W237701

丁二酸二乙酯

≥99%, FCC, FG

• 同義詞: Diethyl butanedioate
• 線性公式: C₂H₅OCOCH₂CH₂COOC₂H₅
• CAS號碼: 123-25-1
• 分子量：: 174.19
• FEMA號碼: 2377
• Beilstein: 907645
• EC號碼: 204-612-0
• 歐洲委員會號碼: 438
• MDL號碼: MFCD00009208
• 分類程式碼代碼: 12164502
• eCl@ss: 39022839
• PubChem物質ID: 24901032
• Flavis號碼: 9.444
• NACRES: NA.21
• agency: follows IFRA guidelines; meets purity specifications of JECFA

屬性

• 生物源: synthetic
• 品質等級: 400
• 等級: FG; Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines; meets purity specifications of JECFA
• 法律遵循: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• 蒸汽密度: 6 (vs air)
• 化驗: ≥99%
• 折射率: n20/D 1.42 (lit.)
• bp: 218 °C (lit.)
• mp: −20 °C (lit.)
• 密度: 1.047 g/mL at 25 °C (lit.)
• 應用: flavors and fragrances
• 文件: see Safety & Documentation for available documents
• 食物過敏原: no known allergens
• 香料過敏原: no known allergens
• 感官的: apple; grape; fruity; waxy; floral
• SMILES 字串: 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 密鑰: DKMROQRQHGEIOW-UHFFFAOYSA-N

描述

一般說明

Diethyl succinate can be used as a flavoring agent in the food industry.[1]

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

應用

• 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).

生化／生理作用

10-100ppm 时的味道

安全資訊

• 儲存類別代碼: 10 - Combustible liquids
• 水污染物質分類（WGK）: WGK 2
• 閃點（°F）: 208.4 °F - closed cup
• 閃點（°C）: 98 °C - closed cup
• 個人防護裝備: Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)