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| | 2-Tridecanone Basic information |
| | 2-Tridecanone Chemical Properties |
| Melting point | 24-27 °C (lit.) | | Boiling point | 134 °C/10 mmHg (lit.)
263 °C (lit.) | | density | 0.822 g/mL at 25 °C (lit.) | | FEMA | 3388 | 2-TRIDECANONE | | refractive index | n20/D 1.435(lit.) | | Fp | >230 °F | | storage temp. | Sealed in dry,Room Temperature | | form | powder to lump to clear liquid | | color | White or Colorless to Light orange to Yellow | | Odor | at 10.00 % in dipropylene glycol. fatty waxy dairy milky coconut nutty herbal earthy | | Odor Type | waxy | | JECFA Number | 298 | | BRN | 1757402 | | Stability: | Stable. Combustible. Incompatible with strong oxidizing agents. | | LogP | 5.16 | | CAS DataBase Reference | 593-08-8(CAS DataBase Reference) | | NIST Chemistry Reference | 2-Tridecanone(593-08-8) | | EPA Substance Registry System | 2-Tridecanone (593-08-8) |
| Hazard Codes | N | | Risk Statements | 50 | | Safety Statements | 23-24/25-61 | | RIDADR | UN 3077 9/PG 3 | | WGK Germany | 2 | | TSCA | Yes | | HazardClass | 9 | | PackingGroup | III | | HS Code | 29141900 |
| | 2-Tridecanone Usage And Synthesis |
| Chemical Properties | white to slightly yellow crystalline solid | | Chemical Properties | 2-Tridecanone has a warm, oily, herbaceous odor reminiscent of nut. | | Occurrence | Reported found in coconut and palm oils; also in the oil of Schizandra nigra Max. (Matsubusa). Also reported
found in American cranberry, rabbiteye blueberry, raspberry, other types of ginger, blue cheeses, cheddar cheese, Swiss cheese,
Camembert cheese, Gruyere cheese, Limburger cheese, parmesan cheese, other cheeses, grapefruit juice, fejoia fruit, onion, shallot,
leek, chive, ginger, butter, milk, cream, milk powder, roast chicken, chicken fat, cooked beef and mutton, pork liver, hop oil, cognac,
rum, coconut meat, mango, rice, corn oil, wort, dried bonito, mountain papaya and maté. | | Uses | 2-Tridecanone was used to study the impact of soil amendments in onion bulbs. | | Definition | ChEBI: A methyl ketone that is tridecane in which the methylene hydrogens at position 2 are replaced by an oxo group. | | Preparation | By heating a mixture of lauric acid and acetic acid over thorium oxide at 450°C. | | Taste threshold values | Taste characteristics at 10 ppm: fatty and earthy with a fatty mouthfeel and with a dairy, ketonic, waxy,
creamy, cheesy, dairy and coconut. | | General Description | White crystalline solid. | | Air & Water Reactions | Insoluble in water. | | Reactivity Profile | Ketones, such as 2-Tridecanone, are reactive with many acids and bases liberating heat and flammable gases (e.g., H2). The amount of heat may be sufficient to start a fire in the unreacted portion of the ketone. Ketones react with reducing agents such as hydrides, alkali metals, and nitrides to produce flammable gas (H2) and heat. Ketones are incompatible with isocyanates, aldehydes, cyanides, peroxides, and anhydrides. They react violently with aldehydes, HNO3, HNO3 + H2O2, and HClO4. | | Fire Hazard | 2-Tridecanone is combustible. |
| | 2-Tridecanone Preparation Products And Raw materials |
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