Regulations
Japanese Standards of Food and Additives
Other Flavors
Ingredient Standards/
Storage Criteria
|
Application Column
|
Column Dimension
|
Cat.No.
|
Application InertSearch No.
|
---|---|---|---|---|
Xylitol
Xilite
|
InertCap 1701
|
0.25 mm I.D.×30 m df=0.25 μm
|
1010-61142
|
-
|
Polyvinyl Acetate
|
InertCap 1
|
0.32 mm I.D.×30 m df=5.00 μm
|
1010-11449
|
|
Food Red No.104
Phloxine |
InertCap 5
|
0.25 mm I.D.×30 m df=0.25 μm
|
1010-18142
|
-
|
Food Red No.105
Rose Bengal |
InertCap 5
|
0.25 mm I.D.×30 m df=0.25 μm
|
1010-18142
|
-
|
Sucrose Esters of Fatty Acids
|
InertCap Pure-WAX
|
0.32 mm I.D.×30 m df=0.50 μm
|
1010-68244
|
-
|
InertCap 1
|
0.53 mm I.D.×30 m df=1.50 μm
|
1010-11446
|
-
|
|
InertCap 1
|
0.32 mm I.D.×30 m df=0.25 μm
|
1010-11242
|
-
|
|
Magnesium Stearate
|
InertCap Pure-WAX
|
0.32 mm I.D.×30 m df=0.50 μm
|
1010-68244
|
-
|
InertCap WAX
|
0.32 mm I.D.×30 m df=0.50 μm
|
1010-67244
|
-
|
|
Thujaplicin(extract)
Hinokitiol(extract) |
InertCap 1
|
0.25 mm I.D.×30 m df=0.25 μm
|
1010-11142
|
|
Hydroxypropyl Cellulose
|
InertCap Pure-WAX
|
0.25 mm I.D.×30 m df=0.25 μm
|
1010-68142
|
-
|
Morpholine Salts of Fatty Acids
|
InertCap 5
|
0.25 mm I.D.×30 m df=0.25 μm
|
1010-18142
|
-
|
Flavors (boiling point: 150 ºC or more)
Ingredient Standards/
Storage Criteria
|
Application Column
|
Application
InertSearch No.
|
---|---|---|
Isoquinoline
|
Gas chromatography of flavors
Operating conditions (1) A glass silicate tube 0.25 to 0.53 mm in inside diameter and 30 to 60 m in length, coated with dimethylpolysiloxane for gas chromatography or polyethylene glycol for gas chromatography in a thickness of 0.25 to 1 μm. Application column: InertCap 1 0.25 mm I.D.×30 m df=1.00 μm Cat.No.1010-11145 (GA174) InertCap 1 0.25 mm I.D.×30 m df=0.25 μm Cat.No.1010-11142 (GA228) InertCap WAX 0.25 mm I.D.×30 m df=0.25 μm Cat.No.1010-67142 (GA229) InertCap Pure-WAX 0.25 mm I.D.×30 m df=0.25 μm Cat.No.1010-68142 (GA238) |
|
2-Ethyl-3,(5or6)-dimethylpyrazine
|
||
2-Ethylpyrazine
|
||
2-Ethyl-3-methylpyrazine
|
||
2-Ethyl-5-methylpyrazine
|
||
5-Ethyl-2-methylpyridine
|
||
2,3-Diethyl-5-methylpyrazine
|
||
2,3-Dimethylpyrazine
|
||
2,5-Dimethylpyrazine
|
||
2,6-Dimethylpyrazine
|
||
5,6,7,8-Tetrahydroquinoxaline
|
||
2,3,5,6-Tetramethylpyrazine
|
||
2,3,5-Trimethylpyrazine
|
||
2-(3-Phenylpropyl)pyridine
|
||
Phenethylamine
|
||
5-Methylquinoxaline
|
||
6-Methylquinoline
|
||
I5-Methyl-6,7-dihydro-5H-cyclopenta[b]pyrazine
|
||
I2-Methylpyrazine
|
Flavor (boiling point: 150 ºC or less)
Ingredient Standards/
Storage Criteria
|
Application Column
|
Application
InertSearch No.
|
---|---|---|
AcetaldehydeEthanal
|
Gas chromatography of flavors
Operating conditions (2) A glass silicate tube 0.25 to 0.53 mm in inside diameter and 30 to 60 min length, coated with dimethylpolysiloxane for gas chromatography or polyethylene glycol for gas chromatography in a thickness of 0.25 to 1 μm.
|
|
AmylAlcohol
|
||
IsoamylAlcohol
|
||
Isovaleraldehyde
|
||
Isobutanol
|
||
Isobutyraldehyde
|
||
Isopropanol
|
||
Isopentylamine
|
||
2,6-Dimethylpyridine
|
||
Valeraldehyde
|
||
Piperidine
|
||
Pyrazine
|
||
Pyrrole
|
||
Pyrrolidine
|
||
Butanol
|
||
Butylamine
|
||
Butyraldehyde
|
||
Propanol
|
||
Propionaldehyde
|
||
2-Pentanol
|
||
Pent-1-en-3-ol
|
||
2-Methylbutylalcohol
|
||
3-Methyl-2-butanol
|
||
2-Methylbutyraldehyde
|
||
3-Methyl-2-butenal
|
-
|
|
3-Methyl-2-butenol
|
* Differ from the operating conditions. Please contact us for any questions.