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Product name
CAS
Formula

Lidocaine base

CAS137-58-6
FormulaC14H22N2O
Synonym(2,6-dimethylphenyl)carbamoylmethyl-diethyl-azanium, Acetamide, 2-(diethylamino)-N-(2,6-dimethylphenyl)-
Insolubilityin water
Melting Point66-69 c
Odorchar. odor
Molecular weight234.38
Solubilityalcohol, ether, chloroform
Boiling Point180-182 c (4 mm)

Chloroacetyl chloride

CAS79-04-9
FormulaC2H2Cl2O
SynonymMonochloroacetyl chloride, Acetyl chloride, 2-chloro-
Density11.7 lbgal
Insolubilityin water, dec.
Vapor Pressure19 mm hg (20 c)
Odorstrong pungent odor
Molecular weight112.94
Colorcolorless to slightly yellow liquid
Flash Pointnone
Specific gravity1.41
Boiling Point106 c

Benzethonium Chloride

CAS121-54-0
FormulaC27H42ClNO2
Synonymp-Diisobutyl(phenoxyethoxy)ethyl]dimethylbenzylammonium chloride, Benzyldimethyl (2-(2-(p-(1,1,3,3-tetramethylbutyl) phenoxy) ethoxy) ethyl) ammonium chloride, Diisobutylphenoxyethoxyethyl dimethyl benzyl ammonium chloride, N,N-Dimethyl-N-[2-[2-[4-(1,1,3,3-tetramethylbutyl) phenoxy] ethoxy] ethyl] benzenemethanaminium chloride, Phemerol chloride, Benzenemethanaminium, N,N-dimethyl-N-[2-[2-[4-(1,1,3,3-tetramethylbutyl)phenoxy]ethoxy]ethyl]-, chloride (1:1), Benzenemethanaminium,N,N-dimethyl-N-[2-[2-[4-(1,1,3,3,-tetramethylb utyl)phenoxy]ethoxy]ethyl]-, chloride
Melting Point162-164 C
AppearenceWhite crystalline powder
Molecular weight448.08
Odorodorless plates, bitter
Colorcolorless
Solubilitywater, alcohol, acetone, chloroform

Benzylcetyldimethylammonium chloride

CAS122-18-9
FormulaC25H46N+
SynonymN-Benzyl-N-cetyldimethylammonium chloride, Cetylbenzyldimethylammonium chloride, Benzenemethanaminium, N-hexadecyl-N,N-dimethyl-, chloride (1:1), Benzenemethanaminium,N-hexadecyl-N,N-dimethyl, chloride
pH7.2 (aq. soln.)
Melting Point58-60 c
Odorodorless
Molecular weight396.12
Colorcolorless crystalline powder or leaflets
Solubilitywater, oxygenated solvs., alcohol, acetone, esters, propylene glycol, glycerol, ccl4

ethyl para-anisate

CAS94-30-4
FormulaC10H12O3
Synonymethyl 4-methoxybenzoate, p-Anisic acid, ethyl ester, Ethyl 4-methoxybenzoate, Benzoic acid, 4-methoxy-, ethyl ester, Ethyl 4-Methoxy-benzoate, Ethyl p-Methoxybenzoate
Density1.103
Slightly Solublein water
Specific gravity1.10100 to 1.10400 @ 25.00 °C
Refractive Index1.52200 to 1.52600 @ 20.00 °C
Boiling Point263.00 to 270.00 °C. @ 760.00 mm Hg
Flash Point> 230.00 °F. TCC
TasteAnise, sweet, fruity, licorice, grape and cherry like
Appearancecolorless to pale yellow clear oily liquid
Acid Value1.00 max. KOH/g
Assay98.00 to 100.00 %
Pounds/Gallon9.161 to 9.186
Melting Point7.00 to 8.00 °C. @ 760.00 mm Hg
Vapor Pressure0.008570 mm/Hg @ 25.00 °C
logP (o/w)2.80
Odor Typeanisic
OdorSweet anisic, licorice, fruity, spice, cherry, floral and powdery
Molecular weight180.21
Colorcolorless liquid
Solubilityalcohol, ether

Methional

CAS3268-49-3
FormulaC4H8OS
Synonymbeta- methiopropionaldehyde, 3- methyl mercaptopropionaldehyde, methyl mercaptopropionic aldehyde, Propanal, 3-(methylthio)-
Density1.052 (204 c)
Insolubilityin water
Refractive Index1.486 (20 c)
Odorpale yel. mobile liq., powerful onionmeat-like odor
Molecular weight104.17
Flash Point60 c
Solubilityalcohol
Boiling Point165-166 c

2 Furfuryl Disulfide

CAS4437-20-1
FormulaC10H10O2S2
Synonym2-(2-furylmethyldisulfanylmethyl)furan, Bis(2-furfuryl) disulfide, 2,2-(Dithiobis(methylene))bisfuran, Furan, 2,2'-[dithiobis(methylene)]bis-
Density10.290-10.413 lbgal
Slightly Solublein water
Melting Point10-11 c
Refractive Index1.585-1.600 (20 c)
Odorstench, unpleasant burnt caramel, coffee, meaty odor
Molecular weight226.31
Flash Point230 f
Specific gravity1.23522-1.25000 (20 c)
Solubilityalcohol
Boiling Point229-230 c

2-ethyl-4-methyl thiazole

CAS15679-12-6
FormulaC6H9NS
Synonym2-ethyl-4-methyl-1,3-thiazole, coffee thiazole, Thiazole, 2-ethyl-4-methyl-
Slightly Solublein water
TasteCoffee, cocoa, meaty, rubbery
Flash Point140.00 °F. TCC
Appearencecolorless to pale yellow clear liquid
Vapor Pressure1.710000 mm/Hg @ 25.00 °C
Pounds/Gallon8.496 to 8.579
OdorNutty, brown, savory with coffee, sulfury and meaty nuances
Assay98.00 to 100.00 %
Specific gravity1.02100 to 1.03100 @ 25.00 °C
Refractive Index1.50100 to 1.51100 @ 20.00 °C
Boiling Point56.00 °C. @ 20.00 mm Hg
Vapor Density4.3
logP (o/w)2.09
Odor Typenutty
Molecular weight27.21
Colorcolorless to pale yellow liquid
Solubilityorganic solvents and oils

2,4,5-trimethyl thiazole

CAS13623-11-5
FormulaC6H9NS
Synonymtrimethyl thiazole, Thiazole, 2,4,5-trimethyl-
Density1.013
Appearencecolorless to amber clear liquid
Specific gravity1.01200 to 1.01300 @ 25.00 °C
Boiling Point65.00 to 67.00 °C. @ 20.00 mm Hg
logP (o/w)2.02
Shelf Life24 month(s) or longer if stored properly
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
OdorMusty, nutty and vegetative with toasted brown cocoa and coffee nuances
Assay98.00 to 100.00 %
Refractive Index1.50300 to 1.50700 @ 20.00 °C
Boiling Point166.00 to 167.00 °C. @ 717.50 mm Hg
Vapor Pressure2.110000 mm/Hg @ 25.00 °C
TasteNutty, cocoa and green vegetative-like with roasted earthy nuances
Pounds/Gallon8.421 to 8.429
Vapor Density4.3
Flash Point124.00 °F. TCC
Odor Typechocolate
Colorcolorless to clear amber liquid
Solubility. 127.21

