S1751
Sorbic acid potassium salt
≥99%
Synonym(s):
2,4-Hexadienoic acid potassium salt
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About This Item
Empirical Formula (Hill Notation):
C6H7KO2
CAS Number:
Molecular Weight:
150.22
UNSPSC Code:
12352100
PubChem Substance ID:
EC Number:
246-376-1
MDL number:
InChI key
CHHHXKFHOYLYRE-STWYSWDKSA-M
InChI
1S/C6H8O2.K/c1-2-3-4-5-6(7)8;/h2-5H,1H3,(H,7,8);/q;+1/p-1/b3-2+,5-4+;
SMILES string
[K+].C\C=C\C=C\C([O-])=O
assay
≥99%
antibiotic activity spectrum
fungi
mode of action
enzyme | inhibits
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
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Fatemeh Kiaeian Moosavi et al.
Archives of insect biochemistry and physiology, 103(4), e21655-e21655 (2020-01-19)
Some studies have highlighted benefits for Lobesia botrana by adding Botrytis cinerea mycelium to an artificial larval diet and have suggested a mutualistic relationship between the two organisms on grapevine, hypothesizing that fungal sterols were the nutritional factor involved. Because
Cheng-An Hwang et al.
Journal of food protection, 78(6), 1154-1160 (2015-06-04)
The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study quantified the lag-phase durations (LPD) and growth rates (GR) of L. monocytogenes on the surfaces of cooked ham as affected by sorbate solutions of different
Rui Cai et al.
International journal of food microbiology, 214, 145-150 (2015-08-25)
Alicyclobacillus acidoterrestris can survive the pasteurization process, multiply in pasteurized juices and produce guaiacol which causes medicinal or antiseptic off-flavors. Chemical preservatives have the potential to suppress outgrowth of surviving populations during subsequent storage of fruit juices. In the present
Antonio de Castro et al.
Journal of the science of food and agriculture, 95(11), 2222-2227 (2014-10-01)
Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the formation of 4-ethyphenol provokes a strong off-odour. The aim of this work was
Giovanna Merchand-Reyes et al.
Journal of medicinal food, 18(11), 1239-1246 (2015-04-14)
Worldwide, the most highly consumed meat is of porcine origin. The production and distribution of swine meat are affected by diverse health matters, such as influenza and diarrhea, which cause head losses and require the use of antibiotics and other
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