EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

diethyl succinate
butanedioic acid, diethyl ester

Supplier Sponsors

Flavor Demo Formulas
Name:diethyl butanedioate
CAS Number: 123-25-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:204-612-0
FDA UNII:ELP55C13DR
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
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:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):123-25-1 ; DIETHYL SUCCINATE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:1.03800 to 1.04800 @ 25.00 °C.
Pounds per Gallon - (est).: 8.637 to 8.720
Refractive Index:1.41300 to 1.42300 @ 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 mmHg @ 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:
 alcohol
 fixed oils
 water, 5547 mg/L @ 25 °C (est)
 water, 1.91E+04 mg/L @ 25 °C (exp)
Insoluble in:
 paraffin oil
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:low
Substantivity:20 hour(s) at 100.00 %
fruity apple cooked apple ylang
Odor Description:at 100.00 %. mild fruity cooked apple ylang
Luebke, William tgsc, (1994)
Odor sample from: Morflex Chemical Company, Inc.
Flavor Type: fruity
fruity tart tropical floral passion fruit
Taste Description: fruity tart tropical floral passion fruit
Odor and/or flavor descriptions from others (if found).
Sigma-Aldrich
Diethyl succinate, ≥99%, FCC, FG
Odor Description:apple; apricot; chocolate; cranberry; grape; musty; floral; fruity; peach; pear; waxy; wine-like; earthy.
Pell Wall Perfumes
Diethyl Succinate
Odor Description:Wine, fruity-apple, stewed fruit, ylang. Substantive
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.”
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: emollients
masking agents
plasticisers
solvents
 
Suppliers:
Advanced Biotech
DIETHYL SUCCINATE NATURAL
98% min.
Odor: Pleasant
Advanced Biotech
DIETHYL SUCCINATE SYNTHETIC
98% min.
Odor: Pleasant
Ambles Nature et Chimie
DIETHYL SUCCINATE
Apple Flavor & Fragrance
Diethyl succinate
Augustus Oils
Diethyl Succinate
Services
Aurochemicals
DIETHYL SUCCINATE, Natural
Beijing Lys Chemicals
Diethyl succinate
Berjé
Diethyl Succinate
Happening at Berje
BOC Sciences
For experimental / research use only.
Diethyl Succinate
Indenta Group
Diethyl Succinate
Jiangyin Healthway
Diethyl Succinate Natural98%
New functional food ingredients
Jiangyin Healthway
Diethyl Succinate
Kunshan Sainty
Diethyl Succinate, Kosher
Kunshan Sainty
Diethyl Succinate, Natural
Lluch Essence
DIETHYL SUCCINATE
Odor: FRUITY, LIQUOR
M&U International
Diethyl Succinate
M&U International
Nat. Diethyl Succinate
Moellhausen
DIETHYL SUCCINATE
Natural Advantage
Diethyl Succinate Nat
Flavor: fruity, generic
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
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
DIETHYL SUCCINATE FCC
Penta International
DIETHYL SUCCINATE NATURAL
Penta International
DIETHYL SUCCINATE
Reincke & Fichtner
Diethyl Succinate
Riverside Aromatics
DIETHYL SUCCINATE, NATURAL
Sigma-Aldrich
Diethyl succinate, ≥99%, FCC, FG
Odor: apple; apricot; chocolate; cranberry; grape; musty; floral; fruity; peach; pear; waxy; wine-like; earthy.
Certified Food Grade Products
Sigma-Aldrich
Diethyl succinate, natural, ≥99%, FG
Synerzine
Diethyl Succinate
TCI AMERICA
For experimental / research use only.
Diethyl Succinate >99.0%(GC)
Tengzhou Xiang Yuan Aroma Chemicals
Diethyl Succinate
United International
Diethylsuccinate
Vigon International
Diethyl Succinate Natural
Vigon International
Diethyl Succinate
Wujiang CIYUN Flavor & Fragrance
Diethyl Succinate ≥ 99.0%
 
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
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
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
 
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
 
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 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
RSC Learn Chemistry:View
FAO:Diethyl succinate
 
