EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
BT
 

acetal
acetaldehyde diethyl acetal

Sponsors

Flavor Demo Formulas
Name:1,1-diethoxyethane
CAS Number: 105-57-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-310-6
FDA UNII:5G14F9E2HB
Nikkaji Web:J5.044J
Beilstein Number:1098310
MDL:MFCD00009243
CoE Number:35
XlogP3:0.80 (est)
Molecular Weight:118.17598000
Formula:C6 H14 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents and cosmetic fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:941 acetal
Flavis Number:06.001 (Old)
DG SANTE Food Flavourings:06.001 1,1-diethoxyethane
FEMA Number:2002 acetal
FDA Mainterm: ACETAL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless clear liquid (exp)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.82700 to 0.83900 25.00 °C.
Pounds per Gallon - (est).: 6.881 to 6.981
Refractive Index:1.37200 to 1.38500 @ 20.00 °C.
Melting Point:-100.00 °C. @ 760.00 mm Hg
Boiling Point: 102.00 to 104.00 °C. @ 760.00 mm Hg
Boiling Point: 32.00 to 33.00 °C. @ 50.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:27.600000 mm/Hg @ 25.00 °C.
Vapor Density:4.1 ( Air = 1 )
Flash Point: -5.00 °F. TCC ( -20.56 °C. )
logP (o/w): 0.840
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 aliphatic alcohols
 ethyl ether
 water, 1.954e+004 mg/L @ 25 °C (est)
 water, 4.40E+04 mg/L @ 25 °C (exp)
 
Organoleptic Properties:
Odor Type: ethereal
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity:< 1 hour(s) at 100.00 %
ethereal green nutty earthy sweet vegetable
Odor Description:at 1.00 % in propylene glycol. ether green nut earthy sweet vegetable
Flavor Type: nutty
">nutty earthy vegetable
Taste Description: nutty earthy vegetable
Odor and/or flavor descriptions from others (if found).
Frutarom
ACETAL (1,1-DIETHOXYETHANE) ≥99.00%, NI, Kosher
Odor Description:Earthy, Ethereal, Green, Nutty, Sweet
Suggested Uses: Alcoholic Beverages, Citrus Fruits, Dairy Products, Hard Fruits, Soft Fruits, Tropical Fruits
Taste Description:nutty
Natural Advantage
Acetal-98 Nat
Taste Description:Sweet Etheric
Particularly useful for replacing Acetaldehyde in citrus flavors. Used in fruit and berry flavors. Used in coffee flavors and alcoholic beverages.
Lluch Essence
ACETALDEHYDE DIETHYL ACETAL
Odor Description:ETHEREAL, EARTHY, GREEN
Taste Description:nutty
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
ACETAL 30-35% IN ETOH NATURAL
Odor: Alcoholic, Whisky, nutty
Advanced Biotech
ACETAL NATURAL
98% min.
Odor: Whisky, nutty
Alfrebro
ACETAL NATURAL 30 - 35% IN ETHANOL
Odor: Strong, fruity
Augustus Oils
Acetal
Services
Axxence Aromatic
ACETAL 98%, Natural
Kosher
Sustainability
Beijing Lys Chemicals
Acetal
Charkit Chemical
ACETAL FEMA 2002
Ernesto Ventós
ACETAL (ACETALDEHYDE DIETHYL ACETAL)
Odor: EARTHY,ETHEREAL,GREEN,NUTTY,SWEET
Excellentia International
Acetal Natural
Fleurchem
acetal natural
Frutarom
ACETAL (1,1-DIETHOXYETHANE)
≥99.00%, NI, Kosher
Odor: Earthy, Ethereal, Green, Nutty, Sweet
Use: Suggested Uses: Alcoholic Beverages, Citrus Fruits, Dairy Products, Hard Fruits, Soft Fruits, Tropical Fruits
Flavor: nutty
Frutarom
ACETALDEHYDE DIETHYL ACETAL
Indukern F&F
ACETAL
Odor: ETHEREAL, FRUITY
Inoue Perfumery
ACETALDEHYDE DIETHYL ACETAL
Jiangyin Healthway
Acetal Natural99%
New functional food ingredients
Keva
1,1-DIETHOXYETHANE
Odor: Fruity, green
Lluch Essence
1,1-DIETHOXYETHANE ® PFW
Lluch Essence
ACETAL NATURAL 98%
Lluch Essence
ACETALDEHYDE DIETHYL ACETAL
Odor: ETHEREAL, EARTHY, GREEN
M&U International
ACETAL, Kosher
Natural Advantage
Acetal Nat, 35% in OH
Natural Advantage
Acetal-98 Nat
Flavor: Sweet Etheric
Particularly useful for replacing Acetaldehyde in citrus flavors. Used in fruit and berry flavors. Used in coffee flavors and alcoholic beverages.
PCAS
ACETALDEHYDE DIETHYLACETAL
PCW France
1,1-Diethoxyethane
Steps to a fragranced product
Penta International
ACETALDEHYDE DIETHYL ACETAL, Kosher
Penta International
ACETALDEHYDE DIETHYL ACETAL, NATURAL
Reincke & Fichtner
Acetal
Riverside Aromatics
ACETAL, NATURAL
Robertet
ACETAL
Pure & Nat
Sigma-Aldrich
Acetal, ≥98%, FG
Odor: honey; green; floral; tart
Certified Food Grade Products
Sigma-Aldrich
Acetal, natural, FG, ≥97%
Odor: honey; green; floral; tart
Silverline Chemicals
Diethyl Acetal
SRS Aromatics
1,1-DIETHOXYETHANE
Odor: Ether, Green, Nut, Earthy, Sweet, Vegetable
Taytonn
Acetal
Odor: Earthy, Ethereal, Green, Nutty, Sweet
TCI AMERICA
For experimental / research use only.
Acetal >98.0%(GC)
Ungerer & Company
Acetal Natural
Vigon International
Acetaldehyde Diethyl Acetal Natural
Vigon International
Acetaldehyde Diethyl Acetal
Odor: Fruity,Alcoholic,Green,Nutty,Whiskey
WEN International
ACETAL Natural
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly flammable.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 09 - Keep container in a well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
S 33 - Take precautionary measures against static discharge.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Skin irritation (Category 2), H315
Eye irritation (Category 2A), H319
GHS Label elements, including precautionary statements
 
