The Italian law (D.L. N. 107, 25.01.1992), relating to flavourings for use in foodstuff and to source materials for their production, defines the maximum limits for certain natural substances present in flavourings, in food ingredients or in foodstuff. Safrole and isosafrole are among these substances limited by law. The present note describes an analytical method suitable for routine analyses and useful to give results characterised by high recovery. The method is optimised in operating conditions in respect to safrole and isosafrole identification.
Prodotti a base di carne aromatizzati con macis e noce moscata - Determinazione analitica di safrolo e safrolo-simili / F. Tateo, M. Bononi, E. Lubian, S. Martello, S. Fasan. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 38:384(1999), pp. 941-945.
Prodotti a base di carne aromatizzati con macis e noce moscata - Determinazione analitica di safrolo e safrolo-simili
F. TateoPrimo
;M. BononiSecondo
;
1999
Abstract
The Italian law (D.L. N. 107, 25.01.1992), relating to flavourings for use in foodstuff and to source materials for their production, defines the maximum limits for certain natural substances present in flavourings, in food ingredients or in foodstuff. Safrole and isosafrole are among these substances limited by law. The present note describes an analytical method suitable for routine analyses and useful to give results characterised by high recovery. The method is optimised in operating conditions in respect to safrole and isosafrole identification.
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