Determination of estragole, safrole and eugenol methyl ether in food products

Author:

Siano F.,Ghizzoni C.,Gionfriddo F.,Colombo E.,Servillo L.,Castaldo D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference13 articles.

1. Optimized Likens–Nickerson methodology for quantifying honey flavors;Bouseta;Journal of Agricultural and Food Chemistry,1995

2. Bunesgesetzblatt, teil 1, (2001). No. 28 of 25 June.

3. Liquid chromatographic determination of safrole in Sassafras-derived herbal products;Carlson;Journal of AOAC International,1997

4. Simultaneous distillation–extraction: from birth to maturity-review;Chaintreau;Flavour and Fragrance Journal,2001

5. Council Directive 88/388/EEC—of 22 June 1988 on the approximation of thr laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production. Official Journal L 184, (1988).

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