55795
乙醛缩二乙醇
analytical standard
别名:
1,1-二乙氧基乙烷, 乙缩醛
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关于此项目
线性分子式:
CH3CH(OC2H5)2
化学文摘社编号:
分子量:
118.17
Beilstein:
1098310
EC 号:
MDL编号:
UNSPSC代码:
12352114
PubChem化学物质编号:
NACRES:
NA.24
等级
analytical standard
质量水平
蒸汽密度
4.1 (vs air)
蒸汽压
20 mmHg ( 20 °C)
8 mmHg ( 8 °C)
方案
≥98.0% (GC)
自燃温度
446 °F
保质期
limited shelf life, expiry date on the label
expl. lim.
10.4 %
折射率
n20/D 1.379-1.383 (lit.)
沸点
102 °C (lit.)
密度
0.831 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
food and beverages
personal care
包装形式
neat
SMILES字符串
CCOC(C)OCC
InChI
1S/C6H14O2/c1-4-7-6(3)8-5-2/h6H,4-5H2,1-3H3
InChI key
DHKHKXVYLBGOIT-UHFFFAOYSA-N
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一般描述
Acetaldehyde diethyl acetal is one of the precursors utilized for the synthesis of fragrances and pharmaceutical products.
应用
Acetaldehyde diethyl acetal may be used as a reference standard for the determination of acetaldehyde diethyl acetal in:
- Wine vinegars by headspace sorptive extraction−thermal desorption−gas chromatography−mass spectrometry (HSSE−TD−GC−MS).
- Distilled spirits by GC with flame ionization detection (FID) as well as GC-FID-MS.
- Organic red wines derived from Saccharomyces cerevisiae strains by GC-FID as well as HSSE-GC−MS.
- Cognac (brandy) by HS-GC-MS.
警示用语：
Danger
危险声明
危险分类
Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2
储存分类代码
3 - Flammable liquids
WGK
WGK 2
闪点(°F)
<68.0 °F - closed cup
闪点(°C)
< 20 °C - closed cup
法规信息
危险化学品
此项目有
Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars
Callejon RM, et al.
Journal of Chromatography A, 1204(1), 93-103 (2008)
Determination of the composition of volatiles in cognac (brandy) by headspace gas chromatography-mass spectrometry
Panosyan AG, et al.
Journal of Analytical Chemistry, 56(10), 945-952 (2001)
Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains
Callejon RM, et al.
Analytica Chimica Acta, 660(1-2), 68-75 (2010)
Synthesis of diethylacetal: thermodynamic and kinetic studies
Silva VMTM and Rodrigues AE
Chemical Engineering Science, 56(4), 1255-1263 (2001)
Differences in concentration of principal volatile constituents in traditional Greek distillates
Apostolopoulou AA, et al.
Food Control, 16(2), 157-164 (2005)
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