| Density | 0.814 (15.515.5 c) |
| Boiling Point | 57.00 to 60.00 °C. @ 760.00 mm Hg |
| Melting Point | -131.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 246.000000 mm/Hg @ 25.00 °C |
| Taste | Soft-boiled egg yolk, hydrogen sulfide, rich mouth feel, strong poultry, leek and onion-like |
| Vapor Density | 2.6 |
| Odor Type | alliaceous |
| Appearence | colorless clear liquid |
| Assay | 98.00 to 100.00 % |
| Specific gravity | 0.81400 to 0.81900 @ 25.00 °C |
| Pounds/Gallon | 6.773 to 6.815 |
| Refractive Index | 1.42800 to 1.43400 @ 20.00 °C |
| Flash Point | -29.00 °F. TCC |
| logP (o/w) | 1.60 |
| Odor | Onion, sharp and pungent, meaty sulfurous, brothy chicken and poultry-like |
| Molecular weight | 76.17 |
| Chemical Structure |  |
| Notes | FEMA# 3897 |
| Class | Flavor and Fragrance Chemical Compounds |
