| Identification | More | [Name]
2-Pentadecanone | [CAS]
2345-28-0 | [Synonyms]
2-PENTADECANONE
FEMA 2734
METHYL N-TRIDECYL KETONE
METHYL TRIDECYL KETONE
2-oxopentadecane
2-pentandecanone
Pentadecan-2-one
Pentadecanone
2-PENTADECANONE 98+%
Tridecyl methyl ketone | [EINECS(EC#)]
219-064-8 | [Molecular Formula]
C15H30O | [MDL Number]
MFCD00053712 | [Molecular Weight]
226.4 | [MOL File]
2345-28-0.mol |
| Chemical Properties | Back Directory | [Melting point ]
37-41 °C(lit.) | [Boiling point ]
293 °C(lit.) | [density ]
0.82 | [FEMA ]
3724 | [refractive index ]
1.4421 (estimate) | [Fp ]
>230 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [form ]
powder to crystal | [color ]
White to Almost white | [Odor]
at 10.00 % in dipropylene glycol. fresh jasmin celery | [biological source]
synthetic | [Odor Type]
floral | [Water Solubility ]
Soluble in toluene (almost transparency). Insoluble in water. | [JECFA Number]
299 | [BRN ]
1764872 | [Major Application]
flavors and fragrances | [InChI]
1S/C15H30O/c1-3-4-5-6-7-8-9-10-11-12-13-14-15(2)16/h3-14H2,1-2H3 | [InChIKey]
CJPNOLIZCWDHJK-UHFFFAOYSA-N | [SMILES]
CCCCCCCCCCCCCC(C)=O | [LogP]
6.22 | [CAS DataBase Reference]
2345-28-0(CAS DataBase Reference) | [NIST Chemistry Reference]
2-Pentadecanone(2345-28-0) | [EPA Substance Registry System]
2345-28-0(EPA Substance) |
| Safety Data | Back Directory | [Symbol(GHS) ]
GHS07 | [Signal word ]
Warning | [Hazard statements ]
H317-H319 | [Precautionary statements ]
P280-P305+P351+P338 | [Safety Statements ]
S22:Do not breathe dust .
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
3
| [TSCA ]
Yes | [HS Code ]
2914.19.0000 | [Storage Class]
11 - Combustible Solids |
| Hazard Information | Back Directory | [Chemical Properties]
2-Pentadecone is a nonaromatic saturated ketone. | [Chemical Properties]
White solid | [Occurrence]
Reported found in American cranberry, feijoa fruit, raw asparagus, ginger, wheaten bread, blue cheeses, cheddar
cheese, Swiss cheese, Gruyere de Comte cheese, heated butter, soybean, cooked traditional rice, cooked scented rice, quince,
marula, strawberry, leek, fried potato, ginger, cream, butter, cooked chicken, grilled beef and fat, lamb, krill, strawberry, boiled mutton
and fat, hop oil, coffee, peanut oil, soybean, coconut oil, buckwheat, endive and maté. | [Uses]
It is primarily used as a flavoring substances to impart a fatty, slightly spicy, and floral flavor. 2-Pentadecanone can perfectly compliment and enhance a variety of foods including butters, cheeses and meats. | [Definition]
ChEBI: 2-Pentadecanone is a ketone. | [Aroma threshold values]
Detection: 1 to 7 ppb. Aroma characteristics at 1.0%: chemical-like, fruity green, dairy-like fatty and waxy
with blueberry and cognac notes. | [Taste threshold values]
Taste characteristics at 50 ppm: berry, blueberry fruity, waxy fatty, hay-like green with a dairy aftertaste. | [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. |
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