4-ethylguaiacol siv ib pawg ntawm smoky kawg ntawm tsw ua hauj lwm. Cov khoom siv khoom siv ntoo - pa luam yeeb, clove thiab hnub nyoog - ntsuj plig sau tias savory sauces, ntsuj plig thiab cov khoom ci ci tau tsim nyob ib puag ncig, thiab nws xa lawv ntawm qhov chaw ib lab es tsis yog nyob rau feem pua.
Plaub tus lej txheeb xyuas cov molecule: CAS 2785-89-9, FEMA 2436, JECFA 716 thiab FL 04.008. Tsab ntawv xov xwm no qhia txog qhov twg siv cov khoom sib xyaw ua ke, qhov ntau npaum li cas raws li los ntawm cov txheej txheem luam tawm, thiab cov ntawv twg txiav txim siab seb cov khoom xa tuaj puas tuaj yeem muab tso rau hauv kev ua lag luam.
Qhov twg 4-Ethylguaiacol Siv Sij Hawm Ua Haujlwm
4-ethylguaiacol siv faib ua plaub qhov chaw ua lag luam, thiab tag nrho plaub qhov so ntawm ib qho khoom: ib qho kev haus luam yeeb, ntsim ntawv pom tau deb tshaj li ib milligram ib kilogram. Yog li ntawd, cov khoom yog yuav nyob rau hauv milliliters es tsis nyob rau hauv nruas.
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Plaub daim ntawv thov thaj chaw ntawm nplooj ntawv cov khoom
Peb tus kheej4-ethylguaiacol kuanplooj ntawv khoom teev cov khoom noj thiab dej qab zib, tshuaj tsw qab thiab tshuaj pleev ib ce, pub additives thiab tshuaj txhua hnub. Cov txheej txheem yuav txawv: ib qho zaub mov- qib ntau yog yuav tawm tsam nws daim ntawv pov thawj ntawm kev tshuaj ntsuam, ntau cov tshuaj tsw qab tiv thaiv tsw ntxhiab, thiab ntau ntau tawm tsam cov ntawv sau.
| Qhov chaw thov | Nws pab dab tsi | Dab tsi txiav txim siab yuav khoom | Cov ntaub ntawv |
| Khoom noj khoom haus thiab dej qab zib | Smoky, ntsim, woody sau ntawv nyob rau hauv savory, soy sauce thiab ntsuj plig profiles | Assay, tus kheej thiab purity ntawm ntau | Daim ntawv pov thawj ntawm kev soj ntsuam |
| Tshuaj tsw qab thiab tshuaj pleev ib ce | Cov ntoo sov sov-smoky nuance hauv kev sib xyaw | Cov ntxhiab tsw sib xws ntawm ntau ntau | Specification ntxiv rau cov qauv siv |
| Pub additive | Aroma thiab palatability ntawm tiav pub | Kev cai lij choj nyob rau hauv qhov chaw ua lag luam | Dossier thiab kev ruaj ntseg cov ntaub ntawv |
| Cov tshuaj txhua hnub | Ntev ntev - daim ntawv sov so nyob rau hauv cov tshuaj tsw qab ua haujlwm | Stability nyob rau hauv lub hauv paus tiav | Cov ntaub ntawv ruaj ntseg ntawm kev thov |
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Vim li cas daim ntawv nyeem li pa luam yeeb ntau dua li phenol
Lub compound yog ib qho ntawm cov volatile phenols uas poov xab tsim los ntawm hydroxycinnamic acid precursors. Lub koom haum Australian Wine Research Institute tau sau tseg tias 4-ethylguaiacol yog los ntawm ferulic acid thiab yog cov feem uas ntxiv cov pa luam yeeb thiab ntsim, thaum 4-ethylphenol, uas yog los ntawm p-coumaric acid, nqa cov tshuaj, pab pawg. Ob qho tib si tsis tuaj yeem hloov pauv hauv kev tsim.
4-Ethylguaiacol Flavour Profiles nyob rau hauv Savory, Ntsuj Plig thiab Roasted khoom
4-ethylguaiacol tsw ua hauj lwm concentrates nyob rau hauv peb cov khoom tsev neeg: soy sauce thiab lwm yam savory seasonings, hnub nyoog dab, thiab ci los yog kas fes- hom profiles. Hauv txhua qhov sib xyaw ua ke yog ib lub tsev thaiv es tsis yog qhov muag ib leeg, thiab qhov ntau npaum li cas yog qhov tsawg txaus tias cov khoom tiav nqa ib daim ntawv sib npaug es tsis txhob siv cov khoom sib txawv.
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Sauces thiab fermented seasonings
4-ethylguaiacol tsw nyob rau hauv savory ua hauj lwm muab cov smoky tob uas fermented thiab chim-laus seasonings tsim, thiab peb cov khoom nplooj ntawv teev cov kua zaub, kua ntses thiab soy sauce ntawm daim ntaub ntawv. Cov lus nug tswv yim yog ntau npaum li cas ntawm daim ntawv muaj sia nyob thermal ua, uas tus neeg muag khoom cov ntaub ntawv ruaj ntseg yuav tsum teb ua ntej thawj cov khoom tsim tawm. Nyob rau hauv soy sauce lub compound yog ib feem ntawm ib tug ntau loj profile.
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Cov dab laus thiab ntoo- tau muab sau tseg
Hauv kev ua haujlwm ntawm sab ntsuj plig, 4-ethylguaiacol tsw sawv rau hauv ntoo thiab lub sijhawm uas kev laus yuav txwv tsis pub, thiab peb cov nplooj ntawv cov khoom teev cov cawv cawv, brandy thiab rum. Lub distillery tab tom yuav qhov sib xws: tib lub ntau yuav tsum rov tsim dua qhov sib piv cov pa tsw qab.
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Ci thiab kas fes- hom profiles
4-ethylguaiacol tsw nyob rau hauv roasted thiab kas fes-hom profiles ua hauj lwm ntawm ntug kev nkag siab, ntxiv warmth es tsis haus luam yeeb. Peb cov khoom nplooj ntawv teev cov roasted kas fes, ci khoom thiab confectionery, thiab nyob rau hauv cov theem qhov sib txawv ntawm ib tug pab ntxiv thiab ib tug pom tseeb yog ntsuas nyob rau hauv feem ntawm ib feem ntawm ib lab.
4-Ethylguaiacol Dosage: Pib Los Ntawm Qhov Kev Pom Zoo, Tsis Yog Los Ntawm Saj
4-ethylguaiacol siv thiab ntau npaum li cas yog cov lus nug sib txawv: kev siv txiav txim siab qhov profile, thiab qhov ntau npaum li cas yuav tsum tau suav los ntawm qhov kev ntsuas qhov ntsuas tau tshaj tawm thiab tom qab ntawd hloov kho hauv tus neeg siv khoom tus kheej matrix, vim tias tib lub ntsiab lus sib txawv hauv cov kua ntses, hauv lub siab thiab hauv cov dej qab zib tsawg.
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Sensory thresholds uas teem caij ua haujlwm
Lub koom haum Australian Wine Research Institute tau tshaj tawm tias qhov kev nkag siab ntawm qhov sib xyaw no tsis yog ib tus lej: 110 micrograms ib liter hauv Fabkis Bordeaux Cabernet Sauvignon, 158 hauv Australian Cabernet Sauvignon, nce mus rau 209 thiab 373 hauv cov cawv txiv hmab nrog cov txiv hmab txiv ntoo tsawg lossis ntau dua ntoo qhib. Lub matrix txav qhov chaw pib los ntawm ntau tshaj ib qho ntawm peb.
| Matrix | Tshaj tawm aroma pib | Nws txhais li cas rau kev sim tshuaj |
| Fabkis Bordeaux Cabernet Sauvignon | 110 µg/L | Tsawg tshaj tawm cov ntsiab lus siv hauv cov txheej txheem no |
| Australian Cabernet Sauvignon | 158 µg/L | Qhov pib nce nrog txiv hmab txiv ntoo siv nyob rau hauv lub hauv paus |
| Australian Cabernet Sauvignon, txiv hmab txiv ntoo tsawg dua | 209 µg/L | Masking los ntawm lwm yam khoom siv nce qib uas siv tau |
| Australian Cabernet Sauvignon, hnyav oaked | 373 µg/L | Lub hauv paus muaj zog tolerates ntau dua ua ntej daim ntawv dominates |
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Yog vim li cas dilution thiab cab kuj hloov cov tshuaj xa
Cov khoom siv yog muab los ua cov kua dej zoo ntawm 98% lossis 99% kev soj ntsuam, yog li tus neeg tsim khoom ib txwm ua ua ntej - dilutes nws mus rau hauv cov cab kuj ua ntej hnyav rau hauv ib pawg. Vim tias qhov ntsuas qhov ntsuas qhov ntsuas tau txiav txim siab qhov ua haujlwm ntau, qhov ua ntej- qhov sib piv ntawm qhov sib piv tswj qhov deb npaum li cas qhov ntsuas me me yuam kev txav mus los, thiab cov kauj ruam uas hnyav, tsis yog daim duab ntsuas, feem ntau yog qhov chaw sim mus sib tw.
