74004
2-Pentadecanone
analytical standard
Synonym(s):
Methyl tridecyl ketone
Sign Into View Organizational & Contract Pricing
Select a Size
About This Item
Linear Formula:
CH3CO(CH2)12CH3
CAS Number:
Molecular Weight:
226.40
Beilstein:
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
Looking for similar products? Visit Product Comparison Guide
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 and Kangra orthodox black tea. It is also reported as an aromatic component in Rosa hybrida and Thai fragrant orchids.
Application
2-Pentadecanone may be used as an analytical reference standard for the quantification of the analyte in Rosa hybrida, sumach (Rhus coriaria L.) and glutinous rice during cooking using gas-chromatography coupled to mass spectrometry.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
235.4 °F - closed cup
Flash Point(C)
113 °C - closed cup
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Science and Technology of Aroma, Flavor, and Fragrance in Rice (2018)
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)
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)
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)
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service