Description
Diethyl succinate is obtained by the direct esterification of a carboxylic acid and an alcohol in the presence of concentrated H2SO4 in benzene solution. It has a faint, pleasant odor. It occurs naturally in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparking wines.
It is used as a flavor agent in foods including nonalcoholic/alcoholic beverages, baked goods, frozen dairy, hard/soft candy, gelatins, and puddings.
References
[1] George A. Burdock (2016) Fenaroli’s Hanbook of Flavor Ingredients, Sixth Edition
[2] https://en.wikipedia.org/wiki/Diethyl_succinate
Chemical Properties
Diethyl succinate is the diethyl ester of succinate. It is a colorless liquid with a faint, pleasant odor. miscible with ethanol and ether, soluble in acetone, insoluble in water.
Occurrence
Reported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape
brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines.
Uses
Diethyl succinate can be used as solvent; food flavoring agent; organic synthesis intermediate; gas chromatography stationary solution (maximum use temperature 60°C, solvent is ether). Alkyl succinates have been used as ashless dispersants and detergent additives for lubricating oils.
Uses
Diethyl Succinate is a diester molecule present naturally in plant and animal tissues. Used commonly in fragrances and food flavourings.
Preparation
Diethyl succinate is synthesized by esterification of succinic acid and ethanol; by direct esterification of the acid in the presence of concentrated H2SO4 in benzene solution.
Definition
ChEBI: Diethyl succinate is a fatty acid ester.
Aroma threshold values
Aroma characteristics at 1.0%: fruity, waxy, floral and slightly musty.
Taste threshold values
Taste charReported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape
brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines.
acteristics at 10 to 100 ppm: chemical earthy, fruity with a pulpy mouthfeel
General Description
Diethyl succinate(DES) is a diethyl ester with succinate molecules. It has two ester groups and is majorly used in fragrances. It produced by the esterification of succinic acid with ethanol.
Flammability and Explosibility
Non flammable
Biochem/physiol Actions
Taste at 10-100 ppm
Safety Profile
Mildly toxic by ingestion. A skin and eye irritant. Combustible liquid. Reaction with ethyl trifluoroacetate + sodium hydride may cause a fire or explosion. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS.
Purification Methods
Dry the succinate with MgSO4, and distil it at 15mm pressure. [Beilstein 2 IV 1914.]
