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Supelco

Diethyl succinate

analytical standard

Synonym(s):

Butanedioic acid, diethyl ester, Ethyl succinate, Succinic acid, diethyl ester

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About This Item

Linear Formula:
C2H5OCOCH2CH2COOC2H5
CAS Number:
123-25-1
Molecular Weight:
174.19
Beilstein:
907645
EC Number:
204-612-0
MDL number:
MFCD00009208
UNSPSC Code:
41116107
PubChem Substance ID:
329748439
NACRES:
NA.24

grade

analytical standard

Quality Level

100

vapor density

6 (vs air)

Assay

≥99.5% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.42 (lit.)
n20/D 1.420

bp

218 °C (lit.)

mp

−20 °C (lit.)

density

1.047 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

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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General description

Diethyl succinate, an aliphatic dibasic carboxylic acid ester of succinic acid, is present as a volatile aroma component in grape juices, wines and distilled beverages. It can be employed as an aging marker in the study of the thermal deterioration of beer.

Application

Diethyl succinate may be used as an analytical reference standard for the determination of the analyte in wine and beer samples by various chromatography techniques.

WGK

WGK 2

Flash Point(F)

208.4 °F

Flash Point(C)

98 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
BCCF4806
BCBX5106
BCBV1551
BCBQ7520V
BCBL5946V

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Gas chromatographic analysis of furfural and hydroxymethyl-furfural in wine
Shimizu JI and Watanabe M
Agricultural and Biological Chemistry, 43(6), 1365-1366 (1979)
Esters of aliphatic di- and tribasic carboxylic acids
Aroma of Beer, Wine and Distilled Alcoholic Beverages, 3(1-2), 151-157 (1983)
Analysis of wine volatile profile by purge-and-trap-gas chromatography-mass spectrometry: Application to the analysis of red and white wines from different Spanish regions
Aznar M and Arroyo T
Journal of Chromatography A, 1165(1-2), 151-157 (2007)
Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition
Rodrigues J, et al.
Journal of Chromatography A, 1218(7), 990-996 (2011)
Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts
Ortega C, et al.
Journal of Chromatography A, 923(1-2), 205-214 (2001)
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