Molecular structure
succinic acid
Cooking relevance
Succinic acid (butanedioic acid, PubChem CID 1110) is an organic acid that contributes subtle sourness and umami-like savory notes to foods. It occurs naturally in fermented products and aged foods, where it develops during microbial metabolism. In culinary applications, it enhances perceived depth of flavor and can balance sweetness in processed foods.
- aroma
- subtle · slightly sour · savory undertone
- culinary role
- fermentation byproduct · flavor enhancer · sourness contributor
- mass spectra
- 162 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 162 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Research papers
53 peer-reviewed papers reference this compound · top-cited shown
Foods containing this compound
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.




























