Succinic acid has a very faint, mildly sour and slightly acidic odor with almost no aromatic character. It is essentially odorless as a crystalline solid and is used more as a pH modifier or fixative-adjacent functional ingredient than as an olfactive material.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1268.
Colorless or white crystals.
10% soluble in alcohol, 4% soluble in glycerin. About 50% soluble in boiling water, poorly soluble in oils.
Odorless.
Tart-acid, almost astringent mouthfeel and taste in aqueous solutions at concentrations higher than 2000 ppm.
Many esters of Succinic acid are used as diluents in perfumery or as mild odorants, solvents and blenders, but the acid itself has no application in perfumes.
This acid has found some use in flavor compositions or as a food additive, mostly to introduce the tartness, which is generally not achieved by means of conventional acids or flavor materials. Certain berry flavors (Gooseberry, Blackcurrant, Mountain Ash, etc.) require a tartness along with the acid taste. It is also used in discrete amounts in wine flavors, etc.
1) by oxidation of Butanediol-1,4 with Nitric acid. 2) by oxidation of Tetrahydrofuran with Nitric acid. 3) by hydrogenation of Fumaric acid or Maleic acid, and many other methods.