Dimethyl succinate

Description

Dimethyl succinate is identified by CAS 106-65-0, molecular formula C6H10O4 and molecular weight 146.06 g/mol. UNII 914I2127JR; ChEBI 165393; InChIKey MUXOBHXGJLMRAB-UHFFFAOYSA-N. Boiling Point: 385.5 °F at 760 mmHg (NTP, 1992); Boiling Point: 195.3 °C @ 760 MM HG; Boiling Point: 195.00 to 197.00 °C. @ 760.00 mm Hg.

Identification

CAS Registry Number	106-65-0
PubChem CID	7820
Molecular formula	C6H10O4
Molecular weight	146.06 g/mol
IUPAC name	dimethyl butanedioate
InChIKey	MUXOBHXGJLMRAB-UHFFFAOYSA-N
UNII (FDA)	914I2127JR
ChEBI ID	CHEBI:165393
FEMA number	2396
JECFA number	616

Computed Descriptors

Molecular Weight	146.14
XLogP3	0.4
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	4
Rotatable Bond Count	5
Exact Mass	146.05790880
Monoisotopic Mass	146.05790880
Topological Polar Surface Area	52.6
Heavy Atom Count	10
Formal Charge	0

Physical & Chemical Properties

Boiling Point	385.5 °F at 760 mmHg (NTP, 1992)
Boiling Point	195.3 °C @ 760 MM HG
Boiling Point	195.00 to 197.00 °C. @ 760.00 mm Hg
Boiling Point	195-196 °C
Boiling Point	385.5 °F
Boiling Point	195.3 °C @760 [mm Hg]
Melting Point	67.1 °F (NTP, 1992)
Melting Point	19.5 °C
Melting Point	19 °C
Melting Point	67.1 °F

Physical description & handling notes

• Dimethyl succinate is a colorless liquid. (USCG, 1999)
• CBI; Liquid
• Colorless liquid that solidifies at room temperature (19.5 deg C); [HSDB]
• Liquid
• colourless to pale yellow liquid, solidifying in the cold with pleasant ethereal-winey, slightly fruity odour
• Colorless liquid.

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FDA Cumulative Estimated Daily Intake (CEDI): FCS Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Fruit
GHS notification summary	61.8% (730 / 1181)

GHS Hazard Classification

GHS notification summary	61.8% (730 / 1181)
Reported hazard statements	H319 (36.4%), H227, H320, H373, H402

Documented Uses

• CIR ingredient: Dimethyl Succinate
• Used as a solvent for fruit flavors and a synthetic flavor; [HSDB]
• 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

Synonyms

DIMETHYL SUCCINATE; 106-65-0; Dimethyl butanedioate; Dimethylsuccinate; Butanedioic acid, dimethyl ester; Succinic acid, dimethyl ester; Methyl butanedioate; FEMA No. 2396; DTXSID5025152; 1,4-dimethyl butanedioate; Butanedioic acid, 1,4-dimethyl ester; NSC-52209; 914I2127JR; DTXCID005152; RefChem:134276; 203-419-9

Frequently Asked Questions

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

CAS 106-65-0; molecular formula C6H10O4; molecular weight 146.06 g/mol.

What other names is Dimethyl succinate known by?

DIMETHYL SUCCINATE, 106-65-0, Dimethyl butanedioate, Dimethylsuccinate, Butanedioic acid, dimethyl ester, Succinic acid, dimethyl ester.

What is the regulatory status of Dimethyl succinate?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; FDA Cumulative Estimated Daily Intake (CEDI): FCS.

Is Dimethyl succinate classified as hazardous?

61.8% of GHS notifications report no hazard classification (730 of 1181).

What are the key physical properties of Dimethyl succinate?

Boiling Point: 385.5 °F at 760 mmHg (NTP, 1992); Boiling Point: 195.3 °C @ 760 MM HG; Boiling Point: 195.00 to 197.00 °C. @ 760.00 mm Hg; Boiling Point: 195-196 °C.

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.