We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

diethyl succinate

Chemical Structure

General Material Information

Preferred name diethyl succinate
Trivial Name Diethyl succinate
Short Description butanedioic acid, diethyl ester
Formula C8 H14 O4
CAS Number 123-25-1
Deleted CAS Number 1253690-20-8
FEMA Number 2377
Flavis Number 9.444
ECHA Number 204-612-0
FDA UNII ELP55C13DR
Nikkaji Number J21.267I
Beilstein Number 0907645
MDL MFCD00009208
COE Number 438
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 617 diethyl succinate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 123-25-1 ; DIETHYL SUCCINATE
Synonyms
  • butane dioic acid diethyl ester
  • butanedioic acid diethyl ester
  • butanedioic acid, di-C8-26-alkyl esters
  • butanedioic acid, diethyl ester
  • diethyl butane dioate
  • diethyl butane-1,4-dioate
  • diethyl butanedioate
  • diethyl ethane dicarboxylate
  • diethyl ethanedicarboxylate
  • diethyl succinate natural
  • diethyl succinate synthetic
  • ethyl succinate
  • succinic acid diethyl ester
  • succinic acid, diethyl ester
  • Butanedioic acid, 1,4-diethyl ester
  • Clorius
  • NSC 8875
  • Butandioic acid diethyl ester
  • DESU
  • 1,4-Diethyl butanedioate
  • Diethyl 1,2-ethanedicarboxylate

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

diethyl butanedioate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:123-25-1
Pubchem (cid):31249
Pubchem (sid):134974388
Flavornet:123-25-1
Publications by PubMed
Effect of glutathione addition in sparkling wine.
Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.
A novel process for recovery of fermentation-derived succinic acid: process design and economic analysis.
Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.
Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography-mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines--a comparative study.
Real-time molecular imaging of tricarboxylic acid cycle metabolism in vivo by hyperpolarized 1-(13)C diethyl succinate.
Sebacic and succinic acid derived plasticised PVC for the inhibition of biofouling in its initial stages.
Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
Chemical and sensory changes in fresh cider spirits during maturation in inert containers.
Classification of wines from five Spanish origin denominations by aromatic compound analysis.
Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition.
Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.
Poly(omega-pentadecalactone-co-butylene-co-succinate) nanoparticles as biodegradable carriers for camptothecin delivery.
Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.
Lipase-catalyzed synthesis of aliphatic polyesters via copolymerization of lactone, dialkyl diester, and diol.
Involvement of chromosomally-encoded genes in malathion utilization by Pseudomonas aeruginosa AA112.
Candida antarctica lipase B-catalyzed synthesis of poly(butylene succinate): shorter chain building blocks also work.
Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
[Synthesis and insulinotropic activity of 2-benzylidenesuccinic acid derivatives].
Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection.
Effect of fatty acid diesters on permeation of anti-inflammatory drugs through rat skin.
Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.
The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality.
Volatile components of Loureira, Dona Branca, and Treixadura wines.
Yeast influence on volatile composition of wines.
Anticonvulsant activity of deaminated analogues of glutamic acid diethyl ester (GDEE).
Apparent induction of microsomal carboxylesterase activities in tissues of clofibrate-fed mice and rats.
Substituted trifluoroketones as potent, selective inhibitors of mammalian carboxylesterases.
Diethylsuccinate carboxylesterase activity in sheep poisoned by copper.
Effect of induction of T-cell-dependent antibody with sheep red blood cells on P-450-dependent and -independent xenobiotic metabolizing enzymes.
Total synthesis of (+/-)-11 alpha-hydroxyprogesterone by cyclization of a polyunsaturated epoxide.
Chemical characterization of wines fermented with various malo-lactic bacteria.
REACTION OF 1-SUBSTITUTED BIGUANIDE WITH DIETHYL SUCCINATE.
Chemoenzymatic resolution of rac-malathion.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
UM BBD:Search
HMDB (The Human Metabolome Database):HMDB33838
FooDB:FDB012012
YMDB (Yeast Metabolome Database):YMDB01380
Export Tariff Code:2917.19.7050
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:Diethyl succinate

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 174.19638061523
Specific gravity @ 25 °C
Pounds per Gallon 8.637 to 8.72
Refractive Index 1.413 to 1.423 @ 20 °C
Boiling Point 217 to 218°C @ 760 mm Hg
Acid Value 2 max KOH/g
Vapor Pressure 0.439 mmHg @ 25 °C
Vapor Density 6
Flash Point TCC Value 103.33 °C TCC
logP (o/w) 1.26
Solubility
alcohol Yes
fixed oils Yes
water, 5547 mg/L @ 25 °C (est) Yes
water, 1.91E+04 mg/L @ 25 °C (exp) Yes
paraffin oil No

Organoleptic Properties

Odor Type: Fruity
fruity, apple cooked apple, ylang
Odor strength low
Substantivity 20 hour(s) at 100.00 %
Luebke, William tgsc, (1994) At 100.00 %. mild fruity cooked apple ylang
Flavor Type: Fruity
fruity, tart, tropical, floral, passion fruit
Luebke, William tgsc, (1994) Fruity tart tropical floral passion fruit

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/39 - Wear suitable clothing and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 8530 mg/kg
(Smyth et al., 1951a)

oral-rat LD50 8530 mg/kg
AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 4, Pg. 119, 1951.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for diethyl succinate usage levels up to:
12.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 120.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -45.00000
beverages(nonalcoholic): -7.30000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -11.00000
fruit ices: -11.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -38.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):123-25-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :31249
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
diethyl butanedioate
Chemidplus:0000123251
RTECS:123-25-1