Long before industrial labs started bottling 2-Heptanone for commercial sale, nature carried it forward in bananas and other edible plants. Early chemists stumbled on its scent while working with fermented grains and fruits. Over decades, analytical breakthroughs like gas chromatography painted a clearer picture—what began as a mere “banana ketone” or “mammalian signal compound” drew the attention of flavorists and researchers. The late 19th to mid-20th centuries marked a shift, as industrial demand grew and scientific papers started to chart its odd presence in both microbe interactions and mammalian systems. By the 1970s, its identification in honeybee alarm pheromones gave it a fresh spotlight. Natural flavor companies and the fragrance business pressed forward to find new ways to use what had once been a rare curiosity.
2-Heptanone shows up as a clear, oily liquid with a fruity, nail-polish type of aroma. Pure forms head into the market for analytical standards, flavor additives, and as a chemical intermediate. Commercial suppliers cater to food and fragrance sectors, but research labs also keep small vials for olfactory studies and material synthesis. In the European and American chemicals trade, it's listed as both a regulated fragrance component and a research-use compound, seldom sold to the untrained public due to safety needs in handling.
Molecular formula C7H14O gives it a robust, mid-size organic profile. At room temperature, 2-Heptanone stays liquid, boiling by around 151°C and melting near −35°C. Vapor pressure sits high enough for strong odor and moderate volatility, meaning it will drift through open air if spilled. Its density measures near 0.82 g/cm³. This ketone does not mix well with water but has high solubility in organic solvents—good for labs and bad for waste management when leaks happen. The molecule carries a key ketone group at the second carbon, a design that shapes both its scent and chemical reactivity.
Supply chains classify this compound under CAS number 110-43-0. Labeling for lab and industry includes pictograms for flammable liquids, harmful vapors, and potential skin irritation. Detailed documents—SDS and COA—report assay values (often above 98%), water content, impurity loads, and batch details. Barcoding and traceability practices follow GHS standards, vital for accident prevention and consumer safety. Ingredient lists for food and fragrance use will note 2-Heptanone under its proper chemical or flavor code, especially in regions with strict safety oversight.
Industry giants often rely on partial oxidation of 2-heptanol, a route that offers high yield and enough purity to suit food and fragrance needs. The basic reaction channels oxygen over heptanol, using catalysts like copper or vanadium oxides. Another technique exploits acetoacetic ester synthesis via alkylation and then saponification plus decarboxylation, but the alcohol oxidation method wins for cost and efficiency. Biotechnologists have also teased out microbial fermentation of fatty acids, banking on engineered bacteria to churn out 2-Heptanone from renewable sources, hinting at greener options for the future.
The ketone group at its heart opens up several chemical doors. It reacts with strong reducing agents to make 2-Heptanol and with nucleophiles in various addition reactions. Organic labs exploit its carbonyl chemistry for chain extension, condensation, and even cyclization—synthetic chemists draft it into schemes building larger ketones or alcohols. Under acidic or basic conditions, enolization can trigger side reactions, so handling requires careful pH control.
Walk into stores, and you’ll sometimes hear this chemical called Heptan-2-one or Methyl n-amyl ketone. Other aliases include Ethyl butyl ketone and 2-Heptanone. In trade contexts, it gets short brand names or flavor codes depending on regulatory requirements. Ingredient panels list each name to satisfy EU and US labeling laws. For scientific literature, CAS number and IUPAC naming clear up confusion, letting researchers match the substance to its exact molecular form.
Chemical handling safety isn’t just paperwork for 2-Heptanone. The US Occupational Safety and Health Administration (OSHA) and equivalent bodies in Europe demand proper ventilation, glove and eyewear use, and spill protocols. Flammable liquid storage depots exclude heat and ignition sources. Workplace monitoring aims to keep airborne concentrations below thresholds set by organizations like ACGIH. Waste disposal routes must comply with solvent regulations so that leaks don’t wind up in municipal water or soil. Non-professionals often lack adequate gear, and industrial actors keep close watch with training updates and compliance audits.
This molecule finds work in flavors, fragrances, solvent formulations, and as a tool for synthetic organic chemistry. In the flavor industry, it helps re-create banana, blue cheese, and green apple accent notes, shaving cost off food production and sharpening aroma. Fragrance designers twist its aroma into high-end perfumes or cleaning products. In pest control, its presence in bee alarm pheromones nudges researchers to explore non-toxic insect repellents. Analytical labs use it as an internal standard for gas chromatography work. Pharmaceutical chemists turn to it as a precursor for custom synthetics. Niche uses include textile treatments and specialty polymer additives.
