None found
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      20-12300 TETRADECANE
      Moving Your Chemistry Forward
      We continuously strive to advance our technology.
      Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 60 years of synthesis experience and multi-purpose plants enable TCI to offer more than 27,000 products as well as custom synthesis. TCI established overseas facilities in North America, Europe, China and India to serve customers worldwide.
      Email: Sales
      US Email: Sales
      Email: Global Business
      Voice: +81-3-5640-8878
      Fax: +81-3-5640-8902
      US Voice: 800-423-8616
      US Fax: 888-520-1075
      Tokyo Tel:03-5640-8851
      Tokyo Fax:03-5640-8865
      T0079 Tetradecane >99.0%(GC)
  • Vigon International
    • Vigon International, Inc.
      Passion for Simplicity
      Manufacturer and supplier of high quality flavor and fragrance ingredients.
      The growth and success of Vigon is due in large part to a unique corporate concept that Vigon has developed and established within the industry: Creative Partnerships. This partnership concept has been and continues to be the foundation and guiding principle for all of Vigon's activities.
      US Email: Sales
      US Voice: 570-476-6300
      US Fax: 570-476-1110
      Products List: View
      500966 Tetradecane 99%
Synonyms   Articles   Notes   Search
tetradecane (Click)
CAS Number: 629-59-4Picture of molecule
ECHA EINECS - REACH Pre-Reg: 211-096-0
FDA UNII: 03LY784Y58
Nikkaji Web: J2.095H
Beilstein Number: 1733859
MDL: MFCD00008986
XlogP3: 7.20 (est)
Molecular Weight: 198.39310000
Formula: C14 H30
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
Flavis Number: 01.057 (Old)
DG SANTE Food Flavourings: 01.057  tetradecane
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.75900 to 0.76500 @  25.00 °C.
Pounds per Gallon - (est).: 6.316 to  6.366
Refractive Index: 1.42200 to 1.42800 @  20.00 °C.
Melting Point: 5.00 to  6.00 °C. @ 760.00 mm Hg
Boiling Point: 251.00 to  253.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.028000 mm/Hg @ 25.00 °C. (est)
Vapor Density: 6.83 ( Air = 1 )
Flash Point: 211.00 °F. TCC ( 99.44 °C. )
logP (o/w): 7.200
Shelf Life: 8.00 month(s) or longer if stored properly.
Storage: store under nitrogen.
Storage: refrigerate in tightly sealed containers. store under nitrogen.
Soluble in:
 water, 0.009192 mg/L @ 25 °C (est)
 water, 0.0022 mg/L @ 25 °C (exp)
Insoluble in:
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Organoleptic Properties:
Odor Strength: low
Odor Description:
at 100.00 %. 
mild waxy
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
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BOC Sciences
For experimental / research use only.
EMD Millipore
For experimental / research use only.
Penta International
Santa Cruz Biotechnology
For experimental / research use only.
Sigma-Aldrich: Aldrich
For experimental / research use only.
Tetradecane ≥99%
For experimental / research use only.
Tetradecane >99.0%(GC)
Vigon International
Tetradecane 99%
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 65 - Harmful: may cause lung damage if swallowed.
R 67 - Vapours may cause frowsiness and dizziness.
S 02 - Keep out of the reach of children.
S 23 - Do not breath spray.
S 24 - Avoid contact with skin.
