W280208

Sigma-Aldrich

2-Octanone

≥98%, FG

Synonym(s):
Hexyl methyl ketone
Linear Formula:
CH3(CH2)5COCH3
CAS Number:
Molecular Weight:
128.21
FEMA Number:
2802
Beilstein/REAXYS Number:
635843
EC Number:
Council of Europe no.:
153
MDL number:
PubChem Substance ID:
Flavis number:
7.019
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012

assay

≥98%

refractive index

n20/D 1.416 (lit.)

bp

173 °C (lit.)

mp

−16 °C (lit.)

density

0.819 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

woody; herbaceous; earthy

food allergen

no known allergens

fragrance allergen

no known allergens

SMILES string

CCCCCCC(C)=O

InChI

1S/C8H16O/c1-3-4-5-6-7-8(2)9/h3-7H2,1-2H3

InChI key

ZPVFWPFBNIEHGJ-UHFFFAOYSA-N

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Related Categories

General description

2-Octanone is a volatile flavor compound reported to be found in blue cheese, acerola fruit, blue crab and cray fish.

Packaging

20 kg in composite drum
4 kg in steel drum
1, 2.5 kg in glass bottle

Other Notes

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Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Precautionary Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN1224 - class 3 - PG 3 - Ketones, liquid, n.o.s., HI: all

WGK Germany

WGK 1

Flash Point(F)

132.8 °F - closed cup

Flash Point(C)

56 °C - closed cup

Volatile components in flavour concentrates from crayfish processing waste.
Cha YJ, et al.
Journal of the Science of Food and Agriculture, 58(2), 239-248 (1992)
Volatile flavor components from boiled crayfish (Procambarus clarkii) tail meat.
Vejaphan W, et al.
Journal of Food Science, 53(6), 1666-1670 (1988)
Volatile flavor components in crayfish waste.
Tanchotikul U & Hsieh TCY
Journal of Food Science, 54(6), 1515-1520 (1989)
Cheese Flavor, gas chromatographic and mass spectral identification of neutral components of aroma faction and blue cheese.
Day EA & Anderson DF.
Journal of Agricultural and Food Chemistry, 13(1), 2-4 (1965)
D G Laing et al.
Chemical senses, 28(1), 57-69 (2002-12-28)
Increasing the concentration of an odorant increases the number of receptor cells and glomeruli in the olfactory bulb that are stimulated, and it is commonly acknowledged that these represent increased numbers of receptor types. Currently, it is not known whether...

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