推薦產品
等級
analytical standard
品質等級
蒸汽密度
4.1 (vs air)
蒸汽壓力
20 mmHg ( 20 °C)
8 mmHg ( 8 °C)
化驗
≥98.0% (GC)
自燃溫度
446 °F
儲存期限
limited shelf life, expiry date on the label
expl. lim.
10.4 %
折射率
n20/D 1.379-1.383 (lit.)
bp
102 °C (lit.)
密度
0.831 g/mL at 25 °C (lit.)
應用
cleaning products
cosmetics
food and beverages
personal care
形式
neat
SMILES 字串
CCOC(C)OCC
InChI
1S/C6H14O2/c1-4-7-6(3)8-5-2/h6H,4-5H2,1-3H3
InChI 密鑰
DHKHKXVYLBGOIT-UHFFFAOYSA-N
尋找類似的產品? 前往 產品比較指南
一般說明
Acetaldehyde diethyl acetal is one of the precursors utilized for the synthesis of fragrances and pharmaceutical products.
應用
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.
訊號詞
Danger
危險聲明
危險分類
Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2
儲存類別代碼
3 - Flammable liquids
水污染物質分類(WGK)
WGK 2
閃點(°F)
<68.0 °F - closed cup
閃點(°C)
< 20 °C - closed cup
客戶也查看了
Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars
Journal of Chromatography A, 1204(1), 93-103 (2008)
Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains
Analytica Chimica Acta, 660(1-2), 68-75 (2010)
Differences in concentration of principal volatile constituents in traditional Greek distillates
Food Control, 16(2), 157-164 (2005)
Synthesis of diethylacetal: thermodynamic and kinetic studies
Chemical Engineering Science, 56(4), 1255-1263 (2001)
Fast determination of principal volatile compounds in distilled spirits.
Food Control, 21(11), 1436-1441 (2010)
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