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Product name

CAS

Formula

43/43 IX Corn Syrup

CAS8029-43-4

SynonymDemineralized Corn Syrup, Syrups, hydrolyzed starch, Syrups, hydrolysed starch. A complex combination obtained by the hydrolysis of cornstarch by the action of acids or enzymes. It consists primarily of d-glucose, maltose and maltodextrins

Dextrose Equivalent41-45

Refractive Index (45° C)1.4922 - 1.4955

Moisture18.6 - 19.8 %

pH4.0 - 6.0

Total solids80.2 - 81.4 %

Sulfur Dioxide< 3 ppm

Conductivity(in 30% DS) 65 microhms

Calories (per 100grams)323

Sulfated Ash< 0.05 %

Sodium< 200 ppm

D-Alpha Tocopherol

CAS59-02-9

FormulaC29H50O2

SynonymVitamin E, 2H-1-Benzopyran-6-ol, 3,4-dihydro-2,5,7,8-tetramethyl-2-[(4R,8R)-4,8,12-trimethyltridecyl]-, (2R)-

Density0.950 (254 c)

Practically Insolublein water

Freely Solublein oils, fats, acetone, alcohol, chloroform, ether

AppearanceReddish brown to pale yellow or clear viscous oily liquid

Assay> 99.0%

Coliforms< 1000 cfu/g

ConclusionConforms to USP30

Specific Rotation> +24 Degrees

Heavy Metals< 10 mg/kg

Melting Point2.5-3.5 c

Odorlt. yel. to red visc. oil, nearly odorless

Molecular weight430.72

Flash Point(cc) 93 c

Boiling Point200 c

Lutein

CAS127-40-2

FormulaC40H56O2

Synonym(1R)-4-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-18-[(1R,4R)-4-hydroxy-2,6,6-trimethyl-cyclohex-2-en-1-yl]-3,7,12,16-tetramethyl-octadeca-1,3,5,7,9,11,13,15,17-nonaenyl]-3,5,5-trimethyl-cyclohex-3-en-1-ol, .beta.,.epsilon.-Carotene-3,3'-diol, (3R,3'R,6'R)-

Slightly Solublein alcohol, ether

Melting Point190-193 c

Insolubilityin water

Molecular weight568.85

Solubilityfats and fat solvs.

cis-3-Hexenyl Salicylate

CAS65405-77-8

FormulaC13H16O3

SynonymBenzoic acid, 2-hydroxy(3Z)-3-hexenyl ester, cis-3 hexenyl ortho-hydroxybenzoate, Benzoic acid, 2-hydroxy-, (3Z)-3-hexen-1-yl ester, (Z)-3-Hexenyl 2-hydroxybenzoate

Density1.090 0.06 gcm3

Substantivity216 hrs. on smelling str

OdorA floral (lily of the valley) green note

Refractive Index1.517 : 1.523 at 20 deg C

Boiling Point331.71 C

SolubilityInsoluble in water; soluble in alcohol

Purity98.0% (sum of isomers) Min

Appearencecolorless liquid

Specific gravity1.050 : 1.062 at 25 deg C

Flash Point230 deg F CC

Insolubilityin water

Molecular weight220.27

Colorcolorless, clear liquid

Methyl Soyate

CAS68919-53-9

FormulaCH3

SynonymCarbane, Soybean Oil Acids Methyl Ester, Fatty acids, soya, Me esters, Fatty acids, soya, Me esters

Specific Gravity at 25°C0.865 - 0.890

OdorCharacteristic

Color<= 2.0 R (Lovibond Red)

Iodine Value125 - 135

Methyl Ester Content>= 95.0%

Free Fatty Acid<= 0.25% (as Oleic Acid)

Moisture<= 0.10%

Methanol<= 0.05%

Refractive Index1.4460 - 1.4480 (46?C)

Flash Point>= 266?F

Appearance @ 25CClear liquid

Residue on Ignition<= 0.05%

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

para-methyl benzyl acetate

CAS2216-45-7

FormulaC10H12O2

Synonym(4-methylphenyl)methyl acetate, 4-Methylbenzyl acetate, p-Tolubenzyl acetate, p-Xylyl acetate, P Methyl Benzyl Acetate, Benzenemethanol, 4-methyl-, 1-acetate

Assay95.00 to 100.00 %

Flash Point208.00 °F. TCC

Appearencecolorless clear liquid

Boiling Point224.00 to 225.00 °C. @ 760.00 mm Hg

logP (o/w)2.39

Vapor Pressure0.091000 mm/Hg @ 25.00 °C

Odorsweet floral fruity green herbal

Molecular weight164.20

Colorcolorless, clear 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

(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

(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

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

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

Theobromine

CAS83-67-0

FormulaC7H8N4O2

SynonymXantheose, 3,7-dimethylpurine-2,6-dione, 1H-Purine-2,6-dione, 3,7-dihydro-3,7-dimethyl-, 1H-Purine-2,6-dione,3,7-dihydro-3,7-dimethyl-

Practically Insolublein ccl4, ether, benzene

Moderately Solublein ammonia

Shelf Life24 month(s) or longer if stored properly

Appearencewhite powder

logP (o/w)-0.78

Melting Point345.00 to 350.00 °C. @ 760.00 mm Hg

Assay95.00 to 100.00 %

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

Odorodorless

Molecular weight180.17

Solubilitymgml in water, dmso, 95 ethanol, methanol, acetone, toluene

Boiling Point295 c (subl.)

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

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