3-Heptanone
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3-Heptanone

3-Heptanone is a flavoring ingredient.

Model:3-Heptanone

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Product Description

 3-Heptanone Basic information 


Product Name:

3-Heptanone

Synonyms:

3-HEPTANONE;FEMA 2545;heptan-3-;Heptan-3-on;heptan-3-on(dutch,german);heptane-3-one;n-C4H9COC2H5;n-Heptan-3-one

CAS:

106-35-4

MF:


C7H14O


MW:

114.19

EINECS:


203-388-1


Product Categories:

Carbonyl compound, Organic block, Other chemical reagents, Universal reagent,  Ketone, Food additives, Edible spices (perfumer),  Industrial/Fine Chemicals, ketone, Natural equivalents to artificial fragrances

Mol File:

106-35-4.mol



 3-Heptanone Chemical Properties


Melting point 

-39℃

Boiling point 

146-149 °C

density 

0.818 g/mL at 25 °C(lit.)

FEMA 

2545 | 3-HEPTANONE

refractive index 

n20/D 1.408(lit.)

Fp 

106°F

form 

Liquid

Water solubility

3.3g/L(20°C)

color 

Clear slightly yellow

JECFA Number

285

BRN 

506161

CAS DataBase Reference

106-35-4(CAS DataBase Reference)

NIST Chemistry Reference

3-Heptanone(106-35-4)

EPA Substance Registry System3-Heptanone(106-35-4)



 3-Heptanone Safety Information


Hazard Codes 

Xi,Xn

Risk Statements 


22-38-40-48/20/22-36-20-10


Safety Statements 


36-24-36/37-24/25


WGK Germany 

2

RTECS 

MJ525000

TSCA 

Yes

HS Code 

29141990


 3-Heptanone Usage And Synthesis


Description


Clear colorless liquid,3-Heptanone has a powerful, green, fatty, fruity odor and a melon, banana flavor. Prepared from n-hept-2-one by hydration.  



Uses


Ethyl butyl ketone is used as a solvent for nitrocellulose and polyvinyl resins.

Mainly used to prepare cheese, banana and melon flavor.

Solvent and intermediate for organic materials.

Solvent mix for air-dried and baked finishes, for polyvinyl and nitrocellulose resins.



Occurrence


Reported found in apple juice, banana, peach, pear, spearmint oil, Parmesan cheese, butter, cream, lean fish, fish oil, roasted chicken, cooked beef, coffee, peanut oil, pecan, yellow passion fruit, plumcot, beans, plum brandy, sesame seed, mango and cooked shrimps.


Preparation


From n-hept-2-one by hydration.


Aroma threshold values


Detection: 75 to 160 ppb.


Taste threshold values


Taste characteristics at 50 ppm: ketonic, with a cheese-like creamy character.



3-Heptanone Preparation Products And Raw materials


Preparation Products


(NE)-N-heptan-3-ylidenehydroxylamine-->1-HEPTEN-3-OL-->ethylbutylacetamide-->3-HEPTANOL-->2-ETHYLHEXANAL-->Heptane


Raw materials


3-HEPTANOL-->2-Heptanone-->4-Heptanone-->2-Hexanone


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