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Product name

CAS

Formula

hexyl octanoate

CAS1117-55-1

FormulaC14H28O2

Synonymhexyl caprylate, hexyl octylate, Octanoic acid hexyl ester, Octanoic acid, hexyl ester, Hexyl octanoate

Density0.87

Appearancecolorless clear liquid

Boiling Point307.00 °C. @ 760.00 mm Hg

Flash Point> 230.00 °F. TCC

Odor Typegreen

Melting Point-31.00 °C. @ 760.00 mm Hg

logP (o/w)6.02

Assay97.00 to 100.00 %

Specific gravity0.86000 @ 25.00 °C

Acid Value2.00 max. KOH/g

Vapor Pressure0.005320 mm/Hg @ 25.00 °C

OdorFruity, green, waxy, berry, apple and estery

TasteGreen, apple, fruity, berry with fresh waxy nuances

Insolubilityin water

Refractive Index1.4310

Molecular weight228.37

Colorcolorless

Solubilityalcohol

hexyl hexanoate

CAS6378-65-0

FormulaC12H24O2

Synonymhexanoic acid hexyl ester, hexyl caproate, Hexanoic acid, hexyl ester, Hexyl hexanoate

Density0.863

Appearancecolorless clear oily liquid

Refractive Index1.42100 to 1.42900 @ 20.00 °C

logP (o/w)4.96

Pounds/Gallon7.114 to 7.181

Flash Point211.00 °F. TCC

Odor Typegreen

Assay97.00 to 100.00 %

Specific gravity0.85500 to 0.86300 @ 25.00 °C

Boiling Point245.00 to 246.00 °C. @ 760.00 mm Hg

Boiling Point84.00 to 86.00 °C. @ 3.00 mm Hg

Vapor Pressure0.027800 mm/Hg @ 25.00 °C

Melting Point-55.00 °C. @ 760.00 mm Hg

OdorGreen, sweet, waxy, fruity with tropical and berry notes

Vapor Density6.8

TasteSweet, fruity and green with tropical notes

Insolubilityin water

Molecular weight200.36

Solubilityalcohol

hexyl (E)-tiglate

CAS19089-92-0

FormulaC10H18O2

Synonymhexyl (E)-but-2-enoate, Hexyl Crotonate, Hexyl (E)-2-Butenoate, Hexyl T2 Butenoate, 2-Butenoic acid, hexyl ester, 2-Butenoic acid, hexyl ester, Hexyl trans-2-butenoate

Density0.885

Specific gravity0.88000 to 0.89500 @ 25.00 °C

Pounds/Gallon7.322 to 7.447

Boiling Point214.00 to 215.00 °C. @ 760.00 mm Hg

Boiling Point96.00 to 98.00 °C. @ 15.00 mm Hg

Vapor Pressure0.146000 mm/Hg @ 25.00 °C

Flash Point192.00 °F. TCC

logP (o/w)3.97

Odor Typefruity

OdorSweet, fruity green, apple, pear, vegetative nuances, celery, radish,pineapple tropical note

TasteGreen, sweet pear with vegetative nuances of radish, potato and mushroom

Refractive Index1.42800 to 1.44900 @ 20.00 °C

Assay95.00 to 100.00 %

Acid Value1.00 max. KOH/g

Appearencecolorless clear liquid

Insolubilityin water, propylene glycol

Molecular weight170.25

Colorcolorless liquid

Solubilityalcohol, fixed oils

heptyl butyrate

CAS5870-93-9

FormulaC11H22O2

Synonymheptyl butanoate, Butanoic acid, heptyl ester, Heptyl butanoate

Odorfruity tropical chamomile green tea sweet floral clean

Acid Value2.00 max. KOH/g

Specific gravity0.85600 to 0.86300 @ 25.00 ?C

Boiling Point225.00 to 226.00 ?C. @ 760.00 mm Hg

Flash Point195.00 ?F. TCC

logP (o/w)4.43

Odor Typefruity

Molecular weight186.30

Colorcolorless liquid

Solubilityalcohol

Appearancecolorless clear liquid

Assay98.00 to 100.00 %

Pounds/Gallon7.123 to 7.181

Refractive Index1.41200 to 1.43000 @ 20.00 ?C

Melting Point-58.00 to -57.00 ?C. @ 760.00 mm Hg

Vapor Pressure0.090000 mm/Hg @ 25.00 ?C

grapefruit menthane

CAS68398-18-5

FormulaC10H18S

Synonym4,7,7-trimethyl-6-thiabicyclo[3.2.1]octane, 2,8 Epithio-p-Menthane, 6-Thiabicyclo[3.2.1]octane, 4,7,7-trimethyl-, 4,7,7-Trimethyl-6-thiabicyclo[3.2.1]octane

