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97% Purity 2-Methyl-3-heptanone CAS 13019-20-0

97% Purity 2-Methyl-3-heptanone CAS 13019-20-0

2-Methyl-3-heptanone CAS 13019-20-0  is a branched-chain aliphatic ketone​ prized primarily for its unique sensory properties​ in the flavor and fragrance industry. It serves as a versatile ingredient for creating earthy, cheesy, and fruity nuances. As a chemical intermediate, it offers utility in organic synthesis. Its safe handling requires attention to its flammability and irritant potential, and regulatory compliance must be verified for its intended use.

 

  • Name :

    2-Methyl-3-heptanone
  • CAS No. :

    13019-20-0
  • MF :

    C₈H₁₆O
  • MW :

    128.21
  • Purity :

    97%
  • Appearance :

    Colorless to pale yellow liquid.
  • Storage Condition :

    Store in a tightly sealed, light-resistant container in a cool, well-ventilated area.

Chemical Properties

IUPAC Name:​ 2-Methylheptan-3-one

CAS Registry Number:​ 13019-20-0

Molecular Formula:​ C₈H₁₆O

Molecular Weight:​ 128.21 g/mol

Chemical Structure:​ A branched-chain aliphatic ketone featuring a methyl group at the alpha position (C2) and a pentyl chain extending from the carbonyl group at C3.

Appearance:​ Colorless to pale yellow liquid.

Key Feature:​ A methyl alkyl ketone with a distinct, fruity-musty odor, structurally related to simpler ketones like 2-heptanone but with branching that alters its physical and olfactory properties.

Physical State:​ Liquid at room temperature.

Boiling Point:​ ~160-165 °C (approximate, varies with purity).

Density:​ ~0.82 g/mL at 20 °C (estimated).

Solubility:

    Miscible​ with common organic solvents (ethanol, diethyl ether, acetone, chloroform).

    Very low solubility​ in water.

Odor:​ Characteristic fruity, earthy, or musty odor, often described as similar to blue cheese or mushrooms in dilution.

Reactivity & Stability:

    Ketone Reactivity:​ Can undergo typical ketone reactions such as reduction to secondary alcohols, formation of oximes/hydrazones, and Grignard additions.

    Acidity of Alpha-Hydrogens:​ The alpha-hydrogens (especially those adjacent to the carbonyl) are somewhat acidic and can undergo enolization or aldol condensation under basic conditions.

   Stability:​ Stable under normal storage conditions. Flammable liquid. Incompatible with strong oxidizing agents, strong bases, and strong reducing agents.

 

Biological Activities

Natural Occurrence & Role:​ Found as a volatile component in certain foods (e.g., blue cheese, mushrooms) and is a trace constituent in some fruits. Also identified as a component of insect pheromones.

Sensory Activity:​ Primarily known for its olfactory properties, contributing to complex flavor and fragrance profiles. Perceived as earthy, fungal, or fruity.

Potential Antimicrobial Activity:​ Some short-chain methyl ketones exhibit mild antimicrobial properties, though specific data for this compound may be limited.

Toxicity Profile:​ Expected to have low to moderate acute toxicity based on similar ketones. May cause irritation to eyes, skin, and respiratory system upon exposure. Not known to be a significant environmental hazard.

 

Biosynthesis

Natural Biosynthesis:​ In nature, such methyl ketones can be produced via:

    Microbial pathways:​ Especially by fungi (e.g., Penicilliummolds in cheese) through beta-oxidation of fatty acids or specific enzymatic decarboxylation pathways.

    Plant/Insect metabolism:​ As minor products of lipid metabolism or pheromone synthesis.

Industrial Synthesis:​ Produced commercially via chemical synthesis. Common routes include:

1.Oxidation of 2-Methyl-3-heptanol.

2.Acylation reactions,​ such as the reaction of pentyl magnesium bromide with 2-bromopropionyl derivatives.

3.Hydrolysis/decarboxylation​ of appropriate beta-keto ester precursors.

 

Applications

  • #
    Flavor & Fragrance Industry
    A key aroma chemical​ used to impart or enhance earthy, fungal, cheesy, and fruity notes in:
       Food flavors:​ For blue cheese, mushroom, and certain fruit flavor compositions.
       Fine fragrances and cosmetics:​ Adds unique naturalistic, earthy undertones.
  • #
    Organic Synthesis
    Serves as a solvent or intermediate​ in the synthesis of more complex molecules, including pharmaceuticals, agrochemicals, and other flavor/fragrance ingredients.
     
  • #
    Research
    Used as a standard or reference compound​ in analytical chemistry (GC-MS, GC-O) for flavor analysis and pheromone research.
     

 

Key Advantages & Benefits

1.Unique & Complex Sensory Profile:​ The methyl branch at the alpha carbon​ creates a distinctive odor character not found in linear ketones. It delivers a pungent, cheesy-mushroom note at higher concentrations​ that transforms into a rich, fruity-ester-like nuance in extreme dilution, offering a wide spectrum of creative possibilities from a single ingredient.

2.High Impact & Formulation Efficiency:​ It is a potent aroma chemical​ with very low odor and flavor thresholds. This allows formulators to achieve significant sensory effects at concentrations as low as 1-10 ppm, making it highly cost-effective and minimizing interference with other ingredients in a complex blend.

