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Product name

CAS

Formula

(Z)-jasmone

CAS488-10-8

FormulaC11H16O

Synonym3-methyl-2-[(Z)-pent-2-enyl]cyclopent-2-en-1-one, cis-jasmone, 3-Methyl-2-(cis-2-pentenyl)-2-cyclopenten-1-one, 3-methyl-2-pent-2-enylcyclopent-2-enone, 2-Cyclopenten-1-one, 3-methyl-2-(2Z)-2-penten-1-yl-, 3-Methyl-2-pent-2-enylcyclopent-2-enone

Density0.940

Tenacity24 hrs. on blotter

Assay98.00 to 100.00 % sum of isomers

Refractive Index1.49500 to 1.50100 @ 20.00 °C

Vapor Pressure0.009820 mm/Hg @ 25.00 °C

TasteWoody, bitter, tea, with a citrus and floral nuance

Specific gravity0.94200 to 0.94800 @ 25.00 °C

Flash Point225.00 °F. TCC

Pounds/Gallon7.838 to 7.888

Boiling Point134.00 to 135.00 °C. @ 12.00 mm Hg

Boiling Point257.00 to 258.00 °C. @ 755.00 mm Hg

Vapor Density>1

logP (o/w)2.91

Odor Typefloral

OdorWoody, herbal and floral, with a citrus nuance

Appearancecolorless to pale yellow clear oily liquid

Molecular weight164.25

Colorcoloreless to pale yellow liquid

3,5(6)-cocoa pyrazine

CAS55031-15-7

FormulaC16H24N4

Synonympyrazine

Appearancecolorless to pale yellow clear liquid

Specific gravity0.95000 to 0.98000 @ 25.00 °C

Refractive Index1.50000 to 1.50300 @ 20.00 °C

Boiling Point180.00 to 182.00 °C. @ 760.00 mm Hg

Vapor Pressure4.6

Flash Point157.00 °F. TCC

Odor Typenutty

OdorNut skin, brown, sweet, musty, with a slightly roasted peanut shell nuance

Assay95.00 to 100.00 %

Melting Point64.00 to 66.00 °C. @ 8.00 mm Hg

TastePeanut, nut skin, brown, roasted, hazelnut, with coffee and chocolate nuances

Pounds/Gallon7.905 to 8.155

methyl 2-hexenoate

CAS2396-77-2

FormulaC7H12O2

SynonymMethyl-beta-propylacrylate, Methyl T2 Hexenoate, Methyl (E)-2-Hexenoate, 2-Hexenoic acid, methyl ester

Assay95.00 to 100.00 % sum of isomers

Specific gravity0.91100 to 0.91600 @ 25.00 °C

Pounds/Gallon7.580 to 7.622

Refractive Index1.43200 to 1.43800 @ 20.00 °C

Flash Point112.00 °F. TCC

logP (o/w)2.38

Odor Typefatty

Boiling Point53.00 to 56.00 °C. @ 7.00 mm Hg

Odorfatty green fruity pineapple earthy

Appearancecolorless clear liquid

Boiling Point168.00 to 170.00 °C. @ 760.00 mm Hg

Vapor Pressure4.060000 mm/Hg @ 25.00 °C

Molecular weight128.17

2-methyl butyric acid

CAS116-53-0

FormulaC5H10O2

Synonymethyl methyl acetic acid, 2-methylbutnaoic acid, Butanoic acid, 2-methyl-, 2-Methylbutyric acid

Density0.934 (204 c)

Slightly Solublein water

Vapor Pressure0.554000 mm/Hg @ 25.00 °C

Vapor Density3.5

Storagerefrigerate in tightly sealed containers

Refractive Index1.40100 to 1.40800 @ 20.00 °C

Odor Typeacidic

Assay98.00 to 100.00 %

Pounds/Gallon7.730 to 7.797

Boiling Point176.00 to 177.00 °C. @ 760.00 mm Hg

Flash Point165.00 °F. TCC

logP (o/w)1.13

Shelf Life6 month(s) or longer if stored properly

TasteFruity, dirty, acidic with a dairy buttery and cheesey nuance

Appearancecolorless to pale yellow clear liquid

Specific gravity0.92900 to 0.93700 @ 25.00 °C

OdorAcidic, fruity, dirty, cheesey with a fermented nuance

Molecular weight102.14

Colorcolorless liquid

Solubilityoxygenated solvs.

zingerone

CAS122-48-5

FormulaC11H14O3

Synonym4-(4-hydroxy-3-methoxyphenyl)butan-2-one, vanillyl acetone, 2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)-, 4-(4-Hydroxy-3-methoxyphenyl)butan-2-one

Density1.138-1.139

Sparingly Solublein water, petrol. ether

OdorSpicy, phenolic and balsamic with a creamy vanilla-like nuance

TasteSpicy with a biting, lingering heat

Appearanceyellow to yellow brown crystals

Pounds/Gallon9.469 to 9.478

Boiling Point141.00 to 0.50 °C. @ 0.00 mm Hg

logP (o/w)0.64

Assay96.00 to 100.00 %

Refractive Index1.54400 to 1.54500 @ 20.00 °C

Boiling Point290.00 °C. @ 760.00 mm Hg

Odor Typespicy

Specific gravity1.13800 to 1.13900 @ 25.00 °C

Melting Point39.00 to 42.00 °C. @ 760.00 mm Hg

Vapor Pressure0.000143 mm/Hg @ 25.00 °C

Molecular weight194.22

Solubilityether, dil. alkalis

WS-23

CAS51115-67-4

FormulaC10H21NO

SynonymN,2,3-trimethyl-2-propan-2-ylbutanamide, N,2,3-Trimethyl-2-(1-methylethyl)-butanamide, 2-Isopropyl-N-2,3-trimethylbutanamide, Butanamide, N,2,3-trimethyl-2-(1-methylethyl)-, Butanamide, N,2,3-trimethyl-2-(1-methylethyl)-

Density0.854 0.06 gcm3

Appearencewhite crystals

Boiling Point233.00 to 234.00 °C. @ 760.00 mm Hg

Vapor Pressure0.057300 mm/Hg @ 25.00 °C

Acid Value1.00 max. KOH/g

Odor Typeminty

Melting Point60.00 to 64.00 °C. @ 760.00 mm Hg

Vapor Density>1

Assay99.00 to 100.00 %

Flash Point269.00 °F. TCC

Odormild cooling mentholic minty

logP (o/w)1.94

Refractive Index1.431 0.02

Acid Number1.0 max.

Molecular weight171.28

WS-3

CAS39711-79-0

FormulaC13H25NO

SynonymN-Ethyl-2-isopropyl-5-methylcyclohexane carboxamide, N-4-Ethylmenthane-3-carboxamide, n-Ethyl-p-menthane-3-carboxamide, N-ethyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide, Cyclohexanecarboxamide, N-ethyl-5-methyl-2-(1-methylethyl)-, N-Ethyl-2-(isopropyl)-5-methylcyclohexanecar boxamide

Appearencewhite to pale yellow crystals

Odor Typeminty

OdorVirtually odorless being slightly alcoholic and cooling

TasteIntense lingering cooling trigeminal effect

Vapor Pressure0.000085 mm/Hg @ 25.00 °C

Melting Point91.00 to 93.00 °C. @ 760.00 mm Hg

logP (o/w)3.40

TasteCooling sensation slowly steadily grows to lingering cooling mouth, slightly camphoraceous, minty

Assay98.00 to 100.00 %

Flash Point> 212.00 °F. TCC

Refractive Index1.454 0.02

Molecular weight211.34

Solubilitymax. in water

whiskey lactone

CAS39212-23-2

FormulaC9H16O2

Synonym5-butyl-4-methyloxolan-2-one, 4-Hydroxy-3-methyloctanoic acid lactone, 5-Butyl-4-Methyldihydro-2(3H)-Furanone, gamma-Methyl octalactone, 2(3H)-Furanone, 5-butyldihydro-4-methyl-, 5-Butyldihydro-4-methylfuran-2(3H)-one, 3-Methyl-4-octanolide

Density0.961-0.971

Assay98.00 to 100.00 % sum of isomers

Pounds/Gallon7.989 to 8.056

Boiling Point93.00 to 94.00 °C. @ 5.00 mm Hg

Flash Point> 212.00 °F. TCC

Refractive Index1.44100 to 1.44700 @ 20.00 °C

Vapor Pressure0.027000 mm/Hg @ 25.00 °C

logP (o/w)1.81

Odor Typetonka

OdorCoumarinic, coconut, Iactonic, woody, maple and Iovage with a slightly toasted, nutty nuance

Appearencecolorless clear liquid

Specific gravity0.95900 to 0.96700 @ 20.00 °C

TasteWoody, coumarinic, coconut, Iactonic, creamy and nutty with a toasted nuance

