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| | Diethyl succinate Chemical Properties |
| 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 |
| | Diethyl succinate Usage And Synthesis |
| 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 | Nonflammable | | 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.] |
| | Diethyl succinate Preparation Products And Raw materials |
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