1,1-Diethoxyethane

1,1-Diethoxyethane
Names
	Preferred IUPAC name 1,1-Diethoxyethane
	Other names Acetaldehyde diethyl acetal; Acetal; Ethylidene diethyl ether;
Identifiers
CAS Number	105-57-7 ;
3D model (JSmol)	Interactive image;
ChemSpider	13835836;
ECHA InfoCard	100.003.010
EC Number	203-310-6;
PubChem CID	7765;
UNII	5G14F9E2HB ;
CompTox Dashboard (EPA)	DTXSID6030607 ;
	InChI 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;
	SMILES CCOC(C)OCC;
Properties
Chemical formula	C6H14O2
Molar mass	118.176 g·mol−1
Appearance	Colorless liquid
Density	0.83 g/cm3
Melting point	−100 °C (−148 °F; 173 K)
Boiling point	102 °C (216 °F; 375 K)
Solubility in water	46 g/L
Refractive index (nD)	1.3834 (20 °C)
	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

^ ^a ^b ^c ^d "Data sheet of acetaldehyde" (PDF). Merck. Retrieved 2014-06-02.^{[permanent dead link]}
^ Lide, David R., ed. (2009). CRC Handbook of Chemistry and Physics (90th ed.). Boca Raton, Florida: CRC Press. ISBN 978-1-4200-9084-0.
^ Maarse, H. (1991). Volatile Compounds in Foods and Beverages. CRC Press. p. 553. ISBN 978-0-8247-8390-7.
^ 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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[Merck-1] "Data sheet of acetaldehyde" (PDF). Merck. Retrieved 2014-06-02.^{[permanent dead link]}

[CRC90_3_164-2] 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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