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Merck
CN

28-4760

Sorbic acid

SAJ first grade, ≥98.5%

Synonym(s):

α-trans-γ-trans-Sorbic acid, (E,E)-1,3-Pentadiene-1-carboxylic acid, 2,4-Hexadienoic acid, 2E,4E-Hexadienoic acid, trans,trans-2,4-Hexadienoic acid, C6:2n-2,4, NSC 35405, NSC 49103, NSC 50268

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About This Item

Linear Formula:
CH3CH=CHCH=CHCOOH
CAS Number:
110-44-1
Molecular Weight:
112.13
EC Number:
203-768-7
UNSPSC Code:
12352106
PubChem Substance ID:
329753205
Beilstein/REAXYS Number:
1098547
MDL number:
MFCD00002703
Assay:
≥98.5%
Form:
crystalline
Grade:
SAJ first grade

Key Documents

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InChI

1S/C6H8O2/c1-2-3-4-5-6(7)8/h2-5H,1H3,(H,7,8)/b3-2+,5-4+

InChI key

WSWCOQWTEOXDQX-MQQKCMAXSA-N

SMILES string

C\C=C\C=C\C(O)=O

grade

SAJ first grade

vapor pressure

0.01 mmHg ( 20 °C)

assay

≥98.5%

form

crystalline

availability

available only in Japan

mp

132-135 °C (lit.)

density

1.2 g/cm3 at 20 °C

antibiotic activity spectrum

fungi

mode of action

enzyme | inhibits

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pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H315,H319

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2

Storage Class

11 - Combustible Solids

wgk

WGK 1

flash_point_f

260.6 °F - closed cup

flash_point_c

127 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
U7555
U1530
U5338
U2222
U2081

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G D Saraiva et al.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 137, 1409-1416 (2014-10-14)
This work reports a temperature-dependent vibrational spectroscopic study of the sorbic acid (C6H8O2), as well as the mode assignment at ambient conditions, based on the density functional theory. Temperature-dependent vibrational properties have been performed in polycrystalline sorbic acid through both
A Vermeulen et al.
Food microbiology, 32(2), 389-396 (2012-09-19)
The microbial stability of intermediate moisture foods (IMF) is linked with the possible growth of osmophilic yeast and xerophilic moulds. As most of these products have a long shelf life the assessment of the microbial stability is often an important
Alfredo Montaño et al.
Food microbiology, 34(1), 7-11 (2013-03-19)
The aim of this research was to ascertain the lactic acid bacteria responsible for the degradation of ascorbic acid and/or potassium sorbate, isolated from packed green olives where these additives had diminished. A total of 14 isolates were recovered from
Heidy M W den Besten et al.
Applied and environmental microbiology, 78(23), 8477-8480 (2012-09-25)
Population heterogeneity complicates the predictability of the outgrowth kinetics of individual spores. Flow cytometry sorting and monitoring of the germination and outgrowth of single dormant spores allowed the quantification of acid-induced spore population heterogeneity at pH 5.5 and in the
Takashi Ohtsuki et al.
Analytica chimica acta, 734, 54-61 (2012-06-19)
An analytical method using solvent extraction and quantitative proton nuclear magnetic resonance (qHNMR) spectroscopy was applied and validated for the absolute quantification of sorbic acid (SA) in processed foods. The proposed method showed good linearity. The recoveries for samples spiked
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