Derivatives of Sorbic Acid as Food Preservatives

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Abstract
SUMMARY—: A number of sorbic acid derivatives were tested for their ability to limit the growth of food molds, Two derivatives, sorbohydroxamic acid and sorbic aldehyde, were found to be more effective than the parent acid, The undesirable odor and flavor of sorbic aldehyde ruled this compound out as a potential food preservative; however, sorbohydroxamic acid was selected for further testing since it was highly effective, free of undesirable flavor and odor notes, and active over a relatively broad pH range. The effectiveness in vitro of sorbohydroxamic acid was confirmed in food systems. The toxicological aspects of this compound are discussed briefly.