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Product name
CAS
Formula

2,4-octadien-1-al, No Antioxidant

CAS30361-28-5
FormulaC8H12O
Synonymtrans-2,trans-4-Octadienal, e,e-2,4-Octadienal, 2,4-Octadienal, (2E,4E)-
Refractive Index1.521 : 1.530 at 20 deg C
Appearenceyellow liquid
Purity95.0% (sum of isomers) Min
OdorA fatty, fruity, green, citrus odor with peely notes
Flash Point170 deg F CC
SolubilityInsoluble in water; soluble in alcohol
Specific gravity0.871 : 0.877 at 25 deg C
Acid Value5.0 mg KOH/g Max
Boiling Point100 C @ 4 mm Hg
Insolubilityin water
Molecular weight124.1822

2,4-heptadien-1-al FCC, No Antioxidant

CAS4313-03-5
FormulaC7H10O
Synonymtrans,trans-2,4-Heptadienal, e,e-2,4-Heptadienal, 2,4-Heptadienal, (2E,4E)-
Appearenceyellow liquid
Refractive Index1.531 : 1.537 at 20 deg C
Acid Value3.0 mg KOH/g Max
Boiling Point167.83 C
SolubilityInsoluble in water; soluble in alcohol
Purity97.0% (sum of isomers) Min
Flash Point150 deg F CC
OdorFatty, sweet, fruity citrus/melon odor with spice notes
Specific gravity0.878 : 0.888 at 25 deg C
Insolubilityin water
Vapor Pressure0.6 mm hg (20 c)
Molecular weight110.16

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

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)-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

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.

(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

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.
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