1. Analytical Matters

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch1

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Analytical Matters, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch1

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • natural food flavors and colorants - analytical matters;
  • analysis of natural flavors and colorants - chemical analysis of constituents, residue and microbiological analysis;
  • volatile components, by gas chromatography (GC) - nonvolatile components by high-pressure liquid chromatography (HPLC);
  • AOAC's Official Methods of Analysis - veritable bible, for plant products;
  • Codex Alimentaris, specifying and giving directions for analysis;
  • flavors, colorants and test methods - Food Chemicals Codex (FCC);
  • residue analysis, in natural flavors and colorants - solvents, aflatoxins, pesticides and heavy metals;
  • residual solvent - limited according to food laws;
  • artificial colors, adulteration of red chili extract with Sudan dyes;
  • FCC specifications and testing methods - for food additives, natural flavors and colorants


This chapter contains sections titled:

  • