FlavScents AInsights Entry: Fumaric Acid (CAS: 110-17-8)

1. Identity & Chemical Information

• Common Name(s): Fumaric Acid
• IUPAC Name: (E)-Butenedioic acid
• CAS Number: 110-17-8
• FEMA Number: 2489
• Other Identifiers: FL No. 08.003
• Molecular Formula: C4H4O4
• Molecular Weight: 116.07 g/mol

Fumaric acid is a dicarboxylic acid characterized by its trans configuration, which contributes to its distinct properties compared to its isomer, maleic acid. The presence of carboxylic acid groups is crucial for its sour taste and its role as an acidulant in flavor applications. Its structure is relevant to its odor profile, which is generally mild and not a primary contributor to fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Fumaric acid is primarily recognized for its sour taste, which is more intense than citric acid, making it a potent acidulant in food applications. It has a mild odor, often described as slightly fruity or earthy, but it is not typically used for its olfactory properties. The taste threshold for fumaric acid is relatively low, enhancing its effectiveness in small quantities. Its sensory role is predominantly as an impact note in sour flavor profiles, providing a clean and persistent sourness.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Fumaric acid occurs naturally in various fruits and vegetables, including apples, carrots, and tomatoes. It is also found in fungi and lichens. Industrially, fumaric acid is produced by the isomerization of maleic acid or through fermentation processes using fungi such as Rhizopus species. Its presence in natural sources allows it to be designated as a "natural flavor" under certain regulatory frameworks, depending on the extraction and production methods used.

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

4. Use in Flavors

Fumaric acid is widely used in the food industry as an acidulant, particularly in beverages, candies, and baking powders. It is valued for its ability to enhance and stabilize flavors, providing a long-lasting sourness. Typical use levels in finished products range from 50 to 3000 ppm, with lower concentrations used in beverages and higher levels in confectionery. Fumaric acid is stable under heat and various pH conditions, making it suitable for a wide range of applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While fumaric acid is not a primary fragrance ingredient, it can be used in trace amounts to modify or stabilize fragrance compositions. It may contribute to the overall stability of a fragrance formulation due to its acidic properties, although its direct olfactory impact is minimal. Its volatility is low, and it does not significantly contribute to the top, middle, or base notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, fumaric acid is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in food products. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 08.003. The United Kingdom follows similar regulations post-Brexit. In Asia, fumaric acid is approved for use in Japan and China, with specific usage guidelines. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations allowing its use in food products.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Fumaric acid is considered safe for oral consumption within established limits, with an acceptable daily intake (ADI) set by regulatory bodies. Dermal exposure is generally low-risk, but formulations should consider potential irritation in sensitive individuals. Inhalation exposure is minimal due to its low volatility. The risk profiles for food and fragrance applications are similar, with oral exposure being the primary consideration.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Fumaric acid is a valuable ingredient for its potent sourness and stability. It synergizes well with other acidulants like citric acid to create balanced sour profiles. Formulators should be cautious of its intense sourness, which can easily overpower other flavors if used excessively. It is often under-used in applications where a persistent sour note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on fumaric acid is well-established, with comprehensive regulatory and sensory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to specific regional regulatory updates.

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 2026-02-13 13:11:49 GMT (p2)