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Pub cov ntawv thov thiab cov qib ntsuas kev siv
Kev siv zaub mov hauv European Union ua raws li txoj hauv kev los ntawm kev siv zaub mov. European Food Safety Authority's FEEDAP Panel tau soj ntsuam 4-ethylguaiacol, teev raws li FL 04.008 nyob rau hauv cov tshuaj 25, ntawm 41 lub tebchaw uas tau npaj los ua cov tshuaj ntxiv rau txhua hom tsiaj, thiab xaus lus tias lawv muaj kev nyab xeeb ntawm kev siv qib, tsis muaj kev txhawj xeeb txog kev nyab xeeb rau cov neeg siv khoom.
Cov cai uas txiav txim siab seb qhov tsw tuaj yeem siv tau
Ob tsab ntawv kev cai txiav txim siab seb cov khoom no puas tuaj yeem muab tso rau hauv kev ua lag luam, thiab tsis yog FEMA tus lej uas feem ntau cov lus hais: hauv Tebchaws Meskas cov kev cai khoom noj ntxiv uas teev cov tshuaj, hauv European Union cov npe ntawm cov tshuaj tsw qab.
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Tebchaws Asmeskas: cov npe hauv 21 CFR 172.515
21 CFR 172.515 yog ntu rau cov khoom siv hluavtaws thiab cov khoom siv ntxiv, thiab 4-ethylguaiacol tshwm nyob rau hauv qhov nkag 4-Ethylguaiacol; 4-ethyl-2-methoxyphenol. Nqe lus tsis yog daim pam tso cai: kab lus (a) yuav tsum tau siv qhov tsawg kawg nkaus uas yuav tsum tau ua los tsim cov txiaj ntsig uas tau npaj tseg thiab lwm yam raws li kev coj ua zoo. Tib cov ntaub ntawv kev nyab xeeb cov ntaub ntawv sau tseg tias nws yog nyob rau hauv Tebchaws Meskas TSCA cov khoom lag luam, cov npe tshuaj muaj npe tsis yog khoom noj.
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European Union: FL 04.008 thiab 95% purity pem teb
Cov tshuaj zaum hauv Union daim ntawv teev cov tshuaj tsw qab nrog FL tus lej 04.008, tawm tsam CAS 2785-89-9, JECFA tus lej 716 thiab Pawg Neeg Saib Xyuas Tebchaws Europe tus lej 176, nrog EFSA ua lub cev ntsuas. Cov purity kem yog khoob, yog li txoj cai nqe lus siv tau thiab cov khoom muaj npe yuav tsum muaj tsawg kawg yog 95% ntshiab tshwj tsis yog tias tau teev tseg. Cov kab rau kev txwv kev siv kuj yog khoob, yog li siv raws li kev tsim khoom zoo es tsis yog lub qab nthab, thiab tsis muaj cov ntaub ntawv hnub kawg yog qhov zoo tshaj.
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JECFA 716 thiab FEMA 2436: txhua tus lej sau dab tsi
JECFA cov ntaub ntawv sau tseg qhov kev ntsuam xyuas tus lej 716, ntsuas zaum kawg hauv xyoo 2000, qhov kev lees paub ADI thiab qhov xaus tias tsis muaj kev txhawj xeeb txog kev nyab xeeb ntawm cov khoom noj tam sim no thaum cov khoom siv los ua cov tshuaj tsw qab. FEMA 2436 yog tus lej hauv qab uas nws tshwm nyob rau hauv FEMA Flavor Library, cov npe ntawm kev lag luam tsw. Tsis yog tus lej yog kev tso cai ua lag luam ntawm nws tus kheej.