S 62 - If swallowed, do not induce vomiting: seek medical advice immediately and show this container or label.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  > 5000 mg/kg
Study not available
(Enichem Augusta Ind., 1987)

oral-rat LD50  > 5000 mg/kg
Study not available
(PETRESA, 19??b)

intravenous-mouse LDLo  5800 mg/kg
Acta Pharmacologica et Toxicologica. Vol. 37, Pg. 56, 1975.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for tetradecane usage levels up to:
  2.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
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Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 25, (FGE.25)[1] - Aliphatic and aromatic hydrocarbons from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Flavouring Group Evaluation 78 (FGE.78)[1] - Consideration of Aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by EFSA in FGE.25 - Scientific Opinion of the Panel on Food Additives,Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 25Rev1: Aliphatic and aromatic hydrocarbons from chemical group 31
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 78, Revision 1 (FGE.78Rev1): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by EFSA in FGE.25Rev2
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 25, Revision 2 (FGE.25Rev2): Aliphatic and aromatic hydrocarbons from chemical group 31
View page or View pdf
Scientific opinion on Flavouring Group Evaluation 25, Revision 3 (FGE.25Rev3): Aliphatic hydrocarbons from chemical group 31
View page or View pdf
EPI System: View
NLM Hazardous Substances Data Bank: Search
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 629-59-4
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 12389
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 1
Chemidplus: 0000629594
EPA/NOAA CAMEO: hazardous materials
RTECS: XB8000000 for cas# 629-59-4
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 629-59-4
Pubchem (cid): 12389
Pubchem (sid): 134976412
Flavornet: 629-59-4
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
Golm Metabolome Database: Search
HMDB (The Human Metabolome Database): HMDB59907
FooDB: FDB004731
Export Tariff Code: 2901.10.5000
Haz-Map: View
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
grades: 95%, 99%.
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
None Found
Synonyms   Articles   Notes   Search   Top
Potential Uses:
None Found
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 allspice plant
Search Trop  Picture
 aubergine - trace amount
Search  PMC Picture
 bay laurel leaf
Search Trop  Picture
 boronia absolute @ 0.02%
Data  GC  Search Trop  Picture
 buckwheat seed
Search Trop  Picture
 butter - up to 1.90 mg/kg
Search  PMC Picture
 cabocla flower oil brazil @ 0.30%
Data  GC  Search Trop  Picture
 carnation absolute @ 0.04%
Data  GC  Search Trop  Picture
 cassie absolute @ 0.22%
Data  GC  Search Trop  Picture
 cayenne fruit
Search Trop  Picture
 cheese - up to 0.15 mg/kg
Search  PMC Picture
 chicken - 0.0005 mg/kg
Search  PMC Picture
 cocoa - 0.10 mg/kg
Search Trop  Picture
 coconut - trace amount
Search Trop  Picture
 dialium guineense wild.fruit oil france @ 4.60%
Data  GC  Search Trop  Picture
 dill - up to 0.30 mg/kg
Search Trop  Picture
 dill root
Search Trop  Picture
 egg - up to 0.003 mg/kg
Search  PMC Picture
 elder black elder leaf oil
Search Trop  Picture
 eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 0.20%
Data  GC  Search Trop  Picture
 fish raw fish - 0.0008 mg/kg
Search  PMC Picture
 guinea hen - 0.021 mg/kg
Search  PMC Picture
 hyssop shoot
Search Trop  Picture
 jambu flower oil brazil @ 0.10%
Data  GC  Search Trop  Picture
 lamb - trace amount
Search  PMC Picture
 lavender oil france @ trace%
Data  GC  Search Trop  Picture
 lecythis usitata miers. var. paraensis (ducke) r. kunth. flower oil brazil @ 0.10%
Data  GC  Search Trop  Picture
 lemon balm tissue culture
Search Trop  Picture
 lemon oil
Search Trop  Picture
 licorice - 0.30 mg/kg
Search Trop  Picture
 mango fruit - up to 0.30 mg/kg
Search Trop  Picture
 milk - 0.001 mg/kg
Search  PMC Picture
 osmanthus absolute @ trace%
Data  GC  Search Trop  Picture
 papaya fruit - up to 0.01 mg/kg
Search Trop  Picture
 papaya seed oil
Search Trop  Picture
 passiflora - 0.088 mg/kg
Search  PMC Picture
 pepper bell pepper fruit
Search Trop  Picture
 plum fruit
Search Trop  Picture
 savory summer savory plant
Search Trop  Picture
 strawberry wild strawberry fruit - up to 0.05 mg/kg
Search Trop  Picture
 tagete oil CO2 extract @ 0.16%
Data  GC  Search Trop  Picture
 tea - 0.10 mg/kg
Search Trop  Picture
 thymus - trace amount
Search  Picture
 ulva rigida oil greece @ 1.20%
Data  GC  Search  PMC Picture
 walnut black walnut oil
Search Trop  Picture
 witch hazel leaf oil @ 0.23%
Data  GC  Search Trop  Picture
 ylang ylang oil @ 5.51%
Data  GC  Search Trop  Picture
 ylang ylang oil CO2 extract @ 0.53%
Data  GC  Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms   Articles   Notes   Search   Top
PubMed: Effect of lipophilization on the distribution and reactivity of ingredients in emulsions.
