diethyl succinate
butanedioic acid, diethyl ester
carboxylesterase substrate. Flavour ingredient
  • Advanced Biotech
  • Berjé
    • Berje Inc.
      The solution is clear
      Where the world comes to its senses - Berjé is a global distributor of Essential Oils and Aromatic Chemicals.
      Berjé is a family-owned business that has been in operation for six decades. The company's origins and strength lie in a profound understanding of the supply and the quality of the diverse raw materials consumed by the flavor and fragrance industries. This base was expanded upon more than two decades ago to include fragrance production. The company's unparalleled raw material expertise is focused on the supply of essential oils and aromatic chemicals. This is supported by our long-standing relationships with a worldwide fabric of producers ensuring the greatest prospects for uninterrupted supply in markets that are often volatile and unpredictable.
      Email: For Information
      Email: For Sales
      Voice: 973-748-8980
      Fax: 973-680-9618
      Flavor Ingredients
      Fragrance Ingredients
      Functional Ingredients
      Happening at Berje
      Diethyl Succinate
  • Jiangyin Healthway
    • Jiangyin Healthway International Trade Co.
      Independent Ingredients Supplier
      We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.
      Jiangyin Healthway International Trade Co., Ltd is a professional company, main engaged in manufacturing and exporting aroma chemicals ,food additives , cosmetic ingredient ,pharmaceutical intermediates & other fine chemicals; especially on aroma chemicals , as the major manufacturer of heterocyclic and sulphur aroma compounds , we are the leading independent ingredients supplier to the flavour and fragrance industries in China, can offer hundreds of different high quality aroma chemicals.
      Email: Info
      Email: Sales
      Voice: 86-510-86023169
      Fax: 86-510-86023170
      Natural Food Colour
      New functional food ingredients
      HLK100 Diethyl Succinate Natural98%
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email: Info
      Voice: 34 93 379 38 49
      Fax: 34 93 370 65 04
  • Natural Advantage
    • Natural Advantage
      Manufacturer of natural flavor ingredients
      With over 25 years experience in the flavor and food ingredient industries.
      Natural Advantage was formed over seventeen years ago to supply the growing demand for natural food and flavor ingredients. We employ a wide range of multi-disciplined scientists who are dedicated to high quality service, customer satisfaction and creating an outstanding value for our clients.
      Email: Info
      Email: Customer service
      Voice: 318-215-1456
      Fax: 318-335-1579
      What We Do
      Products List: View
      Diethyl Succinate Nat

      Flavor Use: Mouth-feel builder, Viscosomimetic, Wine “Legginess”, Atrifically Sweetened Beverages. Use Level: 1-5 ppm as consumed.
  • Pell Wall Perfumes
    • Pell Wall Perfumes
      Hand-made fragrances
      Pell Wall maintains a broad palette of ingredients & in order to keep stocks fresh & the options wide we also sell from our own stock.
      Pell Wall was founded by perfumer Chris Bartlett to provide exclusive hand-made fragrances to a select few people who love them. All our products are created using fine quality ingredients, many of which we also offer for sale to other perfumers and enthusiasts. Pell Wall make fragrances for men, for women and for the home. If you’re looking for something even more exclusive our bespoke fragrance design service could be what you’re looking for: we design custom fragrances for individuals, other perfume brands, hotels, corporations and organisations.
      Email: Info
      Email: Sales
      Voice: +44 1630 652546
      Mobile+44 7792 580511
      Diethyl Succinate
      Arctander describes it as “Faint, pleasant odor, remotely winey-ethereal. The odor type is somewhat similar to that of Ethyl benzoate, but of much less power.” He goes on to tell us it: “Finds some use as a solvent-fixative in perfumery.”
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      04-16800 DIETHYL SUCCINATE, Kosher
      04-16801 DIETHYL SUCCINATE, NATURAL, Kosher
  • Riverside Aromatics
    • Riverside Aromatics Ltd.
      Speciality Aroma Chemicals, Naturals and Synthetics
      Specialist raw material suppliers to the Flavour & Fragrance Industry.
      Peter Cannon & David Rowe established Riverside Aromatics in 2006 in Poole, UK, to offer a new type of specialist raw material supplier to the Flavour & Fragrance Industry. We bring together over 40 years of commercial & technical experience in the F&F industry which allows us to understand the needs of the Global F&F business and especially that of the West European Market.
