FlavScents AInsights Entry for Potassium Sorbate (CAS: 590-00-1)

1. Identity & Chemical Information

• Common Name(s): Potassium sorbate
• IUPAC Name: Potassium (E,E)-hexa-2,4-dienoate
• CAS Number: 590-00-1
• FEMA Number: 2921
• Other Identifiers: FL No. 08.010
• Molecular Formula: C6H7KO2
• Molecular Weight: 150.22 g/mol

Potassium sorbate is a potassium salt of sorbic acid, characterized by its unsaturated carbon chain. This structure contributes to its effectiveness as a preservative, inhibiting the growth of molds, yeasts, and fungi. Its functional groups include a carboxylate group, which is crucial for its solubility and reactivity in aqueous solutions.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Potassium sorbate is generally odorless and tasteless at typical usage levels, making it an ideal preservative in food and beverage applications where sensory neutrality is desired. At higher concentrations, it may impart a slight bitter taste, which can be a consideration in formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Potassium sorbate does not occur naturally in significant quantities but is derived from sorbic acid, which can be found in some berries. Industrially, it is synthesized through the neutralization of sorbic acid with potassium hydroxide. Its designation as a "natural flavor" is contingent upon its derivation from natural sources, although it is predominantly used in its synthetic form.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Potassium sorbate is widely used as a preservative in various flavor categories, including dairy, beverages, and baked goods. It functions primarily to extend shelf life by preventing microbial growth. Typical use levels range from 100 to 300 ppm in finished products, with specific levels depending on the product matrix and regulatory guidelines. It is stable under a wide range of pH conditions but can degrade at high temperatures, which should be considered during processing.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, potassium sorbate is less commonly used due to its primary role as a preservative rather than a fragrance component. However, it may be included in formulations to ensure product stability and longevity, particularly in aqueous-based products. Its contribution to fragrance is minimal, with no significant impact on volatility or scent profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for use as a flavoring agent and preservative.
• European Union: Approved under Regulation (EC) No 1334/2008 with assigned FL number 08.010.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific limits set by national authorities.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are prevalent, though formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Potassium sorbate is considered safe for oral consumption at levels typically used in food products, with an acceptable daily intake (ADI) established by EFSA. Dermal exposure is generally non-irritating, but prolonged contact may cause mild irritation in sensitive individuals. Inhalation exposure is minimal due to its low volatility, though occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Potassium sorbate is valued for its efficacy as a preservative without altering the sensory profile of products. It synergizes well with other preservatives like sodium benzoate. Common pitfalls include overuse leading to off-flavors and underuse resulting in insufficient preservation. It is frequently underutilized in formulations where microbial stability is critical.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on potassium sorbate is well-established, with comprehensive regulatory and safety evaluations available. Industry practices are well-documented, though specific formulation data may vary. Known data gaps are minimal, with most information supported by authoritative sources.

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)

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 2026-07-10 06:59:07 GMT (p2)