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tartaric acid

Chemical Structure

General Material Information

Preferred name tartaric acid
Trivial Name 2,3-Dihydroxybutanedioic acid
Short Description butanedioic acid, 2,3-dihydroxy-
Formula C4 H6 O6
CAS Number 526-83-0
FDA UNII Search
Nikkaji Number J56.048K
xLogP3-AA -1.90 (est)
Bio Activity Summary External link
NMR Predictor External link
Synonyms
  • butanedioic acid, 2,3-dihydroxy-
  • 2,3-dihydroxybutane dioic acid
  • 2,3-dihydroxybutanedioic acid
  • 2,3-Dihydroxybutanedioic acid
  • 2,3-Dihydroxy-succinic acid

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Literature & References

2,3-dihydroxybutanedioic acid
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):875
Pubchem (sid):135020173
Publications by PubMed
The challenging SO2-mediated chemical build-up of protein aggregates in wines.
Simultaneous separation and determination of organic acids in blueberry juices by capillary electrophoresis- electrospray ionization mass spectrometry.
A rapid qualitative and quantitative evaluation of grape berries at various stages of development using Fourier-transform infrared spectroscopy and multivariate data analysis.
Reduction of aflatoxins (B₁, B₂, G₁, and G₂) in soybean-based model systems.
The chemistry of sour taste and the strategy to reduce the sour taste of beer.
Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: application of the characteristic vector method to near-infrared spectra.
New insights into the evolutionary history of plant sorbitol dehydrogenase.
Optimisation of Polyphenol Extraction from Red Grape Pomace Using Aqueous Glycerol/Tartaric Acid Mixtures and Response Surface Methodology.
Development of a simple, sensitive and inexpensive ion-pairing cloud point extraction approach for the determination of trace inorganic arsenic species in spring water, beverage and rice samples by UV-Vis spectrophotometry.
Evaluation of the effects of a mixture of organic acids and duration of storage on the survival of salmonella on Turkey carcasses.
Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
Enhanced degradation of Herbicide Isoproturon in wheat rhizosphere by salicylic acid.
Effect of different physicochemical de-tartration methods on red grape juice quality.
Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages.
Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation.
[Comparative study on effect of osthole and genistein on peak bone mass in rats].
Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology.
On the use of Ethephon as abscising agent in cv. Crimson Seedless table grape production: combination of Fruit Detachment Force, Fruit Drop and metabolomics.
Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regions.
Effects of 20 standard amino acids on the growth, total fatty acids production, and γ-linolenic acid yield in Mucor circinelloides.
Physiological responses of a halophytic shrub to salt stress by Na2SO4 and NaCl: oxidative damage and the role of polyphenols in antioxidant protection.
Photooxidation of tryptophan leading to 2-aminoacetophenone--a possible reason for the untypical aging off-flavor in wine.
Physical and structural characterisation of starch/polyester blends with tartaric acid.
Effects of UV exclusion on the physiology and phenolic composition of leaves and berries of Vitis vinifera cv. Graciano.
Role of tartaric and malic acids in wine oxidation.
Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
Use of modified wheat bran for the removal of chromium(VI) from aqueous solutions.
Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization.
Effect of different coagulants at varying strengths on the quality of paneer made from reconstituted milk.
Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial.
Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis.
Structure formation in sugar containing pectin gels - influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin.
Portable NIR-AOTF spectroscopy combined with winery FTIR spectroscopy for an easy, rapid, in-field monitoring of Sangiovese grape quality.
Subchronic and reproductive/developmental (screening level) toxicity of complexation products of iron trichloride and sodium tartrate (FemTA).
Pomegranate juice adulteration by addition of grape or peach juices.
Stability of monacolin K and citrinin and biochemical characterization of red-koji vinegar during fermentation.
Optimized extraction and characterization of antimicrobial phenolic compounds from mangosteen (Garcinia mangostana L.) cultivation and processing waste.
Anion composition of açaı́ extracts.
Evidence of metabolic switching and implications for food safety from the phenome(s) of Salmonella enterica serovar Typhimurium DT104 cultured at selected points across the pork production food chain.
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.
Effects of decontamination at varying contamination levels of Campylobacter jejuni on broiler meat.
The impact of Ca2+ combination with organic acids on green tea infusions.
Influence of the freezing method on the changes that occur in grape samples after frozen storage.
Determination of α-hydroxy acids and their enantiomers in fruit juices by ligand exchange CE with a dual central metal ion system.
Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry.
Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
Determination of the complexing capacity of wine for Zn using the absence of gradients and nernstian equilibrium stripping technique.
A novel glutathione-hydroxycinnamic acid product generated in oxidative wine conditions.
The susceptibility of Streptococcus thermophilus 14085 to organic acid, simulated gastric juice, bile salt and disinfectant as influenced by cold shock treatment.
Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines.
Measurements of thermodynamic and optical properties of selected aqueous organic and organic-inorganic mixtures of atmospheric relevance.
Quality parameters and antioxidant properties in organic and conventionally grown broccoli after pre-storage hot water treatment.
Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species.
Sensitive determination of cadmium in brown rice and spinach by flame atomic absorption spectrometry with solid-phase extraction.
Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes.
Short- and long-term efficiency of carboxymethylcellulose (CMC) to prevent crystal formation in South African wine.
Identification of organic acids in wine that stimulate mechanisms of gastric acid secretion.
Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok).
A long-latency aversive learning mechanism enables locusts to avoid odours associated with the consequences of ingesting toxic food.
Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins.
Composition of pomegranate juice.
Changes of polyphenols, sugars, and organic acid in 5 Vitis genotypes during berry ripening.
Compositional variation in sugars and organic acids at different maturity stages in selected small fruits from pakistan.
Assessment of dietary exposure to annatto (E160b), nitrites (E249-250), sulphites (E220-228) and tartaric acid (E334) in the French population: the second French total diet study.
Newly designed gustatory test based on the number of chewing strokes required for recognition of the taste.
Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.
New starch preparations resistant to enzymatic digestion.
Effects of bud load on quality of Beogradska besemena and Thompson seedless table grapes and cultivar differentiation based on chemometrics of analytical indices.
Study and characterization of polyphenol oxidase from eggplant (Solanum melongena L.).
Production of starch with antioxidative activity by baking starch with organic acids.
The role of light in the regulation of ascorbate metabolism during berry development in the cultivated grapevine Vitis vinifera L.
Use of species other than oak to flavor wine: an exploratory survey.
Electrostatic sprays of food-grade acids and plant extracts are more effective than conventional sprays in decontaminating Salmonella Typhimurium on spinach.
Antilisterial activity and consumer acceptance of irradiated chicken breast meat vacuum-infused with grape seed and green tea extracts and tartaric acid.
Dietary ligands as determinants of iron-zinc interactions at the absorptive enterocyte.
A review of dietary fiber and health: focus on raisins.
Iron(III) tartrate as a potential precursor of light-induced oxidative degradation of white wine: studies in a model wine system.
Analysis of organic acids in fruit juices by liquid chromatography-mass spectrometry: an enhanced tool for authenticity testing.
New phenolic grape skin products from Vitis vinifera cv. Pinot Noir.
Antibody preparation, gene expression and subcellular localization of L-idonate dehydrogenase in grape berry.
Sub-lethal heat treatment affects the tolerance of Cronobacter sakazakii BCRC 13988 to various organic acids, simulated gastric juice and bile solution.
Improving downstream processes to recover tartaric acid, tartrate and nutrients from vinasses and formulation of inexpensive fermentative broths for xylitol production.
Identification of natural antimicrobial substances in red muscadine juice against Cronobacter sakazakii.
Effect of organic acids and plant extracts on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in broth culture model and chicken meat systems.
Simultaneous determination of tartaric acid and potassium in wines using a multicommuted flow system with dialysis.
Probing of ascorbic acid by CdS/dendrimer nanocomposites: a spectroscopic investigation.
Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat.
Ascorbate metabolism and the developmental demand for tartaric and oxalic acids in ripening grape berries.
Chemical decontamination of Campylobacter jejuni on chicken skin and meat.
[Phosphatase activity in Amoeba proteus at low pH].
White wine phenolics are absorbed and extensively metabolized in humans.
Antibacterial activity of fresh and processed red muscadine juice and the role of their polar compounds on Escherichia coli O157:H7.
International multidimensional authenticity specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration.
Survival of the acid-adapted Bacillus cereus in acidic environments.
Effect of dietary ligands and food matrices on zinc uptake in Caco-2 cells: implications in assessing zinc bioavailability.
Suppression of bitterness and improvement of palatability of commercial prednisolone powder.
Effects of cultural conditions on high temperature tolerance of Lentinula edodes mycelia.
Formation of new stable pigments from condensation reaction between malvidin 3-glucoside and (-)-epicatechin mediated by acetaldehyde: Effect of tartaric acid concentration.
Potentiometric, spectroscopic, electrochemical and DFT characterization of oxovanadium(IV) complexes formed by citrate and tartrates in aqueous solution at high ligand to metal molar ratios: the effects of the trigonal bipyramidal distortion in bis-chelated species and biological implications.
Quantitative reconstruction of the nonvolatile sensometabolome of a red wine.
Antimicrobial effect of water-soluble muscadine seed extracts on Escherichia coli O157:H7.
Leaching of lead and cadmium from glass dinnerware.
Interactions affecting the bioavailability of dietary polyphenols in vivo.
Ethanol shock changes the fatty acid profile and survival behavior of Vibrio parahaemolyticus in various stress conditions.
Strong increase of foliar inulin occurs in transgenic lettuce plants (Lactuca sativa L.) overexpressing the Asparagine Synthetase A gene from Escherichia coli.
Concentration effect of Riesling Icewine juice on yeast performance and wine acidity.
Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.
Contribution of wine components to inactivation of food-borne pathogens.
In vitro bioavailability of iron and sensory qualities of iron-fortified wheat biscuits.
Partitioning of ochratoxin A in mycelium and conidia of Aspergillus carbonarius and the impact on toxin contamination of grapes and wine.
Influence of a deficit irrigation regime during ripening on berry composition in grapevines (Vitis vinifera L.) grown in semi-arid areas.
Control of oenological products: discrimination between different botanical sources of L-tartaric acid by isotope ratio mass spectrometry.
Anthocyanins in wild blueberries of Quebec: extraction and identification.
[Simultaneous determination of twenty-one organic acids in food by ion chromatography with eluent autogeneration].
Ion chromatographic determination of organic acids in food samples using a permanent coating graphite carbon column.
Effects of plant food potassium salts (citrate, galacturonate or tartrate) on acid-base status and digestive fermentations in rats.
Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.
Computer aided boar semen motility analysis for cereulide detection in different food matrices.
Comparative analysis of influence of promoters and inhibitors on in vitro available iron using two methods.
Enhancement effect study of some organic acids on the calcium availability of vegetables: application of the dynamic in vitro simulated gastrointestinal digestion method with continuous-flow dialysis.
Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures.
Ascorbate as a biosynthetic precursor in plants.
Tartaric acid recovery from distilled lees and use of the residual solid as an economic nutrient for lactobacillus.
Comparison of cardioprotective abilities between the flesh and skin of grapes.
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition.
Phenotypic and genotypic characterization of Salmonella enterica serotype paratyphi B isolates from environmental and human sources in Galicia, Spain.
Anti-human immunodeficiency virus activity of 3,4,5-tricaffeoylquinic acid in cultured cells of lettuce leaves.
L-tartaric acid synthesis from vitamin C in higher plants.
Application of electron spin resonance spectroscopy and spin probes to investigate the effect of ingredients on changes in wheat dough during heating.
Condensation reaction between angiotensin II and dicarboxylic acid in water at high temperature without any catalytic agent additive.
Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L.
Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus.
Effect of surfactant gels on dough rheological characteristics and quality of bread.
Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom.
13C and 18O isotopic analysis to determine the origin of L-tartaric acid.
Embryotoxic effects of CKD-602, a new camptothecin anticancer agent, in rats.
Classification of wine and alcohol vinegar samples based on near-infrared spectroscopy. Feasibility study on the detection of adulterated vinegar samples.
Characterization of phenolic acids and flavonoids in dandelion (Taraxacum officinale WEB. ex WIGG.) root and herb by high-performance liquid chromatography/electrospray ionization mass spectrometry.
Generation of monochloropropanediols (MCPDs) in model dough systems. 2. Unleavened doughs.
Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.
Liquid chromatography with mass spectrometry in tandem mode applied for the identification of wine markers in residues from ancient Egyptian vessels.
High-performance liquid chromatographic separation and quantification of citric, lactic, malic, oxalic and tartaric acids using a post-column photochemical reaction and chemiluminescence detection.
Combined impact of pH and organic acids on iron uptake by Caco-2 cells.
Effect of organic acids and hydrogen peroxide on Cryptosporidium parvum viability in fruit juices.
Effect of sun-dried raisins on bile acid excretion, intestinal transit time, and fecal weight: a dose-response study.
Enhancing volatile phenol concentrations in wine by expressing various phenolic acid decarboxylase genes in Saccharomyces cerevisiae.
Optimization and validation of a rapid method to determine citrate and inorganic phosphate in milk by capillary electrophoresis.
Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.
Antioxidant activity of South African red and white cultivar wines: free radical scavenging.
[Simultaneous determination of various food additives by high performance liquid chromatography].
Utilization of fluorogenic assay for rapid detection of Escherichia coli in acidic fruit juice.
Organic acids influence iron uptake in the human epithelial cell line Caco-2.
Effect of organic acids and temperature on survival of Shigella flexneri in broth at pH 4.
Chemical and biochemical transformations during the industrial process of sherry vinegar aging.
Stabilization of caffeic acid derivatives in Echinacea purpurea L. glycerin extract.
Determination of tiamulin in type C medicated swine feeds using high throughput extraction with liquid chromatography.
Biological control of Fusarium head blight of wheat and deoxynivalenol levels in grain via use of microbial antagonists.
Yeast-induced inhibition of (+)-catechin and (-)-epicatechin degradation in model solutions.
Simultaneous determination of artificial sweeteners, preservatives, caffeine, theobromine and theophylline in food and pharmaceutical preparations by ion chromatography.
Direct chiral resolution of tartaric acid in food products by ligand exchange capillary electrophoresis using copper(II)-D-quinic acid as a chiral selector.
A cyclic voltammetry method suitable for characterizing antioxidant properties of wine and wine phenolics.
Effect of freezing and frozen storage of doughs on bread quality.
Capillary electrophoresis for evaluating orange juice authenticity: a study on Spanish oranges.
Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars.
Properties of herbage in relation to equine dysautonomia: biochemical composition and antioxidant and prooxidant actions.
Enzymatic formation of ether linkage producing shoyuflavones from genistein and (+/-)-trans-epoxysuccinic acid.
Corn protein-based thermoplastic resins: effect of some polar and amphiphilic plasticizers.
Determination of tartaric acid in solid wine residues by capillary electrophoresis and indirect UV detection.
Organic acid dipping of catfish fillets: effect on color, microbial load, and Listeria monocytogenes.
Thermal death rate of ascospores of Neosartorya fischeri ATCC 200957 in the presence of organic acids and preservatives in fruit juices.
Heat resistance of Alicyclobacillus acidoterrestris spores as affected by various pH values and organic acids.
Broiler skin color as affected by organic acids: influence of concentration and method of application.
The role of zinc lozenges in treatment of the common cold.
Basic studies for the practical use of bitterness inhibitors: selective inhibition of bitterness by phospholipids.
Influence of organic acids on aluminium absorption and storage in rat tissues.
[The effect of acidification on Salmonella enteritidis in a defined medium].
Anhedonia or anergia? Effects of haloperidol and nucleus accumbens dopamine depletion on instrumental response selection in a T-maze cost/benefit procedure.
Intraventricular but not intraparaventricular nucleus metergoline elicits feeding in satiated rats.
Causes of conductance change in yeast cultures.
Taste reactivity in the hamster.
Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.
Effects of chronic haloperidol on stress-induced oral behaviour in rats.
Interference by tin in AOAC dry-ash voltammetric method for determination of lead and cadmium in canned foods.
Use of gas-forming agents in esophageal food impactions.
Effects of pimozide on appetitive behavior and locomotor activity: dissimilarity of effects when compared to extinction.
Simultaneous gas chromatographic determination of carboxylic acids in soft drinks and jams.
Taste acuity and zinc status in chronic renal disease.
Acute esophageal food impaction treated by gas-forming agents.
Short-term toxicity study of metatartaric acid in rats.
Gas-liquid chromatographic detection an determination of diacetyl tartaric acid ester of diglyceride in dairy and nondairy coffee cream powders.
Metabolism of L(+)-and D(-)-tartaric acids in different animal species.
Silica gel medium to detect molds that produce aflatoxin.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
HMDB (The Human Metabolome Database):Search
FooDB:FDB001112
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•this salt is one of the ingredients in compd jalap powder, formerly in the nf. •salt is @ least 99.5% pure. •grades: technical; nf; fcc.

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 150.08702087402
Flash Point TCC Value 209.4 °C TCC
logP (o/w) -1.081 est
Solubility
water, 1e+006 mg/L @ 25 °C (est) Yes
water, 2.46E+05 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Odorless
Odor strength none
General comment At 100.00 %. odorless
Flavor Type: Acidic
tart, acidic
General comment Tart acidic

Occurrences

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for tartaric acid usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :875
National Institute of Allergy and Infectious Diseases:Data
2,3-dihydroxybutanedioic acid
Chemidplus:000526830