      Email: Info
      Email: Peter Cannon (sales)
      Voice: +44 (0) 1202 679532
      Fax: +44 (0) 1202 679532
      Products List: View
      ND5000 Diethyl Succinate, Natural
  • Sigma-Aldrich
  • Vigon International
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    Flavor Demo Formulas
diethyl butanedioate (Click)
CAS Number: 123-25-1Picture of molecule
ECHA EINECS - REACH Pre-Reg: 204-612-0
Nikkaji Web: J21.267I
Beilstein Number: 0907645
MDL: MFCD00009208
CoE Number: 438
XlogP3: 1.20 (est)
Molecular Weight: 174.19638000
Formula: C8 H14 O4
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 617  diethyl succinate
Flavis Number: 09.444 (Old)
DG SANTE Food Flavourings: 09.444  diethyl succinate
FEMA Number: 2377  diethyl succinate
FDA Regulation:
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 99.00 to 100.00 % 
Food Chemicals Codex Listed: Yes
Specific Gravity: 1.04700 @  25.00 °C.
Refractive Index: 1.42000 @  20.00 °C.
Melting Point: -20.00 °C. @ 760.00 mm Hg
Boiling Point: 217.00 to  218.00 °C. @ 760.00 mm Hg
Boiling Point: 105.00 °C. @ 15.00 mm Hg
Acid Value: 2.00 max. KOH/g
Vapor Pressure: 0.439000 mm/Hg @ 25.00 °C.
Vapor Density: 6.0 ( Air = 1 )
Flash Point: 218.00 °F. TCC ( 103.33 °C. )
logP (o/w): 1.260
Soluble in:
 fixed oils
 water, 5547 mg/L @ 25 °C (est)
 water, 1.91E+04 mg/L @ 25 °C (exp)
Insoluble in:
 paraffin oil
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Organoleptic Properties:
Odor Type: fruity
Odor Strength: low
 fruity  apple cooked apple  ylang  
Odor Description:
at 100.00 %. 
mild fruity cooked apple ylang
Luebke, William tgsc, (1994)
Substantivity: 20 Hour(s)
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: emollients
masking agents
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Advanced Biotech
98% min.
Odor: Pleasant
Advanced Biotech
98% min.
Odor: Pleasant
Apple Flavor & Fragrance
Diethyl succinate
Diethyl Succinate
Happening at Berje
Indenta Group
Diethyl Succinate
Jiangyin Healthway
Diethyl Succinate Natural98%
New functional food ingredients
Kunshan Sainty
Diethyl Succinate, Kosher
Kunshan Sainty
Diethyl Succinate, Natural
Lluch Essence
Natural Advantage
Diethyl Succinate Nat
Flavor: Faint, Pleasant
Flavor Use: Mouth-feel builder, Viscosomimetic, Wine “Legginess”, Atrifically Sweetened Beverages. Use Level: 1-5 ppm as consumed.
Pell Wall Perfumes
Diethyl Succinate
Odor: Wine, fruity-apple, stewed fruit, ylang. Substantive
Use: Arctander describes it as “Faint, pleasant odor, remotely winey-ethereal. The odor type is somewhat similar to that of Ethyl benzoate, but of much less power.” He goes on to tell us it: “Finds some use as a solvent-fixative in perfumery.”
Penta International
Penta International
Reincke & Fichtner
Diethyl Succinate
Riverside Aromatics
Diethyl Succinate, Natural
Diethyl succinate, ≥99%, FCC, FG
Odor: apple; apricot; chocolate; cranberry; grape; musty; floral; fruity; peach; pear; waxy; wine-like; earthy.
Certified Food Grade Products
Diethyl succinate, natural, ≥99%, FG
For experimental / research use only.
