GB/T 14454.7-2008: Fragrance/Flavor substances -- Determination of freezing point

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Scope

This Part of GB/T 14454 specifies the methods for determining the freezing
point of fragrance/flavor substances, determining the content of safrole in
fragrance/flavor substances by freezing point method, and determining the
content of cineol in fragrance/flavor substances by o-Cresol freezing point
method.
This Part is applicable to the determination of the freezing point of
fragrance/flavor substances; as well as to the determination of the content of
safrole in essential oils and isolate fragrance/flavor substances with safrole
content above 69%, and the determination of the content of cineol in essential
oils and isolate fragrance/flavor substances with cineol content above 45.6%.

Basic Data

Standard ID	GB/T 14454.7-2008 (GB/T14454.7-2008)
Description (Translated English)	Fragrance/Flavor substances -- Determination of freezing point
Sector / Industry	National Standard (Recommended)
Classification of Chinese Standard	Y41
Classification of International Standard	71.100.60
Word Count Estimation	8,829
Date of Issue	2008-07-15
Date of Implementation	2008-11-01
Older Standard (superseded by this standard)	GB/T 14454.7-1993; GB/T 14454.8-1993; GB/T 14454.9-1993
Quoted Standard	GB/T 14454.1
Adopted Standard	ISO 1041-1973, MOD
Regulation (derived from)	National Standard Approval Announcement 2008 No.12 (Total No.125)
Issuing agency(ies)	General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary	This standard specifies the determination of spices freezing point, determination spices safrole content by freezing point method, spices Cineole method for determination of freezing point method using o-cresol. This section applies to the determination of spices freezing point. Also applies to oil and single determination safrole content of more than 69% from the spices and vasopressin content of the press and the single ion spices in oil Cineole Determination of safrole content of more than 45. 6% of the.