| Identification | More | [Name]
ETHYL SORBATE | [CAS]
2396-84-1 | [Synonyms]
ETHYL 2,4-HEXADIENOATE
ETHYL DENATE
ETHYL HEXADIENOATE
ETHYL SORBATE
ETHYL TRANS,TRANS-2,4-HEXADIENOATE
FEMA 2459
HEXA-2,4-DIENOIC ACID ETHYL ESTER
RARECHEM AL BI 0146
SORBIC ACID ETHYL ESTER
(E,E)-2,4-hexadienoic acid ethyl ester
(E,E)-Ethyl 2,4-hexadienoate
2,4-Hexadienoic acid, ethyl ester, (E,E)-
Ethyl (2E,4E)-2,4-hexadienoate
Ethyl 2,4-hexadienoate, (E,E)-
ethyl(e,e)-2,4-hexadienoate
ethylester,(e,e)-4-hexadienoicacid
Ethylhexa-2,4-dienoate
Ethyl 2,4-hexadienoate~Sorbic acid ethyl ester
ETHYL SORBATE 97+%
Ethylsorbate,98% | [EINECS(EC#)]
219-258-2 | [Molecular Formula]
C8H12O2 | [MDL Number]
MFCD00009296 | [Molecular Weight]
140.18 | [MOL File]
2396-84-1.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to yellowish liquid | [Melting point ]
95-98℃ | [Boiling point ]
82-83 °C/13 mmHg (lit.) | [density ]
0.956 g/mL at 25 °C(lit.)
| [FEMA ]
2459 | [refractive index ]
n20/D 1.494(lit.)
| [Fp ]
157 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [solubility ]
Soluble in alcohol. | [form ]
Oil | [color ]
Clear Colourless | [Odor]
at 100.00 %. warm fruity anise licorice ether | [biological source]
synthetic | [Odor Type]
fruity | [JECFA Number]
1178 | [BRN ]
1362941 | [InChI]
1S/C8H12O2/c1-3-5-6-7-8(9)10-4-2/h3,5-7H,4H2,1-2H3/b5-3+,7-6+ | [InChIKey]
OZZYKXXGCOLLLO-TWTPFVCWSA-N | [SMILES]
CCOC(=O)\C=C\C=C\C | [LogP]
2.39 | [Uses]
Ethyl Sorbate is a synthetic flavoring agent that is a moderately sta-
ble, light yellow liquid of fruity odor. it should be stored in glass or
tin containers. it is used in flavors such as pineapple, papaya, and
passion fruit with applications in ice cream, beverages, candy, and
baked goods at 6–18 ppm. it is also termed ethyl-2,4-hexadienoate. | [CAS DataBase Reference]
2396-84-1(CAS DataBase Reference) | [EPA Substance Registry System]
2,4-Hexadienoic acid, ethyl ester, (2E,4E)- (2396-84-1) |
| Safety Data | Back Directory | [Symbol(GHS) ]
  
GHS07,GHS08,GHS09 | [Signal word ]
Warning | [Hazard statements ]
H227 | [Precautionary statements ]
P210e-P280a-P370+P378a-P403+P235-P501a | [Hazard Codes ]
Xi | [Safety Statements ]
S23:Do not breathe gas/fumes/vapor/spray (appropriate wording to be specified by the manufacturer) .
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
2
| [RTECS ]
WG2143000
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HS Code ]
29161900 | [Storage Class]
10 - Combustible liquids |
| Hazard Information | Back Directory | [Chemical Properties]
clear colorless to yellowish liquid | [Chemical Properties]
Ethyl sorbate has a warm, fruity odor. | [Occurrence]
Reported found in cognac, white wine, special wine, botrytised wine, grape wine, starfruit, pawpaw and
prickly pear (Opuntia ficus-indica). | [Definition]
ChEBI: Ethyl sorbate is a fatty acid ester obtained by formal condensation of the carboxy group of sorbic acid and the hydroxy group of ethanol. It has a role as a metabolite. It is functionally related to a sorbic acid. | [Preparation]
By reacting gaseous HCl with a solution of sorbic acid in ethyl alcohol, or by direct esterification by reaction of sorbyl
chloride with absolute ethyl alcohol. | [Taste threshold values]
Taste characteristics at 30 ppm: fruity, sweet, green, pineapple, tutti fruity-like with juicy tropical nuance. | [General Description]
Ethyl sorbate is an active compound for electroantennographic detection. | [Synthesis]
Prod.: by direct esterification of Ethanol with Sorbic acid, e.g. under azeotropic conditions. The acid is obtained from Crotonaldehyde plus MaIonic acid. |
|
| Company Name: |
J & K SCIENTIFIC LTD.
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| Telephone: |
18210857532 18210857532 |
| Website: |
https://www.jkchemical.com |
| Company Name: |
Alfa Aesar
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400-6106006 |
| Website: |
http://chemicals.thermofisher.cn |
| Company Name: |
Energy Chemical
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| Telephone: |
400-0056266 |
| Website: |
www.energy-chemical.com |
| Company Name: |
Maya High Purity Chemicals
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| Telephone: |
+86 (573) 82222445 (0)18006601000 452520369 |
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www.chemicalbook.com/ShowSupplierProductsList15221/0_EN.htm |
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