Molecular weight156.23

Colorclear, almost colorless liquid

vinyl sulfurol

CAS1759-28-0

FormulaC6H7NS

Synonym5-ethenyl-4-methyl-1,3-thiazole, Thiazole, 5-ethenyl-4-methyl-

Pounds/Gallon9.087 to 9.128

Melting Point-15.00 °C. @ 760.00 mm Hg

Vapor Pressure0.962000 mm/Hg @ 25.00 °C

Vapor Density4.3

Flash Point159.00 °F. TCC

Specific gravity1.09200 to 1.09700 @ 25.00 °C

OdorDiffusive, musty, nutty, root vegetable-like

Appearenceyellow to deep reddish amber clear liquid

Boiling Point78.00 to 80.00 °C. @ 25.00 mm Hg

Refractive Index1.56100 to 1.56800 @ 20.00 °C

Assay97.00 to 100.00 %

Boiling Point173.00 to 174.00 °C. @ 760.00 mm Hg

logP (o/w)1.38

Odor Typenutty

TasteNutty, musty, earthy, cocoa powder like

Insolubilityin water

Molecular weight125.19

Solubilityalcohol

vanillyl isobutyrate

CAS20665-85-4

FormulaC12H14O4

Synonym(4-formyl-2-methoxyphenyl) 2-methylpropanoate, Vanillyl isobutyrate, 4-Hydroxy-m-Anisaldehyde 2-methyl propionate, Propanoic acid 2-methyl vanillyl ester, 2-Methoxy-4-carbaldehyde-phenyl 2-methylpropa, Propanoic acid, 2-methyl-, 4-formyl-2-methoxyphenyl ester, 4-Formyl-2-methoxyphenyl2-Methylpropanoate

Density1.120

Slightly Solublein water

Tenacity1 wk. on blotter

Assay98.00 to 100.00 %

Acid Value2.00 max. KOH/g

Vapor Pressure0.001000 mm/Hg @ 25.00 °C

logP (o/w)2.24

Odorsweet vanilla creamy fruity caramel chocolate

Pounds/Gallon9.153 to 9.403

Appearencecolorless to yellow clear liquid

Specific gravity1.10000 to 1.13000 @ 25.00 °C

Refractive Index1.52200 to 1.52600 @ 20.00 °C

Boiling Point165.00 to 166.00 °C. @ 2.00 mm Hg

Flash Point> 230.00 °F. TCC

Odor Typevanilla

Molecular weight222.24

Solubilityalcohol

vanillyl alcohol

CAS498-00-0

FormulaC8H10O3

Synonym4-(hydroxymethyl)-2-methoxyphenol, 4-Hydroxy-3-Methoxy Benzyl Alcohol, vanillic alcohol, 4-hydroxy-3-methoxybenzenemethanol

Appearencewhite to tan crystalline powder

Assay98.00 to 100.00 %

Melting Point112.00 to 115.00 °C. @ 760.00 mm Hg

logP (o/w)0.42

Odor Typecreamy

TasteSweet, creamy, milky with a slight powdery mouthfeel

Boiling Point312.00 to 313.00 °C. @ 760.00 mm Hg

Flash Point289.00 °F. TCC

Vapor Pressure0.000216 mm/Hg @ 25.00 °C

OdorSweet, creamy, phenolic with a vanilla and coconut nuance

Insolubilityin water

Molecular weight154.17

Solubilityalcohol

vanillic acid

CAS121-34-6

FormulaC8H8O4

Synonym4-hydroxy-3-methoxybenzoic acid, Benzoic acid, 4-hydroxy-3-methoxy-

Slightly Solublein water

Appearencewhite to beige powder

Melting Point210.00 to 213.00 °C. @ 760.00 mm Hg

Vapor Pressure0.000020 mm/Hg @ 25.00 °C

logP (o/w)1.30

Odor Typecreamy

TasteCreamy, milky, sweet and vanilla with cardboard-like nuances

Flash Point> 212.00 °F. TCC

OdorSweet creamy, phenolic, brown and powdery with vanilla beany nuances

Assay98.00 to 100.00 %

valeraldehyde

CAS110-62-3

FormulaC5H10O

Synonympentanal, aldehyde C-5, n-Pentanal, Pentanal, Valeraldehyde

Density0.81 (204 c)