PubMed: Role of Counterions in Controlling the Properties of Ultrasonically Generated Chitosan-Stabilized Oil-in-Water Emulsions.
PubMed: Facile dispersion and control of internal structure in lyotropic liquid crystalline particles by auxiliary solvent evaporation.
PubMed: GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug.
PubMed: Influence of vitamin E acetate and other lipids on the phase behavior of mesophases based on unsaturated monoglycerides.
PubMed: Proteomics identifies molecular networks affected by tetradecylthioacetic acid and fish oil supplemented diets.
PubMed: Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions.
PubMed: Solute distribution and stability in emulsion-based delivery systems: an EPR study.
PubMed: Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions.
PubMed: Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers.
PubMed: Anti-inflammatory effects of tetradecylthioacetic acid (TTA) in macrophage-like cells from Atlantic salmon (Salmo salar L.).
PubMed: Particle-stabilizing effects of flavonoids at the oil-water interface.
PubMed: Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structure.
PubMed: Probing the in situ competitive displacement of protein by nonionic surfactant using atomic force microscopy.
PubMed: Chemical composition and biological activity of ripe pumpkin fruits (Cucurbita pepo L.) cultivated in Egyptian habitats.
PubMed: Stabilization of phase inversion temperature nanoemulsions by surfactant displacement.
PubMed: Comparison of radiation-induced hydrocarbons for the identification of irradiated perilla and sesame seeds of different origins.
PubMed: Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface.
PubMed: In situ seasonal study of the volatile production of almonds (Prunus dulcis) var. 'Nonpareil' and relationship to navel orangeworm.
PubMed: Contribution of molecular pathways in the micellar solubilization of monodisperse emulsion droplets.
PubMed: Solubilization in monodisperse emulsions.
PubMed: Compression/expansion rheology of oil/water interfaces with adsorbed proteins. Comparison with the air/water surface.
PubMed: Selection of surfactants for stable paraffin-in-water dispersions, undergoing solid-liquid transition of the dispersed particles.
PubMed: Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions.
PubMed: Analysis of organochlorine pesticides in wine by solvent bar microextraction coupled with gas chromatography with tandem mass spectrometry detection.
PubMed: Effect of hydrocarbon-water interfaces on synthetic and hydrolytic activities of lipases.
PubMed: Effects of type and physical properties of oil phase on oil-in-water emulsion droplet formation in straight-through microchannel emulsification, experimental and CFD studies.
PubMed: Atomic force microscopy of emulsion droplets: probing droplet-droplet interactions.
PubMed: Inhibition of heat-induced aggregation of a beta-lactoglobulin-stabilized emulsion by very small additions of casein.
PubMed: Model for drop coalescence in a locally isotropic turbulent flow field.
PubMed: Pulse echo comparison method with FSUPER to measure velocity dispersion in n-tetradecane in water emulsions.
PubMed: A physicochemical investigation of two phosphatidylcholine/bile salt interfaces: implications for lipase activation.
PubMed: Sugar-Ester Nonionic Microemulsion: Structural Characterization.
PubMed: Characterization of de-emulsification capabilities of a Micrococcus species.
PubMed: Drop Coalescence during Emulsion Formation in a High-Pressure Homogenizer for Tetradecane-in-Water Emulsion Stabilized by Sodium Dodecyl Sulfate.
PubMed: Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate.
PubMed: Stability of Emulsions Containing Both Sodium Caseinate and Tween 20.
PubMed: Fatty acid alpha-oxidation of tetradecylthioacetic acid and tetradecylthiopropionic acid in cucumber (Cucumis sativus).
PubMed: Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate
PubMed: Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins.
PubMed: Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions
PubMed: Transfer of Oil between Emulsion Droplets
PubMed: Time-dependent polymerization of beta-lactoglobulin through disulphide bonds at the oil-water interface in emulsions.
PubMed: Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface.
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