Diethyl succinate

ALDRICH/W237701 - ≥99%, FCC, FG

Synonym: Diethyl butanedioate

CAS Number: 123-25-1
Empirical Formula (Hill Notation): C₈H₁₄O₄
Molecular Weight: 174.19
EC Number: 204-612-0
MDL Number: MFCD00009208
Linear Formula: C₂H₅OCOCH₂CH₂COOC₂H₅
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W237701-1KG-K	1 kg	$76.50 1/EA	Add To Favorites
45-W237701-5KG-K	5 kg	$210.00 1/EA	Add To Favorites
45-W237701-10KG-K	10 kg	$379.00 1/EA	Add To Favorites
45-W237701-25KG-K	25 kg	$652.00 1/EA	Add To Favorites
45-W237701-SAMPLE-K		$56.20 1/EA	Add To Favorites

Properties
Descriptions
Safety Info.
Basic Data

agency	follows IFRA guidelines
	meets purity specifications of JECFA
application(s)	flavors and fragrances
assay	≥99%
biological source	synthetic
bp	218 °C (lit.)
density	1.047 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
fragrance allergen	no known allergens
grade	FG
	Fragrance grade
	Halal
	Kosher
InChI	1S/C8H14O4/c1-3-11-7(9)5-6-8(10)12-4-2/h3-6H2,1-2H3
InChI key	DKMROQRQHGEIOW-UHFFFAOYSA-N
mp	−20 °C (lit.)
organoleptic	apple; grape; fruity; waxy; floral
Quality Level	400
refractive index	n20/D 1.42 (lit.)
reg. compliance	EU Regulation 1223/2009
	EU Regulation 1334/2008 & 178/2002
	FCC
	FDA 21 CFR 117
	FDA 21 CFR 172.515
SMILES string	CCOC(=O)CCC(=O)OCC
vapor density	6 (vs air)

Application:	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 ).
Biochem/physiol Actions:	Taste at 10-100 ppm
General description:	Diethyl succinate can be used as a flavoring agent in the food industry.
General description:	Natural occurrence: Apple, cocoa, grape, brandy, whiskey and wine.
Packaging:	1 kg in poly bottle
Packaging:	5, 10, 25 kg in poly drum

RIDADR	NONH for all modes of transport
WGK Germany	WGK 2
Flash Point(F)	195.8 °F - closed cup
Flash Point(C)	91 °C - closed cup

Purity	≥99%
bp	218 °C (lit.)
mp	−20 °C (lit.)
Density	1.047 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.42 (lit.)
FEMA Number	2377
UNSPSC	12164502

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