2-Octanone

2-Octanone is an organic compound with the formula CH3C(O)C6H13. It is a colorless volatile liquid that is produced commercially for use in the fragrance industry. It is produced by the condensation of acetone and pentanal followed by hydrogenation of the alkene. It can also be produced by selective oxidation of 1-octene.[2] It is one of three octanones, the others being 3-octanone and 4-octanone. It is a common if trace component of many cooked foods.[3]

2-Octanone
Identifiers
3D model (JSmol)
ChEBI
ECHA InfoCard 100.003.489
EC Number
  • 203-837-1
UNII
  • InChI=1S/C8H16O/c1-3-4-5-6-7-8(2)9/h3-7H2,1-2H3
    Key: ZPVFWPFBNIEHGJ-UHFFFAOYSA-N
  • CCCCCCC(=O)C
Properties
C8H16O
Molar mass 128.215 g·mol−1
Appearance colorless liquid
Density 0.820 g/cm3 (20 °C)
Melting point −16 °C (3 °F; 257 K)
Boiling point 172–173 °C (342–343 °F; 445–446 K)
Hazards
GHS labelling:[1]
GHS02: Flammable
Warning
H226
P210, P233, P240, P241, P242, P243, P280, P303+P361+P353, P370+P378, P403+P235, P501
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

See also

References
  1. "2-Octanone". pubchem.ncbi.nlm.nih.gov.
  2. Siegel, Hardo; Eggersdorfer, Manfred (2000). "Ketones". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a15_077. ISBN 9783527306732.
  3. Elmore, J. Stephen; Mottram, Donald S.; Enser, Michael; Wood, Jeffrey D. (1999). "Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles". Journal of Agricultural and Food Chemistry. 47 (4): 1619–1625. doi:10.1021/JF980718M. PMID 10564028.
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