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1187855 
Journal Article 
Analysis of residual solvents in flavor preparations by head-space gas chromatography 
Uematsu, Y; Sadamasu, Y; Hirata, K; Hirokado, M; Yasuda, K; Suzuki, S 
1997 
1 
Shokuhin Eiseigaku Zasshi / Journal of the Food Hygienic Society of Japan
ISSN: 0015-6426
EISSN: 1882-1006 
BUSHY RUN RES CTR 
BIOSIS/97/19904 
38 
2 
97-104 
Japanese 
WOS:A1997WX18400008 
BIOSIS COPYRIGHT: BIOL ABS. Residual levels of 12 solvents in 96 flavor preparations were analyzed by head-space gas chromatography and compared with those in 86 natural flavors. Methanol in 22, acetone in 8 and isopropanol in 8 samples exceeded the limits for spice oleolesin set by the FDA. Acetone and hexane levels in flavor preparations were lower than those in natural flavors. These 2 solvents were suggested to be residues of the extracting solvents. Methanol, isopropanol and ethyl acetate levels in flavor preparations were higher than those in natural flavors. These 3 solvents might represent artificial flavoring substances, condensed volatiles of raw materials or impurities of ethanol used as a diluent, as well as residues of the extracting solvents. 
head-space gas chromatography; flavor preparation; residual solvent; methanol; acetone; ethyl acetate; isopropanol; methyl acetate; methyl ethyl ketone; hexane 
IRIS
• Methanol (Non-Cancer)
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