Assay95.00 to 100.00 %

Specific gravity0.99900 to 1.00500 @ 25.00 °C

Boiling Point222.00 to 223.00 °C. @ 760.00 mm Hg

Pounds/Gallon8.313 to 8.363

Vapor Pressure0.149000 mm/Hg @ 25.00 °

TasteSulfureous juicy fruity, passion fruit, pineapple, mango, grapefruit citrus

logP (o/w)3.84

Refractive Index1.51100 to 1.51700 @ 20.00 °C

Acid Value1.00 max. KOH/g

Flash Point192.00 °F. TCC

OdorSulfurous grapefruit, green vegetative, minty passion fruit, papaya, peach, apricot

Appearencecolorless to amber clear liquid

Geranic Acid

CAS459-80-3

FormulaC10H16O2

Synonym3,7-dimethylocta-2,6-dienoic acid, 3,7-Dimethyl 2,6-Octadienoic Acid, 2,6-Octadienoic acid, 3,7-dimethyl-, 3,7-Dimethylocta-2,6-dienoic Acid

Appearencecolorless to pale yellow clear oily liquid

Pounds/Gallon7.930 to 7.980

Refractive Index1.47300 to 1.47900 @ 20.00 °C

Melting Point21.00 °C. @ 760.00 mm Hg

Vapor Pressure0.000373 mm/Hg @ 25.00 °C

Flash Point230.00 °F. TCC

Odor Typegreen

Assay95.00 to 100.00 % sum of isomers

Boiling Point149.00 to 151.00 °C. @ 18.00 mm Hg

Odordry weedy acidic green moldy feet woody

Specific gravity0.95300 to 0.95900 @ 25.00 °C

logP (o/w)3.46

Insolubilityin water

Molecular weight168.24

Colorcolorless liquid

Solubilityalcohol

Synonym5-heptyloxolan-2-one, aldehyde C-14, Peach Aldehyde, 4-Undecanolide, gamma-n-heptyl-gamma-butyrolactone, Undecanoic acid, 4-hydroxy lactone, 2(3H)-Furanone, 5-heptyldihydro-, Undecan-4-olide, peach aldehyde

Density0.943

Appearancecolorless to pale yellow clear oily liquid

Specific gravity0.94100 to 0.94700 @ 25.00 °C

Pounds/Gallon7.830 to 7.880

Boiling Point164.00 to 166.00 °C. @ 13.00 mm Hg

Boiling Point297.00 °C. @ 760.00 mm Hg

Acid Value5.00 max. KOH/g

Flash Point200.00 °F. TCC

TasteFatty, coconut, creamy, vanilla, nutty, macadamia and peach

HalogensChlorine free

Refractive Index1.44900 to 1.45400 @ 20.00 °C

Vapor Pressure0.002710 mm/Hg @ 25.00 °C

logP (o/w)2.92

Shelf Life24.00 month(s) or longer if stored properly

Odor Typefruity

OdorCreamy, fatty, fruity, coconut, peach, Iactonic, ketonic and fruity

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

Assay99.00 to 100.00 %

Insolubilityin glycerin, water

Molecular weight184.28

Colorcolorless to slightly yellow liquid

Solubilityalcohol, most fixed oils, propylene glycol

gamma-nonalactone

CAS104-61-0

FormulaC9H16O2

Synonymaldehyde C-18, Coconut aldehyde, 1,4-Nonanolactone, 4-Hydroxynonanoic acid lactone, nonanolide, 2(3H)-Furanone, dihydro-5-pentyl-, Nonan-4-olide, Dihydro-5-pentyl-2(3H)-furanone

