W237701

Diethyl succinate

≥99%, FCC, FG

• Synonym(s): Diethyl butanedioate
• Linear Formula: C₂H₅OCOCH₂CH₂COOC₂H₅
• CAS Number: 123-25-1
• Molecular Weight: 174.19
• FEMA Number: 2377
• Beilstein: 907645
• EC Number: 204-612-0
• Council of Europe no.: 438
• MDL number: MFCD00009208
• UNSPSC Code: 12164502
• eCl@ss: 39022839
• PubChem Substance ID: 24901032
• Flavis number: 9.444
• NACRES: NA.21

Properties

• biological source: synthetic
• Quality Level: 400
• grade: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• reg. compliance: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• vapor density: 6 (vs air)
• Assay: ≥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.)
• application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• fragrance allergen: no known allergens
• Organoleptic: apple; grape; fruity; waxy; 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

Description

General description

Diethyl succinate can be used as a flavoring agent in the food industry.

Natural occurrence: Apple, cocoa, grape, brandy, whiskey and wine.

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).

Biochem/physiol Actions

Taste at 10-100 ppm

Safety Information

• Storage Class Code: 10 - Combustible liquids
• WGK: WGK 2
• Flash Point(F): 208.4 °F - closed cup
• Flash Point(C): 98 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves