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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
Malcolm Stratford et al.
International journal of food microbiology, 161(3), 164-171 (2013-01-22)
Weak-acid preservatives commonly used to prevent fungal spoilage of low pH foods include sorbic and acetic acids. The "classical weak-acid theory" proposes that weak acids inhibit spoilage organisms by diffusion of undissociated acids through the membrane, dissociation within the cell
Adonis Michaelides et al.
Chemical communications (Cambridge, England), 49(10), 1008-1010 (2012-12-20)
Three 2D and 3D photoreactive MOFs of trans,trans-muconic acid with Er(3+) and their corresponding isomorphous Y(3+) phases were synthesized and their photoreactivity was studied as a function of the crystal environment.
Kathleen A Curran et al.
Metabolic engineering, 15, 55-66 (2012-11-21)
The dicarboxylic acid muconic acid has garnered significant interest due to its potential use as a platform chemical for the production of several valuable consumer bio-plastics including nylon-6,6 and polyurethane (via an adipic acid intermediate) and polyethylene terephthalate (PET) (via
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