Thank you for providing the detailed prompt and guidelines for generating a FlavScents AInsights entry. Below is a comprehensive entry for sorbic acid (CAS: 22500-92-1) following the specified format and requirements.
1. Identity & Chemical Information
- Common Name(s): Sorbic Acid
- IUPAC Name: (2E,4E)-hexa-2,4-dienoic acid
- CAS Number: 22500-92-1
- FEMA Number: 3025
- Other Identifiers: FL No. 08.010
- Molecular Formula: C6H8O2
- Molecular Weight: 112.13 g/mol
- Functional Groups and Structure–Odor Relevance: Sorbic acid contains conjugated double bonds and a carboxylic acid group, contributing to its antimicrobial properties rather than a distinct odor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Sorbic acid is primarily recognized for its role as a preservative rather than its sensory characteristics. It has a slightly acidic taste, which can be perceived at higher concentrations. Its odor is generally considered neutral, making it suitable for use in a wide range of products without imparting a distinct aroma.
- Odor and Flavor Descriptors: Neutral odor, slightly acidic taste
- Taste Threshold: Not clearly reported
- Typical Sensory Role: Background preservative, minimal sensory impact
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Sorbic acid is naturally found in some berries, such as rowan berries, but is predominantly produced synthetically for commercial use. It is not typically formed through natural processes like the Maillard reaction or fermentation in significant quantities.
- Known Natural Sources: Rowan berries
- Formation Pathways: Synthetic production
- Relevance to “Natural Flavor” Designation: Often considered synthetic due to commercial production methods
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Sorbic acid is used in flavor systems primarily as a preservative to extend shelf life by inhibiting mold and yeast growth. It is not typically used for its flavor properties.
- Flavor Categories and Applications: Broadly used in beverages, dairy products, and baked goods
- Functional Role in Flavor Systems: Preservative
- Typical Use Levels: 100-300 ppm in finished products (industry-typical)
- Stability Considerations: Stable under acidic conditions; effectiveness decreases at higher pH levels
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Sorbic acid is not commonly used in fragrance formulations due to its lack of a distinct odor profile. Its primary role remains as a preservative in products where fragrance stability is crucial.
- Fragrance Families and Product Types: Limited use in fragrance products
- Functional Role: Preservative
- Typical Concentration Ranges: Not typically used for fragrance impact
- Volatility and Contribution: Minimal contribution to fragrance profile
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
Sorbic acid is widely recognized as safe for use in food and cosmetic products across various regions, with specific regulations governing its use levels.
- United States (FDA / FEMA GRAS): Approved as GRAS for use as a preservative
- European Union (Reg. (EC) No 1334/2008): Approved for use with specified limits
- United Kingdom: Aligns with EU regulations post-Brexit
- Asia (Japan, China, ASEAN): Approved with specific use limits
- Latin America (e.g., Brazil, MERCOSUR): Approved with regional variations
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Sorbic acid is considered safe for use in food and cosmetics, with a low risk of toxicity at typical use levels.
- Oral Exposure: ADI established by JECFA; low toxicity
- Dermal Exposure: Generally non-irritating; low sensitization potential
- Inhalation Exposure: Minimal risk due to low volatility
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Sorbic acid is valued for its preservative properties, offering broad-spectrum antimicrobial activity. It is often used in synergy with other preservatives to enhance efficacy. Formulators should be aware of its reduced effectiveness at higher pH levels and potential for taste alteration at high concentrations.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on sorbic acid is well-established, with comprehensive regulatory and safety evaluations. Industry practices are well-documented, though specific sensory thresholds are less frequently reported.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- “Citation hooks:” line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
This entry adheres to the guidelines provided, ensuring clarity and technical accuracy for professionals in the flavor and fragrance industry.
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-10-20 17:50:09 GMT (p2)