W237701
丁二酸二乙酯
≥99%, FCC, FG
别名:
Diethyl butanedioate
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关于此项目
线性分子式:
C2H5OCOCH2CH2COOC2H5
化学文摘社编号:
分子量:
174.19
FEMA Number:
2377
Council of Europe no.:
438
UNSPSC Code:
12164502
eCl@ss:
39022839
PubChem Substance ID:
Flavis number:
9.444
EC Number:
204-612-0
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
907645
Organoleptic:
apple; grape; fruity; waxy; floral
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515
vapor density
6 (vs air)
assay
≥99%
refractive index
n20/D 1.42 (lit.)
bp
218 °C (lit.)
mp
−20 °C (lit.)
density
1.047 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
apple; grape; fruity; waxy; floral
SMILES string
CCOC(=O)CCC(=O)OCC
InChI
1S/C8H14O4/c1-3-11-7(9)5-6-8(10)12-4-2/h3-6H2,1-2H3
InChI key
DKMROQRQHGEIOW-UHFFFAOYSA-N
General description
Diethyl succinate can be used as a flavoring agent in the food industry.
Natural occurrence: Apple, cocoa, grape, brandy, whiskey and wine.
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
10-100ppm 时的味道
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存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
208.4 °F - closed cup
flash_point_c
98 °C - closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Burdock, GA
Encyclopedia of Food and Color Additives, 1, 822-823 (1997)
Burdock, GA
Encyclopedia of Food and Color Additives, 1, 822-823 (1997)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 48-48 (2005)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W237701-1KG-K | 04061837544354 |
| W237701-10KG-K | 04061837544347 |
| W237701-25KG-K | 04061837509490 |
| W237701-SAMPLE-K | 04061837509506 |
| W237701-5KG-K | 04061837544378 |