- IUPAC name
- diethyl butanedioate
- Molecular formula
- C8H14O4
- Molecular weight
- 174.19 g/mol
- Exact mass
- 174.08920892 Da
- XLogP3
- 1.2
- Topological polar surface area
- 52.6 Ų
- Hydrogen-bond donors
- 0
- Hydrogen-bond acceptors
- 4
- Covalent units
- 1
- Defined stereocentres
- 0
Also known as
Ethyl succinateButanedioic acid, diethyl esterSuccinic acid diethyl ester1,4-diethyl butanedioateSuccinic acid, diethyl esterButanedioic acid, 1,4-diethyl esterDiethylester kyseliny jantaroveFEMA No. 2377
16 more reported names
ELP55C13DRNSC-8875RefChem:571068204-612-07071-15-0DIETHYLSUCCINATEDiethyl ethanedicarboxylateDiethylester kyseliny jantarove [Czech]Succinic acid-diethyl esterDIETHYL SUCCINATE [FHFI]Diethyl ester of butanedioic acidTox21_300286Diethyl succinate, ReagentPlus(R), 99%EN300-18004diethyl butane-1,4-dioatebutanedioic acid diethyl ester
External database identifiers
- ChEBI:CHEBI:169507
- ChEMBL:CHEMBL369243
- EPA DTXSID:DTXSID2038732
- PubMed:22393353
- PubMed:22265473
- PubMed:22146049
- PubMed:22139757
- PubMed:22120647
- PubMed:21814490
- PubMed:21589360
- PubMed:21535802
- PubMed:21384346
- PubMed:21313821
- PubMed:21227435
- PubMed:20162000
Evidence from additional scientific databases
NIH PubChem PUG-View
Exact identifier match31249
Attributed physical-property, hazard, environmental and use annotations.
- Boiling Point: 217.00 to 218.00 °C. @ 760.00 mm Hg Source: Human Metabolome Database (HMDB)
- Boiling Point: 217 °C Source: ILO-WHO International Chemical Safety Cards (ICSCs)
- Boiling Point: 216-218 °C Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Boiling Point: 217.7 °C @760 [mm Hg] Source: PAC Chemical Database, U.S. Department of Energy
- Density: 1.04 g/cm³ Source: ILO-WHO International Chemical Safety Cards (ICSCs)
- Density: 1.031-1.041 Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Flash Point: 90 °C c.c. Source: ILO-WHO International Chemical Safety Cards (ICSCs)
- LogP: 1.20 Source: Human Metabolome Database (HMDB)
- Melting Point: -21 °C Source: Human Metabolome Database (HMDB)
- Melting Point: -21 °C Source: ILO-WHO International Chemical Safety Cards (ICSCs)
- Melting Point: -21 °C Source: PAC Chemical Database, U.S. Department of Energy
- Physical Description: Colorless liquid; [ICSC] Source: Haz-Map, Information on Hazardous Chemicals and Occupational Diseases
- Physical Description: Liquid Source: Human Metabolome Database (HMDB)
- Physical Description: COLOURLESS LIQUID WITH CHARACTERISTIC ODOUR. Source: ILO-WHO International Chemical Safety Cards (ICSCs)
- Physical Description: colourless mobile liquid with faint pleasant odour Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Refractive Index: 1.418-1.423 Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Solubility: 19.1 mg/mL at 25 °C Source: Human Metabolome Database (HMDB)
- Solubility: Solubility in water, g/100ml at 25 °C: 0.2 Source: ILO-WHO International Chemical Safety Cards (ICSCs)
- Solubility: 1 mL in 50 mL water; miscible in alcohol, ether, oils Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Solubility: (in ethanol) Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Vapor Pressure: 0.04 [mmHg] Source: Haz-Map, Information on Hazardous Chemicals and Occupational Diseases
- Vapor Pressure: Vapor pressure, kPa at 55 °C: 0.133 Source: ILO-WHO International Chemical Safety Cards (ICSCs)
- Note: This chemical does not meet GHS hazard criteria for 99.5% (405 of 407) of all reports. Source: European Chemicals Agency (ECHA)
- GHS Hazard Statements: Not Classified; Reported as not meeting GHS hazard criteria by 405 of 407 companies (only 0.5% companies provided GHS information). For more detailed information, please visit ECHA C&L website. Source: European Chemicals Agency (ECHA)
- ECHA C&L Notifications Summary: Aggregated GHS information provided per 407 reports by companies from 4 notifications to the ECHA C&L Inventory.; Reported as not meeting GHS hazard criteria per 405 of 407 reports by companies.; There are 2 notifications provided by 2 of 407 reports by companies with hazard statement code(s).; Information may vary between notifications depending on impurities, additives, and other factors. The percentage value in parenthesis indicates the notified classification ratio from companies that provide hazard codes. Only hazard codes with percentage values above 10% are shown. For more detailed information, please visit ECHA C&L website. Source: European Chemicals Agency (ECHA)
- Cosmetic Ingredient Review Finding(s): Safe in the present practices of use and concentration. Ingredient, concentration, and use information are available in documents discoverable at https://cir-reports.cir-safety.org Source: Cosmetic Ingredient Review (CIR)
- Cosmetic Ingredient Review Link: CIR ingredient: Diethyl Succinate Source: Cosmetic Ingredient Review (CIR)
- Sources/Uses: Permitted for use as an inert ingredient in non-food pesticide products; [EPA] Used as flavoring agent or adjuvant; [FDA] Source: Haz-Map, Information on Hazardous Chemicals and Occupational Diseases
Mapped by: Existing checksum-valid CAS to unique PubChem CID match. Retrieved: 2026-08-31. Open source record
Scientific classifications and hazard annotations provide context and do not replace the market-specific regulatory decision shown above.
Additional source coverage and match status
| Source | Result | Checked |
|---|---|---|
| NIH PubChem PUG-View | Exact match | 2026-08-31 |
A recorded no-match is useful evidence that the source was checked; it is not a claim that the substance does not exist elsewhere.
Retrieved from NIH PubChem on 2026-08-31 by checksum-valid CAS matching. Chemical properties do not replace the regulatory decision on this page.