| Tus kheej | Tus lej | Nws yog dab tsi | Dab tsi nws tuaj yeem tso siab rau | Dab tsi nws tsis tsim |
| Teb Chaws Asmeskas cov npe khoom noj ntxiv | 21 ZPO 172.515 | Tshooj rau hluavtaws tsw tshuaj thiab adjuvants | Khoom noj khoom haus kom txog rau qhov tsawg kawg nkaus kom muaj nuj nqis raws li GMP | Ib qho kev txwv siv tus lej lossis tsis yog - noj zaub mov |
| European Union flavoring khoom | FL 04.008 | Ib qho kev nkag rau hauv Union daim ntawv teev cov tshuaj tsw qab | Kev lag luam tso rau hauv EU nrog 95% purity hauv paus | Tias txhua qhov sib xyaw uas muaj nws yog npog |
| Joint FAO/WHO kev ntsuam xyuas | TIAB SA 716 | Kev soj ntsuam kev tshawb fawb raws li tus neeg sawv cev flavoring | Lub hauv paus toxicological rau ib daim ntawv tswj hwm | Kev tso cai nyob rau hauv ib qho kev txiav txim |
| Kev lag luam daim ntawv teev npe nkag | TIAB SA 2436 | Tus lej hauv FEMA Flavor Library | Kev txheeb xyuas hauv cov ntaub ntawv kev lag luam tsw | Kev pom zoo los ntawm tsoomfwv lossis qib kev siv |
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Qhov twg qib ntuj ua raws cov ntawv sib txawv
Raws li tsab xov xwm 3(2)(c) ntawm Txoj Cai (EC) Tsis muaj 1334/2008 cov tshuaj tsw qab ntuj yuav tsum tau txais los ntawm cov txheej txheem ntawm lub cev tsim nyog, enzymatic lossis microbiological los ntawm cov khoom ntawm zaub, tsiaj txhu lossis microbiological keeb kwm, thiab yuav tsum ua raws li cov khoom muaj npe hauv cov xwm txheej; Tshooj 3(2)(k) tsis suav nrog, ntawm lwm yam, inorganic thiab hlau catalysts thiab ultraviolet hluav taws xob los ntawm qhov suav tias yog ib qho kev tsim nyog ntawm lub cev. Peb cov khoom nplooj ntawv teev ob lub hauv paus chiv keeb thiab hais tias qhov kev qhia tshwj xeeb qhia tias siv tau.
Specification Kab uas hloov cov khoom xa tuaj
Ib qho tshwj xeeb rau cov khoom siv no luv luv, thiab cov kab uas tseem ceeb tsis yog cov neeg yuav khoom feem ntau sib piv. Kev soj ntsuam, tus kheej thiab qhov tsos txiav txim seb qhov ntau yog cov khoom zoo; khaws cia thiab tuav cov kab txiav txim siab seb nws puas tseem yog cov khoom siv hauv pem teb ntau lawm.
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Assay, tus kheej thiab tsos
Peb cov nplooj ntawv cov khoom teev npe 98% thiab 99% purity qib, tsis muaj xim rau lub teeb daj oily kua, qhov ntsuas qhov ntsuas ntawm 1.524 thiab 1.530 thiab qhov ceev ntawm 1.06 grams ib cubic centimeter ntawm 25 degrees Celsius. Refractive index yog ib qho kev kuaj xyuas tus kheej uas lub chaw kuaj tau txais tuaj yeem khiav nrog ib qho cuab yeej, yog li nws nyob ntawm daim ntawv pov thawj ntawm kev tshuaj xyuas.
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Cia thiab vim li cas 2-8℃kab yog nyob rau hauv specification
Peb cov nplooj ntawv khoom qhia tau hais tias khaws cia ntawm 2 txog 8 degrees Celsius nyob rau hauv ib qho chaw tsaus nyob rau hauv ib lub thawv kaw nruj nreem. Cov ntaub ntawv kev nyab xeeb ntxiv cov kev tsis sib haum xeeb uas nyob ib sab ntawm kab: thawj lub thawv, txias thiab zoo qhov cua, kom deb ntawm cov kua qaub uas muaj zog, cov hauv paus muaj zog, cov khoom siv hluav taws xob thiab hluav taws xob ncaj qha. Tus neeg yuav khoom uas khaws nws ntawm ib sab ntawm lub nruas yog hloov cov khoom ua ntej nws hnyav.
