clear colorless to yellowish liquid
Ethyl sorbate has a warm, fruity odor.
Reported found in cognac, white wine, special wine, botrytised wine, grape wine, starfruit, pawpaw and
prickly pear (Opuntia ficus-indica).
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.
The 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.
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.
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 characteristics at 30 ppm: fruity, sweet, green, pineapple, tutti fruity-like with juicy tropical nuance.
Ethyl sorbate is an active compound for electroantennographic detection.
Prod.: by direct esterification of Ethanol with Sorbic acid, e.g. under azeotropic conditions. The acid is obtained from Crotonaldehyde plus MaIonic acid.