2-acetyl thiazole

CAS24295-03-2
FormulaC5H5NOS
Synonym5-acetyl thiazole, methyl 2-thiazolyl ketone, popcorn thiazole, Methyl 2-thiazole ketone, 1-(thiazol-2-yl)ethan-1-one, Ethanone, 1-(2-thiazolyl)-, 1-(Thiazol-2-yl)ethan-1-one
Density1.2203
Appearencecolorless to yellow clear oily liquid
Specific gravity1.21900 to 1.22600 @ 25.00 °C
Pounds/Gallon10.143 to 10.202
logP (o/w)0.37
Odor Typepopcorn
TasteCorn chip with a slight musty background
Assay98.00 to 100.00 % sum of isomers
Refractive Index1.54200 to 1.55200 @ 20.00 °C
Vapor Pressure0.173000 mm/Hg @ 25.00 °C
Boiling Point89.00 to 91.00 °C. @ 12.00 mm Hg
Flash Point173.00 °F. TCC
Boiling Point212.00 to 215.00 °C. @ 760.00 mm Hg
Vapor Density4.4
OdorToasted corn chip, popcorn with a raw nutty and bready nuance
Melting Point65.5 c
Molecular weight127.16
Colorclear, colorless liquid

2 methyl (3 furfuryl thio) pyrazine

CAS65530-53-2
FormulaC10H10N2OS
Synonym2- methyl-35 or 6-(furfuryl thio) pyrazine, 2- furfuryl thio-5-methyl pyrazine, 2- furfuryl thio-6-methyl pyrazine
Refractive Index1.595-1.605
Odorcoffee, nutty odor
Molecular weight206
Flash Point(cc) 57 c
Specific gravity1.207-1.217
Boiling Point110 c ( 0.1 mbar)

2-methoxy-3-methyl pyrazine

CAS2847-30-5
FormulaC6H8N2O
Synonymalmond pyrazine, Pyrazine, 2-methoxy-3-methyl-, 2-Methoxy-3-methylpyrazine
Density1.00-1.09 (20 c)
Refractive Index1.50700 @ 20.00 °C
Vapor Pressure3.270000 mm/Hg @ 25.00 °C
Flash Point132.00 °F. TCC
Odor Typenutty
Boiling Point158.00 to 159.00 °C. @ 760.00 mm Hg
logP (o/w)1.21
Appearanceyellow clear liquid
Specific gravity1.07500 @ 25.00 °C
Odorroasted almond hazelnut peanut
Assay99.00 to 100.00 %
Molecular weight124.14
Colorcolorless liquid
Solubilitywater, org. solvs.

2-acetyl pyrazine

CAS22047-25-2
FormulaC6H6N2O
Synonymmethyl pyrazinyl ketone, popcorn pyrazine, pyrazin-1-yl ethan-1-one, 1-pyrazin-2-ylethanone, 2-acetyl-1,4-diazine, acetylpyrazine, pyrazin-1-ylethan-1-one, Ethanone, 1-(2-pyrazinyl)-, Pyrazinylethan-1-one
Density1.100-1.115 (20 c)
Shelf Life24 month(s) or longer if stored properly
OdorMusty, roasted, corn chip, popcorn, nutty and potato-like
Appearancewhite to pale yellow crystalline powder
Assay99.00 to 100.00 %
Flash Point> 212.00 °F. TCC
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
Boiling Point188.00 to 190.00 °C. @ 760.00 mm Hg
logP (o/w)0.20
Odor Typepopcorn
Melting Point75.00 to 79.00 °C. @ 760.00 mm Hg
Vapor Pressure0.188000 mm/Hg @ 25.00 °C
TasteRoasted, nutty, bready and yeasty, with popcorn and corn chip nuances
Refractive Index1.530-1.540
Molecular weight122.13
Colorcolorless to pale yellow crystal or liquid
Solubilityacids, alcohol, ether, water 230 c