Pictogramflame.jpgexclamation-mark.jpg
 
Signal word Danger
Hazard statement(s)
H225 - Highly Flammable liquid and vapour
H315 - Causes skin irritation
H319 - Causes serious eye irritation
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P233 - Keep container tightly closed.
P240 - Ground/bond container and receiving equipment.
P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment.
P242 - Use only non-sparking tools.
P243 - Take precautionary measures against static discharge.
P264 - Wash skin thouroughly after handling.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P362 - Take off contaminated clothing and wash before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
oral-rat LD50 4600 mg/kg
Medizin und Ernaehrung. Vol. 8, Pg. 244, 1967.

intraperitoneal-rat LD50 900 mg/kg
"Industrial Hygiene and Toxicology," 2nd ed., Patty, F.A., ed., New York, John Wiley & Sons, Inc., 1958-63Vol. 2, Pg. 1982, 1963.

oral-rabbit LD50 3545 mg/kg
Proceedings of the Society for Experimental Biology and Medicine. Vol. 29, Pg. 730, 1932.

oral-mouse LD50 3500 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 42(3), Pg. 12, 1977.

intraperitoneal-mouse LD50 500 mg/kg
National Technical Information Service. Vol. AD277-689

Dermal Toxicity:
Not determined
Inhalation Toxicity:
inhalation-rat LCLo 4000 ppm/4H
Journal of Industrial Hygiene and Toxicology. Vol. 31, Pg. 343, 1949.

