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Merck
CN

W200204

乙缩醛

≥98%, FG

别名:

乙醛缩二乙醇, 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:
105-57-7
分子量:
118.17
FEMA Number:
2002
Council of Europe no.:
35
UNSPSC Code:
12164502
PubChem Substance ID:
24900780
Flavis number:
6.001
EC Number:
203-310-6
NACRES:
NA.21
MDL number:
MFCD00009243
Beilstein/REAXYS Number:
1098310
Organoleptic:
green; ethereal; vegetable; earthy; sweet
Grade:
FG
Fragrance grade
Halal
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens

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产品名称

乙缩醛, ≥98%, FG

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

biological source

synthetic

grade

FG
Fragrance grade
Halal

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

4.1 (vs air)

vapor pressure

20 mmHg ( 20 °C)
8 mmHg ( 8 °C)

assay

≥98%

autoignition temp.

446 °F

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)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

green; ethereal; vegetable; earthy; sweet

Quality Level

300

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相关类别

Application


  • 通过 1,3-烯炔的顺序加氢醇解合成多种烯丙基砜衍生物：本文详细介绍了一种通过乙缩醛的控制反应合成烯丙基砜衍生物的方法，这些衍生物在各种化学制造过程中具有价值（Kumar 和 Shah，2024 年）。


General description

缩醛是一种具有挥发性风味的化合物，主要存在于柚子香精、杜利欧水果浆和葡萄皮渣馏出物中。

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

Hazard Classifications

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

存储类别

3 - Flammable liquids

wgk

WGK 2

flash_point_f

<68.0 °F - closed cup

flash_point_c

< 20 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT4286
SHBT3514
SHBQ3402
SHBP2729
SHBP5490

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Volatile constituents and fatty acid composition of lipids in Durio zibethinus.
Moser R, et al.
Phytochemistry, 19(1), 79-81 (1980)
Analysis of volatile flavor constituents from grapefruit essence.
Moshonas MG & Shaw PE
Journal of Agricultural and Food Chemistry, 19(1), 119-120 (1971)
Fast determination of principal volatile compounds in distilled spirits.
Lopez-Vazquez C, et al.
Food Control, 21(11), 1436-1441 (2010)
Geelsu Hwang et al.
Biofouling, 30(9), 1079-1091 (2014-10-31)
Well-established biofilms formed by Streptococcus mutans via exopolysaccharide matrix synthesis are firmly attached to tooth surfaces. Enhanced understanding of the physical properties of mature biofilms may lead to improved approaches to detaching or disassembling these highly organized and adhesive structures.
A J Cappadoro et al.
Animal reproduction science, 158, 104-108 (2015-05-30)
The purpose of this study was to develop a new injection-molded intravaginal insert manufactured from ethylene-vinyl acetate containing progesterone for a 7-day insertion period in cattle. The manufacturing process resulted in a reduction in the residual drug compared to the
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