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Product name

CAS

Formula

cis-3-Hexenyl Benzoate

CAS25152-85-6

FormulaC13H16O2

Synonym3-Hexen-1-ol, benzoate, 3-Hexen-1-ol, 1-benzoate, (3Z)-, (Z)-Hex-3-enyl benzoate

Boiling Point289.86 C

Flash Point230 deg F CC

SolubilityInsoluble in water; soluble in alcohol

Purity99.0% (sum of isomers) Min

Appearencecolorless liquid

OdorGreen, herbaceous and woody odor, similar in character to salicylates

Refractive Index1.506 : 1.510 at 20 deg C

Specific gravity0.996 : 1.001 at 25 deg C

Insolubilityin water

Molecular weight204.27

Colorcolorless oily liquid

filbert heptenone

CAS81925-81-7

FormulaC8H14O

Synonym5-methylhept-2-en-4-one, filbertone, hazelnut ketone, 5-Methyl-2-hepten-4-one, 2-Hepten-4-one, 5-methyl-, 5-Methyl-2-Hepten-4-one

Assay97.00 to 100.00 % sum of isomers

Boiling Point170.00 to 173.00 °C. @ 760.00 mm Hg

Acid Value1.00 max. KOH/g

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

TasteNutty, roasted, coffee, cocoa, brown with an earthy brown and meaty nuance

Appearencecolorless to yellow clear liquid

Pounds/Gallon7.031 to 7.081

Flash Point126.00 °F. TCC

logP (o/w)1.97

OdorNutty, pungent, roasted, ketonic and coffee-like

Specific gravity0.84500 to 0.85100 @ 25.00 °C

Refractive Index1.44200 to 1.44600 @ 20.00 °C

Vapor Pressure1.250000 mm/Hg @ 25.00 °C

Shelf Life24 month(s) or longer if stored properly

Odor Typenutty

Insolubilityin water

Molecular weight126.2

Colorcolorless to pale yellow liquid

Solubilityalcohol

3-hexen-1-yl 2-methyl butyrate

CAS10094-41-4

FormulaC11H20O2

Synonymhex-3-enyl 2-methylbutanoate, Butanoic acid, 2-methyl-, 3-hexen-1-yl ester, Hex-3-enyl 2-methylbutyrate

Assay97.00 to 100.00 %

Specific gravity0.87200 to 0.87900 @ 25.00 °C

Acid Value2.00 max. KOH/g

Flash Point182.00 °F. TCC

OdorGreen, fruity, sweet, juicy and pear-like, with vegetative nuances

Boiling Point231.00 to 232.00 °C. @ 760.00 mm Hg

Pounds/Gallon7.256 to 7.314

Refractive Index1.43000 to 1.44000 @ 20.00 °C

Vapor Pressure0.061300 mm/Hg @ 25.00 °C

Odor Typegreen

Appearencecolorless clear liquid

logP (o/w)3.83

TasteGreen fruity, pineapple, pear and apple-like with melon nuances

Insolubilityin water

Molecular weight184.28

Acid Number2.0 max.

Colorclear colorless liquid

Solubilityalcohol

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

rhodinol

CAS141-25-3

FormulaC10H20O

Synonym3,7-dimethyloct-6-en-1-ol, 3,7-Dimethyl-6(7)-octenol-1, 3,7-dimethyloct-7-en-1-ol, 7-Octen-1-ol, 3,7-dimethyl-, 3,7-Dimethyloct-7-en-1-ol

Assay70.00 to 100.00 %

Refractive Index1.46500 to 1.47000 @ 20.00 °C

Flash Point210.00 °F. TCC

logP (o/w)3.38

Shelf Life24 month(s) or longer if stored properly

OdorSweet, rosy floral, waxy/fatty, citronellal-like with fresh citrus mandarin, lemon and lime nuances

TasteFloral rosy, with waxy, powdery and heavy citrus and tropical nuances

Boiling Point68.00 to 70.00 °C. @ 1.80 mm Hg

Appearancecolorless to pale yellow clear liquid

logP (o/w)3.38

Odor Typefloral

Specific gravity0.86400 to 0.87200 @ 25.00 °C

Pounds/Gallon7.189 to 7.256

Optical Rotation-5.00 to -10.00

Vapor Pressure0.018300 mm/Hg @ 25.00 °C

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

Molecular weight156.27

Colorcolorless liquid

hyacinth acetals

CAS29895-73-6

FormulaC11H14O3

Synonym2-(phenylmethyl)-1,3-dioxan-5-ol, phenylacetaldehyde glyceryl acetal, acetal CD, Benzeneacetaldehyde, cyclic acetal with 1,2,3-propanetriol, Benzeneacetaldehyde, cyclic acetal with glycerol

