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02476

Supelco

2-Heptanone

analytical standard

Synonym(s):

Methyl pentyl ketone

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About This Item

Linear Formula:
CH3(CH2)4COCH3
CAS Number:
Molecular Weight:
114.19
Beilstein:
1699063
EC Number:
MDL number:
UNSPSC Code:
41116107
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

vapor density

3.94 (vs air)

vapor pressure

2.14 mmHg ( 20 °C)

Assay

≥99.0% (GC)

autoignition temp.

739 °F

shelf life

limited shelf life, expiry date on the label

expl. lim.

1.11 %, 65 °F
7.9 %, 121 °F

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.408 (lit.)
n20/D 1.409

bp

149-150 °C (lit.)

mp

−35 °C (lit.)

density

0.82 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CCCCCC(C)=O

InChI

1S/C7H14O/c1-3-4-5-6-7(2)8/h3-6H2,1-2H3

InChI key

CATSNJVOTSVZJV-UHFFFAOYSA-N

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General description

2-Heptanone is a volatile organic compound (VOC) that is generally present as an aroma active component in food products. It is also used extensively in semiconductor and electronics industries.

Application

2-Heptanone may be used as an analytical standard for the determination of the analyte in workplace air, odor active compound mixture, human biological samples, cheese samples, animal meat samples, and moldy building materials by various chromatography techniques.

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Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Flam. Liq. 3 - STOT SE 3

Target Organs

Central nervous system

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

105.8 °F - closed cup

Flash Point(C)

41 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Monitoring of oxidative deterioration of milk powder by headspace gas chromatography
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Journal of dairy science, 86(3), 770-776 (2003-04-22)
Potentially important aroma compounds in Parmigiano Reggiano cheese were quantified. Free fatty acids were isolated with ion-exchange chromatography and quantified by gas chromatography. Neutral aroma compounds were quantified with a purge-trap/gas chromatography-mass spectrometry with selective mass ion technique. Odor activity
Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis
van Ruth SM and O'Connor CH
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The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass spectrometry. The volatile compounds were isolated in a model mouth system. Gas chromatography-olfactometry was
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