Diethyl succinate

Description

Diethyl succinate is identified by CAS 123-25-1, molecular formula C8H14O4 and molecular weight 174.09 g/mol. UNII ELP55C13DR; ChEBI 169507; InChIKey DKMROQRQHGEIOW-UHFFFAOYSA-N. Boiling Point: 217.00 to 218.00 °C. @ 760.00 mm Hg; Boiling Point: 217 °C; Boiling Point: 216-218 °C.

Identification

CAS Registry Number	123-25-1
PubChem CID	31249
Molecular formula	C8H14O4
Molecular weight	174.09 g/mol
IUPAC name	diethyl butanedioate
InChIKey	DKMROQRQHGEIOW-UHFFFAOYSA-N
UNII (FDA)	ELP55C13DR
ChEBI ID	CHEBI:169507
FEMA number	2377
JECFA number	617

Computed Descriptors

Molecular Weight	174.19
XLogP3	1.2
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	4
Rotatable Bond Count	7
Exact Mass	174.08920892
Monoisotopic Mass	174.08920892
Topological Polar Surface Area	52.6
Heavy Atom Count	12
Formal Charge	0

Physical & Chemical Properties

Boiling Point	217.00 to 218.00 °C. @ 760.00 mm Hg
Boiling Point	217 °C
Boiling Point	216-218 °C
Boiling Point	217.7 °C @760 [mm Hg]
Melting Point	-21 °C
Flash Point	90 °C c.c.
Solubility	19.1 mg/mL at 25 °C
Density	1.04 g/cm³
Density	1.031-1.041
Vapor Pressure	0.04 [mmHg]

Physical description & handling notes

• Colorless liquid; [ICSC]
• Liquid
• COLOURLESS LIQUID WITH CHARACTERISTIC ODOUR.
• colourless mobile liquid with faint pleasant odour
• Solubility in water, g/100ml at 25 °C: 0.2
• 1 mL in 50 mL water; miscible in alcohol, ether, oils

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Cotton, Fabric, Floral, Fruit, Wine No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	99.5% (405 / 407)

GHS Hazard Classification

GHS notification summary	99.5% (405 / 407)

Documented Uses

• CIR ingredient: Diethyl Succinate
• EPA Safer Chemical Functional Use Classes -> Solvents
• Safer Chemical Classes -> Green circle - The chemical has been verified to be of low concern
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Butanedioic acid, 1,4-diethyl ester: ACTIVE

Synonyms

DIETHYL SUCCINATE; 123-25-1; Diethyl butanedioate; Ethyl succinate; Butanedioic acid, diethyl ester; Succinic acid diethyl ester; 1,4-diethyl butanedioate; Succinic acid, diethyl ester; Butanedioic acid, 1,4-diethyl ester; Diethylester kyseliny jantarove; FEMA No. 2377; DTXSID2038732; ELP55C13DR; NSC-8875; DTXCID0018732; RefChem:571068

Frequently Asked Questions

What are the CAS number and molecular formula of Diethyl succinate?

CAS 123-25-1; molecular formula C8H14O4; molecular weight 174.09 g/mol.

What other names is Diethyl succinate known by?

DIETHYL SUCCINATE, 123-25-1, Diethyl butanedioate, Ethyl succinate, Butanedioic acid, diethyl ester, Succinic acid diethyl ester.

What is the regulatory status of Diethyl succinate?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Diethyl succinate classified as hazardous?

99.5% of GHS notifications report no hazard classification (405 of 407).

What are the key physical properties of Diethyl succinate?

Boiling Point: 217.00 to 218.00 °C. @ 760.00 mm Hg; Boiling Point: 217 °C; Boiling Point: 216-218 °C; Boiling Point: 217.7 °C @760 [mm Hg].

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.