Specific gravity1.15800 to 1.16800 @ 25.00 °C

Pounds/Gallon9.636 to 9.719

Refractive Index1.52400 to 1.53600 @ 20.00 °C

logP (o/w)1.10

Odor Typefloral

Appearancecolorless clear slightly viscous liquid

Boiling Point358.00 °C. @ 760.00 mm Hg

Vapor Pressure0.000040 mm/Hg @ 25.00 °C

Flash Point> 212.00 °F. TCC

Assay95.00 to 100.00 % sum of isomers

Odorfloral honey cyclamen rose leaf

Molecular weight194.23

Colorcolorless slightly viscous liquid

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.

hexanol

CAS111-27-3

FormulaC6H14O

Synonymalcohol C-6, Hexan-1-ol, Hexyl alcohol, hexylic alcohol, Amyl carbinol, 1-hexanol, 1-Hexanol, Hexan-1-ol

Assay98% min

Melting Point-45°C

Flash Point60°C CC

Appearenceslightly pale yellow to colourless clear liquid

Refractive Index1.410 - 1.418

Specific gravity0.810 - 0.820

Boiling Point157°C

Solubilityinsoluble in water, soluble in ethylic alcohol

(E)-anethol

CAS4180-23-8

FormulaC10H12O

Synonym1-methoxy-4-[(E)-prop-1-enyl]benzene, 1-methoxy-4-propenylbenzene, isoestragole, Benzene, 1-methoxy-4-(1E)-1-propen-1-yl-

Assay98.00 to 100.00 %

Specific gravity0.98300 to 0.98800 @ 25.00 °C

Pounds/Gallon8.180 to 8.221

Melting Point21.00 to 23.00 °C. @ 760.00 mm Hg

Shelf Life24 month(s) or longer if stored properly

OdorSweet, anise, licorice and medicinal

TasteSweet, anise, Iicorice and spicy with a lingering, sweet aftartaste

Odor Typeanisic

Appearancewhite colorless crystals

Refractive Index1.55700 to 1.56200 @ 20.00 °C

Vapor Pressure0.068700 mm/Hg @ 25.00 °C

logP (o/w)3.39

Optical Rotation-2.00 to +2.00

Boiling Point234.00 to 237.00 °C. @ 760.00 mm Hg

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

Flash Point195.00 °F. TCC

Molecular weight148

Colorcolorless to white crystal solid

Solubilityorg. solvs., paraffin oil, ethyl acetate, acetone, ethanol

Hexyl Cinnamic Aldehyde Natural

CAS101-86-0

FormulaC15H20O

Synonymalpha-hexyl cinnamaldehyde, 2-(phenylmethylidene)octanal, hexyl cinnamal, 2-hexyl cinnamaldehyde, 2-Hexyl benzene-2-propenal, a-hexylcinnamaldehyde, hexyl cinnamic aldehyde, Octanal, 2-(phenylmethylene)-, 2-Phenylmethyleneoctanal, alpha-Hexylcinnamaldehyde, 2-Benzylideneoctanal, alpha-n-hexyl-beta-phenylacrolein

Density0.95

Refractive Index1.5480-1.5520

Insolubilityin glycerol, propylene glycol

Melting Point4 c

Odorpale yel. liq., jasmine-like odor

Molecular weight216.33

Flash Point230 f

Solubilitymost fixed oils, min. oil

Boiling Point174-176 c (15 mm)

Cinnamyl Nitrile

CAS1885-38-7

FormulaC9H7N

Synonymcyanostyrene, 2-Propenenitrile, 3-phenyl-, (2E)-, (E)-3-Phenyl-2-propenenitrile, trans-beta-Phenylacrylonitrile

Density8.512-8.579 lbgal

Slightly Solublein hot paraffin oil

Refractive Index1.602 (20 c)

Vapor Pressure0.0229 mm hg

Melting Point18-20 c

Odorpowerful warm spicy sl. flora, cinnamon-like odor

Molecular weight129.16

Colorcolorless to pale yellow oily liquid

Flash Point100 c

Specific gravity1.028

Solubility0 mgl in water

Boiling Point254-255 c

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

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Flavor & Fragrance

cis-3-Hexenyl Benzoate

filbert heptenone

3-hexen-1-yl 2-methyl butyrate

2-acetyl-3,5-dimethyl pyrazine

(Z)-4-hepten-1-al

(Z)-jasmone

3,5(6)-cocoa pyrazine

rhodinol

hyacinth acetals

methyl 2-hexenoate

2-methyl butyric acid

hexanol

(E)-anethol

Hexyl Cinnamic Aldehyde Natural

Cinnamyl Nitrile

zingerone

WS-23

WS-3

whiskey lactone

vinyl sulfurol

vanillyl isobutyrate

vanillyl alcohol

vanillic acid

valeraldehyde

tetrahydrofurfuryl acetate

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