Analysis of residual solvents in flavor preparations by head-space gas chromatography

Abstract

Residual levels of 12 solvents in 96 flavor preparations were analyzed by head-space gas chromatography and compared with those in 86 natural flavors. Methanol in 22, acetone in 8 and isopropanol in 8 samples exceeded the limits for spice oleolesin set by the FDA. Acetone and hexane levels in flavor preparations were lower than those in natural flavors. These 2 solvents were suggested to be residues of the extracting solvents. Methanol, isopropanol and ethyl acetate levels in flavor preparations were higher than those in natural flavors. These 3 solvents might represent artificial flavoring substances, condensed volatiles of raw materials or impurities of ethanol used as a diluent, as well as residues of the extracting solvents.