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Kev tuav, GHS kev faib tawm thiab lub teeb nyem
Cov ntaub ntawv kev nyab xeeb faib cov khoom raws li cov tawv nqaij khaus khaus hauv H315, qhov muag khaus hnyav hauv H319 thiab ua rau ua pa ua pa hauv qab H335, nrog rau cov lus ceeb toom, thiab kaw qhov taw tes ntawm 108 degrees Celsius, kub kub ntawm 235 thiab melting point ntawm 15. Lub melting point yog ib qho tseem ceeb rau lub caij ntuj no 15 degrees.
| Specification kab | Yuav sau dab tsi ntawm qhov kev txiav txim | Vim li cas nws nyob ntawd |
| Assay | 98% lossis 99%, txoj kev hais | Daim ntawv teev npe EU teeb tsa 95% pem teb, yog li qib kev lag luam zaum saum nws |
| Tus kheej | Refractive index 1.524 txog 1.530 ntawm 20 degrees | Ib daim tshev txais uas xav tau tsuas yog ib lub refractometer |
| Qhov tshwm sim | Colorless rau lub teeb daj oily kua | Xim drift yog thawj kos npe ntawm oxidation nyob rau hauv cia |
| Keeb kwm | Synthetic los yog natural, teev nyob rau hauv ntau | Ob qib ua raws cov kev cai sib txawv thiab kev xaiv daim ntawv lo |
| Cia | 2 mus rau 8 degrees Celsius, tsaus, nruj nreem kaw | Cov khoom melts ze ntawm 15 degrees Celsius thiab oxidizes nyob rau hauv lub teeb |
Pob qhov ntau thiab tsawg, cov qauv thiab dab tsi nkoj nrog kev txiav txim
Pob loj yog qhov txwv tsis yog kev lag luam nthuav dav: lub tsev tsw qab yuav xav tau grams rau lub rooj zaum sib tw thiab litres rau kev ua haujlwm ntau lawm.
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Lub pob hom ntawv ntawm nplooj ntawv khoom
Peb cov khoom nplooj ntawv teev cov ntim hauv 5, 25, 100 thiab 500 milliliter units, nrog rau cov nqe lus them nqi ntawm L / C lossis T / T. Nws tsis hais qhov tsawg kawg nkaus txiav txim kom muaj nuj nqis, yog li qhov ntau thiab tus nqi rau ib pawg ntau lawm yog txiav txim siab ntawm kev nug ntau dua li nyeem tawm ntawm nplooj ntawv.
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Cov ntaub ntawv uas yuav tsum tau mus nrog ntau
Peb cov ntaub ntawv muaj qhov kev sib cav ua raws: daim ntawv pov thawj ntawm kev tshuaj xyuas, daim ntawv pov thawj kev nyab xeeb thiab cov lus qhia keeb kwm. Peb cov nplooj ntawv khoom lees paub tias cov qauv, daim ntawv pov thawj ntawm kev tshuaj xyuas thiab daim ntawv pov thawj kev nyab xeeb muaj nyob rau ntawm kev thov, thiab cov ntaub ntawv no yuav tsum tau thov ua ntej kev txiav txim thawj zaug es tsis yog tom qab nws.
Cov lus nug nquag
Q: 4-Ethylguaiacol siv rau dab tsi?
A: 4-ethylguaiacol siv poob rau hauv plaub qhov chaw: zaub mov thiab dej haus flavors, tshuaj tsw qab thiab tshuaj pleev ib ce, pub additives thiab tshuaj txhua hnub. Hauv cov khoom noj thiab dej haus ua hauj lwm cov khoom siv smoky, ntsim thiab woody sau ntawv rau savory sauces xws li soy sauce, rau fermented seasonings thiab rau cov laus ntsuj plig, thiab nws ua nyob rau hauv qhov chaw ib lab.
Q: 4-Ethylguaiacol tsw zoo li cas?
A: Nws nyeem raws li ib daim ntawv sov, haus luam yeeb thiab ntsim nrog lub ntug ntoo thiab lub suab qab zib. Lub koom haum Australian Wine Research Institute tau sau tseg tias 4-ethylguaiacol yog cov phenol tsis hloov pauv uas ntxiv cov pa luam yeeb thiab ntsim, sib piv rau 4-ethylphenol, uas nqa cov tshuaj thiab pab pawg uas winemakers suav tias yog qhov txhaum. Ob qhov sib txawv ntawm tus cwj pwm, uas yog vim li cas lawv tsis hloov pauv hauv cov qauv.
Q: Yuav Siv Li Cas 4-Ethylguaiacol?
A: Pib los ntawm kev tshaj tawm qhov kev xav ntawm qhov pib es tsis yog los ntawm tus nqi ntxiv. Lub koom haum Australian Wine Research Institute tau tshaj tawm txog qhov pib ntawm 110 txog 373 micrograms ib liter rau qhov sib xyaw no, nyob ntawm cov matrix, yog li tib cov concentration nyeem sib txawv hauv cov kua ntses, lub siab thiab cov dej qab zib tsawg - rog. Cov koob tshuaj ua haujlwm yog teem rau hauv tus neeg siv khoom lub hauv paus.
