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.
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| Names | |
|---|---|
| Preferred IUPAC name
1,1-Diethoxyethane | |
Other names
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| Identifiers | |
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3D model (JSmol) |
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| ChemSpider | |
| ECHA InfoCard | 100.003.010 
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| EC Number |
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PubChem CID |
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| UNII | |
CompTox Dashboard (EPA) |
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| 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] | |
Refractive index (nD) |
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).
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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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