■ Succinic acid is well known as a flavor component responsible for the umami taste of shellfish and is widely distributed in nature, occurring in various plants and animals, including shellfish.
■ Because of its distinctive sourness and umami taste, it is mainly used as a seasoning agent for adjusting the flavor of products such as sake, miso, and soy sauce.
■ In addition to food applications, it is also used in biodegradable resins, bath additives, plating agents, photographic chemicals, cosmetics, and pharmaceuticals.