Slightly Solublein water

Assay97.00 to 100.00 %

Pounds/Gallon6.698 to 6.732

Refractive Index1.39000 to 1.39500 @ 20.00 °C

Acid Value5.00 max. KOH/g

logP (o/w)1.44

Odor Typefermented

TasteWiney, fermented, bready, cocoa chocolate notes

Appearancecolorless to pale yellow clear liquid

Specific gravity0.80500 to 0.80900 @ 25.00 °C

Boiling Point102.00 to 103.00 °C. @ 760.00 mm Hg

Melting Point-92.00 °C. @ 760.00 mm Hg

Vapor Pressure31.800000 mm/Hg @ 25.00 °C

Vapor Density3.0

Flash Point55.00 °F. TCC

OdorDiffusive, fermented, bready, fruity with berry nuances

Molecular weight86.13

Colorcolorless liquid

Solubilityalcohol, ether, propylene glycol, oils

tetrahydrofurfuryl acetate

CAS637-64-9

FormulaC7H12O3

Synonymoxolan-2-ylmethyl acetate, 2-acetoxymethyl oxolane, tetrahydro-2-furan methanol acetate, tetrahydro-2-furyl methyl acetate, 2-Furanmethanol, tetrahydro-, 2-acetate, Tetrahydrofurfuryl acetate

Assay97.00 to 100.00 %

Specific gravity1.05200 to 1.06200 @ 25.00 °C

Pounds/Gallon8.754 to 8.837

Flash Point155.00 °F. TCC

logP (o/w)0.16

TasteSweet, brown, caramel-like with nutty rummy nuances

Appearancecolorless clear liquid

Refractive Index1.43500 to 1.43900 @ 20.00 °C

Boiling Point194.00 to 195.00 °C. @ 753.00 mm Hg

Vapor Pressure0.249000 mm/Hg @ 25.00 °C

Odor Typefruity

Odorsweet, fruity, brown, rummy, slightly etherial with caramel nuance

Vapor Density4.9

Acid Value4.00 max. KOH/g

Molecular weight144.17

Colorcolorless liquid

Solubilitywater, alcohol, ether, chloroform

sulfuryl acetate

CAS656-53-1

FormulaC8H11NO2S

SynonymSulfurol Acetate, 4-Methyl-5-Thiazolylethanol Acetate, 4-Methyl-5-(2-acetoxyethyl)thiazole, 5-Thiazoleethanol, 4-methyl-, 5-acetate

Assay98.00 to 100.00 %

Pounds/Gallon9.652 to 9.736

Boiling Point117.00 to 118.00 °C. @ 6.00 mm Hg

Flash Point> 230.00 °F. TCC

TasteMeaty, brothy, bready, brown, with a beefy bloody and chicken note

Appearancecolorless to yellow clear liquid

Optical Rotation-5.00 to +5.00

Refractive Index1.50500 to 1.51200 @ 20.00 °C

Boiling Point259.00 to 260.00 °C. @ 760.00 mm Hg

Vapor Density6.3

logP (o/w)0.98

OdorBrown, brothy, meaty, with a bready hyp-like nuance

Vapor Pressure0.011600 mm/Hg @ 25.00 °C

Odor Typemeaty

Specific gravity1.16000 to 1.17000 @ 25.00 °C

Insolubilityin water

Molecular weight185.24

sulfurol

CAS137-00-8

FormulaC6H9NOS

Synonym2-(4-methyl-1,3-thiazol-5-yl)ethanol, 4-Methyl-5-thiazole ethanol, 4 Methyl 5 Thiazolethanol, 5-Hydroxyethyl-4-methylthiazole, 5-(2-Hydroxyethyl)-4-methylthiazole, 2-(4-methylthiazol-5-yl)ethanol, 5-Thiazoleethanol, 4-methyl-, 2-(4-Methylthiazol-5-yl)ethanol

Assay97.00 to 100.00 %

Specific gravity1.19600 to 1.21000 @ 25.00 °C

Vapor Pressure0.002970 mm/Hg @ 25.00 °C

Vapor Density4.9

OdorMeaty, brothy, nutty, yeasty and bready with an oily sulfureous nuance

logP (o/w)0.04

Appearancecolorless to pale yellow clear oily liquid

Pounds/Gallon9.952 to 10.068

Refractive Index1.54800 to 1.55200 @ 20.00 °C

Boiling Point135.00 °C. @ 7.00 mm Hg

Flash Point> 230.00 °F. TCC

Odor Typemeaty

TasteMeaty, brothy, roasted, metallic and nutty

Boiling Point279.00 to 281.00 °C. @ 760.00 mm Hg

Molecular weight143.21

Solubilitywater, most org. solvs.