2,3-dimethyl pyrazine

CAS5910-89-4
FormulaC6H8N2
Synonym2,3-dimethyl-1,4-diazine, Pyrazine, 2,3-dimethyl-
Density1.000-1.022 (20 c)
Appearancecolorless to pale yellow clear liquid
Additional Assay Informationsum of 2,3- 2,5- and 2,6- isomers
Specific gravity1.00000 to 1.02200 @ 20.00 °C
Pounds/Gallon8.331 to 8.514
Boiling Point155.00 to 157.00 °C. @ 760.00 mm Hg
Vapor Pressure3.450000 mm/Hg @ 25.00 °C
Flash Point128.00 °F. TCC
Refractive Index1.50600 to 1.50900 @ 20.00 °C
Vapor Density3.7
logP (o/w)0.64
Odor Typenutty
Assay95.00 to 100.00 %
OdorMusty, nut skins, cocoa powdery and roasted with potato and coffee nuances
TasteMusty, nut skins, cocoa powdery, roasted coffee and bready
Molecular weight108.16
Colorcolorless to pale yellow liquid

Methyl Ethyl Ketone

CAS78-93-3
FormulaC4H8O
Synonym2-Butanone, MEK, DEA Code 6714, 2-Butanone, Butanone
Density0.8255 (04 c)
Viscosity0.40 cp
Non-Volatile Matter0.0030% Maximum
AppearanceColorless
Purity99.5% Minimum
Acidity as Acetic Acid30 ppm Maximum
Specific gravity 20/20 deg C0.805 - 0.807
Boiling Point78.5 - 81.0 degrees C
Moisture1,000 ppm Maximum
Color10 APHA Maximum
AromaticsAbsent
Vapor Pressure71.2 mm (20 c)
Odoracetone-like odor
Melting Point-86 c
Refractive Index1.3814 (15 c)
Molecular weight72.10
Flash Point(toc) 24 f
Solubility4 parts water, benzene, alcohol, ether, oxygenated and chlorinated solvs.

2,3,5-trimethyl pyrazine

CAS14667-55-1
FormulaC7H10N2
SynonymTrimethyl Pyrazine, potato pyrazine, 2,3,5-trimethyl-1,4-diazine, Pyrazine, 2,3,5-trimethyl-, 2,3,5-Trimethylpyrazine
Density0.975
Pounds/Gallon7.988 to 8.238
Refractive Index1.50300 to 1.50700 @ 20.00 °C
TasteRaw, musty, nutty, potato
Appearancecolorless to pale yellow clear liquid
Flash Point130.00 °F. TCC
OdorNutty, musty, powdery cocoa, potato and musty
Assay98.00 to 100.00 %
Vapor Density4.2
Specific gravity0.96000 to 0.99000 @ 25.00 °C
Boiling Point171.00 to 172.00 °C. @ 760.00 mm Hg
Odor Typenutty
logP (o/w)1.10
Vapor Pressure1.720000 mm/Hg @ 25.00 °C
Molecular weight122.17
Colorcolorless to slightly yellow liquid
Solubilitywater ( 1), alcohol, org. solvs.

terpinyl formate

CAS2153-26-6
FormulaC11H18O2
Synonympara- menth-1-en-8-ol formate, 1- methyl-1-(4-methyl cyclohex-3-enyl) ethyl methanoate, alpha,alpha,4- trimethyl-3-cyclohexene-1-methyl formate, 3-Cyclohexene-1-methanol, .alpha.,.alpha.,4-trimethyl-, 1-formate, p-Menth-1-en-8-yl formate, 1-Methyl-1-(4-methylcyclohex-3-enyl)ethyl methanoate
Density0.981
Odorfloral lavender citrus fruity
Equivalence Factor for Assay91.13
Specific gravity0.97700 to 0.98300 @ 25.00 °C
Appearancecolorless clear liquid
Refractive Index1.46800 to 1.47500 @ 20.00 °C
Boiling Point213.00 to 225.00 °C. @ 760.00 mm Hg
Pounds/Gallon8.130 to 8.180
Vapor Pressure0.046900 mm/Hg @ 25.00 °C
Odor Typefloral
Assay95.00 to 100.00 % sum of isomers
Flash Point207.00 °F. TCC
logP (o/w)3.26
Tastedry fruity raspberry
Molecular weight182.27

