FlavScents AInsights Entry for Succinic Acid (CAS: 110-15-6)

1. Identity & Chemical Information

• Common Name(s): Succinic Acid
• IUPAC Name: Butanedioic acid
• CAS Number: 110-15-6
• FEMA Number: 3034
• Other Identifiers: FL No. 08.005
• Molecular Formula: C4H6O4
• Molecular Weight: 118.09 g/mol
• Functional Groups and Structure–Odor Relevance: Succinic acid is a dicarboxylic acid with two carboxyl groups. Its structure contributes to its role as a flavor enhancer and acidity regulator in various applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Succinic acid is characterized by a mild, sour taste with a slightly salty undertone. It is often described as having a clean, tart flavor that can enhance the overall taste profile of food products. The acid is not typically associated with a strong odor, making it suitable for applications where a neutral scent is desired. Its sensory role is primarily as a flavor enhancer and acidity regulator, contributing to the balance and depth of flavors in food formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Succinic acid naturally occurs in various plant and animal tissues. It is a key intermediate in the citric acid cycle, which is essential for cellular respiration in living organisms. Additionally, succinic acid can be produced through fermentation processes involving certain bacteria. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

Succinic acid is widely used in the flavor industry as an acidity regulator and flavor enhancer. It is commonly found in beverages, confectionery, and savory products. Typical use levels in finished food products range from 50 to 500 ppm, depending on the desired acidity and flavor profile. Succinic acid is stable under normal processing conditions, but its solubility and effectiveness can be influenced by pH and temperature.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, succinic acid is less commonly used compared to its derivatives, such as succinic anhydride. When used, it serves as a modifier or fixative, contributing to the longevity and stability of fragrance compositions. Its role is typically subtle, enhancing the overall harmony of the fragrance without imparting a distinct scent.

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 No. 08.005.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted, but specific regulations should be consulted for each country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Succinic acid is considered safe for use in food and fragrance applications. For oral exposure, it has a high margin of safety with no specific ADI established, but typical dietary exposure is well below levels of concern. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Succinic acid is valued for its ability to enhance flavors and stabilize acidity in formulations. It synergizes well with other acids and flavor compounds, providing a balanced taste profile. Formulators should be cautious of overuse, which can lead to excessive sourness. It is often underutilized in savory applications where it can enhance umami notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on succinic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented uses, though specific ppm ranges may vary based on formulation needs. No significant data gaps or regulatory ambiguities are noted.

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 2026-03-24 08:26:26 GMT (p2)