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Product name

CAS

Formula

2-acetyl-3,5-dimethyl pyrazine

CAS54300-08-2

FormulaC8H10N2O

Synonym1-(3,5-dimethylpyrazin-2-yl)ethanone, Ethanone, 1-(3,5-dimethyl-2-pyrazinyl)-

Appearenceyellow semi-solid

Boiling Point70.00 °C. @ 7.00 mm Hg

Assay97.00 to 100.00 %

Specific gravity1.03800 to 1.07300 @ 25.00 °C

Odornutty roasted hazelnut

logP (o/w)1.08

Pounds/Gallon8.637 to 8.928

Refractive Index1.51700 @ 20.00 °C

Flash Point195.00 °F. TCC

Odor Typenutty

Vapor Pressure3.000000 mm/Hg @ 20.00 °C

(Z)-4-hepten-1-al

CAS6728-31-0

FormulaC7H12O

Synonym(Z)-hept-4-enal, 4-Heptenal, (4Z)-, (Z)-Hept-4-enal

Density0.856

Slightly Solubleliq.

Specific gravity0.84300 to 0.85200 @ 25.00 °C

Pounds/Gallon7.015 to 7.089

Acid Value5.00 max. KOH/g

Vapor Pressure3.640000 mm/Hg @ 25.00 °C

Vapor Density>1

Flash Point110.00 °F. TCC

Odor Typegreen

Odoroily fatty green dairy milky creamy

Appearancecolorless to pale yellow clear oily liquid

Boiling Point60.00 °C. @ 30.00 mm Hg

logP (o/w)2.17

Refractive Index1.43200 to 1.43600 @ 20.00 °C

Assay99.00 to 100.00 % sum of isomers

Insolubilityin water

Molecular weight112.17

Solubilityalcohol, fixed oils

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

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Chemical Intermediates

2-acetyl-3,5-dimethyl pyrazine

(Z)-4-hepten-1-al

(Z)-jasmone

3,5(6)-cocoa pyrazine

methyl 2-hexenoate

2-methyl butyric acid

zingerone

WS-23

WS-3

whiskey lactone

vinyl sulfurol

vanillyl isobutyrate

vanillyl alcohol

vanillic acid

valeraldehyde

tetrahydrofurfuryl acetate

sulfuryl acetate

sulfurol

aldehyde C16

sorbyl acetate

Pyrrolidine

propylene glycol acetone ketal

propyl hexanoate

propyl heptanoate

propyl formate

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