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The addition of chlorine and bromine to ethyl sorbate (la) gave 1, 2-and 1, a-dihalo products derived from attack of the halogen. Chlorination of la under ionic conditions proceeds through a tightly bridged chloronium ion intermediate.
T. de Rosa,; G. Margheri,; I. Moret,; G. Scarponi,; G. Versini. Sorbic Acid as a Preservative in Sparkling Wine. Its Efficacy and Adverse Flavor Effect Associated with Ethyl Sorbate Formation. Am. J. Enol. Vitic . 1983, 34 (2), 98-102.
Dale F. Shellhamer,; Victor L. Heasley,; Jonathan E. Foster,;Jeffrey K. Luttrull,; Gene E. Heasley. Addition to 2,4-dienes. Halogenation of ethyl sorbate. Journal name. 1977, 42 (12),2141-2145.
Gefahrenhinweise (EU): H227
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