Talk:Sorbic acid

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)

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)

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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)

(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)