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: E202 (European food additive number)
• Molecular Formula: C6H7KO2
• Molecular Weight: 150.22 g/mol

Potassium sorbate is a potassium salt of sorbic acid, characterized by its unsaturated carbon chain. The presence of conjugated double bonds in its structure is crucial for its antimicrobial properties, which are widely utilized in food preservation. This compound is odorless and tasteless, making it suitable for applications where sensory neutrality is desired.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Potassium sorbate is generally considered odorless and tasteless, which is advantageous in flavor and fragrance applications where it acts as a preservative without altering the sensory profile of the product. Its primary role is not to impart flavor or aroma but to maintain the integrity of the product by preventing microbial growth.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Potassium sorbate is not typically found in nature in its salt form but is derived from sorbic acid, which can be found in some berries, such as those of the mountain ash. 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 extensively used in the food industry as a preservative, particularly in dairy products, baked goods, and beverages. It functions by inhibiting the growth of molds, yeasts, and some bacteria, thereby extending shelf life. Typical use levels in food range from 100 to 300 ppm, depending on the product and regulatory guidelines. It is stable under a wide range of pH conditions but may degrade at high temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, potassium sorbate is used primarily as a preservative rather than a fragrance component. It helps maintain the stability and longevity of fragrance products by preventing microbial contamination. Its use is more about ensuring product safety and integrity than contributing to the fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for use in food products.
• European Union: Approved as a food additive (E202) under Regulation (EC) No 1333/2008.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved in countries like Japan and China, with specific use levels regulated by local authorities.
• Latin America: Generally accepted in countries like Brazil, with adherence to Codex Alimentarius standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Potassium sorbate is considered safe for consumption at approved levels, with an acceptable daily intake (ADI) established by JECFA. It is non-toxic and non-sensitizing when used in fragrance applications, although high concentrations may cause mild irritation. Inhalation exposure is minimal due to its low volatility. The risk profile is consistent across food and fragrance applications, with a wide margin of safety.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Potassium sorbate is valued for its efficacy as a preservative without impacting flavor or aroma. It synergizes well with other preservatives like sodium benzoate. Formulators should be cautious of its potential to degrade at high temperatures and ensure compatibility with the pH of the product. Overuse can lead to unnecessary cost without additional benefit.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on potassium sorbate is well-established, with extensive documentation supporting its safety and efficacy. Industry practices are consistent with regulatory guidelines, although specific use levels may vary by region. No significant data gaps or regulatory ambiguities are noted.

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 2026-04-29 08:17:50 GMT (p2)