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- Title
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).
- Authors
彌勒地義治; 齊藤憲二; 岸本一宏; 高木成典; 土屋一行; 鈴木紀生; 満月眞寿; 和田善行; 渡邊武俊; 阿部国広; 佐野恵右; 笠原陽子; 東仲隆治; 久能 靖; 佐藤恭子
- 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.
- Publication
Japanese Journal of Food Chemistry & Safety, 2019, Vol 26, Issue 1, p1
- ISSN
1341-2094
- Publication type
Article