1,1-Diethoxyethane
Skeletal formula
Names
Preferred IUPAC name
1,1-Diethoxyethane
Other names
  • Acetaldehyde diethyl acetal
  • Acetal
  • Ethylidene diethyl ether
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.003.010
EC Number
  • 203-310-6
UNII
  • InChI=1S/C6H14O2/c1-4-7-6(3)8-5-2/h6H,4-5H2,1-3H3
    Key: DHKHKXVYLBGOIT-UHFFFAOYSA-N
  • InChI=1/C6H14O2/c1-4-7-6(3)8-5-2/h6H,4-5H2,1-3H3
    Key: DHKHKXVYLBGOIT-UHFFFAOYAL
  • CCOC(C)OCC
Properties
C6H14O2
Molar mass 118.176 g·mol−1
Appearance Colorless liquid
Density 0.83 g/cm3[1]
Melting point −100 °C (−148 °F; 173 K)[1]
Boiling point 102 °C (216 °F; 375 K)[1]
46 g/L[1]
1.3834 (20 °C)[2]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

1,1-Diethoxyethane (acetaldehyde diethyl acetal) is a major flavoring component of distilled beverages, especially malt whisky[3] and sherry.[4] Although it is just one of many compounds containing an acetal functional group, this specific chemical is sometimes called simply acetal.

References

  1. 1 2 3 4 "Data sheet of acetaldehyde" (PDF). Merck. Retrieved 2014-06-02.
  2. ↑ Lide, David R., ed. (2009). CRC Handbook of Chemistry and Physics (90th ed.). Boca Raton, Florida: CRC Press. ISBN 978-1-4200-9084-0.
  3. ↑ Maarse, H. (1991). Volatile Compounds in Foods and Beverages. CRC Press. p. 553. ISBN 978-0-8247-8390-7.
  4. ↑ Zea, Luis; Serratosa, María P.; Mérida, Julieta; Moyano, Lourdes (2015). "Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades". Comprehensive Reviews in Food Science and Food Safety. 14 (6): 681–693. doi:10.1111/1541-4337.12159. In sensory terms, 1,1-diethoxyethane and other acetals, acetoin, and sotolon are the main compounds formed from acetaldehyde in Sherry wines.


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