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74004

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2-Pentadecanone

analytical standard

Synonym(s):

Methyl tridecyl ketone

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About This Item

Linear Formula:
CH3CO(CH2)12CH3
CAS Number:
Molecular Weight:
226.40
Beilstein/REAXYS Number:
1764872
EC Number:
MDL number:
UNSPSC Code:
12164502
NACRES:
NA.24

grade

analytical standard

Quality Level

assay

≥98.0% (GC)

shelf life

limited shelf life, expiry date on the label

bp

293 °C (lit.)

mp

37-41 °C (lit.)

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

SMILES string

CCCCCCCCCCCCCC(C)=O

InChI

1S/C15H30O/c1-3-4-5-6-7-8-9-10-11-12-13-14-15(2)16/h3-14H2,1-2H3

InChI key

CJPNOLIZCWDHJK-UHFFFAOYSA-N

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General description

2-Pentadecanone belongs to the class of volatile ketones that is reported as a flavor/aroma component in a variety of food and beverages including rice[1][2] and Kangra orthodox black tea.[3] It is also reported as an aromatic component in Rosa hybrida[4] and Thai fragrant orchids.[5]

Application

2-Pentadecanone may be used as an analytical reference standard for the quantification of the analyte in Rosa hybrida,[4] sumach (Rhus coriaria L.)[6] and glutinous rice during cooking[7] using gas-chromatography coupled to mass spectrometry.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup


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Science and Technology of Aroma, Flavor, and Fragrance in Rice (2018)
Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography?mass spectrometry with modified headspace solid-phase microextraction method
Zeng Z, et al.
Journal of food composition and analysis, 22(4), 347-353 (2009)
Determination of volatile constituents of Thai fragrant orchids by gas chromatography-mass spectrometry with solid-phase microextraction
Journal of Natural Sciences, 12(1), 43-57 (2013)
Off-Flavors in Foods and Beverages (2013)
Flavour characterization of sumach (Rhus coriaria L.) by means of GC/MS and sensory flavour profile analysis techniques
Bahar B and Altug T
International journal of food properties, 12(2), 379-387 (2009)

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