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55795

Supelco

Acetaldehyde diethyl acetal

analytical standard

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Synonym(s):
1,1-Diethoxyethane, Acetal
Linear Formula:
CH3CH(OC2H5)2
CAS Number:
Molecular Weight:
118.17
Beilstein:
1098310
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

vapor density

4.1 (vs air)

vapor pressure

20 mmHg ( 20 °C)
8 mmHg ( 8 °C)

Assay

≥98.0% (GC)

autoignition temp.

446 °F

shelf life

limited shelf life, expiry date on the label

expl. lim.

10.4 %

refractive index

n20/D 1.379-1.383 (lit.)

bp

102 °C (lit.)

density

0.831 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

SMILES string

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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This Item
A902W200204W200220
Acetaldehyde diethyl acetal analytical standard

Supelco

55795

Acetaldehyde diethyl acetal

Acetal ≥98%, FG

Sigma-Aldrich

W200204

Acetal

Acetal natural, ≥97%, FG

Sigma-Aldrich

W200220

Acetal

application(s)

cleaning products
cosmetics
food and beverages
personal care

application(s)

-

application(s)

flavors and fragrances

application(s)

flavors and fragrances

format

neat

format

-

format

-

format

-

vapor density

4.1 (vs air)

vapor density

4.1 (vs air)

vapor density

4.1 (vs air)

vapor density

4.1 (vs air)

vapor pressure

20 mmHg ( 20 °C)

vapor pressure

20 mmHg ( 20 °C), 8 mmHg ( 8 °C)

vapor pressure

20 mmHg ( 20 °C), 8 mmHg ( 8 °C)

vapor pressure

20 mmHg ( 20 °C), 8 mmHg ( 8 °C)

assay

≥98.0% (GC)

assay

99%

assay

≥98%

assay

≥97%

General description

Acetaldehyde diethyl acetal is one of the precursors utilized for the synthesis of fragrances and pharmaceutical products.

Application

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.

Pictograms

FlameExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

68.0 °F - closed cup

Flash Point(C)

< 20 °C - closed cup


Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

ISHL Indicated Name

Substances Subject to be Indicated Names

ISHL Notified Names

Substances Subject to be Notified Names


Certificates of Analysis (COA)

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25G
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1000309185

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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)
Differences in concentration of principal volatile constituents in traditional Greek distillates
Apostolopoulou AA, et al.
Food Control, 16(2), 157-164 (2005)
Synthesis of diethylacetal: thermodynamic and kinetic studies
Silva VMTM and Rodrigues AE
Chemical Engineering Science, 56(4), 1255-1263 (2001)
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)

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