In recent years, scientists mapped out metabolic routes through which both microbes and animals produce or degrade 2-Heptanone. Current R&D leans on green chemistry to reduce waste in manufacturing, looking at fermentation and biotransformation to avoid harsh solvents. Sensory science continues to probe how trace levels shape food and fragrance experiences. Exciting studies delve into mammalian communication—some reports say that rodents and bees use it for signaling stress or danger. Researchers keep searching for more sustainable feedstocks and catalysts, aiming for fewer emissions and higher efficiency.
Toxicologists call it a compound with “moderate acute toxicity.” High concentrations irritate eyes, nose, skin, and lungs in lab animals and exposed workers. Prolonged inhalation often leads to headaches or drowsiness, and repeated skin contact can cause redness or dermatitis. Regulatory reports set workplace exposure limits, and manufacturers run toxicity screens to keep food and consumer products within safe limits. Chronic effects haven’t raised alarms at typical exposure rates, but the evidence base still leaves knowledge gaps, especially for very young or sensitive individuals. Animal studies help regulators maintain a safety cushion as industries ramp up output.
Market trends point to tighter environmental controls and rising demand for flavor chemicals with clear supply chain traceability. Green production methods, using waste fats or engineered microbes, spark interest as stricter solvent disposal rules kick in worldwide. Bio-based 2-Heptanone attracts investors chasing lower carbon footprints in perfumery and packaged foods. Ongoing toxicity studies could shape use restrictions or marketing claims, giving a stronger foothold to companies that bank on transparency and consumer trust. On the technical side, improved catalysts and less energy-intensive synthesis could lower costs for both commodity and specialty applications.
2-Heptanone strikes many as just another chemical on a long list of unfamiliar substances, but it crops up in more places than most folks realize. I started paying attention to it a few years ago after reading a study about bee defense mechanisms. Odd as it sounds, something used by insects started showing up in my work when I helped a local pest control company find safer alternatives for rodent repellents.
In the world of medical research, 2-Heptanone grabbed attention thanks to its part in the honeybee’s defense toolkit. Bees release it to ward off unwanted intruders, and researchers want to borrow the same trick in rodent control. Unlike harsher chemicals, 2-Heptanone doesn’t linger in the environment. Testing out these new repellents in warehouses and barns gave teams a better result with fewer toxic side effects. U.S. Environmental Protection Agency even approved it for certain biopesticide uses, suggesting a shift toward safer options for rodent management.
Those who spend time in the food or fragrance business might recognize 2-Heptanone by its other name—methyl n-amyl ketone. Bread fresh from the oven, gorgonzola cheese, or even ripe bananas show hints of this naturally occurring compound. It brings a subtle fruity note, so the flavor and fragrance industry uses it to balance out artificial flavors or to layer in complexity. Consumer products like perfumes and air fresheners lean on it not only for its scent but also for the way it blends with other ingredients without overpowering the main aroma.
From personal experience working with paint thinners, I learned that 2-Heptanone holds a regular spot in industrial settings. As a solvent, it helps dissolve resins and polymers in adhesives, paints, and coatings. Workers find it easier to apply coatings smoothly, and it evaporates at a rate that doesn’t cause drips or bubbles if handled right. While not as common as acetone or toluene, using 2-Heptanone comes with lower flammability and less harshness, offering a step forward for workplace safety.
Handling chemicals always comes with risks, and 2-Heptanone is no exception. Short-term exposure has caused headaches and irritation. From years working in environments where solvents circulate, I know how important it is to use protective gloves and proper ventilation. One major improvement has been education: sharing safety protocols in plain language and increasing routine air quality checks help keep things on track. Simple changes, like switching to containers with tighter seals or rolling out better exhaust fans, make practical sense.
2-Heptanone doesn’t make headlines like some of its more volatile cousins, yet its role keeps growing in food, fragrance, medical, and industrial circles. Stronger labeling requirements and closer scrutiny of exposure levels could address safety questions still circling its use. Supporting research into green alternatives and sharing open data would move both workers and consumers toward safer choices. From farm storage units to kitchen shelves, 2-Heptanone tells a story about modern chemistry bridging nature and the everyday world.
2-Heptanone shows up on chemical supply shelves in the form of a colorless liquid, used in flavors, fragrances, even as a solvent at times. Its sharp odor catches attention right away. Behind that simple bottle, though, sit hazards worth paying close attention to. Inhaling high levels can cause headaches and throat irritation. Long-term or high-volume exposure brings the risk of nervous system issues and skin problems. Once you know these facts, old casual habits—leaning over an open bottle or skipping gloves—don’t seem smart anymore.