Density0.958-0.966

Shelf Life24 month(s) or longer if stored properly

Assay98.00 to 100.00 %

Specific gravity0.95800 to 0.96500 @ 25.00 °C

Acid Value1.20 max. KOH/g

Odor Typecoconut

OdorSweet, creamy, coconut, fatty with oily buttery nuances

TasteCoconut, creamy, waxy with fatty milky notes

Appearancecolorless to pale yellow clear oily liquid

Pounds/Gallon7.972 to 8.030

Refractive Index1.44600 to 1.44900 @ 20.00 °C

Boiling Point243.00 °C. @ 760.00 mm Hg

Boiling Point121.00 to 122.00 °C. @ 6.00 mm Hg

Vapor Pressure0.008580 mm/Hg @ 25.00 °C

Vapor Density>1

Flash Point> 200.00 °F. TCC

logP (o/w)1.85

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

Insolubilityin water

Molecular weight156.25

Colorcolorless to slightly yellow liquid

Solubilityalcohol, fixed oils, propylene glycol

gamma-heptalactone

CAS105-21-5

FormulaC7H12O2

Synonym4-Hydroxyheptanoic acid lactone, 5-Propyldihydro-2(3H)-furanone, y-Heptalactone, 2(3H)-Furanone, dihydro-5-propyl-, Heptan-4-olide

Density0.997-1.004 (20 c)

Assay98.00 to 100.00 %

Refractive Index1.43900 to 1.44500 @ 20.00 °C

Boiling Point100.00 to 106.00 °C. @ 7.00 mm Hg

Vapor Density>1

logP (o/w)0.79

Appearancecolorless clear oily liquid

Specific gravity0.99700 to 1.00400 @ 25.00 °C

Boiling Point61.00 to 62.00 °C. @ 2.00 mm Hg

Vapor Pressure0.082700 mm/Hg @ 25.00 °C

TasteSweet, Iactonic, creamy, coconut and coumarin, with milky and tobacco nuances

Pounds/Gallon8.296 to 8.354

Acid Value2.00 max. KOH/g

Flash Point> 230.00 °F. TCC

OdorSweet, coconut, coumarin, Iactonic, creamy and powdery

Odor Typecoconut

Insolubilityin water

Molecular weight128.17

Colorcolorless slightly oily liquid

Solubilityalcohol

filbert pyrazine

CAS15707-23-0

FormulaC7H10N2

Synonym2-ethyl-3-methylpyrazine, Pyrazine, 2-ethyl-3-methyl-, 2-Ethyl-3-methylpyrazine

Density0.985

Additional Assay Informationsum of 2,3- 2,5- and 2,6- isomers

Specific gravity0.98000 to 0.99900 @ 25.00 °C

Boiling Point57.00 °C. @ 10.00 mm Hg

logP (o/w)1.17

OdorNutty, peanut, musty, corn-like with raw earthy and bready nuances

Appearancecolorless to pale yellow clear liquid

Pounds/Gallon8.155 to 8.313

Flash Point138.00 °F. TCC

Assay97.00 to 100.00 %

Refractive Index1.50200 to 1.50500 @ 20.00 °C

Boiling Point169.00 to 171.00 °C. @ 760.00 mm Hg

Vapor Pressure1.690000 mm/Hg @ 25.00 °C

Vapor Density4.2

Odor Typenutty

TasteNutty peanut, musty corn-like with raw and oily nuances

Molecular weight122.17

Colorcolorless to slightly yellow liquid

Solubilitywater, org. solvs.

ethyl undecylenate

CAS692-86-4

FormulaC13H24O2

SynonymEthyl undec-10-enoate, Ethyl 10-Undecylenate, 10-Undecenoic acid, ethyl ester, 10-Decenoic Acid, Ethyl Ester, Ethyl undecenoate, Ethyl undec-10-enoate

