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Product name

CAS

Formula

cocoa pentenal

CAS26643-91-4

FormulaC12H14O

Synonym4-methyl-2-phenylpent-2-enal, Benzeneacetaldehyde, .alpha.-(2-methylpropylidene)-, 4-Methyl-2-phenyl-2-pentenal

Density0.978-0.986

Refractive Index1.53100 to 1.53900 @ 20.00 °C

Boiling Point265.00 to 266.00 °C. @ 760.00 mm Hg

Acid Value10.00 max. KOH/g

Odorsweet, floral, honey, powdery and cocoa-like with rosy nuance

TasteFloral, sweet, waxy and cocoa-like with a honey nuance

Appearancecolorless to pale yellow clear liquid

Specific gravity0.97800 to 0.98600 @ 25.00 °C

Boiling Point82.00 to 87.00 °C. @ 0.70 mm Hg

Vapor Pressure0.010000 mm/Hg @ 20.00 °C

Flash Point230.00 °F. TCC

Odor Typechocolate

Pounds/Gallon8.138 to 8.205

Vapor Density6.0

logP (o/w)3.55

Assay90.00 to 100.00 % sum of isomers

Insolubilityin water

Molecular weight176.26

Solubilityalcohol, dipropylene glycol

Synonym(6E)-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide, Nonanoic acid vanillylamide, Nonanyl vanillylamide, Nonivamide, Nonanamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-, Nonanamide,N-[(4-hydroxy-3-methoxyphenyl)methyl]-

Specific gravity0.94600 @ 20.00 °C

Melting Point124.00 to 128.00 °C. @ 760.00 mm Hg

Acid Value1.00 max. KOH/g

Assay97.00 to 100.00 %

logP (o/w)3.43

Odor Typebland

Odorbland odorless

Appearancewhite to pale brown crystalline powder

Refractive Index1.45200 @ 20.00 °C

Shelf Life12 month(s) or longer if stored properly

Storagerefrigerate in tightly sealed containers

Tastepungent burning

Molecular weight293.41

capsaicin

CAS404-86-4

FormulaC18H27NO3

Synonym(6E)-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide, 6-Nonenamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-, (6E)-, N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-met hyl-6-nonenamide

Flash Point505.00 °F. TCC

Odormild warm herbal

Shelf Life12 month(s) or longer if stored properly

Appearencewhite to pale yellow crystalline powder

Odor Typeherbal

Assay98.00 to 100.00 %

Melting Point62.00 to 65.00 °C. @ 760.00 mm Hg

Boiling Point210.00 to 220.00 °C. @ 0.01 mm Hg

logP (o/w)4.00

Storagerefrigerate in tightly sealed containers

Insolubilityin water

Molecular weight62-65 c

Solubilityacetone, methanol, ethanol, ether, chloroform

butyl undecylenate

CAS109-42-2

FormulaC15H28O2

SynonymButyl undec-10-enoate, 10-Undecenoic acid, butyl ester, Butyl undec-10-enoate

Appearancecolorless to pale yellow clear liquid

Pounds/Gallon7.223 to 7.314

Vapor Pressure0.001040 mm/Hg @ 25.00 °C

Odor Typefatty

Assay98.00 to 100.00 %

Specific gravity0.86800 to 0.87900 @ 25.00 °C

Refractive Index1.43900 to 1.44900 @ 20.00 °C

Boiling Point125.00 to 128.00 °C. @ 3.00 mm Hg

Odorfatty butter wine floral fruity

logP (o/w)6.04

Boiling Point249.00 to 254.00 °C. @ 756.00 mm Hg

Flash Point> 212.00 °F. TCC

Insolubilityin water

Molecular weight240.39

Colorcolorless liquid

Solubilityalcohol

Butyl propionate

CAS590-01-2

FormulaC7H14O2

Synonymn-Butyl Propionate, Propanoic acid, butyl ester, Butyl Propanoate

Density0.8754 (204 c)

Very Solublein water

Appearancecolorless clear liquid

Assay98.00 to 100.00 %

Specific gravity0.87500 @ 25.00 ?C

Vapor Pressure4.420000 mm/Hg @ 25.00 ?C

Flash Point101.00 ?F. TCC

OdorSweet, estry, banana, ripe, tufti-frutti, bright, lifting, cherry and rum-like

Boiling Point145.00 ?C. @ 756.00 mm Hg

Vapor Density4.5

Shelf Life24 month(s) or longer if stored properly

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

TasteFruity, sweet, banana, tropical and tutti-frutti

Pounds/Gallon7.333 to 7.358

logP (o/w)2.34

Refractive Index1.40200 @ 20.00 ?C

Acid Value0.20 max. KOH/g

Odor Typefruity

Melting Point-89 c

Molecular weight130.19

Colorcolorless liquid

Solubilityoxygenated solvs.