 
Safety in Use Information:
Category: flavoring agents and cosmetic fragrance agents
Recommendation for acetal usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 200.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 640.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: 6.00000120.00000
beverages(nonalcoholic): -7.30000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -52.00000
fruit ices: -52.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -39.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 3 (FGE.03); Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes, and a orthoester of formic acid, from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission
View page or View pdf
Flavouring Group Evaluation 61 (FGE.61): Consideration of aliphatic acyclic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes, and an orthoester of formic acid evaluated by EFSA in FGE.03 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 61, Revision 1 (FGE.61Rev1): Consideration of aliphatic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes and one orthoester of formic acid evaluated
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 3, Revision 2 (FGE.03Rev2): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 and 4
View page or View pdf
Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf
EPI System: View
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
EPA Substance Registry Services (TSCA):105-57-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7765
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1088
WGK Germany:2
1,1-diethoxyethane
Chemidplus:0000105577
EPA/NOAA CAMEO:hazardous materials
RTECS:105-57-7
 
References:
 1,1-diethoxyethane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:105-57-7
Pubchem (cid):7765
Pubchem (sid):134971168
Flavornet:105-57-7
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31644
FooDB:FDB008296
Export Tariff Code:2911.00.5000
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
butyl decanoate
FL/FR
alcoholic
alcoholic
fusel oil
FL/FR
3-
hexanol
FL/FR
propyl alcohol
FL/FR
iso
propyl alcohol
FL/FR
balsamic
iso
amyl benzoate
FL/FR
iso
amyl pyruvate
FL/FR
burnt
rum ether
FL/FR
buttery
butyl octanoate
FL/FR
caramellic
ethyl cyclopentenolone
FL/FR
chemical
iso
butyl formate
FL/FR
citrus
2-
heptanol
FL/FR
ethereal
acetaldehyde dimethyl acetal
FL/FR
iso
amyl acetoacetate
FL/FR
butyl acetate
FL/FR
iso
butyl alcohol
FL/FR
cyclohexyl formate
FL/FR
decyl propionate
FL/FR
ethyl acetate
FL/FR
ethyl formate
FL/FR
ethyl pyruvate
FL/FR
1-
hexen-3-ol
FL/FR
methyl acetate
FL/FR
methyl ethyl ketone
FL/FR
(E)-
methyl tiglate
FL/FR
2-
methyl valeraldehyde
FL/FR
3-
pentanone
FL/FR
iso
propyl acetate
FL/FR
iso
propyl formate
FL/FR
propyl formate
FL/FR
propyl valerate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fatty
methyl (E)-2-hexenoate
FL/FR
fermented
iso
amyl alcohol
FL/FR
ethyl (E)-2-crotonate
FL/FR
floral
butyl tiglate
FR
ethyl hydrocinnamate
FL/FR
linalyl propionate
FL/FR
nonan-3-yl acetate
FL/FR
fruity
acetaldehyde diisoamyl acetal
FL/FR
allyl 2-ethyl butyrate
FL/FR
allyl butyrate
FL/FR
allyl hexanoate
FL/FR
amyl acetate
FL/FR
iso
amyl butyrate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
iso
amyl isovalerate
FL/FR
iso
amyl octanoate
FL/FR
benzyl methyl ether
FL/FR
berry pentadienoate
FL/FR
iso
butyl acetate
FL/FR
iso
butyl butyrate
FL/FR
butyl formate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl propionate
FL/FR
iso
butyl valerate
FL/FR
cherry pentenoate
FL/FR
cyclohexanone diethyl acetal
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl 3-acetoxyhexanoate
FL/FR
ethyl acetoacetate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl heptanoate
FL/FR
ethyl propionate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
geranyl ethyl ether
FL/FR
3-
hexanone
FL/FR
2-
hexen-1-ol
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl acetate
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl butyrate
FL/FR
methyl heptanoate
FL/FR
methyl hexanoate
FL/FR
methyl isobutyrate
FL/FR
methyl propionate
FL/FR
nerolidyl isobutyrate
FR
octen-1-yl cyclopentanone
FL/FR
octyl butyrate
FL/FR
2-
pentanone
FL/FR
2-
pentyl furan
FL/FR
2-
phenyl propyl butyrate
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
prenyl ethyl ether
FL/FR
prenyl formate
FL/FR
prenyl hexanoate
FL/FR
iso
propenyl acetate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
iso
propyl butyrate
FL/FR
iso
propyl propionate
FL/FR
tetrahydrofurfuryl acetate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tropical thiazole
FL/FR
green
iso
amyl formate
FL/FR
cognac heptanone
FL/FR
alpha-
decalactone
FL/FR
heptyl acetate
FL/FR
(E)-2-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(E)-2-
hexen-1-yl hexanoate
FL/FR
(E)-2-
hexen-1-yl phenyl acetate
FL/FR
hexyl octanoate
FL/FR
manzanate (Givaudan)
