2-Octanone

{{Chembox

| ImageFile = 2-Octanone.svg

| ImageSize =

| ImageAlt =

| IUPACName =

| OtherNames =

|Section1={{Chembox Identifiers

| CASNo = 111-13-7

| ChEBI = 87434

| ChEMBL = 18549

| ChemSpiderID = 7802

| EC_number = 203-837-1

| PubChem = 8093

| UNII = J2G84H29AF

| StdInChI=1S/C8H16O/c1-3-4-5-6-7-8(2)9/h3-7H2,1-2H3

| StdInChIKey = ZPVFWPFBNIEHGJ-UHFFFAOYSA-N

| SMILES = CCCCCCC(=O)C

}}

|Section2={{Chembox Properties

| C=8|H=16|O = 1

| MolarMass =

| Appearance = colorless liquid

| Density = 0.820 g/cm³ (20 °C)

| MeltingPtC = -16

| BoilingPtC = 172-173

| Solubility = }}

|Section3={{Chembox Hazards

| GHS_ref={{cite web |title=2-Octanone |url=https://pubchem.ncbi.nlm.nih.gov/compound/8093#section=Safety-and-Hazards |website=pubchem.ncbi.nlm.nih.gov |language=en}}

| GHSPictograms = {{GHS02}}

| GHSSignalWord = Warning

| HPhrases = {{H-phrases|226}}

| PPhrases = {{P-phrases|210|233|240|241|242|243|280|303+361+353|370+378|403+235|501}}

| MainHazards =

| FlashPt =

| AutoignitionPt = }}

}}

2-Octanone is an organic compound with the formula {{chem2|CH3C(O)C6H13}}. It is a colorless volatile liquid that is produced commercially for use in the fragrance industry. It is produced by the condensation of acetone and pentanal followed by hydrogenation of the alkene. It can also be produced by selective oxidation of 1-octene.{{cite book |doi=10.1002/14356007.a15_077|chapter=Ketones |title=Ullmann's Encyclopedia of Industrial Chemistry |year=2000 |last1=Siegel |first1=Hardo |last2=Eggersdorfer |first2=Manfred |isbn=9783527306732 }} It is one of three octanones, the others being 3-octanone and 4-octanone. It is a common if trace component of many cooked foods.{{cite journal |doi=10.1021/JF980718M|title=Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles |year=1999 |last1=Elmore |first1=J. Stephen |last2=Mottram |first2=Donald S. |last3=Enser |first3=Michael |last4=Wood |first4=Jeffrey D. |journal=Journal of Agricultural and Food Chemistry |volume=47 |issue=4 |pages=1619–1625 |pmid=10564028 |bibcode=1999JAFC...47.1619E }}