Food safety and quality
| share
 

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

Pyrazine (1,4-Diazine;Paradiazine)
Pyrazinyl methyl sulfide (Benzalglycerin;Mixture of 2-Phenyl-5-hydroxy-1,3-dioxane and 2-Phenyl-4-hydroxymethyl-1,3-dioxolane)
Pyrrole (Azole;Imidole;Divinyleneimine)
Pyrrolidine (Tetramethyleneamine;Azacyclopentane;Butylenimine)
Pyrrolidino-[1,2e]-4H-2,4-dimethyl-1,3,5-dithiazine (2,4-Dimethyl(4H)pyrrolidino[1,2e]-1,3,5-dithiazine;2,4-Dimethyltetrahydropyrrolo[2,1-d][1,3,5]-dithiazine)
Pyruvaldehyde (2-Ketopropionaldehyde;Acetylformaldehyde;Methylglyoxal)
Pyruvic acid (2-Ketopropionic acid;Acetylformic acid;Pyroracemic acid)
Resorcinol (m-Dihydroxybenzene)
Rhodinol ((-)-Rhodinol;(S)-alpha-Citronellol;3,7-Dimethyl-7-octen-1-ol;(-)-alpha-Citronellol)
Rhodinyl phenylacetate (Rhodinyl alpha-toluate)
S-Allyl-L-cysteine ((2R)-2-Amino-3-(prop-2-en-1-ylsulfanyl) propanoic acid;(2R)-3-(Allylthio)-2-aminopropanoic acid;(R)-Allylthio-2-aminopropanoic acid;S-Allylcysteine;(+)-S-Allylcysteine;S-2-Propenylcysteine)
S-Ethyl 2-acetylamino ethanethioate (N-Acetylthioglycine, S-ethyl ester;N-Acetylglycin-thiolethyl ester;S-Ethyl 2-acetylamino ethanethiolate)
S-Furfuryl thioacetate (Furfurylthiol acetate)
S-Furfuryl thioformate (2-Furanmethanethiol formate;Furfurylthiol formate)