Diethyl Succinate appears in the world of chemistry as a clear, colorless liquid, sometimes showing up as a crystalline solid under cooler conditions. With its straightforward structure, the compound originates from the esterification of succinic acid with ethanol. In my own time spent working with esters, diethyl succinate has always stood out for its faint yet unmistakable fruity odor, which often cues its use in flavoring and fragrance applications. Its chemical formula, C8H14O4, and a molecular weight of 174.19 g/mol, make it a familiar face among organic chemists and folks working with raw materials for synthesis.
Diethyl Succinate features two ethyl groups bound to the ends of a four-carbon succinic acid backbone, forming its signature ester structure. I’ve found its density to hover around 1.06 g/cm³ at room temperature, meaning it doesn't float atop water like lighter organic solvents, but instead sinks in, indicating a slightly higher molecular packing. In a laboratory setting, its melting point settles near -30°C and its boiling point rises to about 216°C, which allows it to handle moderate heating without breaking down. It dissolves well in organic solvents—ethyl alcohol, ether, and chloroform—but remains only slightly soluble in water. Its physical state can shift from liquid to flakes or even a fine powder, depending on processing or intended use; the liquid form, though, dominates most commercial supply.
The market for diethyl succinate often offers a range of forms, tailored for different purposes. I’ve watched production batches transform—whether solidifying into pearl-like granules, forming crystalline chunks, or staying entirely liquid. Some chemical companies go the extra mile refining it into flakes or even a powder for specific blending or reactivity purposes. Despite these changes in appearance, the chemical properties stay consistent, with a mild scent and a colorless look, signaling purity and low contamination risk. Handling large volumes, like liters or even drums, reminds you just how widely this chemical moves between industries, from flavors to pharma intermediates.
In the business of importing and exporting, diethyl succinate falls under the HS Code 2917.19, a designation used for dicarboxylic acid esters—a fact I’ve often seen repeated in customs paperwork. Product specifications usually demand a purity above 99%, minimal color impurities, and free acidity below 0.1%, all measured by titration and chromatography techniques. Container labeling and safety data must be precise in my experience, as regulatory authorities come down hard if standards go unmet. Reliable suppliers publish COAs showing true-to-claim density, refractive index (1.417—1.420), and absence of unwanted byproducts.
People sometimes overlook the risks in handling diethyl succinate, thinking its pleasant aroma means it poses little hazard. My years around chemical plants have taught the hard lesson: always check the MSDS. Inhalation or skin contact can cause mild irritation, particularly after repeated exposure, though its acute toxicity remains low compared to other esters. Still, careful storage in cool, well-ventilated spaces, using gloves and goggles, keeps accidents at bay. Regulatory listings flag it as a low-to-moderate risk material, but I always remind colleagues to stay alert, as even “harmless” chemicals can surprise you under the right conditions.
The journey from raw materials to finished product starts with succinic acid, an often bio-based feedstock, and ethanol, another common alcohol. Using acid catalysis, these starting points merge to create diethyl succinate, releasing water as a byproduct. In my own research lab days, controlling reaction temperature and distillation kept yields high and impurities low. This compound shows its versatility across many industries. Fragrance producers blend it into complex scent formulations, while pharmaceuticals value it as a building block for various drug molecules. Polymers and resins, too, depend on its reactivity and ability to modify end-properties, making it a staple ingredient for modern manufacturing. Waste minimization and recycling of starting materials help manage costs and environmental impact, an area seeing steady progress thanks to improvements in green chemistry.
The formula, C8H14O4, tells a simple story—two ethyl groups (–C2H5) attached via carboxylate esters to a butane backbone. Analytical labs confirm purity with gas chromatography, IR spectroscopy, and NMR, tracking chemical shifts and absorption bands distinctive to esters. I've worked on purity increases through distillation under reduced pressure, a method common for heat-sensitive esters. Logging accurate density and refractive index plays a key role, especially for blending batches that demand consistency in viscosity and concentration. Regular calibration checks keep lab data tight and trustworthy—an expectation that separates reputable suppliers from subpar players.
Today’s focus doesn’t stop at production; it extends to sustainable practices and proper disposal. Biodegradability remains high for diethyl succinate, sparking interest as a “greener” solvent for select processes. That said, disposal rules remain strict. Local wastewater authorities won’t let you pour out excess material; incineration or chemical neutralization typically replaces outdated waste habits. Regulations, from REACH in Europe to EPA oversight in the US, make proper documentation a daily discipline. I’ve seen the headaches poor tracking brings—a single missing manifest can delay thousands of dollars’ worth of product in customs or regulatory hold.
Mishandling, exposure, or improper labeling shows up more often than people admit, sometimes leading to worker complaints or regulatory citations. Clear training and up-to-date safety data fixes most of this, making all the difference in health and productivity. Fluctuations in raw material price create cost pressures for manufacturers; diversifying ethanol supplies or tapping bio-based succinic acid opens doors to improved cost control and environmental profiles. At the industry level, better process controls and regular audits lead to smoother compliance, less waste, and steadier quality—a lesson worth repeating for any producer, small or large.
