74004
2-十五烷酮
analytical standard
别名:
甲基十三烷基甲酮
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线性分子式:
CH3CO(CH2)12CH3
化学文摘社编号:
分子量:
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.
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
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)
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)
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