FlavScents AInsights Entry for Diethyl Succinate (CAS: 123-25-1)

1. Identity & Chemical Information

• Common Name(s): Diethyl succinate
• IUPAC Name: Diethyl butanedioate
• CAS Number: 123-25-1
• FEMA Number: 2371
• Other Identifiers: FL number 09.034
• Molecular Formula: C8H14O4
• Molecular Weight: 174.20 g/mol
• Functional Groups and Structure–Odor Relevance: Diethyl succinate is an ester, characterized by its two ethyl groups attached to a succinic acid backbone. The ester functional group is crucial for its fruity and sweet odor profile, often contributing to its use in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Diethyl succinate is known for its mild, fruity odor reminiscent of apple and grape, with a sweet undertone. It is often described as having a moderate intensity and good diffusion properties, making it suitable for use as a background note in complex formulations. The compound's sensory role is typically as a modifier, enhancing the overall fruitiness and sweetness of a composition. Specific taste and odor thresholds are not clearly reported, but its subtle character allows it to blend seamlessly into various flavor and fragrance matrices.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Diethyl succinate occurs naturally in various fruits, including apples and grapes, contributing to their characteristic aromas. It can also be formed through the esterification of succinic acid with ethanol, a process that can occur naturally in fruits or be replicated synthetically. Its presence in natural sources supports its designation as a "natural flavor" or "natural fragrance" component, depending on the context of its use and the regulatory definitions applied.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Diethyl succinate is utilized across a range of flavor categories, particularly in fruit and confectionery applications. It serves as a functional modifier, enhancing the sweetness and fruitiness of the flavor profile. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with lower concentrations providing subtle background notes and higher concentrations offering more pronounced fruity characteristics. The compound is generally stable under typical processing conditions, though it may be susceptible to hydrolysis under extreme pH conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, diethyl succinate is employed in various fragrance families, including fruity, floral, and gourmand compositions. It acts as a trace realism enhancer and a modifier, contributing to the overall complexity and depth of the fragrance. Typical concentration ranges are qualitative, often used in trace amounts to achieve the desired effect. Its volatility places it primarily in the middle note category, where it can bridge top and base notes effectively.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 09.034.
• United Kingdom: Post-Brexit regulations align with EU standards for flavor use.
• Asia: Generally accepted in Japan and China, though specific regulatory details may vary.
• Latin America: Accepted in Brazil and MERCOSUR countries, with harmonized assumptions based on international standards.

Explicit approvals exist for flavor use, while fragrance use is typically governed by industry standards and safety assessments.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, diethyl succinate is considered safe within the typical use levels, with no specific ADI or MSDI reported. Its safety profile is supported by its GRAS status. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its moderate volatility, though occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Diethyl succinate is valued for its ability to enhance fruitiness and sweetness in both flavors and fragrances. It synergizes well with other esters and fruity compounds, providing a cohesive and balanced profile. Formulators should be cautious of overuse, which can lead to an overly sweet or artificial character. It is often under-utilized in complex formulations where its subtlety can add depth without overpowering other notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on diethyl succinate is well-established, particularly regarding its sensory characteristics and regulatory status. Industry practices are well-documented, though specific numeric thresholds for sensory perception are less frequently reported. Known data gaps include detailed toxicological studies specific to inhalation exposure, though existing data supports its safe use within typical concentrations.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-29 15:55:32 GMT (p2)