Density0.879

Assay97.00 to 100.00 %

Specific gravity0.87700 to 0.87900 @ 25.00 °C

Pounds/Gallon7.298 to 7.314

pH25.00

TasteFatty, waxy, green with fruity nuances

Acid Value1.00 max. KOH/g

Vapor Pressure0.008820 mm/Hg @ 25.00 °C

Flash Point> 230.00 °F. TCC

logP (o/w)4.98

Boiling Point132.00 to 133.00 °C. @ 10.00 mm Hg

Appearancecolorless to pale yellow clear liquid

Refractive Index1.43600 to 1.44000 @ 20.00 °C

Odor Typefatty

OdorFatty, waxy and fruity with sweet creamy and soapy nuances

Boiling Point258.00 to 259.00 °C. @ 760.00 mm Hg

Molecular weight212.34

Colorcolorless to pale yellow liquid

ethyl stearate

CAS111-61-5

FormulaC20H40O2

Synonymethyl octadecanoate, Octadecanoic acid, ethyl ester, Ethyl stearate

Boiling Point213.00 to 215.00 °C. @ 15.00 mm Hg

Assay97.00 to 100.00 %

Flash Point> 230.00 °F. TCC

logP (o/w)9.21

Melting Point35.00 to 38.00 °C. @ 760.00 mm Hg

Acid Value5.00 max. KOH/g

Vapor Pressure0.000030 mm/Hg @ 25.00 °C

Shelf Life24 month(s) or longer if stored properly

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

Odor Typewaxy

Odormild waxy

Appearencewhite clear liquid

ethyl sorbate

CAS2396-84-1

FormulaC8H12O2

Synonymethyl (2E,4E)-hexa-2,4-dienoate, 2,4-Hexadienoic acid, ethyl ester, (2E,4E)-

Density0.956

Assay98.00 to 100.00 % sum of isomers

Specific gravity0.93600 to 0.93900 @ 25.00 °C

Pounds/Gallon7.788 to 7.813

Refractive Index1.49100 to 1.49800 @ 20.00 °C

Boiling Point82.00 to 83.00 °C. @ 13.00 mm Hg

Flash Point157.00 °F. TCC

logP (o/w)2.39

Odor Typefruity

OdorSweet, fruity, green, with a tropical pineapple nuance

TasteFruity, sweet, green, pineapple, tutti frutti-like with juicy tropical nuances

Boiling Point195.00 to 196.00 °C. @ 760.00 mm Hg

Appearancecolorless to pale yellow clear liquid

Vapor Pressure0.418000 mm/Hg @ 25.00 °C

Molecular weight140.18

ethyl hydrocinnamate

CAS2021-28-5

FormulaC11H14O2

Synonym4,5-dimethyl-2-(1H-pyrrol-1-yl)thiophene-3-carboxylic acid, Ethyl 3-phenylpropionate, Benzenepropanoic acid, ethyl ester

Density1.013 (204 c)

Pounds/Gallon8.396 to 8.462

Refractive Index1.49200 to 1.49700 @ 20.00 °C

Flash Point226.00 °F. TCC

logP (o/w)2.79

Odor Typefloral

Assay98.00 to 100.00 %

Boiling Point247.00 to 249.00 °C. @ 760.00 mm Hg

Appearancecolorless clear liquid

Vapor Pressure0.028000 mm/Hg @ 25.00 °C

Odorhyacinth rose honey fruity rum

Specific gravity1.00900 to 1.01700 @ 25.00 °C

Boiling Point123.00 °C. @ 16.00 mm Hg

Insolubilityin water

Molecular weight178.23

Colorcolorless liquid

Solubilitymost org. solvs.

ethyl (E,Z)-2,4-decadienoate

CAS3025-30-7

FormulaC12H20O2

Synonymethyl (2E,4Z)-deca-2,4-dienoate, 2,4-Decadienoic acid, ethyl ester, (2E,4Z)-, Ethyl (2E,4Z)-2,4-decadienoate

Appearancecolorless clear liquid

Specific gravity0.91700 to 0.92000 @ 25.00 °C

Pounds/Gallon7.630 to 7.655

Refractive Index1.48000 to 1.48600 @ 20.00 °C

Flash Point> 230.00 °F. TCC

OdorGreen, waxy, pear, vegetative, tropical and fruity

TasteGreen, waxy, vegetative, pear and melon with a tropical nuance

logP (o/w)4.52

Assay90.00 to 100.00 %

Boiling Point70.00 to 72.00 °C. @ 0.05 mm Hg

Boiling Point120.00 °C. @ 7.00 mm Hg

Vapor Pressure0.009540 mm/Hg @ 25.00 °C

Odor Typegreen

Insolubilityin water, oil, propylene glycol

Melting Point-60 c

Molecular weight196.29

Colorcolorless to pale yellow oily liquid

Solubilityalcohol

ethyl (E)-3-hexenoate

CAS26553-46-8

FormulaC8H14O2

SynonymEthyl hex-3-enoate, Ethyl T3 Hexenoate, 3-Hexenoic acid, ethyl ester, 3-Hexenoic acid, ethyl ester, (3E)-, Ethyl (E)hex-3-enoate

ColorColorless

Density0.880-0.910 g/ml

Flash Point60C CC

Boiling Point50°C at 20 mmHg

Purity96.0% Min

OdorGreen fruity, rum and brandy aroma.

TasteChocolate, licorice flavor

Acid Number2.0 Max

AppearenceClear liquid

ethyl (E)-2-octenoate

CAS7367-82-0

FormulaC10H18O2

Synonymethyl (E)-oct-2-enoate, Ethyl T2 Octenoate

TasteFruity, green, pineapple with a juicy tropical note

Pounds/Gallon7.406 to 7.439

Refractive Index1.44000 to 1.44200 @ 20.00 °C

Flash Point195.00 °F. TCC

Assay99.00 to 100.00 % sum of isomers

Boiling Point94.00 °C. @ 30.00 mm Hg

logP (o/w)3.97

Odor Typefruity

OdorFruity, pineapple, green with a fatty waxy nuance

Appearencecolorless clear liquid

Specific gravity0.89000 to 0.89400 @ 25.00 °C

Acid Value1.00 max. KOH/g

Vapor Pressure0.146000 mm/Hg @ 25.00 °C

Vapor Density5.8

Molecular weight170.25

Colorcolorless liquid

ethyl (E)-2-hexenoate

CAS27829-72-7

FormulaC8H14O2

Synonymethyl (E)-hex-2-enoate, rum hexenoate, Ethyl T2 Hexenoate, 2-Hexenoic acid, ethyl ester, (2E)-

Appearencecolorless clear liquid

Specific gravity0.89500 to 0.90500 @ 25.00 °C

Boiling Point110.00 to 111.00 °C. @ 10.00 mm Hg

Acid Value1.00 max. KOH/g

Flash Point131.00 °F. TCC

Odor Typegreen

Vapor Pressure1.320000 mm/Hg @ 25.00 °C

Pounds/Gallon7.447 to 7.531

Refractive Index1.44700 to 1.45300 @ 20.00 °C

OdorSweet, green, fruity with a vegetative nuance

Assay95.00 to 100.00 % sum of isomers

Vapor Density4.8

logP (o/w)2.91

TasteFruity, green, sweet, with a juicy fruity undernote

Insolubilityin water

Molecular weight142.2

Colorcolorless liquid

Solubilitymost org. solvs.

ethyl (E)-2-decenoate

CAS7367-88-6

FormulaC12H22O2

Synonymethyl (E)-dec-2-enoate, Ethyl T2 Decenoate, 2-Decenoic acid, ethyl ester, (2E)-

Density0.880

Appearencecolorless clear liquid

Refractive Index1.44000 to 1.44800 @ 20.00 °C

Boiling Point133.00 to 135.00 °C. @ 20.00 mm Hg

Vapor Pressure0.016800 mm/Hg @ 25.00 °C

Vapor Density6.8

logP (o/w)5.04

OdorGreen, apple-pear with fruity and waxy nuances

TastePear, apple, green with waxy fruity nuances

Pounds/Gallon7.331 to 7.364

Assay99.00 to 100.00 %

Specific gravity0.88100 to 0.88500 @ 25.00 °C

Boiling Point140.00 °C. @ 30.00 mm Hg

Flash Point195.00 °F. TCC

Odor Typefruity

Molecular weight198.31

ethyl (E)-2-crotonate

CAS623-70-1

FormulaC6H10O2

Synonymethyl (E)-but-2-enoate, 2-Butenoic acid, ethyl ester, (2E)-

OdorPungent, chemical and diffusive, with sweet allicious and caramellic rum-like nuances

TasteMusty, onion and garlic, caramellic and brown notes

Assay98.00 to 100.00 %

Pounds/Gallon7.605 to 7.639

Refractive Index1.42300 to 1.42700 @ 20.00 °C

Boiling Point142.00 to 143.00 °C. @ 760.00 mm Hg

Vapor Pressure6.870000 mm/Hg @ 25.00 °C

Vapor Density3.9

Flash Point36.00 °F. TCC

Appearencecolorless to pale yellow clear liquid

Specific gravity0.91400 to 0.91800 @ 25.00 °C

Acid Value1.00 max. KOH/g

Odor Typechemical

logP (o/w)1.85

Ethanol

CAS64-17-5

FormulaC2H6O

SynonymAlcohol, Ethanol, Ethanol

Density0.816 (15.5 c)