Butyl Lactate

CAS138-22-7

FormulaC7H14O3

SynonymButyl 2-hydroxypropanoate, Butyl-L-2-hydroxy propionate, Butyl-S-2-hydroxy propionate, Propanoic acid, 2-hydroxy-, butyl ester, Propanoic acid, 2-hydroxy-, butyl ester

Density0.974-0.984 (2020 c)

Slightly Solublein water

Boiling Point76.00 °C. @ 6.00 mm Hg

Flash Point157.00 °F. TCC

Appearancecolorless clear liquid

Refractive Index1.41800 to 1.42400 @ 20.00 °C

Shelf Life24 month(s) or longer if stored properly

Odor Typecreamy

OdorCreamy, dairy, milky, earthy, ketonic, waxy, Iactonic, vanilla and cheesy

Pounds/Gallon8.105 to 8.188

Melting Point-28.00 °C. @ 760.00 mm Hg

Acid Value1.00 max. KOH/g

Vapor Pressure0.400000 mm/Hg @ 20.00 °C

logP (o/w)0.88

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

TasteDairy, creamy, milky, coconut and nutty

Assay95.00 to 100.00 %

Specific gravity0.97400 to 0.98400 @ 25.00 °C

Boiling Point185.00 to 187.00 °C. @ 760.00 mm Hg

Molecular weight146.19

butyl hexanoate

CAS626-82-4

FormulaC10H20O2

SynonymButylhexanoat, Hexanoic acid, butyl ester, Butyl Hexanoate, Butyl Caproate

Assay99.00 to 100.00 %

Boiling Point61.00 to 62.00 °C. @ 3.00 mm Hg

Vapor Pressure0.211000 mm/Hg @ 25.00 °C

Flash Point175.00 °F. TCC

logP (o/w)3.81

Shelf Life24 month(s) or longer if stored properly

OdorFruity, pineapple, waxy, green, juicy, apple

Specific gravity0.85700 to 0.86700 @ 25.00 °C

Boiling Point207.00 to 208.00 °C. @ 760.00 mm Hg

Vapor Density5.9

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

Odor Typefruity

Appearancecolorless clear liquid

Pounds/Gallon7.131 to 7.214

Refractive Index1.41300 to 1.42100 @ 20.00 °C

Melting Point-64.00 to -63.00 °C. @ 760.00 mm Hg

TasteFruity, pineapple, green, waxy, tutti-frutti, juicy with a slight fermented fruit note

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

Molecular weight172.27

butyl 2-decenoate

CAS7492-45-7

FormulaC14H26O2

Synonymbutyl (E)-dec-2-enoate, 2-Decenoic acid, butyl ester

Appearancecolorless clear liquid

Specific gravity0.87000 to 0.88000 @ 25.00 °C

Vapor Pressure0.001970 mm/Hg @ 25.00 °C

Flash Point280.00 °F. TCC

logP (o/w)6.10

Tastefruity green

Boiling Point290.00 to 291.00 °C. @ 760.00 mm Hg

Odorfatty oily green dairy nasturtium clean citrus

Refractive Index1.44500 to 1.45000 @ 20.00 °C

Odor Typefruity

Assay96.00 to 100.00 % sum of isomers

Pounds/Gallon7.239 to 7.322

Acid Value2.00 max. KOH/g

Insolubilityin water

Molecular weight226.36

Colorcolorless liquid

Solubilityalcohol

bis(2-methyl-3-furyl) disulfide

CAS28588-75-2

FormulaC10H10O2S2

SynonymBis(2-methyl-3-furyl)disulfide, Bis(2-methyl-3-furonic)sulfide, 3,3-Dithiobis(2-methylfuran), Furan, 3,3'-dithiobis[2-methyl-

Appearancepale yellow to amber clear liquid

Specific gravity1.20700 to 1.21500 @ 20.00 °C

Pounds/Gallon10.055 to 10.122

Vapor Pressure0.011800 mm/Hg @ 25.00 °C

Storagerefrigerate in tightly sealed containers

Odor Typemeaty

Refractive Index1.57200 to 1.58300 @ 20.00 °C

TasteStrong meaty, sulfurous, brothy, thiamin, roasted savory, cooked onion, sauteed garlic, black pepper

