Food safety and quality
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网上版:“香料质量规格”

网上帮助   关于数据    分析方法(第4卷) http://www.fao.org/docrep/009/a0691e/a0691e00.htm

 

此数据库提供了JECFA评估的香料品种的最新质量规格。每个质量规格都可在网上阅读或打印。所有的质量规格只有英文,但查询界面和背景有法文、西班牙文、阿拉伯文和中文。质量规格中有关分析方法的信息,已纳入食品添加剂质量规格汇编(第4卷)

Flavourings Index

(+)-Cedrol (8-beta, H-Cedran-8-ol)
(+/-)-1-Acetoxy-1-ethoxyethane (Ethoxyethyl acetate)
(+/-)-1-Hepten-3-ol (Butyl vinyl carbinol)
(+/-)-1-Phenylethylmercaptan (1-Phenylethylthiol;1-Phenyl ethanethiol)
(+/-)-2,8-Epithio-cis-p-menthane (4,7,7-Trimethyl-6-thiabicyclo[3.2.1]octane)
(+/-)-2-Hydroxypiperitone (Buchu camphor;Barosma camphor;2-Hydroxy-p-menth-1-en-3-one;1-p-Menthen-2-ol-3-one;1-Methyl-4-isopropyl-1-cyclohexen-2-ol-3-one;Buccocamphor)
(+/-)-2-Methyl-1-butanol (2-Methylbutyl alcohol;active Amyl alcohol;sec-Butylcarbinol;2-Methyl-n-butanol;active primary Amyl alcohol)
(+/-)-2-Methyltetrahydrofuran-3-thiol acetate (2-Methyl tetrahydrofuran-3-thioacetate;2-Methyl-3-thioacetoxytetrahydrofuran)
(+/-)-3-Mercapto-1-butyl acetate (3-Mercaptobutyl acetate;3-Thiobutyl acetate)
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