74004
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
EC Number:
219-064-8
UNSPSC Code:
12164502
NACRES:
NA.24
Beilstein/REAXYS Number:
1764872
MDL number:
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
SMILES string
CCCCCCCCCCCCCC(C)=O
grade
analytical standard
assay
≥98.0% (GC)
shelf life
limited shelf life, expiry date on the label
bp
293 °C (lit.)
Quality Level
application(s)
cleaning products
cosmetics
food and beverages
personal care
format
neat
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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 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
11 - Combustible Solids
wgk
WGK 3
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
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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)
Off-Flavors in Foods and Beverages (2013)
Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea
Food Chemistry, 167(4), 290-298 (2015)
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)
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