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Merck
CN

W237712

丁二酸二乙酯

natural, ≥99%, 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
PubChem Substance ID:
Flavis number:
9.444
EC Number:
204-612-0
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
907645
Organoleptic:
apple; grape; waxy; fruity; floral
Grade:
FG, Halal, Kosher, natural
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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Quality Level

grade

FG, Halal, Kosher, natural

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117

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

organoleptic

apple; grape; waxy; fruity; 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 (DES) is a diester. This chemical can be used as a food additive, fragrance, and flavoring agent . It is a key component of wine aroma. Natural sources of this compound include apples, grapes, and cocoa .

Application

Diethyl succinate:
  • Contribute to the aroma of sparkling wine.
  • is a key flavor component of rice wine.


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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



历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Phase equilibrium measurements and thermodynamic modeling of {CO2 + diethyl succinate + cosolvent} systems
loc AP, et al.
Fluid Phase Equilibria, 502, 112285-112285 (2019)
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
Ubeda C, et al.
Food Research International, 119, 554-563 (2019)
Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages
Yang Y, et al.
LWT--Food Science and Technology, 78, 373-381 (2017)



全球贸易项目编号

货号GTIN
W237712-SAMPLE-K04061837509544
W237712-5KG-K04061837509537
W237712-1KG-K04061837509520
W237712-100G-K04061837509513