Too many skip goggles or open-toed shoes, especially for what seems like a quick pour or mix. A splash in the eyes can send someone straight to the emergency shower. Gloves—nitrile or neoprene—keep the skin safe from burns, redness, or future sensitivity. Lab coats and long pants handle the rest. You may think, “I’ll only be near the liquid for a second.” That’s all it takes for one mistake to require a doctor visit. Good labs treat full gear as standard, and shops working with solvents keep the same mindset.
People like cracking a window or flipping on a table fan, hoping it’s enough. 2-Heptanone shouldn’t just float freely indoors. Even small spills can send vapors into the air, which quickly travels through a room. Fume hoods or well-ventilated benches work best. They carry away invisible fumes you won’t notice until you feel lightheaded or your throat stings. Spotting others working carelessly serves as a reminder to double-check your space every session. Ventilation hardware doesn’t exist just for formaldehyde and acids. Common-seeming organics like 2-Heptanone belong next to a fan with real extraction.
The longer you spend with chemicals, the more you learn the importance of dedicated storage. 2-Heptanone belongs in properly labeled, tightly sealed containers tucked away from heat or direct sunlight. Chain of custody breaks down when people fill unlabeled squirt bottles or leave caps loose for “just a minute.” Steps like using a spill tray or a secondary containment bin pay off—clean-up gets easier, and you don’t lose material or slip in the mess later. Inconsistent storage creates surprises for the next user and feeds temptation for shortcuts.
Every safe facility drills routine for accidents: eyewash stations, showers, fire extinguishers. Quick access matters. Anyone who’s had 2-Heptanone splash on their skin knows the sting. Immediate rinsing reduces burns or irritation; waiting a minute doubles recovery time. Keeping first aid kits within reach, rehearsing emergency steps, and posting contacts by the door aren’t academic rules—they shape how the worst days turn out. Watching newer staff hesitate before pulling an emergency lever shows where more practice would help.
Veterans in the lab can recall near-misses as quickly as proper procedure. Sharing these stories teaches others more than dry manuals ever could. Simple reminders—cover your skin, work in a hood, label every bottle—stick when backed by real experience. Nobody aims to scare; people just don’t forget days when slip-ups changed the plan. Being open about what almost went wrong creates the strongest habits, far better than silent rule-following or leaving safety culture to assumption.
Mistakes with 2-Heptanone carry real costs—skin burns, headaches, lost work time, or worse. Relying on memory or shortcuts isn’t enough. Clear gear, careful storage, solid ventilation, and real teamwork keep everyone on track. Listening to those who’ve handled chemicals for years usually teaches what the books left out. Taking every precaution starts to feel less like a hassle and more like looking out for each other.
Ask any chemistry student about 2-Heptanone, and you'll get the textbook answer: C7H14O. Behind this neat formula lies a story of molecular structure, unique scent, and uses that reach far beyond the laboratory. With a straight seven-carbon chain and a ketone group fixed at the second carbon, this substance isn’t just another compound gathering dust in textbooks. Its essence turns up everywhere from certain cheeses to the warning signal honeybees release in defense. I remember the first time I smelled 2-Heptanone as a young lab tech—the fruity, banana-like aroma hit instantly. That instant sensory reaction changed the dry way I’d always thought about molecules.
The formula C7H14O comes out of simple math, but for researchers and manufacturers, it means predictability. Seven carbons, one oxygen tucked into the chain, and enough hydrogens to balance things out. Once you know this, you can trace its reactivity, boiling point, and what living things might do with it.
Science isn’t just about memorizing shapes and letters; it’s about seeing how the shape of something affects what it does. For example, in food science, that carbonyl group (the oxygen double-bonded to the second carbon) gives 2-Heptanone a punchy odor. This has led the food industry to use it for flavor and aroma, especially in designing new products where taste alone won’t do the talking.
Digging into the facts, you’ll find natural 2-Heptanone in blue cheese. It’s also present in the alarm pheromone of bees—a signal so sharp it gets the attention of the whole colony. That’s not something taught in a standard chemistry lesson but comes up surprisingly often in nutrition science and animal behavior.
Pharmaceuticals also tap into this molecule. Its structure allows it to pass through biological membranes—useful for drug development and as a chemical marker for some conditions; for instance, traces have even been found in the breath of patients as a biomarker in certain illnesses.
