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W237712

Sigma-Aldrich

Diethyl succinate

natural, ≥99%, FG

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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
PubChem Substance ID:
329830478
Flavis number:
9.444
NACRES:
NA.21

grade

FG
Halal
Kosher
natural

Quality Level

400

Agency

meets purity specifications of JECFA

reg. compliance

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

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

Organoleptic

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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General description

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 .

Application

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

WGK

WGK 2

Flash Point(F)

208.4 °F

Flash Point(C)

98 °C

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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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