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Supelco

Pentadecane

analytical standard

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Linear Formula:
CH3(CH2)13CH3
CAS Number:
629-62-9
Molecular Weight:
212.41
Beilstein:
1698194
EC Number:
211-098-1
MDL number:
MFCD00008990
UNSPSC Code:
41116107
PubChem Substance ID:
329767151
NACRES:
NA.24

grade

analytical standard

Quality Level

100

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

refractive index

n20/D 1.431 (lit.)
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

SMILES string

CCCCCCCCCCCCCCC

InChI

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

InChI key

YCOZIPAWZNQLMR-UHFFFAOYSA-N

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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.

Recommended products

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

Signal Word

Danger

Hazard Statements

H304

Precautionary Statements

P301 + P310 - P331 - P405 - P501

Hazard Classifications

Asp. Tox. 1

Supplementary Hazards

EUH066

WGK

WGK 1

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Volatile compounds of commercial Milano salami
Meynier A, et al.
Meat Science, 51(2), 175-183 (1999)
Agarwal R et al.
The Ultimate BMAT Guide: 800 Questions (2017)
Quality-determination of recycled plastic packaging waste by identification of contaminants by GC?MS after microwave assisted extraction (MAE)
Camacho W and Karlsson S
Polymer Degradation and Stability, 71(1), 123-134 (2000)
Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC?olfactometry and GC?MS
Marquez V, et al.
Food Research International, 53(2), 808-815 (2013)
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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