Learning about 2-Heptanone’s formula opens the conversation about chemical safety. In manufacturing, finding sustainable and safe sources matters. I’ve watched colleagues shift from petroleum feedstocks toward more bio-based sourcing, easing the strain on the environment. Companies have started using fermentation and microbial synthesis, which lowers emissions compared to older practices.
Proper handling and storage stay critical. Exposure to high concentrations can lead to irritation or worse, so labs now design clear labeling and training protocols for storage and disposal. These steps are rooted in lessons learned from accidents decades ago, not just regulatory box-ticking.
Setting up guidelines for better synthesis methods—like greener solvents or renewable sources—reduces the environmental footprint of 2-Heptanone production. In food applications, using it just at threshold levels maintains desired flavors without risking overexposure. For the public, education matters. Knowing which compounds turn up in daily products not only builds trust but encourages companies to harness chemistry responsibly.
Walk through a beehive, sniff a ripe banana, or pour yourself a glass of certain wines ― each of these connects to 2-heptanone. The same molecule pops up in places as different as a honeybee’s defensive toolkit and bakery-baked breads. This molecule, known by chemists as methyl n-amyl ketone, gets attention in both scientific circles and the food world because it has a pleasant, fruity aroma that gives bananas and cheese their distinctive notes. But shoppers and scientists both ask a simple question: is 2-heptanone natural or synthetic?
Some may picture all food additives as synthetic, churned out in vast factories. Yet, 2-heptanone actually appears all over the natural world. Bananas, blue cheese, whiskey aged in oak—each contains trace amounts, produced by natural fermentation and plant metabolism. In the wild, worker bees release 2-heptanone from their jaws to warn invaders off the hive. Researchers at the University of Bristol even tracked its role as a mild anesthetic that stuns attackers, helping bees fend off intruders. The global food industry depends on this fact. When you see “natural flavoring” listed on a banana-flavored food, the aroma often traces back to 2-heptanone sourced from ripe fruit or fermentation.
Factories make it, too. The method comes down to chemistry. Large-scale manufacturers use reactions involving heptanal and acetic acid—both easy to get in bulk—and combine them under controlled conditions. In many industries, the difference between natural and synthetic comes down to what the product will be used for, not how healthy it is. Synthetic versions hit shelves mostly in flavorings, fragrances, and as a solvent in cleaning products.
Synthetic production usually keeps prices low and supply steady. That matters for both flavor houses, who need reliable volumes for packaged goods, and consumers expecting affordable, safe products. Safety authorities like the FDA or EFSA have evaluated both natural and synthetic routes. Across decades, studies haven’t found evidence that either poses a unique health risk at normal exposure levels. Still, some health-conscious shoppers prefer ingredients sourced directly from nature, seeing them as closer to the foods our ancestors ate. That’s a personal call, not a safety issue.
Labeling can confuse folks. “Natural” or “identical to natural” flavors sit side-by-side at the grocery store, driving questions about origin. Interest in “clean label” foods leads people to dig into where their ingredients really come from. Trust in food science depends not only on solid research but also clear communication and honesty about processing.
Modern shoppers have the right to know how ingredients reach their plates and which sources line up with their values. Choosing a banana split or a candy bar probably won’t come down to tiny amounts of 2-heptanone. Still, the debate touches on bigger conversations about trust, tradition, and technology in food. Some experts suggest QR codes or digital tracking could improve transparency, letting consumers scan and trace the roots of any ingredient, natural or synthetic. Speaking from experience, I check labels for allergens and sources, and I text friends who work in food science if something looks odd, because even a curious mind needs help making sense of the facts sometimes.
The “natural or synthetic” question carries weight because it asks more than just where something starts. It asks who we trust and what priorities guide our choices in the store or kitchen. Science shapes many parts of modern life, and connecting industry practices with honest information gives consumers confidence to make informed decisions—whether that means picking natural flavors or recognizing that science can make things just as safely as nature does.
2-Heptanone strikes you right away with its sharp, fruity smell — a scent that comes through in blue cheese, sweat, and even bananas. Chemists often call it methyl n-amyl ketone. This compound pops up in both nature and manufacturing, making it more common in daily life than most realize.
Pour some out, and you’ll find a colorless liquid, almost oily to the touch. Though not thick, it clings to surfaces, sometimes leaving behind a light sheen. Catch it in the light, and there’s little to see, as it skips on odor and skips even harder on flashiness. Try mixing it with water, and you’re out of luck — they part ways instantly. On the other hand, alcohol and ether welcome it right in. With a boiling point close to 151°C (304°F), 2-Heptanone hangs in the air a while, but eventually drifts off at room temperature.