Surface Tension21.99 dynescm

Auto/Self Ignition Temperaturetemp. 362 c

Appearancecolorless clear liquid

Refractive Index1.31000 to 1.36000 @ 20.00 °C

Flash Point49.00 °F. TCC

Odor Typealcoholic

Assay99.00 to 100.00 %

Melting Point-115.00 to -114.00 °C. @ 760.00 mm Hg

Vapor Pressure44.600000 mm/Hg @ 20.00 °C

Pounds/Gallon6.424 to 6.540

Specific gravity0.77200 to 0.78600 @ 25.00 °C

Boiling Point78.00 to 79.00 °C. @ 760.00 mm Hg

Vapor Density1.59

logP (o/w)-0.19

Boiling Point22.00 to 23.00 °C. @ 50.00 mm Hg

Odorstrong alcoholic ethereal medical

Molecular weight46.08

Colorcolorless limpid

dipropyl disulfide

CAS629-19-6

FormulaC6H14S2

Synonym1-propyldisulfanylpropane, propyl disulfide, Dipropyl thioether, Disulfide, dipropyl

Assay98.00 to 100.00 %

Appearancecolorless to pale yellow clear liquid

Flash Point147.00 °F. TCC

logP (o/w)3.84

Specific gravity0.95000 to 0.96000 @ 25.00 °C

Pounds/Gallon7.905 to 7.988

Refractive Index1.49700 to 1.49800 @ 20.00 °C

Melting Point-86.00 °C. @ 760.00 mm Hg

Boiling Point193.00 to 195.00 °C. @ 760.00 mm Hg

Boiling Point99.00 °C. @ 40.00 mm Hg

Vapor Pressure0.735000 mm/Hg @ 25.00 °C

Vapor Density5.1

Odor Typealliaceous

OdorSulfureous, alliaceous, fresh, green onion, scallion and metallic with a slight tropical nuance

TasteAlliaceous, sulfureous, green, vegetative and asafetida nuances

Molecular weight150.31

Colorcolorless to pale yellow liquid

decanoic acid

CAS334-48-5

FormulaC10H20O2

Synonymcapric acid, Decanoic acid, Decanoic acid

Density0.8858 (40 c)

Boiling Point268.00 to 270.00 °C. @ 760.00 mm Hg

Boiling Point151.00 to 152.00 °C. @ 10.00 mm Hg

Vapor Density5.9

Shelf Life24 month(s) or longer if stored properly

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

Melting Point27.00 to 32.00 °C. @ 760.00 mm Hg

Odorunpleasant rancid sour fatty citrus

logP (o/w)4.09

Odor Typefatty

Appearancewhite crystalline solid

Assay98.00 to 100.00 %

Vapor Pressure15.000000 mm/Hg @ 160.00 °C

Flash Point> 230.00 °F. TCC

Refractive Index1.4288 (40 c)

Insolubilityin water

Acid Number320-330

Molecular weight172.27

Solubilityorg. solvs. incl. ethanol, alkalis

cyclohexyl butyrate

CAS1551-44-6

FormulaC10H18O2

Synonymcyclohexyl butanoate, Butanoic acid, cyclohexyl ester, Cyclohexyl Butanoate

Density0.957

Specific gravity0.93900 to 0.94400 @ 25.00 °C

Refractive Index1.43100 to 1.45100 @ 20.00 °C

Boiling Point212.00 °C. @ 760.00 mm Hg

Odor Typefruity

Appearancecolorless clear liquid

Assay98.00 to 100.00 %

Boiling Point202.00 to 203.00 °C. @ 700.00 mm Hg

Odorfruity apple pineapple

Pounds/Gallon7.813 to 7.855

Flash Point173.00 °F. TCC

Vapor Pressure0.152000 mm/Hg @ 25.00 °C

logP (o/w)3.30

Molecular weight170.25

Colorcolorless liquid

Solubilityalcohol

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

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Chemical Intermediates

hexyl octanoate

hexyl hexanoate

hexyl (E)-tiglate

heptyl butyrate

grapefruit menthane

Geranic Acid

gamma-undecalactone

gamma-nonalactone

gamma-heptalactone

filbert pyrazine

ethyl undecylenate

ethyl stearate

ethyl sorbate

ethyl hydrocinnamate

ethyl (E,Z)-2,4-decadienoate

ethyl (E)-3-hexenoate

ethyl (E)-2-octenoate

ethyl (E)-2-hexenoate

ethyl (E)-2-decenoate

ethyl (E)-2-crotonate

Ethanol

dipropyl disulfide

decanoic acid

cyclohexyl butyrate

cocoa pentenal

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