terpinyl propionate

CAS80-27-3
FormulaC13H22O2
Synonympara-menth-1-en-8-yl propanoate, 1-methyl-1-(4-methyl cyclohex-3-enyl) ethyl propanoate, alpha,alpha,4- trimethyl-3-cyclohexene-1-methyl propionate, Propanoic acid, alpha-terpinyl ester, 3-Cyclohexene-1-methanol, .alpha.,.alpha.,4-trimethyl-, 1-propanoate, p-Menth-1-en-8-yl propanoate, 1-Methyl-1-(4-methylcyclohex-3-enyl)ethyl propanoate
Density0.944
Slightly Solublein propylene glycol
Appearancecolorless to pale yellow clear liquid
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
Odorherbal green old wood citrus geranium tropical
Odor Typegreen
Assay95.00 to 100.00 % sum of isomers
Specific gravity0.94700 to 0.95200 @ 25.00 °C
Pounds/Gallon7.880 to 7.922
Refractive Index1.46200 to 1.46800 @ 20.00 °C
Boiling Point258.00 to 259.00 °C. @ 760.00 mm Hg
Acid Value1.00 max. KOH/g
Vapor Pressure0.013300 mm/Hg @ 25.00 °C
Flash Point187.00 °F. TCC
logP (o/w)4.20
Shelf Life24 month(s) or longer if stored properly
TasteSweet, green, with fruity and tropical nuances
Insolubilityin water
Molecular weight210.32
Colorcolorless to slightly yellow liquid
Solubilityglycerin

terpinyl butyrate

CAS2153-28-8
FormulaC14H24O2
Synonymbutyric acid para-menth-1-en-8-yl ester, 1- methyl-1-(4-methyl-3-cyclohexen-1-yl) ethyl butyrate, para- menth-1-en-8-yl butyrate, Butanoic acid, 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl ester, 1-Methyl-1-(4-methyl-3-cyclohexenyl) ethyl butanoate
Assay95.00 to 100.00 % sum of isomers
Appearancecolorless to pale yellow clear liquid
Equivalence Factor for Assay112.17
logP (o/w)4.73
Odorsour rosemary fruity balsam
Specific gravity0.93800 @ 25.00 °C
Pounds/Gallon8.005 to 8.055
Refractive Index1.46300 to 1.46800 @ 20.00 °C
Boiling Point244.00 to 246.00 °C. @ 760.00 mm Hg
Vapor Pressure0.004560 mm/Hg @ 25.00 °C
Flash Point> 212.00 °F. TCC
Tastebittersweet plum
Odor Typebalsamic
Colorcolorless to pale yellow liquid

phenethyl hexanoate

CAS6290-37-5
FormulaC14H20O2
Synonym2-phenylethyl hexanoate, benzyl carbinyl caproate, phenethyl caproate, Phenyl Ethyl Caproate, Phenethyl Hexanoate, Hexanoic acid, 2-phenylethyl ester
Boiling Point263.00 °C. @ 760.00 mm Hg
Pounds/Gallon8.063 to 8.155
Refractive Index1.48000 to 1.48800 @ 20.00 °C
logP (o/w)4.42
TasteSweet, waxy, floral with fruity notes
Appearancecolorless clear liquid
Assay98.00 to 100.00 %
Specific gravity0.96900 to 0.98000 @ 25.00 °C
Flash Point> 212.00 °F. TCC
OdorSweet, honey, floral, waxy with woody and sweaty nuances
Odor Typefloral
Vapor Pressure0.000869 mm/Hg @ 25.00 °C
Insolubilityin water
Molecular weight220.31
Colorcolorless, clear liquid
Solubilityalcohol

