Diethyl succinate Property

Melting point:

-20 °C (lit.)

Boiling point:

218 °C (lit.)

Density 

1.047 g/mL at 25 °C (lit.)

vapor density 

6 (vs air)

vapor pressure 

1.33 hPa (55 °C)

FEMA 

2377 | DIETHYL SUCCINATE

refractive index 

n20/D 1.42(lit.)

Flash point:

195 °F

storage temp. 

Store below +30°C.

solubility 

2.00g/l

form 

Liquid

color 

Clear colorless to yellow

Odor

at 100.00 %. mild fruity cooked apple ylang

Odor Type

fruity

Water Solubility 

Slightly soluble in water.

JECFA Number

617

Merck 

14,8869

BRN 

907645

Dielectric constant

6.6（30℃）

LogP

1.4 at 40℃

CAS DataBase Reference

123-25-1(CAS DataBase Reference)

NIST Chemistry Reference

Diethyl succinate(123-25-1)

EPA Substance Registry System

Butanedioic acid, 1,4-diethyl ester (123-25-1)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36-24/25-22-S24/25

WGK Germany 

2

RTECS 

WM7400000

TSCA 

Yes

HS Code 

29171990

Toxicity

LD50 orally in Rabbit: 8530 mg/kg LD50 dermal Rat > 5000 mg/kg

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H227Combustible liquid

Precautionary statements

P403+P235Store in a well-ventilated place. Keep cool.

Diethyl succinate Chemical Properties,Usage,Production

Description

Diethyl succinate is obtained by the direct esterification of a carboxylic acid and an alcohol in the presence of concentrated H2SO4 in benzene solution. It has a faint, pleasant odor. It occurs naturally in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparking wines.
It is used as a flavor agent in foods including nonalcoholic/alcoholic beverages, baked goods, frozen dairy, hard/soft candy, gelatins, and puddings.

References

[1] George A. Burdock (2016) Fenaroli’s Hanbook of Flavor Ingredients, Sixth Edition
[2] https://en.wikipedia.org/wiki/Diethyl_succinate

Chemical Properties

Diethyl succinate is the diethyl ester of succinate. It is a colorless liquid with a faint, pleasant odor. miscible with ethanol and ether, soluble in acetone, insoluble in water.

Occurrence

Reported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines.

Uses

Diethyl succinate can be used as solvent; food flavoring agent; organic synthesis intermediate; gas chromatography stationary solution (maximum use temperature 60°C, solvent is ether). Alkyl succinates have been used as ashless dispersants and detergent additives for lubricating oils.

Uses

Diethyl Succinate is a diester molecule present naturally in plant and animal tissues. Used commonly in fragrances and food flavourings.

Preparation

Diethyl succinate is synthesized by esterification of succinic acid and ethanol; by direct esterification of the acid in the presence of concentrated H2SO4 in benzene solution.

Definition

ChEBI: Diethyl succinate is a fatty acid ester.

Aroma threshold values

Aroma characteristics at 1.0%: fruity, waxy, floral and slightly musty.

Taste threshold values

Taste charReported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines. acteristics at 10 to 100 ppm: chemical earthy, fruity with a pulpy mouthfeel

Synthesis Reference(s)

The Journal of Organic Chemistry, 56, p. 6720, 1991 DOI: 10.1021/jo00023a047
Tetrahedron Letters, 28, p. 2393, 1987 DOI: 10.1016/S0040-4039(00)96133-1

General Description

Diethyl succinate(DES) is a diethyl ester with succinate molecules. It has two ester groups and is majorly used in fragrances. It produced by the esterification of succinic acid with ethanol.

Flammability and Explosibility

Non flammable

Biochem/physiol Actions

Taste at 10-100 ppm

Safety Profile

Mildly toxic by ingestion. A skin and eye irritant. Combustible liquid. Reaction with ethyl trifluoroacetate + sodium hydride may cause a fire or explosion. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS.

Purification Methods

Dry the succinate with MgSO4, and distil it at 15mm pressure. [Beilstein 2 IV 1914.]