推荐产品
生物来源
synthetic
Agency
meets purity specifications of JECFA
管理合规性
FCC
FDA 21 CFR 166.110
FDA 21 CFR 172.872
FDA 21 CFR 177.2260
FDA 21 CFR 181.23
FDA 21 CFR 182.3089
蒸汽压
0.01 mmHg ( 20 °C)
检测方案
≥99%
形式
powder
mp
132-135 °C (lit.)
溶解性
ethanol: 10%, clear, colorless to slightly yellow
密度
1.2 g/cm3 at 20 °C
痕量阳离子
As: ≤3.0 ppm
Cd: ≤1.0 ppm
Hg: ≤1.0 ppm
Pb: ≤2.0 ppm
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
odorless
SMILES字符串
C\C=C\C=C\C(O)=O
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
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警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2
WGK
WGK 1
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Andrea Toschi et al.
Molecules (Basel, Switzerland), 25(18) (2020-09-24)
Bioactive compounds, such as organic acids (OA) and nature-identical compounds (NIC), can exert a role in the protection of intestinal mucosa functionality due to their biological properties. The aim of this study was to understand the role of 2 OA
Ya-Nan Zhang et al.
Journal of hazardous materials, 358, 216-221 (2018-07-11)
Pharmaceuticals are a group of ubiquitous emerging pollutants, many of which have been shown to undergo efficient photolysis in the environment. Photochemically produced reactive intermediates (PPRIs) sensitized by the pharmaceuticals in sunlit natural waters may induce photodegradation of coexisting compounds.
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
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
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
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