Assay98.00 to 100.00 %

Boiling Point277.00 to 280.00 °C. @ 760.00 mm Hg

Flash Point> 210.00 °F. TCC

logP (o/w)3.65

Shelf Life12 month(s) or longer if stored properly

OdorSulfurous, strong roasted meaty note reminiscent of sulfurol, savory, au jus and chicken nuances

Insolubilityin water

Molecular weight226.32

Solubilitymost org. solvs.

allyl cinnamate

CAS1866-31-5

FormulaC12H12O2

Synonymprop-2-en-1-yl (2E)-3-phenylprop-2-enoate, Prop-2-enyl 3-phenylprop-2-enoate, vinyl carbinyl cinnamate, 2-Propenoic acid, 3-phenyl-, 2-propen-1-yl ester, 2-Propenyl 3-Phenyl-2-propenoate

Density1.052 (2525 c)

Assay98.00 to 100.00 % sum of isomers

Specific gravity1.04800 to 1.05700 @ 25.00 °C

Pounds/Gallon8.720 to 8.795

Boiling Point113.00 °C. @ 0.50 mm Hg

Vapor Pressure0.003000 mm/Hg @ 20.00 °C

Flash Point> 212.00 °F. TCC

Odorfruity pineapple balsam peach spicy

Appearancecolorless to pale yellow clear liquid

Boiling Point150.00 to 152.00 °C. @ 15.00 mm Hg

logP (o/w)2.93

Refractive Index1.56400 to 1.57100 @ 20.00 °C

Insolubilityin water

Molecular weight188.24

Colorcolorless to light yellow liquid

Solubilityether, alcohol

6-amyl-alpha-pyrone

CAS27593-23-3

FormulaC10H14O2

Synonym6-pentylpyran-2-one, 2H-Pyran-2-one, 6-pentyl-

Appearencecolorless to orange clear liquid

Assay96.00 to 100.00 %

Specific gravity1.00400 @ 25.00 °C

Flash Point> 230.00 °F. TCC

logP (o/w)2.51

OdorCoconut creamy, sweet, brown with a fatty waxy nuance

Refractive Index1.50500 @ 20.00 °C

Boiling Point285.00 to 286.00 °C. @ 760.00 mm Hg

Vapor Pressure0.002460 mm/Hg @ 25.00 °C

Odor Typetonka

TasteSweet creamy, coconut, mushroom and nutty

Insolubilityin water

Molecular weight166.2194

Colorcolorless to orange liquid

Solubilityalcohol

5(6)-decenoic acid

CAS72881-27-7

FormulaC10H18O2

Synonym(E)-dec-2-enoic acid, cocoa lactone, milk lactone, Decenoic acid

Tenacity7 days on blotter

Appearencecolorless to pale yellow clear liquid

Specific gravity0.91600 to 0.94500 @ 25.00 °C

Flash Point309.00 °F. TCC

Shelf Life24 month(s) or longer if stored properly

Odor Typebitter

Assay95.00 to 100.00 % sum of isomers

Pounds/Gallon7.622 to 7.863

Vapor Pressure0.010000 mm/Hg @ 20.00 °C

Odorbitter burnt

Refractive Index1.44700 to 1.46000 @ 20.00 °C

Boiling Point299.00 to 301.00 °C. @ 760.00 mm Hg

logP (o/w)3.80

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

Insolubilityin water

Molecular weight170.25

Colorcolorless to slightly yellow, clear liq

Solubilityalcohol

4-pentenoic acid

CAS591-80-0

FormulaC5H8O2

Synonymallyl acetic acid, pent-4-enoic acid, 4-Pentenoic acid

Density0.978 (204 c)

