Occurrence
Reported found in American cranberry, feijoa fruit, raw asparagus, ginger, wheaten bread, blue cheeses, cheddar
cheese, Swiss cheese, Gruyere de Comte cheese, heated butter, soybean, cooked traditional rice, cooked scented rice, quince,
marula, strawberry, leek, fried potato, ginger, cream, butter, cooked chicken, grilled beef and fat, lamb, krill, strawberry, boiled mutton
and fat, hop oil, coffee, peanut oil, soybean, coconut oil, buckwheat, endive and maté.
Uses
It is primarily used as a flavoring substances to impart a fatty, slightly spicy, and floral flavor. 2-Pentadecanone can perfectly compliment and enhance a variety of foods including butters, cheeses and meats.
Aroma threshold values
Detection: 1 to 7 ppb. Aroma characteristics at 1.0%: chemical-like, fruity green, dairy-like fatty and waxy
with blueberry and cognac notes.
Taste threshold values
Taste characteristics at 50 ppm: berry, blueberry fruity, waxy fatty, hay-like green with a dairy aftertaste.
General Description
2-Pentadecanone belongs to the class of volatile ketones that is reported as a flavor/aroma component in a variety of food and beverages including rice and Kangra orthodox black tea. It is also reported as an aromatic component in
Rosa hybrida and Thai fragrant orchids.
