2396-84-1CC=CC=CC(=O)OCCOZZYKXXGCOLLLO-UHFFFAOYSA-N2396-84-1Safety information is for reference only and does not replace the supplier’s Safety Data Sheet (SDS), applicable regulations, or professional assessment.
This chemical does not meet GHS hazard criteria for 99.6% (283 of 284) of all reports.
Not Classified
Aggregated GHS information provided per 284 reports by companies from 2 notifications to the ECHA C&L Inventory.
OccurrenceReported found in cognac, white wine, special wine, botrytised wine, grape wine, starfruit, pawpaw and prickly pear (Opuntia ficus-indica).
UsesThe addition of chlorine and bromine to ethyl sorbate (la) gave 1, 2-and 1, a-dihalo products derived from attack of the halogen. Chlorination of la under ionic conditions proceeds through a tightly bridged chloronium ion intermediate.
UsesEthyl 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.
General DescriptionEthyl sorbate is an active compound for electroantennographic detection.
PreparationBy 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.
DefinitionChEBI: 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.
No reaction records under the current filter.
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