Q: 4-Ethylguaiacol puas tuaj yeem siv rau hauv cov zaub mov hauv Tebchaws Meskas thiab European Union?
A: Yog, ob qho tib si, tab sis ntawm cov ntsiab lus sib txawv. Hauv Tebchaws Meskas nws tau teev nyob rau hauv 21 CFR 172.515 ntawm cov khoom siv hluavtaws thiab cov khoom siv ntxiv, yuav tsum tau siv tsawg kawg nkaus kom muaj nuj nqis thiab ua raws li kev tsim khoom zoo. Hauv European Union nws nqa FL tus lej 04.008 hauv Union daim ntawv teev cov tshuaj tsw qab, qhov twg cov tshuaj muaj npe yuav tsum muaj tsawg kawg yog 95% ntshiab tshwj tsis yog tias tau teev tseg.
Q: Qhov txawv ntawm FEMA 2436 Thiab FL 04.008 yog dab tsi?
A: FEMA 2436 yog tus naj npawb hauv qab uas cov khoom tshwm sim hauv FEMA Flavor Library, tswj los ntawm kev lag luam tsw ntawm cov kws tshaj lij vaj huam sib luag. FL 04.008 yog nws tus lej nyob rau hauv European Union lub Union daim ntawv teev cov tshuaj tsw qab, cov ntawv nyeem uas tswj cov khoom tso rau hauv khw European. Ib qho kev hais nqa tsuas yog tus lej FEMA tsis tsim kom muaj kev xa khoom tuaj yeem muab tso rau ntawd.
Q: Yuav ua li cas 4-Ethylguaiacol Liquid yuav khaws thiab tuav?
A: Khaws cia txias, tsaus nti thiab kaw nruj nreem: peb cov khoom nplooj ntawv qhia txog 2 txog 8 degrees Celsius. Cov ntaub ntawv kev nyab xeeb ntxiv cov kev txwv tsis pub siv: thawj lub thawv, qhov cua zoo, kom deb ntawm cov kua qaub thiab cov hauv paus, qhov hluav taws kub thiab hluav taws xob ncaj qha. Hnav hnab looj tes thiab kev tiv thaiv qhov muag, vim hais tias cov tshuaj yog cais raws li cov tawv nqaij khaus khaus, khaus khaus khaus thiab khaus khaus khaus.
Kauj ruam tom ntej
Kev yuav khoom 4-ethylguaiacol los ntawm plaub kab lus hais tsis tuaj yeem teb ntawm nws tus kheej: qhov kev ntsuam xyuas thiab nws txoj hauv kev, qhov ntsuas qhov taw qhia, cov lus qhia keeb kwm thiab qhov chaw cia.
Cov neeg yuav khoom ua haujlwm thoob plaws qhov no feem ntau piv cov khoom nrog rau lwm cov pa luam yeeb thiab fermented -flavor tsev blocks peb muab, suav nrog4-methylvaleric acid kua, trans-cinnamaldehyde kuathiabvanillin hmoov. Peb tsab xov xwm ntawm4-methylvaleric acid hauv kev lag luam tswnpog li cas ib lub tebchaw ntawm hom no tau teev tseg thiab siv thoob plaws lub tsev tsw.
Cov qauv, daim ntawv pov thawj ntawm kev tsom xam thiab cov ntaub ntawv kev nyab xeeb muaj nyob ntawm peb4-ethylguaiacol kuanplooj ntawv khoom, lossis los ntawm kev nug yog tias lub khw muag khoom thiab qib tau raug kho.
Qhov chaw
- 21 CFR 172.515, Synthetic flavoring substances and adjuvants:https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-172/subpart-F/section-172.515
- Txoj Cai (EC) Tsis muaj 1334/2008 ntawm flavorings thiab tej yam khoom xyaw nrog flavoring zog, consolidated ntawv nyeem:https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:02008R1334-20241203
- Kev Tswj Xyuas Kev Ua Haujlwm (EU) No 872/2012, Annex Part A (Union list):https://www.legislation.gov.uk/eur/2012/872/annexes/adopted
- Koom Tes FAO/WHO Cov Kws Tshaj Lij Tshaj Lij rau Cov Khoom Noj Ntxiv, cov ntsiab lus ntawm kev ntsuam xyuas, 4-ethylguaiacol:https://www.inchem.org/documents/jecfa/jeceval/jec_756.htm
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