| Assay | 97.00 to 100.00 % |
| Vapor Pressure | 1.150000 mm/Hg @ 25.00 °C |
| Odor Type | alliaceous |
| Appearence | colorless clear liquid |
| Specific gravity | 1.05200 @ 20.00 °C |
| Flash Point | 150.00 °F. TCC |
| Odor | Garlic, meaty sulfurous, roasted garlic and onion, spicy, with nutty nuances |
| Taste | Garlic, mushroom, bloody metallic, roasted burnt rubber nuances, HVP and meaty, garlic |
| Refractive Index | 1.52600 to 1.53600 @ 20.00 °C |
| Boiling Point | 91.00 to 93.00 °C. @ 30.00 mm Hg |
| logP (o/w) | 2.05 |
| Insolubility | in water |
| Molecular weight | 122.25 |
| Color | colorless clear liquid |
| Solubility | fats |
| Notes | FEMA# 3529 |
| Class | Flavor and Fragrance Chemical Compounds |
