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Merck
모든 사진(1)

문서

W237712

Sigma-Aldrich

Diethyl succinate

natural, ≥99%, FG

동의어(들):

Diethyl butanedioate

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About This Item

Linear Formula:
C2H5OCOCH2CH2COOC2H5
CAS Number:
Molecular Weight:
174.19
FEMA Number:
2377
Beilstein:
907645
EC Number:
유럽평의회 번호:
438
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
9.444
NACRES:
NA.21

Grade

FG
Halal
Kosher
natural

Quality Level

Agency

meets purity specifications of JECFA

규정 준수

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

vapor density

6 (vs air)

분석

≥99%

refractive index

n20/D 1.42 (lit.)

bp

218 °C (lit.)

mp

−20 °C (lit.)

density

1.047 g/mL at 25 °C (lit.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

감각 수용성의

apple; grape; waxy; fruity; floral

SMILES string

CCOC(=O)CCC(=O)OCC

InChI

1S/C8H14O4/c1-3-11-7(9)5-6-8(10)12-4-2/h3-6H2,1-2H3

InChI key

DKMROQRQHGEIOW-UHFFFAOYSA-N

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일반 설명

Diethyl succinate (DES) is a diester. This chemical can be used as a food additive, fragrance, and flavoring agent . It is a key component of wine aroma. Natural sources of this compound include apples, grapes, and cocoa .

애플리케이션

Diethyl succinate:
  • Contribute to the aroma of sparkling wine.
  • is a key flavor component of rice wine.

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point (°F)

208.4 °F - closed cup

Flash Point (°C)

98 °C - closed cup


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문서 라이브러리 방문

Phase equilibrium measurements and thermodynamic modeling of {CO2 + diethyl succinate + cosolvent} systems
loc AP, et al.
Fluid Phase Equilibria, 502, 112285-112285 (2019)
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
Ubeda C, et al.
Food Research International, 119, 554-563 (2019)
Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages
Yang Y, et al.
LWT--Food Science and Technology, 78, 373-381 (2017)
Effects of different techniques of malolactic fermentation induction on diacetyl metabolism and biosynthesis of selected aromatic esters in cool-climate grape wines
Lasik-Kurdys, M, et al.
Molecules (Basel), 23(10), 2549-2549 (2018)

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