aldehyde C16

CAS77-83-8

FormulaC12H14O3

Synonymethyl methylphenylglycidate, Oxiranecarboxylic acid, 3-methyl 3-phenyl ethylester, C-16, 2-Oxiranecarboxylic acid, 3-methyl-3-phenyl-, ethyl ester, Ethyl 2,3-epoxy-3-phenylbutyrate

Density1.104-1.123

Appearancecolorless to pale yellow clear liquid

Refractive Index1.49900 to 1.51200 @ 20.00 °C

Acid Value2.00 max. KOH/g

Storagerefrigerate in tightly sealed containers. moisture Sensitive

TasteSweet, berry, strawberry, fruity, tutti frutti and floral nuances

Assay98.00 to 100.00 % sum of isomers

Flash Point> 200.00 °F. TCC

Pounds/Gallon9.037 to 9.253

Specific gravity1.08600 to 1.11200 @ 25.00 °C

Boiling Point272.00 to 275.00 °C. @ 760.00 mm Hg

logP (o/w)2.43

Shelf Life12 month(s) or longer if stored properly

Odor Typefruity

OdorSweet, fruity strawberry-like with floral honey undertones

Vapor Pressure0.005710 mm/Hg @ 25.00 °C

Insolubilityin glycerin

Molecular weight206.24

Colorcolorless to pale yellow liquid

Solubility3 vols. of 60 alcohol

sorbyl acetate

CAS1516-17-2

FormulaC8H12O2

Synonymhexa-2,4-dienyl acetate, T2 T4 Hexadien 1yl Acetate, 2,4-Hexadien-1-ol, 1-acetate, Hexa-2,4-dienyl acetate

