FlavScents AInsights Entry: 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
Succinic acid is a dicarboxylic acid with two carboxyl groups (-COOH) that contribute to its acidic properties. Its structure is linear, and it is known for its sour taste, which is relevant in both flavor and fragrance applications. The presence of carboxyl groups is crucial for its solubility in water and its role in biochemical pathways.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Succinic acid is characterized by a sour taste, often described as tart and slightly salty. It is less intense than citric acid but provides a smooth, lingering acidity. In terms of odor, succinic acid is relatively neutral, with a slight hint of bitterness. It is primarily used as a taste modifier rather than an odorant.
The taste threshold of succinic acid is relatively low, making it effective in small quantities to enhance the overall flavor profile of food products. It is often used to add depth and complexity to flavors, acting as a background note that enhances other taste components.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Succinic acid occurs naturally in various plant and animal tissues. It is a key intermediate in the Krebs cycle, a fundamental metabolic pathway in cellular respiration. It can be found in small quantities in fruits and vegetables, such as tomatoes and broccoli, and is also produced during the fermentation of sugar.
In terms of formation, succinic acid can be synthesized through microbial fermentation, which is often used for its production in the food industry. This method aligns with the "natural flavor" designation, as it involves biological processes rather than chemical synthesis.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Succinic acid is used across various flavor categories, including beverages, confectionery, and savory products. It serves as an acidity regulator and flavor enhancer, providing a balanced sourness that complements sweet and savory notes.
Typical use levels in food range from 50 to 500 ppm, depending on the desired intensity and the specific application. For instance, in beverages, it might be used at lower concentrations (50-150 ppm) to provide a subtle tartness, while in savory sauces, higher levels (300-500 ppm) might be employed to enhance umami flavors.
Succinic acid is stable under typical food processing conditions, including heat and varying pH levels, making it a versatile ingredient in flavor formulation.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrances, succinic acid is less commonly used as a primary scent component due to its minimal odor profile. However, it can play a role in modifying and stabilizing fragrance compositions. It is sometimes used in trace amounts to add a subtle depth and to enhance the longevity of other fragrance notes.
Succinic acid's contribution is typically in the base note category, where it can help anchor more volatile components and provide a smooth transition between different scent layers.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Succinic acid is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food flavors.
European Union
It is approved under Regulation (EC) No 1334/2008 and assigned the FL number 08.005.
United Kingdom
Post-Brexit, the UK aligns with EU regulations regarding succinic acid's use in flavors.
Asia
In Japan, succinic acid is permitted for use in food products, while in China and ASEAN countries, it is generally accepted, though specific regulations may vary.
Latin America
Countries like Brazil and those in MERCOSUR recognize succinic acid for use in food and beverages, with harmonized standards similar to those in the US and EU.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Succinic acid has a high margin of safety for oral consumption, with no specific ADI established due to its natural occurrence and metabolic role. It is considered safe at typical use levels in food.
Dermal Exposure
In fragrance applications, succinic acid poses minimal risk of irritation or sensitization, aligning with IFRA guidelines for safe use.
Inhalation Exposure
Given its low volatility, inhalation exposure is not a significant concern in occupational settings.
Overall, succinic acid's risk profile is consistent across food and fragrance applications, with no significant safety concerns at typical exposure levels.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Succinic acid is valued for its ability to enhance and balance flavors without overpowering them. It synergizes well with sweet and umami notes, making it a versatile tool in both sweet and savory formulations. Formulators should be mindful of its sourness, ensuring it complements rather than dominates the flavor profile.
Common pitfalls include overuse, which can lead to an undesirable sourness, and underuse, which may result in a lack of depth. It is often underutilized in fragrance applications, where its stabilizing properties can be beneficial.
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 in some applications may vary based on formulation goals. There are no significant data gaps or regulatory ambiguities identified.
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 2026-02-05 14:59:27 GMT (p2)