3.Versatile Natural Authenticity:​ As a naturally occurring compound​ in foods like blue cheese and mushrooms, its use lends a crucial element of authenticity and complexity​ to natural flavor reconstructions and "clean label" products. It helps bridge the gap between synthetic flavor chemistry and consumer demand for natural taste.

4.Stable & Formulation-Friendly:​ It exhibits good chemical stability​ under standard storage conditions and is compatible with a wide range of solvents and bases used in flavor and fragrance concentrates, ensuring consistent performance in finished products over time.

🎯 Specific Application Scenarios

For a Dairy Flavorist:​ Creating a premium, authentic blue cheese flavor​ for snacks or dressings. Adding 2-Methyl-3-heptanone at 5-20 ppm​ provides the essential, characteristic "fermented" and slightly funky top note that linear fatty-acid ketones cannot replicate, making the flavor profile instantly recognizable and high-quality.

For a Perfumer:​ Developing a niche fragrance with a truffle or damp forest accord. Using a trace amount (<0.1%)​ of this ketone in the heart/base notes imparts a subtle, earthy, and slightly animalic depth that evokes soil, mushrooms, and natural richness, adding a layer of intriguing complexity to woody or chypre compositions.

For a Savory Application Scientist:​ Enhancing a meaty or umami flavor system​ for plant-based proteins. Incorporating this compound at sub-threshold levels (1-5 ppm) can boost the overall "savory" and "brothy" character, contributing to a more rounded and satisfying flavor profile without a distinct cheesy note.

 

2-Methyl-3-heptanone is a flavor and fragrance modifier of exceptional nuance, not just another methyl ketone.​ Its branched structure confers a unique and evolving sensory profile​ that linear isomers cannot match. While 2-Heptanone delivers a straightforward cheesy punch, this compound provides the earthy, fungal, and fruity subtleties​ that define authenticity and sophistication in premium savory flavors and avant-garde fragrances. For the creative formulator, it is an indispensable tool for building depth, complexity, and natural character.

 

FAQs

Q1: What is the primary use of 2-Methyl-3-heptanone?

A:​ Its primary use is as a specialty aroma chemical​ in the flavor and fragrance industry. It is valued for contributing earthy, fungal, and ripe fruity notes to complex scent and taste profiles, especially in savory flavors and sophisticated perfumes.

Q2: What is the odor description and typical use level?

A:​ It has a pungent, blue-cheese-like, musty odor​ at higher concentrations, which becomes fruity and more pleasant in high dilution. In finished products, typical use levels are very low, often in the ppm (parts per million) range​ (e.g., 1-100 ppm in flavors, even less in fragrances).

Q3: What purity grades are available?

A:​ We supply:

F&F Grade (Food & Flavor):​ ≥98% purity (by GC), meeting organoleptic specifications for odor and taste.

Technical Grade:​ ≥95% purity, suitable for synthesis or non-critical applications.

All batches come with a Certificate of Analysis (CoA)​ including GC purity and organoleptic assessment.

Q4: How should it be stored, and what is its shelf life?

A:​ Store in a tightly sealed, light-resistant container in a cool, well-ventilated area​ (preferably below 25°C). Keep away from heat, sparks, and open flame. Under these conditions, the shelf life is typically ≥2 years. Refrigeration can extend stability.

Q5: Is it approved for use in food or cosmetics?

A:​ Status varies by region.​ It is listed on the FEMA GRAS​ (Generally Recognized As Safe) list for use as a flavoring agent. It may also be compliant with IFRA​ standards for use in fragrances. However, customers are responsible for verifying compliance​ with their local regulations (e.g., FDA, EU Flavor Directive, CosIng).

Q6: What safety precautions are necessary?

A:​ It is a flammable liquid​ and may cause eye, skin, and respiratory irritation. Use with adequate ventilation and wear appropriate PPE (safety glasses, gloves). Refer to the Safety Data Sheet (SDS)​ for detailed hazard and first-aid information. Avoid release into the environment.

Q7: Can you provide custom synthesis or derivative production?

A:​ Yes.​ We offer custom synthesis services for:

Scale-up production​ (kg to ton scale).

Isomeric purity enhancement​ or specific impurity profile adjustment.

Related derivatives​ (e.g., the corresponding alcohol 2-methyl-3-heptanol, or oxime).

Q8: What is the lead time and minimum order quantity (MOQ)?

A:

Samples (5g, 25g, 100g):​ Typically available from stock or within 1-2 weeks.

Bulk Orders (1kg+):​ Lead time of 3-5 weeks.

MOQ:​ 100g for F&F Grade, 1kg for Technical Grade.

Q9: How is the quality, especially odor, controlled?

A:​ For F&F Grade, every batch undergoes rigorous organoleptic evaluation​ by trained panelists to ensure consistent odor profile and absence of off-notes, in addition to standard GC purity analysis.

Q10: Is it a natural product, and do you offer a natural version?

A:​ It can be found in nature, but the standard commercial product is synthetically produced. We can discuss sourcing or synthesizing it through natural processes​ (if available) for "natural" certification according to relevant standards (e.g., ISO 9235), subject to feasibility and cost.

 

 

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