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Product name

CAS

Formula

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

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

Cornmint Oil

CAS68917-18-0

FormulaN/A

SynonymMentha arvensis leaf oil, Oils, mint, Mentha arvensis piperascens, Mentha Arvensis Leaf Oil is the oil derived from the leaves of the Horse Mint, Mentha arvensis L., Labiatae

Density0.888-0.908

Odor Typementholic

Refractive Index1.44900 to 1.46200 @ 20.00 °C

Specific gravity0.89500 to 0.89900 @ 25.00 °C

Appearencecolorless to pale yellow clear liquid

Optical Rotation-21.00 to -28.00

Flash Point169.00 °F. TCC

Pounds/Gallon7.447 to 7.481

Insolubilityin water, glycerin

Odorminty odor

Colorcolorless to yellow liquid

Solubilityfixed oils, min. oil, propylene 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

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

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 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-methoxypyrazine

CAS24683-00-9

FormulaC9H14N2O

Synonym2-methoxy-3-(2-methylpropyl)pyrazine, iso butyl methoxypyrazine, Pyrazine, 2-methoxy-3-(2-methylpropyl)-, 2-2-Methylpropyl-3-methoxypyrazine

Density0.990

Slightly Solublein water

Specific gravity0.99000 to 0.99500 @ 25.00 °C

Pounds/Gallon8.238 to 8.279

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

Vapor Pressure0.273000 mm/Hg @ 25.00 °C

Flash Point176.00 °F. TCC

Odor Typegreen

Appearancecolorless clear liquid

Assay95.00 to 100.00 %

Refractive Index1.48800 to 1.49200 @ 20.00 °C

Vapor Density5.7

logP (o/w)2.62

Odorgreen bell pepper green pea galbanum

Molecular weight166.22

Solubilitymost org. solvs.

2-heptyl butyrate

CAS39026-94-3

FormulaC11H22O2

Synonymheptan-2-yl butanoate, 1-Methylhexyl butyrate

Assay98.00 to 100.00 %

Specific gravity0.85500 to 0.86000 @ 25.00 °C

Pounds/Gallon7.114 to 7.156

Refractive Index1.41300 to 1.41700 @ 20.00 °C

Boiling Point210.00 °C. @ 760.00 mm Hg

Vapor Pressure0.158000 mm/Hg @ 25.00 °C

Odor Typefruity

Odorfruity green vegetable

Appearencecolorless clear liquid

Acid Value2.00 max. KOH/g

Flash Point181.00 °F. TCC

2-ethyl pyrazine

CAS13925-00-3

FormulaC6H8N2

Synonym2-ethylpyrazine, Ethylpyrazine, 2-ethyl-1,4-diazine, Pyrazine, 2-ethyl-

Specific gravity0.98100 to 1.00000 @ 25.00 °C

Pounds/Gallon8.163 to 8.321

Refractive Index1.49300 to 1.50800 @ 20.00 °C

Boiling Point152.00 to 153.00 °C. @ 760.00 mm Hg

Vapor Pressure4.010000 mm/Hg @ 25.00 °C

Flash Point109.00 °F. TCC

logP (o/w)0.69

Odor Typenutty

TasteNutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance

Appearancecolorless to pale yellow clear liquid

Boiling Point122.00 to 124.00 °C. @ 90.00 mm Hg

Assay98.00 to 100.00 %

OdorNutty, musty, fermented, coffee, roasted,cocoa and meaty nuances

Insolubilityin water

Colorcolorless to yellow liq

Solubilitymost org. solvs.

2-acetyl-3-ethyl pyrazine

CAS32974-92-8

FormulaC8H10N2O

Synonym2-Acetyl-3-ethyl-1,4-diazine, Ethanone, 1-(3-ethyl-2-pyrazinyl)-

Density1.075

Appearancepale yellow to yellow clear liquid

Assay98.00 to 100.00 %

Refractive Index1.50900 to 1.51800 @ 20.00 °C

logP (o/w)1.15

Odor Typenutty

OdorEarthy, nutty, musty, potato and corn-like

TasteMusty, nutty, cocoa and peanut, with a vegetative, potato and bean nuance

Pounds/Gallon8.914 to 8.997

Specific gravity1.07000 to 1.08000 @ 20.00 °C

Boiling Point220.00 to 221.00 °C. @ 760.00 mm Hg

Vapor Pressure0.025800 mm/Hg @ 25.00 °C

Flash Point> 212.00 °F. TCC

Boiling Point54.00 to 56.00 °C. @ 1.00 mm Hg

Molecular weight150.1802

Solubilityalochol, water

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ethyl (E)-2-crotonate

dipropyl disulfide

decanoic acid

cyclohexyl butyrate

Cornmint Oil

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

3,7-dimethyl-6-octenoic acid

2-octen-4-one

2-nonanol

2-methyl-3-tetrahydrofuran thiol

2-methyl butyl isovalerate

2-isobutyl-3-methoxypyrazine

2-heptyl butyrate

2-ethyl pyrazine

2-acetyl-3-ethyl pyrazine

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