| Density | 1.005-1.020 |
| Specific gravity | 0.98000 @ 25.00 °C |
| Flash Point | 134.00 °F. TCC |
| Odor Type | sulfurous |
| Assay | 97.00 to 100.00 % sum of isomers |
| Boiling Point | 53.00 °C. @ 10.00 mm Hg |
| logP (o/w) | 0.47 |
| Taste | Meaty, savory, sauteed onion and garlic |
| Appearence | colorless clear liquid |
| Refractive Index | 1.48900 @ 20.00 °C |
| Vapor Pressure | 0.750000 mm/Hg @ 25.00 °C |
| Odor | SuIfureous, roasted meat, alliaceous, sauteed onion and garlic |
| Insolubility | in water |
| Molecular weight | 106.1828 |
| Color | colorless to pale yellow liquid |
| Solubility | org. solvs |
| Chemical Structure |  |
| Notes | FEMA# 3502 |
| Class | Flavor and Fragrance Chemical Compounds |
