1.0 2010-04-08 22:04:50 UTC 2025-11-18 22:28:10 UTC FDB001112 Tartaric acid Tartaric acid is a white crystalline diprotic organic acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant. Salts of tartaric acid are known as tartrates. It is a dihydroxyl derivative of succinic acid. (2R,3R)-rel-2,3-dihydroxybutanedioic acid 1,2-Dihydroxyethane-1,2-dicarboxylic acid 2,3-Dihydrosuccinic acid 2,3-dihydroxy-succinate 2,3-Dihydroxybutanedioate 2,3-Dihydroxybutanedioic acid 2,3-Dihydroxybutanedioic acid, 9CI Butanedioic acid, 2,3-dihydroxy- DL-tartaric acid Malic acid, 3-hydroxy- Succinic acid, 2,3-dihydroxy- Tartarate Tartrate Threaric acid C4H6O6 150.0868 150.016437924 (2R,3R)-2,3-dihydroxybutanedioic acid L(+)-tartaric acid 133-37-9 O[C@H]([C@@H](O)C(O)=O)C(O)=O InChI=1S/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)/t1-,2-/m1/s1 FEWJPZIEWOKRBE-JCYAYHJZSA-N belongs to the class of organic compounds known as sugar acids and derivatives. Sugar acids and derivatives are compounds containing a saccharide unit which bears a carboxylic acid group. Sugar acids and derivatives Organic compounds Organic oxygen compounds Organooxygen compounds Carbohydrates and carbohydrate conjugates Aliphatic acyclic compounds 1,2-diols Alpha hydroxy acids and derivatives Beta hydroxy acids and derivatives Carbonyl compounds Carboxylic acids Dicarboxylic acids and derivatives Fatty acids and conjugates Hydrocarbon derivatives Monosaccharides Organic oxides Secondary alcohols Short-chain hydroxy acids and derivatives 1,2-diol Alcohol Aliphatic acyclic compound Alpha-hydroxy acid Beta-hydroxy acid Carbonyl group Carboxylic acid Carboxylic acid derivative Dicarboxylic acid or derivatives Fatty acid Hydrocarbon derivative Hydroxy acid Monosaccharide Organic oxide Secondary alcohol Short-chain hydroxy acid Sugar acid tartaric acid logp -1.27 ALOGPS logs 0.03 ALOGPS solubility 1.61e+02 g/l ALOGPS logp -1.8 ChemAxon pka_strongest_acidic 2.72 ChemAxon pka_strongest_basic -4.3 ChemAxon iupac (2R,3R)-2,3-dihydroxybutanedioic acid ChemAxon average_mass 150.0868 ChemAxon mono_mass 150.016437924 ChemAxon smiles O[C@H]([C@@H](O)C(O)=O)C(O)=O ChemAxon formula C4H6O6 ChemAxon inchi InChI=1S/C4H6O6/c5-1(3(7)8)2(6)4(9)10/h1-2,5-6H,(H,7,8)(H,9,10)/t1-,2-/m1/s1 ChemAxon inchikey FEWJPZIEWOKRBE-JCYAYHJZSA-N ChemAxon polar_surface_area 115.06 ChemAxon refractivity 26.21 ChemAxon polarizability 11.33 ChemAxon rotatable_bond_count 3 ChemAxon acceptor_count 6 ChemAxon donor_count 4 ChemAxon physiological_charge -2 ChemAxon formal_charge 0 ChemAxon Specdb::NmrTwoD 1050 Specdb::NmrTwoD 1562 Specdb::EiMs 2005 Specdb::NmrOneD 1621 Specdb::NmrOneD 8042 Specdb::NmrOneD 8043 Specdb::NmrOneD 8044 Specdb::NmrOneD 8045 Specdb::NmrOneD 8046 Specdb::NmrOneD 8047 Specdb::NmrOneD 8048 Specdb::NmrOneD 8049 Specdb::NmrOneD 8050 Specdb::NmrOneD 8051 Specdb::NmrOneD 8052 Specdb::NmrOneD 8053 Specdb::NmrOneD 8054 Specdb::NmrOneD 8055 Specdb::NmrOneD 8056 Specdb::NmrOneD 8057 Specdb::NmrOneD 8058 Specdb::NmrOneD 8059 Specdb::NmrOneD 8060 Specdb::NmrOneD 8061 Specdb::CMs 684 Specdb::CMs 1308 Specdb::CMs 6360 Specdb::CMs 30027 Specdb::CMs 30587 Specdb::CMs 31268 Specdb::CMs 149840 Specdb::CMs 1082476 Specdb::CMs 1082477 Specdb::CMs 1082478 Specdb::CMs 1082479 Specdb::CMs 1082480 Specdb::CMs 1082481 Specdb::CMs 1082482 Specdb::CMs 1082483 Specdb::CMs 1082484 Specdb::CMs 1082485 Specdb::CMs 1082486 Specdb::CMs 1082487 Specdb::CMs 1082488 Specdb::CMs 1082489 Specdb::CMs 1082490 Specdb::CMs 1082491 Specdb::CMs 1082492 Specdb::CMs 1082493 Specdb::MsMs 1354 Specdb::MsMs 1355 Specdb::MsMs 1356 Specdb::MsMs 4963 Specdb::MsMs 4964 Specdb::MsMs 4965 Specdb::MsMs 4966 Specdb::MsMs 4967 Specdb::MsMs 247110 Specdb::MsMs 247111 Specdb::MsMs 247112 Specdb::MsMs 267054 Specdb::MsMs 267055 Specdb::MsMs 267056 Specdb::MsMs 438513 Specdb::MsMs 438514 Specdb::MsMs 438515 Specdb::MsMs 438516 Specdb::MsMs 438517 Specdb::MsMs 2256903 Specdb::MsMs 2257705 Specdb::MsMs 2258850 Specdb::MsMs 2259705 Specdb::MsMs 2736833 Specdb::MsMs 2736834 HMDB0000956 26849 Apricot Type 1 specific Prunus armeniaca 36596 Avocado Type 1 specific Persea americana 3435 20.0 20.0 20.0 mg/100 g Beer Type 2 specific 24.56 24.56 24.56 mg/100 g Capers Type 1 specific Capparis spinosa 65558 Carrot Type 1 specific Daucus carota ssp. sativus 79200 Chicory Type 1 specific Cichorium intybus 13427 Cocoa bean Type 1 specific Theobroma cacao 3641 Common grape Type 1 specific Vitis vinifera 29760 1.75 1.75 1.75 mg/100 g Corn Type 1 specific Zea mays 4577 Dandelion Type 1 specific Taraxacum officinale 50225 European plum Type 1 specific Prunus domestica 3758 Fennel Type 1 specific Foeniculum vulgare 48038 Fig Type 1 specific Ficus carica 3494 French plantain Type 1 specific Musa X paradisiaca 89151 Garden onion Type 1 specific Allium cepa 4679 Garden tomato (var.) Type 1 specific Solanum lycopersicum var. lycopersicum 397755 Gooseberry Type 1 specific Ribes uva-crispa 135518 Lettuce Type 1 specific Lactuca sativa 4236 Oat Type 1 specific Avena sativa 4498 Opium poppy Type 1 specific Papaver somniferum 3469 Papaya Type 1 specific Carica papaya 3649 Parsley Type 1 specific Petroselinum crispum 4043 Pomegranate Type 1 specific Punica granatum 22663 Port wine Type 2 specific 0.0 0.0 0.0 mg/100 g Potato Type 1 specific Solanum tuberosum 4113 Quince Type 1 specific Cydonia oblonga 36610 Red beetroot Type 1 specific Beta vulgaris var. rubra Red wine Type 2 1514.5 1514.5 1514.5 mg/100 g Redcurrant Type 1 specific Ribes rubrum 175228 Roselle Type 1 specific Hibiscus sabdariffa 183260 Sorrel Type 1 specific Rumex acetosa 41241 Sour cherry Type 1 specific Prunus cerasus 140311 Star fruit Type 1 specific Averrhoa carambola 28974 2640.0 2640.0 2640.0 mg/100 g Sugar apple Type 1 specific Annona squamosa 301693 Sunflower Type 1 specific Helianthus annuus 4232 190.0 190.0 190.0 mg/100 g Tamarind Type 1 specific Tamarindus indica 58860 16500.0 20000.0 13000.0 mg/100 g White wine Type 2 2196.9 3092.5 2.6 mg/100 g Wild carrot Type 1 specific Daucus carota 4039 Wild celery Type 1 specific Apium graveolens 4045 caramellic very mild Acidifier 22 Any substance which is added to food to preserve or enhance its flavour and/or appearance. Additive 27 Any substance which is added to food to preserve or enhance its flavour and/or appearance. Anti-oxidant 502 A substance that opposes oxidation or inhibits reactions brought about by dioxygen or peroxides. In European countries, E-numbers for permitted antioxidant food additives are from E 300 to E 324. Irritant 1055 Name 936 A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell. Sequestrant 1312 A food preservative that acts by chelating with metal cations (particularly those of copper, iron and nickel) that catalyse the oxidation of fats in food.