書誌事項
- タイトル別名
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- Study on JECFA specifications and measured values of flavoring substances in Japan (1st report)
- JECFA キカク ト ワガクニ ニ オケル ショクヒン コウリョウ カゴウブツ ジッソクチ ノ チョウサ ケンキュウ(ダイ1ポウ)
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The survey of the contents and properties of food flavoring substances to verify JECFA specifications was conducted. Two hundred food flavoring substances which had no official specifications in Japan and had measured data of 3 or more lots in commerce were selected from the survey in descending order of its use volume in 2010 in Japan. The JECFA’s specification values, ie. the content (Assay min %), acid value, melting point, congealing point, refractive index, or the specific gravity of these flavoring substances were compared with the corresponding measured values of the products in commerce. The results revealed that 69 flavoring substances are not in line with the JECFA specifications regarding one or more specific items. In addition, forty substances have some inappropriate specifications that the measured value is specified at the upper or the lower limit of the specifications, or the specifications of the melting points in terms of the property of the substances are selected under the room temperature. We made the guidelines to set the specifications and drafted specifications based on the established guideline and the measured values for the 109 substances. We concluded that the established draft of specifications appropriately enables to control the quality of flavoring substances based on the actual condition.
収録刊行物
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- 日本食品化学学会誌
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日本食品化学学会誌 26 (1), 1-10, 2019
日本食品化学学会
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詳細情報 詳細情報について
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- CRID
- 1390001288133589632
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- NII論文ID
- 130007638151
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- NII書誌ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL書誌ID
- 029727264
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可