Fragrance/Flavor substances - Preparation of test samples
1 Scope
This part of GB/T 14454 specifies the principle, apparatuses, reagents and procedures for the preparation of test samples of fragrance/flavor substances for laboratory analysis.
This part is applicable to the preparation of test samples of essential oils, isolate and synthetic fragrance/flavor substances.
This part is applicable, in particular, to those fragrance/flavor substances that cannot be analysed directly, i.e., those which are solid or partially solid at room temperature or those which are cloudy due to the presence of water or suspended particles.
This part is not applicable to samples for determination of water.
2 Principle
Filtration of the fragrance/flavor, which is liquid at ambient temperature or if necessary liquefied by heating at a suitable temperature, after addition of magnesium sulfate or sodium sulfate with a view to eliminating the water and the insoluble substances.
3 Apparatuses
Usual laboratory apparatuses and, in particular, the following:
3.1 Oven.
3.2 Conical flasks.
3.3 Suitable filtration equipment.
4 Reagents
4.1 Analytically-pure reagents shall be adopted.
4.2 Magnesium sulfate, recently desiccated and neutral, or sodium sulfate, recently desiccated: to desiccate the magnesium sulfate or sodium sulfate to a constant weight, heat to a constant mass at 180℃ to 200℃ (temperature taken in the continuously stirred material). Grind to a fine powder and keep in a dry flask with an airtight closure.
5 Procedures
5.1 Preparation of test sample of essential oil
