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Merck
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Key Documents

Otros documentos

475505

Sigma-Aldrich

mono-Ethyl succinate

90%

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About This Item

Fórmula lineal:
HO2CCH2CH2CO2C2H5
Número de CAS:
1070-34-4
Peso molecular:
146.14
MDL number:
MFCD00053346
UNSPSC Code:
12352100
PubChem Substance ID:
24871137
NACRES:
NA.22

Quality Level

100

assay

90%

refractive index

n20/D 1.432 (lit.)

bp

248 °C (lit.)

density

1.141 g/mL at 25 °C (lit.)

SMILES string

CCOC(=O)CCC(O)=O

InChI

1S/C6H10O4/c1-2-10-6(9)4-3-5(7)8/h2-4H2,1H3,(H,7,8)

InChI key

LOLKAJARZKDJTD-UHFFFAOYSA-N

pictograms

Health hazardCorrosion
GHS08,GHS05

signalword

Danger

Hazard Classifications

Eye Dam. 1 - Resp. Sens. 1 - Skin Corr. 1B - Skin Sens. 1

Storage Class

8A - Combustible corrosive hazardous materials

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

Certificados de análisis (COA)

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Succinic anhydride ≥99% (GC)

Sigma-Aldrich

239690

Succinic anhydride

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu.
Duarte WF, et al.
LWT--Food Science and Technology, 43(10), 1564-1572 (2010)
Manuel J Valcárcel-Muñoz et al.
Foods (Basel, Switzerland), 10(2) (2021-02-13)
Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in the quality
Emrah Altuntepe et al.
Applied microbiology and biotechnology, 101(15), 5973-5984 (2017-05-14)
Succinic acid (SA) was esterified with ethanol using Candida antarctica lipase B immobilized on acrylic resin at 40 and 50 °C. Enzyme activity in the reaction medium was assured prior to reaction experiments. Reaction-equilibrium experiments were performed for varying initial molalities
Pierre Awad et al.
Journal of agricultural and food chemistry, 65(35), 7736-7748 (2017-08-02)
Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produced by chemical reactions during the distillation of Cognac
Rosa Perestrelo et al.
Molecules (Basel, Switzerland), 24(17) (2019-08-24)
In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based
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