Slightly Solublein water

Appearancecolorless clear liquid

Assay98.00 to 100.00 % sum of isomers

Specific gravity0.97100 to 0.97900 @ 25.00 °C

Refractive Index1.42400 to 1.43200 @ 20.00 °C

Melting Point-23.00 to -22.00 °C. @ 760.00 mm Hg

Boiling Point83.00 to 84.00 °C. @ 12.00 mm Hg

Vapor Pressure0.267000 mm/Hg @ 25.00 °C

logP (o/w)0.99

Pounds/Gallon8.080 to 8.146

Boiling Point188.00 to 189.00 °C. @ 760.00 mm Hg

Odor Typecheesy

Odorcheese parmesan romano ricotta

Vapor Density>1

Flash Point193.00 °F. TCC

Molecular weight100.12

Colorcolorless liquid

Solubilityalcohol, ether

4-methyl-2-penten-1-al

CAS5362-56-1

FormulaC6H10O

Synonym4-methylpent-2-enal, 2-Pentenal, 4-methyl-

Density0.844

Specific gravity0.85800 to 0.86600 @ 25.00 °C

Refractive Index1.43500 to 1.44500 @ 20.00 °C

Boiling Point126.00 to 130.00 °C. @ 760.00 mm Hg

Acid Value1.00 max. KOH/g

Flash Point91.00 °F. TCC

Odor Typegreen

TasteGreen, fruity, apple skin, brandy and cider-like

Appearencecolorless to pale yellow clear liquid

OdorPungent, etherial, fresh green apple-like, aldehydic, cognac and woody

Assay97.00 to 100.00 % sum of isomers

Pounds/Gallon7.139 to 7.206

Vapor Pressure9.920000 mm/Hg @ 25.00 °C

logP (o/w)1.39

Insolubilityin water

Molecular weight98.14

Colorclear, colorless to lt yellow liquid

3-phenyl propionic acid

CAS501-52-0

FormulaC9H10O2

Synonym3-phenylpropanoic acid, benzene propanoic acid, 3-Phenyl propanoic acid, Benzenepropanoic acid

Density1.071

Assay99.00 to 100.00 %

Vapor Pressure0.002000 mm/Hg @ 25.00 °C

Appearancewhite crystals

Melting Point47.00 to 50.00 °C. @ 760.00 mm Hg

Boiling Point280.00 °C. @ 760.00 mm Hg

Boiling Point169.00 to 170.00 °C. @ 28.00 mm Hg

Flash Point> 230.00 °F. TCC

logP (o/w)1.10

Odorsweet fatty rose musk cinnamon

Specific gravity1.07100 @ 25.00 °C

Odor Typefloral

Molecular weight150.18

Solubilityhot water, alcohol, benzene, chloroform, ether, glac. acetic acid, petroleum ether, cs2, oxygenated,

3-methyl valeric acid

CAS105-43-1

FormulaC6H12O2

Synonym3-methylpentanoic acid, Pentanoic acid, 3-methyl-

Pounds/Gallon7.273 to 8.071

TasteSour, cheesey, fresh with fruity notes

Refractive Index1.36500 to 1.45600 @ 20.00 °C

Odor Typeanimal

Assay98.00 to 100.00 %

Appearencecolorless clear liquid

Specific gravity0.87400 to 0.97000 @ 25.00 °C

Vapor Pressure0.147000 mm/Hg @ 25.00 °C

Vapor Density>1

logP (o/w)1.66

OdorAnimalic, sharp acidic cheesey, green with a fruity sweaty nuance

Boiling Point196.00 to 198.00 °C. @ 760.00 mm Hg

Flash Point185.00 °F. TCC

Molecular weight116.16

Colorcolorless, clear liquid

Solubilityalcohol

3-Mercaptopropionic Acid

CAS107-96-0

FormulaC3H6O2S

Synonym3-Sulfanylpropanoic Acid, Propanoic acid, 3-mercapto-, 3-Mercaptopropionic acid

Appearencecolorless to pale yellow clear oily liquid

Specific gravity1.22000 to 1.22600 @ 20.00 °C

Melting Point16.00 to 18.00 °C. @ 760.00 mm Hg

Vapor Pressure0.051000 mm/Hg @ 25.00 °C

Assay98.00 to 100.00 %

Boiling Point110.00 to 111.00 °C. @ 15.00 mm Hg

logP (o/w)0.38

Odorsulfurous roasted

Refractive Index1.49000 to 1.49600 @ 20.00 °C

Flash Point199.00 °F. TCC

Odor Typesulfurous

pH2.7

Molecular weight106.14

Solubilitywater, ethanol, diethyl ether, benzene, oxygenated solvs.

3,7-dimethyl-6-octenoic acid

CAS502-47-6

FormulaC10H18O2

Synonym3,7-dimethyloct-6-enoic acid, citronellic acid, 6-Octenoic acid, 3,7-dimethyl-, 3,7-Dimethyl-6-Octenoic Acid

Appearancecolorless to yellow clear liquid

Assay90.00 to 100.00 %

Refractive Index1.45500 to 1.46200 @ 20.00 °C

Boiling Point121.00 to 122.00 °C. @ 1.00 mm Hg

Boiling Point126.00 °C. @ 4.00 mm Hg

logP (o/w)3.35

Odor Typegreen

OdorFatty, waxy, heavy, floral slight citronella nuance. It also has vegetative and tobacco nuances

Pounds/Gallon7.664 to 7.714

Specific gravity0.92000 to 0.92600 @ 20.00 °C

Vapor Pressure0.004540 mm/Hg @ 25.00 °C

Flash Point> 230.00 °F. TCC

TasteMild, floral, rosy, fruity melon with slight hints of citronella and citrus

Molecular weight170.25

Colorcolorless liquid

3-acetyl pyridine

CAS350-03-8

FormulaC7H7NO

Synonym1-pyridin-3-ylethanone, methyl beta-pyridyl ketone, methyl 3-pyridyl ketone, 1-(3-pyridyl) ethanon, Ethanone, 1-(3-pyridinyl)-

Density1.102

Pounds/Gallon9.178 to 9.253

Vapor Pressure0.374000 mm/Hg @ 25.00 °C

Refractive Index1.53000 to 1.54000 @ 20.00 °C

Flash Point219.00 °F. TCC

Odorsweet nutty dry hawthorn phenolic woody popcorn

Appearencecolorless to pale yellow clear liquid

Assay97.00 to 100.00 %

Specific gravity1.10300 to 1.11200 @ 25.00 °C

Melting Point13.00 to 14.00 °C. @ 760.00 mm Hg

Boiling Point228.00 to 230.00 °C. @ 760.00 mm Hg

Boiling Point106.00 °C. @ 12.00 mm Hg

Odor Typenutty

logP (o/w)0.43

Molecular weight121.14

Colorcolorless to yellow liquid

Solubilityacids, alcohol, ether, water

2-octen-4-one

CAS4643-27-0

FormulaC8H14O

Synonym(E)-oct-2-en-4-one, butyl propenyl ketone, 2-Octen-4-one

Appearencecolorless to pale yellow clear liquid

Odor Typeyeasty

Tastegreen earthy, horseradish, anchovy, ketonic, onion, musty, bready, mushroom, fermented

Assay98.00 to 100.00 %

logP (o/w)2.16

Specific gravity0.84500 to 0.85300 @ 25.00 °C

Pounds/Gallon7.031 to 7.098

Refractive Index1.44000 to 1.44800 @ 20.00 °C

Boiling Point179.00 to 180.00 °C. @ 760.00 mm Hg

Vapor Pressure0.897000 mm/Hg @ 25.00 °C

Flash Point136.00 °F. TCC

Shelf Life12 month(s) or longer if stored properly

Storagestore in cool, dry place in tightly sealed containers, protected from heat and light

OdorYeasty, fruity, mushroom, metallic, bready, pineapple, horseradish, earthy

Insolubilityin water

Molecular weight126.198

Colorcolorless to pale yellow liquid

Solubilityalcohol

2-nonanol

CAS628-99-9

FormulaC9H20O

Synonymnonan-2-ol, methyl heptyl carbinol, 2-Nonanol

Density0.827

Boiling Point193.00 to 194.00 °C. @ 760.00 mm Hg

logP (o/w)3.35

TasteWaxy, soapy, musty with green fruity and dairy nuances

Odor Typewaxy

Appearencecolorless clear liquid

Specific gravity0.82300 to 0.84700 @ 20.00 °C

Refractive Index1.42600 to 1.43200 @ 20.00 °C

Vapor Pressure0.108000 mm/Hg @ 25.00 °C

Flash Point180.00 °F. TCC

OdorWaxy, green, creamy, citrus orange, cheesy with slight fruity undernotes

Assay97.00 to 100.00 %

Pounds/Gallon6.856 to 7.056

Melting Point-36.00 to -35.00 °C. @ 760.00 mm Hg

Insolubilityin water

Molecular weight144.26

Colorcolorless liquid

Solubilityalcohol, oils

2-methyl-3-tetrahydrofuran thiol

CAS57124-87-5

FormulaC5H10OS

Synonym2-methyloxolane-3-thiol, methyltetrahydrofuran-3-thiol, Furan-3-thiol, tetrahydro 3-methyl-, 2-methyl tetrahydrofuran-3thiol, Pentitol, 1,4-anhydro-2,5-dideoxy-3-thio-

Appearencecolorless to pale yellow clear liquid

Assay97.00 to 100.00 % sum of isomers

Pounds/Gallon8.654 to 8.795

Vapor Pressure3.010000 mm/Hg @ 25.00 °C

logP (o/w)0.62

Odor Typemeaty

TasteRoast beef, meaty, brothy savory chicken and turkey, fatty alliaceous onion and garlic

Flash Point124.00 °F. TCC

Refractive Index1.47300 to 1.49100 @ 20.00 °C

Boiling Point163.00 to 168.00 °C. @ 760.00 mm Hg

OdorRoasted, crusted beef and chicken, meaty, pot roast, sulfurous and mildly alliaceous

Specific gravity1.04000 to 1.05700 @ 25.00 °C

Insolubilityin water

Molecular weight118

Colorcolorless to pale yellow liquid

Solubilitymost org. solvs.

