dimethyl succinate
butanedioic acid, dimethyl ester
Identification
| Name | dimethyl succinate |
| IUPAC | dimethyl butanedioate |
| CAS Number | 106-65-0 |
| EINECS | 203-419-9 |
| FDA UNII | 914I2127JR |
| Molecular Formula | C6 H10 O4 |
| Molecular Weight | 146.14250000 |
| MDL Number | MFCD00008466 |
| Nikkaji Number | J3.244A |
| Beilstein | 0956776 |
| CoE Number | 439 |
| XlogP3 | 0.40 (est) |
Regulatory
| JECFA Food Flavoring | 616 dimethyl succinate |
| DG SANTE Food Flavourings | 09.445 dimethyl succinate |
| FEMA Number | 2396 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 106-65-0 ; DIMETHYL SUCCINATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.11600 to 1.12600 @ 25.00 °C. |
| Pounds per Gallon - (est). | 9.286 to 9.369 |
| Refractive Index | 1.41300 to 1.42300 @ 20.00 °C. |
| Melting Point | 18.00 to 20.00 °C. @ 760.00 mm Hg |
| Boiling Point | 195.00 to 197.00 °C. @ 760.00 mm Hg, 80.00 °C. @ 11.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.422000 mmHg @ 25.00 °C. (est) |
| Flash Point | 185.00 °F. TCC ( 85.00 °C. ) |
| logP (o/w) | 0.350 |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | fragrance |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 11 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Sweet, fruity, green with a floral nuance
|
| Odor sample from | Vigon International |
| Taste Description |
fruity green rummy winey cognac sour tart waxy at 0.10 %.
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 > 5000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for dimethyl succinate usage levels up to | 9.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 73.00 (μg/capita/day) |
| baked goods | - |
| beverages(nonalcoholic) | 1.00000 |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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