Talk:Sorbic acid

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Adding sorbate salts to food will however raise the pH of the food slightly so the pH may need to be adjusted to assure safety.

As sorbic acid is an acid, why does the pH raise when it is added to food? --Abdull 15:07, 12 August 2006 (UTC)[reply]

The quote talks about the consequence of adding sorbate *salts*, not sorbic acid. I think this could raise pH via buffering. 216.86.120.166 23:48, 2 March 2007 (UTC)[reply]

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 17:50, 3 July 2008 (UTC)[reply]

4-hexanoic acid?

4-hexanoic acid? Does the article mean 4-hexenoic acid, and presumably the trans- isomer? 86.140.52.46 (talk) 23:59, 7 August 2012 (UTC)[reply]

(Para)sorbic acid: isomerisation rather than hydrolysis

As far as I understand lactone nomenclature, parasorbic acid is not the lactone of sorbic acid, but of 5-hydroxyhexa-2-enoic acid (the 5-hydrate of sorbic acid). Reaction from parasorbic acid to sorbic acid is not a simple lactone cleavage, but involves dehydration step of the hydroxyl group to a second double bond, which is a net isomerisation, not hydrolysis. The Parasorbic acid article doesn't discuss this aspect either --88.64.206.160 (talk) 23:30, 8 February 2020 (UTC)[reply]

Talk:Sorbic acid

WikiProject Food and drink Tagging

4-hexanoic acid?

(Para)sorbic acid: isomerisation rather than hydrolysis

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