Octyl Isobutyrate

CAS109-15-9
FormulaC12H24O2
Synonymacetyl 2-methyl propanoate, iso butyric acid octyl ester, caprylyl isobutyrate, Propanoic acid, 2-methyl-, octyl ester, Octyl 2-methylpropanoate
Appearancecolorless to pale yellow clear liquid
Specific gravity0.85300 to 0.85800 @ 25.00 °C
Boiling Point236.00 to 238.00 °C. @ 760.00 mm Hg
Vapor Density6.8
logP (o/w)4.78
Odor Typewaxy
OdorWaxy, soapy, aldehydic, green, earthy, creamy
Pounds/Gallon7.098 to 7.139
Refractive Index1.42000 to 1.42500 @ 20.00 °C
Acid Value1.00 max. KOH/g
Vapor Pressure0.060900 mm/Hg @ 25.00 °C
Tastecreamy, waxy, fruity, earthy, fatty
Flash Point221.00 °F. TCC
Assay98.00 to 100.00 %
Insolubilityin water
Molecular weight200.32
Colorcolorless to pale yellow liquid
Solubilitymost org. solvs.

Octyl 2-Methyl Butyrate

CAS29811-50-5
FormulaC13H26O2
Synonym2- methyl butanoic acid octyl ester
Refractive Index1.425
Molecular weight214.3
Colorcolorless liquid
Flash Point(cc) 100 c
Specific gravity0.8577
Boiling Point250 c

gamma-octalactone

CAS104-50-7
FormulaC8H14O2
Synonym5-butyl dihydro-2(3H)-furanone, 4-N-butyl-4-hydroxybutyric acid lactone, octanolide-1,4, Gamma-pentanolactone, 4-Hydroxyvaleric acid g-lactone, Gamma-butyl-gamma-butyrolactone, 5-butyl oxolan-2-one, 2(3H)-Furanone, 5-butyldihydro-, Octan-4-olide
Density0.975
Slightly Solublein water
Assay97.00 to 100.00 %
Pounds/Gallon8.071 to 8.155
Boiling Point234.00 °C. @ 760.00 mm Hg
Boiling Point132.00 to 133.00 °C. @ 20.00 mm Hg
logP (o/w)1.32
Odor Typecoconut
OdorSweet, creamy, coconut, milky, soapy, coumarin, fruity, peach and apricot
Acid Value8.00 max. KOH/g
Vapor Pressure0.040800 mm/Hg @ 25.00 °C
Vapor Density>1
Flash Point230.00 °F. TCC
Shelf Life24 month(s) or longer if stored properly
Appearancecolorless to pale yellow clear liquid
Specific gravity0.97000 to 0.98000 @ 25.00 °C
Refractive Index1.44500 @ 20.00 °C
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
TasteLactonic, coconut, creamy, toasted, coumarin, fruity, apricot and peach
Molecular weight142.20
Colorcolorless to slightly yellow liquid
Solubilityalcohol

Methyl Isobutyrate

CAS547-63-7
FormulaC5H10O2
Synonymiso butyric acid methyl ester, 2- methyl propanoic acid methyl ester, methyl 2-methyl propionate, Propanoic acid, 2-methyl-, methyl ester
Density0.891 (204 c)
Slightly Solublein water
Specific gravity0.88400 to 0.88800 @ 25.00 °C
Pounds/Gallon7.356 to 7.389
Melting Point-85.00 to -84.00 °C. @ 760.00 mm Hg
Boiling Point91.00 to 93.00 °C. @ 760.00 mm Hg
Acid Value1.00 max. KOH/g
Vapor Pressure50.400000 mm/Hg @ 25.00 °C
Vapor Density3.5
Flash Point38.00 °F. TCC
Odor Typefruity
Assay99.00 to 100.00 %
logP (o/w)1.06
TasteSweet, etherial, fruity and juicy fruit
Appearancecolorless clear liquid
Refractive Index1.38200 to 1.38600 @ 20.00 °C
Boiling Point38.00 to 39.00 °C. @ 100.00 mm Hg
OdorEtherial, diffusive, fruity, sweet and tutti-frutti
Molecular weight102.14
Colorcolorless mobile liquid
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