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

1. Identity & Chemical Information

Succinic acid, also known as butanedioic acid, is a dicarboxylic acid with the molecular formula C4H6O4 and a molecular weight of 118.09 g/mol. It is identified by the CAS number 110-15-6. While it does not have a FEMA number, it is recognized in various regulatory frameworks. The structure of succinic acid includes two carboxyl groups, which contribute to its acidic properties and influence its role in flavor and fragrance applications. The presence of these functional groups is crucial for its solubility and reactivity, impacting its sensory characteristics and stability in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Succinic acid is characterized by a sour, slightly salty taste, often described as reminiscent of tart fruits. It has a moderate intensity and is used to enhance the overall flavor profile of food products by adding depth and complexity. The odor of succinic acid is generally mild and not a primary contributor to fragrance formulations. Its sensory role is primarily as a taste modifier, providing a balancing effect in flavor systems.

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. Additionally, succinic acid can be produced through fermentation processes involving certain bacteria and fungi. Its presence in natural sources allows it to be designated as a "natural flavor" under certain regulatory definitions, depending on the method of extraction and production.

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

4. Use in Flavors

In flavor applications, succinic acid is used across multiple categories, including beverages, confectionery, and savory products. It functions as an acidity regulator and flavor enhancer, often used to impart a balanced tartness. Typical use levels in finished products range from 50 to 500 ppm, with variations depending on the desired intensity and product type. Succinic acid is stable under typical processing conditions, although it may degrade at high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Succinic acid is less commonly used in fragrance formulations compared to its role in flavors. When utilized, it serves as a modifier or fixative, contributing to the longevity and stability of the fragrance. Its volatility is low, making it more suitable for base notes in fragrance compositions. Typical concentrations are qualitative, as its impact is more functional than sensory.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, succinic acid is generally recognized as safe (GRAS) for use in foods. The European Union includes it under Regulation (EC) No 1334/2008, with an assigned FL number. Post-Brexit, the UK aligns closely with EU regulations. In Asia, countries like Japan and China recognize succinic acid for food use, though specific limits may vary. In Latin America, it is accepted under MERCOSUR regulations, with harmonized assumptions across member countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Succinic acid is considered safe for oral consumption at typical use levels, with an acceptable daily intake (ADI) not specifically established but implied through GRAS status. Dermal exposure in fragrance applications is generally low risk, with minimal reports of irritation or sensitization. Inhalation exposure is not a primary concern due to its low volatility. Overall, the risk profile is favorable for both food and fragrance applications, with a wide margin of safety.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Succinic acid is valued for its ability to enhance and balance flavors, particularly in acidic or tart profiles. It synergizes well with other acids and flavor compounds, providing a rounded taste experience. Formulators should be cautious of overuse, which can lead to excessive sourness. It is often underutilized in fragrance applications, where its fixative 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 regulatory guidelines, though specific use levels in fragrances are less documented. Known data gaps are minimal, with regulatory ambiguities primarily related to regional variations in acceptance and labeling.

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 2026-09-07 15:03:42 GMT (p2)