FL/FR
(Z)-2-
penten-1-ol
FL/FR
phenoxyethyl isobutyrate
FL/FR
propylene acetal
FL/FR
tiglaldehyde
FL/FR
herbal
apium graveolens seed extract
FL/FR
hexanol
FL/FR
honey
allyl phenyl acetate
FL/FR
jammy
ethyl 2-methyl-2-pentenoate
FR
mushroom
3-
octen-2-ol
FL/FR
nutty
2-
ethyl-4-methyl thiazole
FL/FR
phenolic
anisole
FL/FR
pungent
4-
methyl-2-pentanol
FL/FR
tropical
beta-
cyclocitral
FL/FR
waxy
ethyl nonanoate
FL/FR
octyl 2-methyl butyrate
FL/FR
For Flavor
No flavor group found for these
acetaldehyde 1,3-octane diol acetal
FL
acetaldehyde diisoamyl acetal
FL/FR
acetyl acetaldehyde dimethyl acetal
FL
iso
amyl pyruvate
FL/FR
butyl decanoate
FL/FR
butyl formate
FL/FR
butyl methyl ketone
FL
butyl octanoate
FL/FR
cyclohexanone diethyl acetal
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
alpha-
decalactone
FL/FR
decyl propionate
FL/FR
diethyl sulfide
FL
ethanol
FL
ethyl 2-methyl-2-(methyl thio) propionate
FL
ethyl 3-acetoxyhexanoate
FL/FR
ethyl hydrocinnamate
FL/FR
geranyl ethyl ether
FL/FR
2-
heptenoic acid
FL
(E)-2-
hexen-1-yl phenyl acetate
FL/FR
2-
hexenal
FL
2-
hexenal diethyl acetal
FL
hexyl (E)-2-hexenoate
FL
methyl (E)-2-hexenoate
FL/FR
2-
methyl butyl isobutyrate
FL
2-
methyl butyl propionate
FL
S-(
methyl thio) hexanoate
FL
(E)-
methyl tiglate
FL/FR
(E)-2-
methyl-2-octenal
FL
2-
methyl-2-octenal
FL
4-
methyl-2-pentanol
FL/FR
3-
methyl-3-pentanol
FL
nonan-3-yl acetate
FL/FR
(E,E)-3,5-
octadien-2-one
FL
3-
pentanone
FL/FR
prenyl ethyl ether
FL/FR
prenyl formate
FL/FR
prenyl hexanoate
FL/FR
propyl valerate
FL/FR
propylene acetal
FL/FR
pyrazinyl methyl sulfide
FL
alcoholic
alcoholic
3-
hexanol
FL/FR
propyl alcohol
FL/FR
iso
propyl alcohol
FL/FR
alliaceous
tropical thiazole
FL/FR
aromatic
anisole
FL/FR
brown
tetrahydrofurfuryl acetate
FL/FR
burnt
rum ether
FL/FR
caramellic
pyruvaldehyde
FL
chemical
2,5-
dimethyl furan
FL
methyl ethyl ketone
FL/FR
citrus
cognac heptanone
FL/FR
cocoa
cocoa distillates
FL
2-
methyl furan
FL
coffee
2-
ethyl-4-methyl thiazole
FL/FR
2-iso
propyl pyrazine
FL
cooling
manzanate (Givaudan)
FL/FR
earthy
1-
hexen-3-yl acetate
FL
panax quinquefolius root extract
FL
estery
ethyl acetoacetate
FL/FR
ethereal
acetaldehyde dimethyl acetal
FL/FR
allyl 2-ethyl butyrate
FL/FR
butyl acetate
FL/FR
iso
butyl alcohol
FL/FR
ethyl acetate
FL/FR
ethyl formate
FL/FR
4-
hexen-3-one
FL
methyl acetate
FL/FR
methyl isobutyrate
FL/FR
iso
propenyl acetate
FL/FR
iso
propyl acetate
FL/FR
fruity
allyl hexanoate
FL/FR
amyl acetate
FL/FR
iso
amyl acetoacetate
FL/FR
iso
amyl benzoate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
iso
amyl octanoate
FL/FR
benzyl methyl ether
FL/FR
berry pentadienoate
FL/FR
iso
butyl acetate
FL/FR
iso
butyl butyrate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl propionate
FL/FR
iso
butyl valerate
FL/FR
cherry pentenoate
FL/FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-2-octenoate
FL
ethyl 2-octenoate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl heptanoate
FL/FR
ethyl propionate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
furfuryl propionate
FL
fusel oil
FL/FR
2-
heptanol
FL/FR
3-
hexanone
FL/FR
2-
hexen-1-ol
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl acetate
FL/FR
methyl (E)-3-nonenoate
FL
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl allyl butyrate
FL
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl heptanoate
FL/FR
methyl hexanoate
FL/FR
methyl propionate
FL/FR
octen-1-yl cyclopentanone
FL/FR
2-
pentanone
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
iso
propyl butyrate
FL/FR
propyl formate
FL/FR
iso
propyl formate
FL/FR
iso
propyl propionate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tiglaldehyde
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fusel
iso
amyl alcohol
FL/FR
methyl butyrate
FL/FR
green
allyl butyrate
FL/FR
iso
amyl formate
FL/FR
iso
amyl isovalerate
FL/FR
cyclohexyl formate
FL/FR
2-
ethyl butyraldehyde
FL
heptyl acetate
FL/FR
hexanol
FL/FR
(E)-2-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
1-
hexen-3-ol
FL/FR
(E)-2-
hexenal diethyl acetal
FL
hexyl (E)-tiglate
FL/FR
hexyl octanoate
FL/FR
methyl 2-undecynoate
FL
(Z)-2-
penten-1-ol
FL/FR
2-
pentyl furan
FL/FR
phenoxyethyl isobutyrate
FL/FR
propylene glycol acetone ketal
FL
herbal
apium graveolens seed extract
FL/FR
linalyl propionate
FL/FR
honey
allyl phenyl acetate
FL/FR
jammy
ethyl cyclopentenolone
FL/FR
mushroom
3-
octen-2-ol
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
propionaldehyde
FL
pungent
acetaldehyde
FL
rummy
iso
butyl formate
FL/FR
ethyl pyruvate
FL/FR
(E)-2-
hexen-1-yl formate
FL/FR
spicy
2-
phenyl propyl butyrate
FL/FR
sulfurous
potato butanone
FL
tropical
beta-
cyclocitral
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
waxy
iso
amyl butyrate
FL/FR
ethyl nonanoate
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl butyrate
FL/FR
 
