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
产品名称
丁二酸二乙酯, natural, ≥99%, FG
InChI
1S/C8H14O4/c1-3-11-7(9)5-6-8(10)12-4-2/h3-6H2,1-2H3
InChI key
DKMROQRQHGEIOW-UHFFFAOYSA-N
SMILES string
CCOC(=O)CCC(=O)OCC
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
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Application
Diethyl succinate:
- Contribute to the aroma of sparkling wine.
- is a key flavor component of rice wine.
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 .
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
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)
Phase equilibrium measurements and thermodynamic modeling of {CO2 + diethyl succinate + cosolvent} systems
loc AP, et al.
Fluid Phase Equilibria, 502, 112285-112285 (2019)
Effects of different techniques of malolactic fermentation induction on diacetyl metabolism and biosynthesis of selected aromatic esters in cool-climate grape wines
Lasik-Kurdys, M, et al.
Molecules (Basel), 23(10), 2549-2549 (2018)
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