| Identification | More | [Name]
Diethyl succinate | [CAS]
123-25-1 | [Synonyms]
AKOS BBS-00004411
BUTANEDIOIC ACID DIETHYL ESTER
DES
diethyl butanedioate
DIETHYL SUCCINATE
ETHYL SUCCINATE
FEMA 2377
SUCCINIC ACID DIETHYL ESTER
Clorius
Diethyl ester of butanedioic acid
Diethylester kyseliny jantarove
diethylesterkyselinyjantarove
DIETHYL SUCCINATE 99+% FCC
diethylsuccinate,diethylesterbutadienoicacid,diethylsuccinate,diethylbutanedioate
Diethylsuccinat
DIETHYL SUCCINATE, NATURAL
Butanedioic acid, diethyl ester: (Succinic acid, diethyl ester)
Succinic acid diethyl | [EINECS(EC#)]
204-612-0 | [Molecular Formula]
C8H14O4 | [MDL Number]
MFCD00009208 | [Molecular Weight]
174.19 | [MOL File]
123-25-1.mol |
| Chemical Properties | Back Directory | [Appearance]
CLEAR LIQUID | [Melting point ]
-20 °C (lit.) | [Boiling point ]
218 °C (lit.) | [density ]
1.047 g/mL at 25 °C(lit.)
| [vapor density ]
6 (vs air)
| [vapor pressure ]
1.33 hPa (55 °C) | [FEMA ]
2377 | [refractive index ]
n20/D 1.42(lit.)
| [Fp ]
195 °F
| [storage temp. ]
Store below +30°C. | [solubility ]
2.00g/l | [form ]
Liquid | [color ]
Clear colorless to yellow | [Odor]
at 100.00 %. mild fruity cooked apple ylang | [biological source]
synthetic | [Odor Type]
fruity | [Water Solubility ]
Slightly soluble in water. | [JECFA Number]
617 | [Merck ]
14,8869 | [BRN ]
907645 | [Dielectric constant]
6.6（30℃） | [LogP]
1.4 at 40℃ | [CAS DataBase Reference]
123-25-1(CAS DataBase Reference) | [NIST Chemistry Reference]
Diethyl succinate(123-25-1) | [EPA Substance Registry System]
123-25-1(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing .
S24/25:Avoid contact with skin and eyes .
S22:Do not breathe dust . | [WGK Germany ]
2
| [RTECS ]
WM7400000
| [TSCA ]
Yes | [HS Code ]
29171990 | [Safety Profile]
Mildly toxic by ingestion. A skin and eye irritant. Combustible liquid. Reaction with ethyl trifluoroacetate + sodium hydride may cause a fire or explosion. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS. | [Toxicity]
LD50 orally in Rabbit: 8530 mg/kg LD50 dermal Rat > 5000 mg/kg |
| Questions And Answer | Back Directory | [Description]
Diethyl succinate is obtained by the direct esterification of a carboxylic acid and an alcohol in the presence of concentrated H2SO4 in benzene solution. It has a faint, pleasant odor. It occurs naturally in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparking wines.
It is used as a flavor agent in foods including nonalcoholic/alcoholic beverages, baked goods, frozen dairy, hard/soft candy, gelatins, and puddings.
| [References]
[1] George A. Burdock (2016) Fenaroli’s Hanbook of Flavor Ingredients, Sixth Edition
[2] https://en.wikipedia.org/wiki/Diethyl_succinate
|
| Hazard Information | Back Directory | [Chemical Properties]
CLEAR LIQUID | [Chemical Properties]
Diethyl succinate has a faint, pleasant odor. | [Occurrence]
Reported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape
brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines.
| [Uses]
Alkyl succinates have been used as ashless dispersants and
detergent additives for lubricating oils. | [Definition]
ChEBI: Diethyl succinate is a fatty acid ester. | [Preparation]
By direct esterification of the acid in the presence of concentrated H2SO4 in benzene solution; from succinic anhydride
and ethyl alcohol | [Aroma threshold values]
Aroma characteristics at 1.0%: fruity, waxy, floral and slightly musty. | [Taste threshold values]
Taste charReported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape
brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines.
acteristics at 10 to 100 ppm: chemical earthy, fruity with a pulpy mouthfeel | [Synthesis Reference(s)]
The Journal of Organic Chemistry, 56, p. 6720, 1991 DOI: 10.1021/jo00023a047
Tetrahedron Letters, 28, p. 2393, 1987 DOI: 10.1016/S0040-4039(00)96133-1 | [General Description]
Diethyl succinate(DES) is a diethyl ester with succinate molecules. It has two ester groups and is majorly used in fragrances. It produced by the esterification of succinic acid with ethanol. | [Flammability and Explosibility]
Nonflammable | [Biochem/physiol Actions]
Taste at 10-100 ppm | [Purification Methods]
Dry the succinate with MgSO4, and distil it at 15mm pressure. [Beilstein 2 IV 1914.] |
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