Diethyl Succinate >99.0%(GC)
Tengzhou Xiang Yuan Aroma Chemicals
Diethyl Succinate
Vigon International
Diethyl Succinate Natural
Vigon International
Diethyl Succinate
Wujiang CIYUN Flavor & Fragrance
Diethyl Succinate ≥ 99.0%
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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
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
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Safety in Use Information:
Category: flavor and fragrance agents
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: --
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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
Env. Mutagen Info. Center: 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
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 diethyl butanedioate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 123-25-1
Pubchem (cid): 31249
Pubchem (sid): 134974388
Flavornet: 123-25-1
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
UM BBD: Search
HMDB (The Human Metabolome Database): HMDB33838
FooDB: FDB012012
YMDB (Yeast Metabolome Database): YMDB01380
Export Tariff Code: 2917.19.7050
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
FAO: Diethyl succinate
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Potential Blenders and core components note
For Odor
para-cresyl caprylateFL/FR
 geranyl benzoateFL/FR
 prenyl benzoateFL/FR
 terpinyl benzoateFR
 maltyl isobutyrateFL/FR
 champaca absoluteFR
 citronellyl acetateFL/FR
 ethyl ortho-anisateFL/FR
 phenethyl acetateFL/FR
 tuberose absolute (from concrete)FL/FR
 tuberose absolute (from pommade)FL/FR
 tuberose acetateFR
isoamyl propionateFL/FR
 benzyl methyl etherFL/FR
 geranyl methyl tiglate 
 propyl isobutyrateFL/FR
 tropical indeneFR
 tropical iononeFL/FR
 tropical thiazoleFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 heptanal dimethyl acetalFL/FR
para-methyl anisoleFL/FR
 buchu mercaptanFL/FR
 cassis pentanoneFL/FR
 passiflora acetateFL/FR
 tropical 3-thiobutyrateFL/FR
For Flavor
No flavor group found for these
isoamyl 3-methyl thiopropionateFL
 benzyl methyl etherFL/FR
para-cresyl caprylateFL/FR
 ethyl 3-octenoateFL
 ethyl ortho-anisateFL/FR
 geranyl benzoateFL/FR
 prenyl benzoateFL/FR
 tropical thiazoleFL/FR
 maltyl isobutyrateFL/FR
 citronellyl acetateFL/FR
 tropical iononeFL/FR
 tuberose absolute (from concrete)FL/FR
 tuberose absolute (from pommade)FL/FR
isoamyl propionateFL/FR
 geranyl methyl tiglate 
 propyl isobutyrateFL/FR
 cassis pentanoneFL/FR
 heptanal dimethyl acetalFL/FR
 phenethyl acetateFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
para-methyl anisoleFL/FR
 buchu mercaptanFL/FR
 methyl 2-(methyl thio) butyrateFL
 methyl thiomethyl butyrateFL
 tropical 3-thiobutyrateFL/FR
 passiflora acetateFL/FR
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Potential Uses:
 ylang ylangFR
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Occurrence (nature, food, other): note
 apple fruit
Search  Picture
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 star fruit oil cuba @ trace%
Data  GC  Search Trop  Picture
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 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
Synonyms   Articles   Notes   Search   Top
PubMed: Effect of glutathione addition in sparkling wine.
PubMed: Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.
PubMed: A novel process for recovery of fermentation-derived succinic acid: process design and economic analysis.
PubMed: Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.
PubMed: 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.
PubMed: Real-time molecular imaging of tricarboxylic acid cycle metabolism in vivo by hyperpolarized 1-(13)C diethyl succinate.
PubMed: Sebacic and succinic acid derived plasticised PVC for the inhibition of biofouling in its initial stages.
PubMed: Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed: Chemical and sensory changes in fresh cider spirits during maturation in inert containers.
PubMed: Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed: Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition.
PubMed: Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
PubMed: Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.
PubMed: Poly(omega-pentadecalactone-co-butylene-co-succinate) nanoparticles as biodegradable carriers for camptothecin delivery.
PubMed: Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.
PubMed: Lipase-catalyzed synthesis of aliphatic polyesters via copolymerization of lactone, dialkyl diester, and diol.
PubMed: Involvement of chromosomally-encoded genes in malathion utilization by Pseudomonas aeruginosa AA112.
PubMed: Candida antarctica lipase B-catalyzed synthesis of poly(butylene succinate): shorter chain building blocks also work.
PubMed: Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
PubMed: [Synthesis and insulinotropic activity of 2-benzylidenesuccinic acid derivatives].
PubMed: Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection.
PubMed: Effect of fatty acid diesters on permeation of anti-inflammatory drugs through rat skin.
PubMed: Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.
PubMed: The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality.
PubMed: Volatile components of Loureira, Dona Branca, and Treixadura wines.
PubMed: Yeast influence on volatile composition of wines.
PubMed: Anticonvulsant activity of deaminated analogues of glutamic acid diethyl ester (GDEE).
PubMed: Apparent induction of microsomal carboxylesterase activities in tissues of clofibrate-fed mice and rats.
PubMed: Substituted trifluoroketones as potent, selective inhibitors of mammalian carboxylesterases.
PubMed: Diethylsuccinate carboxylesterase activity in sheep poisoned by copper.
PubMed: Effect of induction of T-cell-dependent antibody with sheep red blood cells on P-450-dependent and -independent xenobiotic metabolizing enzymes.
PubMed: Total synthesis of (+/-)-11 alpha-hydroxyprogesterone by cyclization of a polyunsaturated epoxide.
PubMed: Chemical characterization of wines fermented with various malo-lactic bacteria.
PubMed: Chemoenzymatic resolution of rac-malathion.
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