Potential Uses:
 appleFL
 berry mixedFL
 citrusFL
 fruit tropical fruit 
 greenFL
 nutFL
 peachFL
 rumFL
 saki 
 vegetable 
 whiskeyFL
 
Occurrence (nature, food, other):note
 apple fruit
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 berries
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 citrus fruits
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 onion bulb
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 peach fruit
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 rum
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 sake
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 star fruit oil cuba @ trace%
Data GC Search Trop Picture
 vegetables
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 whiskey
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Synonyms:
 acetal
 acetal (1,1-diethoxyethane)
 acetal (acetaldehyde diethyl acetal)
 acetal (natural)
 acetal 30-35% in ETOH natural
 acetal natural
 acetaldehyde diethyl acetal
 acetaldehyde diethylacetal
 acetaldehyde ethyl acetal
1,1-diethoxy-ethane
1,1-diethoxyethane
 diethyl acetal
 diethylacetal
 ethane, 1,1-diethoxy-
 ethylidine diethyl ether
 

Articles:

PubMed:(1-Adamantyl)methyl Glycidyl Ether: A Versatile Building Block for Living Polymerization.
PubMed:[Studies on several reactions with alkyl vinyl ethers and their derivatives. V. Some reactions of acetals and ether-acetal compounds].
PubMed:Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
PubMed:Chemical constituents and their bioactivities of "Tongling White Ginger" (Zingiber officinale).
PubMed:Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
PubMed:Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.
PubMed:Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.
PubMed:Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.
 
Notes:
Flavouring ingredient used in fruit, rum and whisky flavours
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