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.)

refractive index 

n20/D 1.435(lit.)

FEMA 

3388 | 2-TRIDECANONE

Flash point:

>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)

Safety Information

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

MSDS

• Language:English Provider:2-Tridecanone
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

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.

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