Study on JECFA specifications and measured values of flavoring substances in Japan (1st report)
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- Mirokuji Yoshiharu
- Japan Flavor and Fragrance Materials Association
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- Saito Kenji
- Japan Flavor and Fragrance Materials Association
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- Kishimoto Kazuhiro
- Japan Flavor and Fragrance Materials Association
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- Takaki Masanori
- Japan Flavor and Fragrance Materials Association
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- Tsuchiya Kazuyuki
- Japan Flavor and Fragrance Materials Association
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- Suzuki Norio
- Japan Flavor and Fragrance Materials Association
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- Mangetsu Makoto
- Japan Flavor and Fragrance Materials Association
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- Wada Yoshiyuki
- Japan Flavor and Fragrance Materials Association
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- Watanabe Taketoshi
- Japan Flavor and Fragrance Materials Association
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- Abe Kunihiro
- Japan Flavor and Fragrance Materials Association
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- Sano Keisuke
- Japan Flavor and Fragrance Materials Association
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- Kasahara Yoko
- Japan Flavor and Fragrance Materials Association
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- Higashinaka Ryuji
- Japan Flavor and Fragrance Materials Association
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- Kunou Yasushi
- Japan Flavor and Fragrance Materials Association
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- Sato Kyoko
- National Institute of Health Sciences
Bibliographic Information
- Other Title
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- JECFA 規格と我が国における食品香料化合物実測値の調査研究(第1 報)
- 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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Abstract
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.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 26 (1), 1-10, 2019
Japanese Society of Food Chemistry
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Details 詳細情報について
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- CRID
- 1390001288133589632
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- NII Article ID
- 130007638151
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- NII Book ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL BIB ID
- 029727264
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed