @ 9.00 mm Hg

Shelf Life12 month(s) or longer if stored properly

Odor Typeanimal

melon nonenoate

CAS111-79-5

FormulaC10H18O2

Synonymmethyl non-2-enoate, Methyl nonylenate, Methyl T2 Nonenoaate, 2-Nonenoic acid, methyl ester, 2-Nonenoic acid, methyl ester, Methyl non-2-enoate

Density0.893-0.898

Appearancecolorless clear liquid

HalogensChlorine free

Specific gravity0.89300 to 0.89800 @ 25.00 °C

Refractive Index1.44000 to 1.44400 @ 20.00 °C

Boiling Point115.00 °C. @ 21.00 mm Hg

Boiling Point146.00 °C. @ 30.00 mm Hg

Acid Value1.00 max. KOH/g

Vapor Density5.9

Flash Point196.00 °F. TCC

logP (o/w)3.97

Odor Typegreen

TasteGreen, waxy, oily, fruity, watermelon rind, pear- and apple-like

Assay97.00 to 100.00 %

Pounds/Gallon7.431 to 7.472

Vapor Pressure0.146000 mm/Hg @ 25.00 °C

OdorSweet, green, waxy, fruity and melon-like

Insolubilityin water

Molecular weight170.28

Colorcolorless to slightly yellow liquid

Solubilityalcohol and dipropylene glycol

maltyl propionate

CAS68555-63-5

FormulaC9H10O4

Synonym(2-methyl-4-oxopyran-3-yl) propanoate, Maltol Propionate, 2-Methyl-3-(1-oxypropoxy)-4H-pyran-4-one, Veltol propionate, 4H-Pyran-4-one, 2-methyl-3-(1-oxopropoxy)-, 2-Methyl-3-(1-oxopropoxy)-4H-pyran-4-one

Appearencewhite crystalline solid

Boiling Point153.00 °C. @ 1.00 mm Hg

Vapor Pressure0.000376 mm/Hg @ 25.00 °C

logP (o/w)1.02

Odor Typecaramellic

TasteSweet, brown caramellic, fruity, jammy, bread crust, butterscotch, tropical

Boiling Point130.00 °C. @ 4.00 mm Hg

Flash Point200.00 °F. TCC

OdorRich sweet baked cookie, similar to furaneol with a jammy pineapple, berry and sweet tropical nuance

Assay98.00 to 100.00 %

Refractive Index1.502-1.512 (20 c)

Melting Point39-48 c

Insolubilityin water

Molecular weight182.18

Specific gravity1.190-1.200

Solubilityalcohol

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