W237701

Succinate de diéthyle

≥99%, FCC, FG

• Synonyme(s) : Butanedioate de diéthyle
• Formule linéaire : C₂H₅OCOCH₂CH₂COOC₂H₅
• Numéro CAS: 123-25-1
• Poids moléculaire : 174.19
• Numéro FEMA: 2377
• Numéro Beilstein : 907645
• Numéro CE : 204-612-0
• Conseil de l'Europe Nº : 438
• Numéro MDL: MFCD00009208
• Code UNSPSC : 12164502
• eCl@ss : 39022839
• ID de substance PubChem : 24901032
• Numéro Flavis : 9.444
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Fragrance grade; Halal; Kosher
• Agence: follows IFRA guidelines; meets purity specifications of JECFA
• Conformité réglementaire: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• Densité de vapeur: 6 (vs air)
• Pureté: ≥99%
• Indice de réfraction: n20/D 1.42 (lit.)
• Point d'ébullition: 218 °C (lit.)
• Pf: −20 °C (lit.)
• Densité: 1.047 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Allergène de parfum: no known allergens
• Propriétés organoleptiques: apple; grape; fruity; waxy; floral
• Chaîne SMILES: CCOC(=O)CCC(=O)OCC
• InChI: 1S/C8H14O4/c1-3-11-7(9)5-6-8(10)12-4-2/h3-6H2,1-2H3
• Clé InChI: DKMROQRQHGEIOW-UHFFFAOYSA-N

Description

Description générale

Le succinate de diéthyle peut servir d′agent aromatisant dans l′industrie alimentaire.

Produit présent naturellement dans : Pomme, cacao, raisin, brandy, whisky et vin.

Application

• Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color, and aroma.: This study explores the co-culture fermentation process in Cabernet Sauvignon wine, focusing on kinetic parameters, color, and aroma. Diethyl succinate was analyzed among the volatile compounds, contributing to the wine′s aroma profile. (Zhang et al., 2024).


• Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell-cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae.: The research investigates the role of cell-cell contact in ester biosynthesis during the co-fermentation of blueberry wines. Diethyl succinate is one of the key esters produced, enhancing the aroma and flavor profile of the wine. (Wang et al., 2024).


• Enhancing blueberry wine aroma: Insights from cultivar selection and berry sorting.: This article examines how different blueberry cultivars and sorting methods impact the aroma of blueberry wine, with a focus on the production of aromatic esters such as diethyl succinate. (Wang et al., 2023).


• Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters.: The study provides a comparative analysis of microbial communities and their impact on volatile flavor components, including diethyl succinate, in Hongqu rice wines fermented with different starters. (Chen et al., 2023).


• Update to RIFM fragrance ingredient safety assessment, diethyl succinate, CAS Registry Number 123-25-1.: This update focuses on the safety assessment of diethyl succinate as a fragrance ingredient, providing comprehensive toxicological data and usage guidelines. (Api et al., 2023).

Actions biochimiques/physiologiques

Goût détectable à 10-100 ppm

Informations sur la sécurité

• Code de la classe de stockage: 10 - Combustible liquids
• Classe de danger pour l'eau (WGK): WGK 2
• Point d'éclair (°F): 208.4 °F - closed cup
• Point d'éclair (°C): 98 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)