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 09.038
• Molecular Formula: C8H14O4
• Molecular Weight: 174.20 g/mol
• Functional Groups and Structure–Odor Relevance: Diethyl succinate is an ester, characterized by its ester functional group which contributes to its fruity and sweet odor profile. The ester linkage in its structure is crucial for its volatility and sensory properties, making it a valuable compound in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Diethyl succinate is known for its mild, fruity odor reminiscent of apple or pear, with a sweet undertone. It is often described as having a moderate intensity and good diffusion, making it suitable for use as a background note in complex formulations. The compound's sensory role is typically as a modifier or enhancer, providing a subtle fruity character that can enhance the overall profile of a flavor or fragrance composition. Specific taste and odor thresholds are not clearly reported, but its moderate intensity suggests it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Diethyl succinate occurs naturally in various fruits and alcoholic beverages, contributing to their characteristic aromas. It can be formed through the esterification of succinic acid with ethanol, a reaction that can occur naturally in fruits or during fermentation processes. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, depending on its method of production.

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

4. Use in Flavors

Diethyl succinate is utilized in a variety of flavor categories, including fruit, alcoholic beverage, and confectionery flavors. It serves as a functional modifier, enhancing the fruity notes and providing depth to flavor systems. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with lower concentrations providing subtle enhancement and higher concentrations offering more pronounced fruity notes. The compound is generally stable under typical food 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 fragrance applications, diethyl succinate is found in fruity, floral, and gourmand fragrance families. It acts as a trace realism enhancer or modifier, contributing to the overall complexity and authenticity of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and character. Diethyl succinate is considered a middle note due to its moderate volatility, providing a lasting fruity character in the fragrance composition.

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 09.038.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, though specific approvals may vary.

Explicit approvals are in place for flavor use, with harmonized assumptions across regions. However, country-specific variability may exist, particularly in Asia and Latin America.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, diethyl succinate is considered safe at typical use levels, with no specific ADI or MSDI established. It falls under the threshold of toxicological concern (TTC) for flavor use. Dermal exposure in fragrance applications is generally safe, with no significant irritation or sensitization reported. IFRA guidelines do not list specific restrictions for diethyl succinate. Inhalation exposure is considered low risk due to its moderate volatility, though occupational exposure should be managed with standard safety practices. Risk profiles do not significantly differ between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Diethyl succinate is valued for its ability to impart a natural fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall profile without overpowering other notes. Common pitfalls include overuse, which can lead to an artificial or cloying character, and underuse, which may result in a lack of desired fruity impact. It is frequently used to add depth and authenticity to formulations, particularly in fruit and confectionery profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on diethyl succinate is well-established, with comprehensive sensory and regulatory information available. 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 diethyl succinate, though existing data supports its safety in typical applications.

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 2026-08-10 20:57:20 GMT (p2)