What hits me about this molecule is its weight in the chemical world — at 114 g/mol, it doesn’t lumber around, but it doesn’t flit away quickly either. It floats with a density just under that of water. Pour it out, and you’ll watch it evaporate slowly if left open to air. Its vapor, heavier than air, lingers at floor level, especially in closed spaces.
Chemically, 2-Heptanone lines up with the ketones, sliding between the worlds of acids and alcohols. The makeup is simple yet versatile — a seven-carbon chain crowned by a carbonyl group. Nothing fancy, just a double-bonded oxygen ready for action.
Pull it into a lab, and things can turn lively. Strong acids give it a hard time, breaking it down. Mix it with oxidizers or strong bases, and reactions bubble up. Despite all this, it doesn’t blaze up at first spark, but give it enough heat or a strong enough flame and it’ll catch, burning with a sooty flame.
It skips the health halo. Working with it for long stretches, especially in poorly ventilated spots, can bring on headaches or dizziness from the fumes. It isn’t considered highly toxic, but it’s wise to keep exposure down, a lesson I learned after a long afternoon in a cramped workshop.
Out in the wild, 2-Heptanone acts as a pheromone for honeybees, signaling danger or marking out territory. In industry, it finds work as a solvent, a flavoring agent, and sometimes in perfumery for that signature sharp note. I’ve met folks who remember it from the days of cleaning grease off machines, and others who know it from food labs trying to capture that special banana note.
Its flexibility springs from its chemical backbone: that carbonyl group makes it mixable with a host of ingredients, yet stable enough to keep in a bottle for months. Regulations do step in, especially for food and cosmetics, but outside that fence, it runs in plenty of directions.
If you end up working around 2-Heptanone, pay attention to air flow and skin contact. Simple gloves and good ventilation seem basic, but they make the difference between a smooth operation and a bad day in the shop. Storing it right, away from sparks or flames, doesn’t just check a safety box — it protects everyone down the line. Each use, from factories to flavor labs, rests on knowing both its power and its risks.
| Names | |
| Preferred IUPAC name | Heptan-2-one |
| Other names |
Amyl methyl ketone
Heptan-2-one Methyl n-amyl ketone n-Amyl methyl ketone |
| Pronunciation | /ˈtuːˈhɛptəˌnoʊn/ |
| Identifiers | |
| CAS Number | 110-43-0 |
| Beilstein Reference | 1209072 |
| ChEBI | CHEBI:31299 |
| ChEMBL | CHEMBL15622 |
| ChemSpider | 5607 |
| DrugBank | DB02165 |
| ECHA InfoCard | 100.003.643 |
| EC Number | 203-767-1 |
| Gmelin Reference | 668397 |
| KEGG | C01579 |
| MeSH | D006426 |
| PubChem CID | 8057 |
| RTECS number | MI9425000 |
| UNII | 6D8G3G8A7I |
| UN number | UN1226 |
| Properties | |
| Chemical formula | C7H14O |
| Molar mass | 114.19 g/mol |
| Appearance | Colorless liquid |
| Odor | banana; fruity; spicy |
| Density | 0.819 g/mL at 25 °C |
| Solubility in water | 5.7 g/L (at 20 °C) |
| log P | 1.98 |
| Vapor pressure | 0.93 kPa (at 25 °C) |
| Acidity (pKa) | 20.0 |
| Basicity (pKb) | pKb = 13.24 |
| Magnetic susceptibility (χ) | -6.06×10⁻⁶ |
| Refractive index (nD) | 1.414 |
| Viscosity | 0.657 mPa·s (25 °C) |
| Dipole moment | 2.75 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | S°₍₂₉₈₎ = 321.2 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -281.6 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -4047.0 kJ/mol |
| Pharmacology | |
| ATC code | N01AX10 |
| Hazards | |
| GHS labelling | GHS02, GHS07 |
| Pictograms | GHS02", "GHS07 |
| Signal word | Warning |
| Hazard statements | H226, H315, H319, H335 |
| Precautionary statements | H225, H319, H336 |
| Flash point | 41 °C |
| Autoignition temperature | 437 °C |
| Explosive limits | 1.5% - 7.0% |
| Lethal dose or concentration | LD50 oral rat 1670 mg/kg |
| NIOSH | KI8575000 |
| PEL (Permissible) | 50 ppm |
| REL (Recommended) | 5 ppm |
| IDLH (Immediate danger) | 500 ppm |