2-methyl thio-3,5 or 6-methyl pyrazine

CAS67952-65-2

FormulaC6H8N2S

SynonymPyrazine, Pyrazine, methyl(methylthio)-

OdorToasted popcorn, roasted almond, hazelnut, peanut, cashew nutty, caramellic, corn-chip nuance

TastePeanut and pecan nutty, popcorn and corn-chip-like with a burnt musty nuance

Odor Typenutty

Boiling Point210.00 to 211.00 °C. @ 760.00 mm Hg

Appearancecolorless clear liquid

Assay98.00 to 100.00 % sum of isomers

Boiling Point86.00 °C. @ 10.00 mm Hg

Vapor Pressure0.161000 mm/Hg @ 25.00 °C

logP (o/w)0.06

Specific gravity1.14100 to 1.15000 @ 25.00 °C

Pounds/Gallon9.494 to 9.569

Refractive Index1.58000 to 1.58500 @ 20.00 °C

Vapor Density4.8

Flash Point193.00 °F. TCC

2-methyl butyl isovalerate

CAS2445-77-4

FormulaC10H20O2

Synonym2-methylbutyl 3-methylbutanoate, Butanoic acid, 3-methyl-, 2-methylbutyl ester, 2-Methylbutyl 3-methylbutanoate

Density0.858

Acid Value2.00 max. KOH/g

Vapor Density5.9

logP (o/w)3.53

Assay98.00 to 100.00 %

Specific gravity0.85200 to 0.85700 @ 25.00 °C

Boiling Point191.00 to 195.00 °C. @ 760.00 mm Hg

OdorFruity, sweaty, cheesy, slightly green, with a heavy apple skin, winey and cognac nuance

TasteFruity, estry with a berry, apple and tutti frutti nuance

Appearencecolorless clear liquid

Refractive Index1.41300 to 1.41600 @ 20.00 °C

Vapor Pressure0.713000 mm/Hg @ 25.00 °C

Flash Point143.00 °F. TCC

Odor Typefruity

Pounds/Gallon7.089 to 7.131

Molecular weight172.27

Colorcolorless, clear liquid

2-isobutyl-3-methyl pyrazine

CAS13925-06-9

FormulaC9 H14 N2

Synonym2-methyl-3-(2-methylpropyl)pyrazine, Pyrazine, 2-methyl-3-(2-methylpropyl)-

Appearancepale yellow clear liquid

Refractive Index1.48800 to 1.49800 @ 20.00 °C

logP (o/w)1.96

Odor Typecaramellic

Pounds/Gallon7.788 to 7.838

Vapor Pressure0.110000 mm/Hg @ 25.00 °C

Assay98.00 to 100.00 %

Specific gravity0.93600 to 0.94200 @ 25.00 °C

Flash Point180.00 °F. TCC

Odorherbal green sugar syrup

Boiling Point199.00 to 201.00 °C. @ 760.00 mm Hg

Molecular weight150.23

Coloralmost colorless to slightly yellowish, transparent liquid

Solubilitywater

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Chemical Intermediates

cocoa pentenal

capscaisin

capsaicin

butyl undecylenate

Butyl propionate

Butyl Lactate

butyl hexanoate

butyl 2-decenoate

bis(2-methyl-3-furyl) disulfide

allyl cinnamate

6-amyl-alpha-pyrone

5(6)-decenoic acid

4-pentenoic acid

4-methyl-2-penten-1-al

3-phenyl propionic acid

3-methyl valeric acid

3-Mercaptopropionic Acid

3,7-dimethyl-6-octenoic acid

3-acetyl pyridine

2-octen-4-one

2-nonanol

2-methyl-3-tetrahydrofuran thiol

2-methyl thio-3,5 or 6-methyl pyrazine

2-methyl butyl isovalerate

2-isobutyl-3-methyl pyrazine

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