Boiling Point100.00 °C. @ 20.00 mm Hg

Vapor Pressure0.662000 mm/Hg @ 25.00 °C

logP (o/w)1.91

Odorfresh green oily herbal pumpkin flesh parsley

Tastefresh green herbal soapy metallic

Appearencecolorless to pale yellow clear liquid

Specific gravity0.92600 to 0.93600 @ 25.00 °C

Refractive Index1.46800 to 1.47800 @ 20.00 °C

Flash Point160.00 °F. TCC

Odor Typegreen

Assay95.00 to 100.00 %

Pounds/Gallon7.705 to 7.788

Insolubilityin water

Molecular weight140.18

Colorcolorless liquid

Solubilityalcohol

Pyrrolidine

CAS123-75-1

FormulaC4H9N

SynonymTetrahydropyrrole, Azacyclopentane, Butylenimine, Pyrrolidine

Auto/Self Ignition Temperaturetemp. 345 c

AppearenceColorless to yellow liquid

Refractive Index1.44000 to 1.44600 @ 20.00 °C

Vapor Pressure58.582000 mm/Hg @ 25.00 °C

Odor TypeAmmoniacal

Assay95.00 to 100.00 %

Pounds/Gallon7.048 to 7.098

Boiling Point87.00 to 88.00 °C. @ 760.00 mm Hg

Specific gravity0.84700 to 0.85300 @ 25.00 °C

Flash Point37.00 °F. TCC

logP (o/w)0.09

Vapor Density2.45

Odorpenetrating, amine-like odor

Molecular weight71.22

Colorcolorless to light yellow liquid

propylene glycol acetone ketal

CAS1193-11-9

FormulaC6H12O2

Synonym2,2,4-trimethyl-1,3-dioxolane

Pounds/Gallon7.481 to 7.531

Refractive Index1.39300 to 1.39800 @ 20.00 °C

logP (o/w)0.80

Acid Value1.00 max. KOH/g

Specific gravity0.89900 to 0.90500 @ 25.00 °C

Boiling Point98.00 to 99.00 °C. @ 760.00 mm Hg

Vapor Pressure32.300000 mm/Hg @ 25.00 °C

Flash Point66.00 °F. TCC

OdorEarthy, green, vegetative, musty, raw Potato and tomato

TasteGreen, earthy, vegetative and musty with tomato and potato nuances

Appearencecolorless to pale yellow clear liquid

Assay98.00 to 100.00 %

Molecular weight116.16

Colorcolorless to pale yellow clear liquid

Solubilityalcohol

propyl hexanoate

CAS626-77-7

FormulaC9H18O2

Synonympropyl caproate, hexanoic acid propyl ester, Hexanoic acid, propyl ester

Density0.867

Specific gravity0.86100 to 0.86900 @ 25.00 °C

Boiling Point184.00 to 187.00 °C. @ 760.00 mm Hg

Vapor Pressure0.608000 mm/Hg @ 25.00 °C

Odor Typefruity

TastePineapple, fruity, sweet, tropical, fresh green and juicy

Appearancecolorless clear liquid

Assay98.00 to 100.00 %

Pounds/Gallon7.164 to 7.231

Melting Point-69.00 to -68.00 °C. @ 760.00 mm Hg

Boiling Point84.00 to 85.00 °C. @ 20.00 mm Hg

Vapor Density5.4

Flash Point125.00 °F. TCC

logP (o/w)3.37

OdorSweet, fruity, juicy, pineapple, green and tropical

Refractive Index1.39400 to 1.42400 @ 20.00 °C

Insolubilityin water

Molecular weight158.24

Colorcolorless liquid

Solubilitymost org. solvs.

propyl heptanoate

CAS7778-87-2

FormulaC10H20O2

SynonymHeptanoic acid propyl ester, Propyl heptoate, Propyl heptylate

Density0.869

Refractive Index1.41100 to 1.42600 @ 20.00 °C

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

Vapor Pressure0.233000 mm/Hg @ 25.00 °C

Flash Point170.00 °F. TCC

Odorsweet ripe fruity apple pear pineapple grape strawberry wine green

Specific gravity0.85700 to 0.89700 @ 25.00 °C

logP (o/w)3.90

Appearancecolorless clear liquid

Pounds/Gallon7.131 to 7.464

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

Odor Typefruity

TasteSweet, waxy, fruity pineapple, pear, apple and citrus notes with a slight green grassy nuance

Assay98.00 to 100.00 %

Insolubilityin water

Molecular weight172.27

Colorcolorless liquid

Solubilitymost common org. solvents

propyl formate

CAS110-74-7

FormulaC4H8O2

Synonympropyl methanoate, Formic acid, propyl ester

Appearancecolorless to pale yellow clear liquid

Specific gravity0.90300 to 0.90900 @ 20.00 °C

Melting Point-93.00 to -92.00 °C. @ 760.00 mm Hg

Vapor Pressure80.300000 mm/Hg @ 25.00 °C

OdorSweet, etherial, green, slight rum, with a fruity berry depth

Additional Assay Informationmin 97% propyl formate + propyl alcohol

Vapor Density3.00

Odor Typeethereal

Assay97.00 to 100.00 %

Boiling Point80.00 to 82.00 °C. @ 760.00 mm Hg

logP (o/w)0.83

Pounds/Gallon7.523 to 7.573

Refractive Index1.37500 to 1.38000 @ 20.00 °C

Boiling Point28.00 to 29.00 °C. @ 100.00 mm Hg

Flash Point27.00 °F. TCC

TasteFruity, green, etherial, with a berry lift

Molecular weight88.10

Colorcolorless liquid

Solubility45 parts water

propyl cinnamate

CAS7778-83-8

FormulaC12H14O2

SynonymCinnamic acid propyl ester, 3-Phenyl-2-propenoic acid propyl ester, N-Propyl beta-phenyl acrylate, N-Propyl cinnamate, Propyl 3-phenyl-2-propenoate N-Propyl 3-phenyl propenoate, 2-Propenoic acid, 3-phenyl-, propyl ester

Flash Point110C CC

Acid Number2.0 Max

Density1.025-1.035 g/ml

ColorColorless

Melting Point119°C at 2 mm Hg

OdorWine-like odor

AppearenceClear, viscous liquid

TastePeach-apricot taste

Purity98.0% Min

Refractive Index1.551

Insolubilityin water

Molecular weight190.24

Specific gravity1.025

Solubilityalcohol

powdery ketone

CAS104-27-8

FormulaC12H14O2

Synonymethone

Appearancewhite to pale yellow crystalline powder

Assay98.00 to 100.00 %

Melting Point60.00 °C. @ 760.00 mm Hg

Flash Point304.00 °F. TCC

Odor Typepowdery

Boiling Point278.00 °C. @ 760.00 mm Hg

Boiling Point74.00 °C. @ 10.00 mm Hg

logP (o/w)2.65

OdorSweet, powdery, cherry, vanilla, coumarin, heliotropine

Vapor Pressure0.000139 mm/Hg @ 25.00 °C

TasteSweet, powdery, vanilla, fruity, creamy

Refractive Index1.542 0.02

Insolubilityin water

Molecular weight190.24

Solubilityalcohol

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