| Assay | 98.00 to 100.00 % |
| Specific gravity | 1.05900 to 1.06700 @ 25.00 °C |
| Pounds/Gallon | 8.812 to 8.879 |
| Refractive Index | 1.50800 to 1.51400 @ 20.00 °C |
| Boiling Point | 100.00 to 101.00 °C. @ 25.00 mm Hg |
| Vapor Pressure | 0.301000 mm/Hg @ 25.00 °C |
| Flash Point | 175.00 °F. TCC |
| Appearence | yellow to orange clear liquid |
| Odor | Sweet, musty, nutty with a caramellic nuance |
| Taste | Nutty cocoa-like with a toasted bready nuance |
| Boiling Point | 71.00 to 72.00 °C. @ 8.00 mm Hg |
| Acid Value | 2.00 max. KOH/g |
| logP (o/w) | 0.98 |
| Odor Type | nutty |
| Insolubility | in water |
| Molecular weight | 124.13 |
| Color | colorless to pale yellow liquid |
| Solubility | most org. solvs. |
| Chemical Structure |  |
| Notes | FEMA# 3609 |
| Class | Flavor and Fragrance Chemical Compounds |
