Methods of qualitative and quantitative analysis of the goods and the other technical provisions necessary for identifying them or for determining their composition shall be adopted in accordance with the procedure laid down in Article 10 of Regulation (EEC) No 2658/87.
Chemical specifications to be provided for flavouring substances
- chemical name as used in the register of Decision 1999/217/EC,
- IUPAC name, if different from chemical name as used in the register,
- synonyms,
- CAS-, E-, EINECS-, FL-, CoE- and FEMA numbers, if available,
- chemical and structural formula, molecular weight,
- physical form/odour,
- solubility,
- solubility in ethanol,
- identity test (infra red-, nuclear magnetic resonance- and/or mass spectrum),
- minimum assay value,
- impurities,
- physical parameters related to purity (justification is required if information is not provided):
- boiling point (for liquids),
- melting point (for solids),
- refractive index (for liquids),
- specific gravity (for liquids),
- stability and decomposition products, if relevant,
- interaction with food components, if relevant,
- any other relevant information.