Potential Blenders and core components note
For Odor
animal
para-
cresyl caprylate
FL/FR
balsamic
geranyl benzoate
FL/FR
prenyl benzoate
FL/FR
terpinyl benzoate
FR
caramellic
maltyl isobutyrate
FL/FR
fermented
hexanal diethyl acetal
FL/FR
floral
champaca absolute
FR
citronellyl acetate
FL/FR
cyclohexyl ethyl alcohol
FL/FR
gamma-
damascone
FR
(Z)-alpha-
damascone
FL/FR
alpha-
damascone
FL/FR
dihydrolinalool
FL/FR
ethyl ortho-anisate
FL/FR
hydroxycitronellal
FL/FR
methyl citronellate
FL/FR
neryl formate
FL/FR
phenethyl acetate
FL/FR
tuberose absolute (from concrete)
FL/FR
tuberose absolute (from pommade)
FL/FR
tuberose acetate
FR
fruity
acetaldehyde hexyl isoamyl acetal
FL/FR
amyl 2-methyl butyrate
FL/FR
amyl isobutyrate
FL/FR
amyl isovalerate
FL/FR
iso
amyl propionate
FL/FR
apple ketal
FL/FR
benzyl isovalerate
FL/FR
benzyl methyl ether
FL/FR
bisabolene
FL/FR
butyl isovalerate
FL/FR
cyclohexyl butyrate
FL/FR
(E)-alpha-
damascone
FL/FR
eriocephalus punctulatus flower oil
FR
ethyl isovalerate
FL/FR
ethyl valerate
FL/FR
fruity ketal
FL/FR
geranyl 2-methyl butyrate
FL/FR
geranyl butyrate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
2-
methyl butyl butyrate
FL/FR
methyl isovalerate
FL/FR
nonyl isovalerate
FL/FR
propyl 2-methyl butyrate
FL/FR
propyl heptanoate
FL/FR
propyl isobutyrate
FL/FR
iso
propyl isovalerate
FL/FR
propyl isovalerate
FL/FR
punica granatum fruit water
FL/FR
(E,E)-5,6,7,7-
tetramethyl-2,5-octadien-4-one
FR
tropical indene
FR
tropical ionone
FL/FR
tropical thiazole
FL/FR
green
butyl heptanoate
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
green note propionate
FL/FR
heptanal dimethyl acetal
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(Z)-3-
hexenal
FL/FR
(E)-2-
hexenal propylene glycol acetal
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
methyl (E)-3-hexenoate
FL/FR
3-
octyl formate
FL/FR
1-
penten-3-ol
FL/FR
(E)-2-
pentenal
FL/FR
propyl tiglate
FL/FR
herbal
viridiflorol
FL/FR
naphthyl
para-
methyl anisole
FL/FR
sulfurous
buchu mercaptan
FL/FR
cassis pentanone
FL/FR
passiflora acetate
FL/FR
tropical
tropical 3-thiobutyrate
FL/FR
waxy
ethyl decanoate
FL/FR
woody
lariciu
pine needle oil
FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
acetaldehyde hexyl isoamyl acetal
FL/FR
amyl 2-methyl butyrate
FL/FR
iso
amyl 3-methyl thiopropionate
FL
amyl isobutyrate
FL/FR
amyl isovalerate
FL/FR
cyclohexyl butyrate
FL/FR
(Z)-alpha-
damascone
FL/FR
ethyl 3-octenoate
FL
ethyl ortho-anisate
FL/FR
geranyl 2-methyl butyrate
FL/FR
geranyl benzoate
FL/FR
hexanal diethyl acetal
FL/FR
(E)-3-
hexenal
FL
(E)-2-
hexenal propylene glycol acetal
FL/FR
2-
hexyl acetate
FL
nonyl isovalerate
FL/FR
prenyl benzoate
FL/FR
propyl 2-methyl butyrate
FL/FR
propyl isovalerate
FL/FR
iso
propyl isovalerate
FL/FR
propyl tiglate
FL/FR
viridiflorol
FL/FR
alliaceous
alliaceous
tropical thiazole
FL/FR
animal
para-
cresyl caprylate
FL/FR
citrus
bisabolene
FL/FR
floral
citronellyl acetate
FL/FR
dihydrolinalool
FL/FR
methyl citronellate
FL/FR
tropical ionone
FL/FR
tuberose absolute (from concrete)
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
iso
amyl propionate
FL/FR
apple ketal
FL/FR
benzyl isovalerate
FL/FR
benzyl methyl ether
FL/FR
butyl heptanoate
FL/FR
butyl isovalerate
FL/FR
(E)-alpha-
damascone
FL/FR
alpha-
damascone
FL/FR
ethyl isovalerate
FL/FR
ethyl valerate
FL/FR
fruity ketal
FL/FR
geranyl butyrate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
2-
methyl butyl butyrate
FL/FR
methyl isovalerate
FL/FR
neryl formate
FL/FR
propyl isobutyrate
FL/FR
punica granatum fruit water
FL/FR
tamarind flavor
FL
green
cassis pentanone
FL/FR
cyclohexyl ethyl alcohol
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
green note propionate
FL/FR
heptanal dimethyl acetal
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(Z)-3-
hexenal
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
methyl (E)-3-hexenoate
FL/FR
1-
penten-3-ol
FL/FR
(E)-2-
pentenal
FL/FR
honey
phenethyl acetate
FL/FR
jammy
maltyl isobutyrate
FL/FR
naphthyl
para-
methyl anisole
FL/FR
sulfurous
buchu mercaptan
FL/FR
methyl 2-(methyl thio) butyrate
FL
methyl thiomethyl butyrate
FL
tropical 3-thiobutyrate
FL/FR
tropical
anacardium occidentale fruit puree
FL
passiflora acetate
FL/FR
vegetable
2-
octen-4-one
FL/FR
waxy
ethyl decanoate
FL/FR
hydroxycitronellal
FL/FR
3-
octyl formate
FL/FR
propyl heptanoate
FL/FR
 
Potential Uses:
FRcurrant
 emollients
 plasticisers
FRraspberry
 solvents
FRstrawberry
FRylang ylang
 
Occurrence (nature, food, other):note
 apple fruit
Search PMC Picture
 brandy
Search PMC Picture
 cocoa
Search Trop Picture
 grape
Search Trop Picture
 star fruit oil cuba @ trace%
Data GC Search Trop Picture
 whiskey
Search Picture
 wine
Search Picture
 
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
 

Articles:

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:REACTION OF 1-SUBSTITUTED BIGUANIDE WITH DIETHYL SUCCINATE.
PubMed:Chemoenzymatic resolution of rac-malathion.
 
Notes:
carboxylesterase substrate. Flavour ingredient
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy