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Merck

76509

Pentadecane

analytical standard

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A propos de cet article

Formule linéaire :
CH3(CH2)13CH3
Numéro CAS:
629-62-9
Poids moléculaire :
212.41
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
329767151
EC Number:
211-098-1
Beilstein/REAXYS Number:
1698194
MDL number:
MFCD00008990

Principaux documents

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InChI key

YCOZIPAWZNQLMR-UHFFFAOYSA-N

InChI

1S/C15H32/c1-3-5-7-9-11-13-15-14-12-10-8-6-4-2/h3-15H2,1-2H3

SMILES string

CCCCCCCCCCCCCCC

grade

analytical standard

vapor density

7.4 (vs air)

vapor pressure

1 mmHg ( 91.6 °C)

assay

≥99.8% (GC)

shelf life

limited shelf life, expiry date on the label

expl. lim.

6.5 %

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

Quality Level

100

refractive index

n20/D 1.431

bp

270 °C (lit.)

mp

8-10 °C (lit.)

transition temp

solidification point 8.5-10 °C

density

0.769 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

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Catégories apparentées

General description

Pentadecane is a hydrocarbon, which is found to be highly viscous in nature. It is formed as a decomposition product of glycidyl palmitate of fatty acid, when subjected to heating in the temperature range of 180-200°C.
Pentadecane, belonging to the class of aliphatic hydrocarbons, is identified as a volatile flavor component in roasted pork of Mini-pig, Yerba mate, Milano salami, virgin high density polyethylene (HDPE), etc. It plays an important role as a chemical intermediate for producing a variety of products, solvents and as a component of gasoline and diesel fuel. Pentadecane is also determined as an aroma component in unifloral Greek citrus honey, Niva cheese, cooked black rice, etc.

Application

Pentadecane has been used as an analytical reference standard for the quantification of the analyte in gasoline samples using gas chromatography technique. It may be used as an analytical reference standard for the quantification of the analyte in:
  • Roasted pork of Mini-pig using gas chromatography and mass spectrometry (GC–MS).
  • Yerba mate using gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O).
  • Milano salami using gas chromatography with mass spectrometry (GC-MS), flame ionization detection (GC-FID) and olfactometry analysis (GC-O).

Pentadecane may be used as a phase change material, in combination with capric acid and lauric acid, and their thermal behaviour can be studied by using differential scanning colorimetry (DSC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Other Notes

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

pictograms

Health hazard
GHS08

signalword

Danger

hcodes

H304

Hazard Classifications

Asp. Tox. 1

supp_hazards

EUH066

Classe de stockage

10 - Combustible liquids

wgk

WGK 1

flash_point_f

219.2 °F - closed cup

flash_point_c

104 °C - closed cup

ppe

Eyeshields, Gloves

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Certificats d'analyse (COA)

Lot/Batch Number
BCCP2895
BCCM1498
BCCH8804
BCCD1289
BCCC7129

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

Process Design for Pentadecane Production from Methyl Palmitate
Wongprathed J, et al.
Journal of Food Safety and Hygiene, 1(1) (2019)
Solid-phase microextraction for analysis of mould cheese aroma
Vitova E, et al.
Czech Journal of Food Sciences, 24(6), 268-274 (2006)
Agarwal R et al.
The Ultimate BMAT Guide: 800 Questions (2017)
Volatile compounds of commercial Milano salami
Meynier A, et al.
Meat Science, 51(2), 175-183 (1999)
Characterization of volatile aroma compounds in cooked black rice
Yang SD, et al.
Journal of Agricultural and Food Chemistry, 56(1), 235-240 (2008)
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