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Online Edition: "Specifications for Flavourings"

Online help   About the data   Analytical Methods (Volume 4)

 

This database provides the most recent specifications for flavourings evaluated by JECFA. Each specification is available for on-line review or printing. All specifications are in English only, but the query interface and background information are provided in English, French, Spanish, Arabic and Chinese. Information about analytical methods referred to in the specifications is available in the Combined Compendium of Food Additive Specifications (Volume 4), which can be accessed through the link above.

Flavourings Index

Piperazine (Pyrazine hexahydride;Diethylenediamine;Hexahydropyrazine;1,4-Diazacyclohexane)
Piperidine (Pentamethylenimine;Hexahydropyridine;Hexazane)
Piperine (Piperoylpiperidine)
Piperitenone oxide ((1S)-Lippione;(+)-Rotundifolone)
Piperitone (6-isopropyl-3-methylcyclohex-2-enone;4-Isopropyl-1-methyl-1-cyclohexen-3-one)
Piperonal (Heliotropin;Piperonylaldehyde)
Piperonyl acetate (Heliotropyl acetate;Heliotropin acetate)
Piperonyl isobutyrate (Heliotropyl 2-methyl propanoate)
Potassium 2-(1'-ethoxy)ethoxypropanoate (1-Ethoxyethyl ether of potassium lactate)
Prenyl benzoate (2-Buten-1-ol, 3-methyl-, benzoate)
Prenyl thioacetate (S-3-Methyl-2-butenyl ethanethioate)
Prenylthiol (3-Methyl-2-butenyl mercaptan;Prenyl mercaptan;3-Methyl-2-butenthiol-1)
Propanethiol (1-Mercaptopropane;n-Propyl mercaptan)
Propenyl propyl disulfide (Propyl propenyl disulfide)
Propenylguaethol (1-Ethoxy-2-hydroxy-4-propenybenzene;m-Anol,6-ethoxy-;Isosafroeugenol;Vanitrope;Hydroxy methyl anethol)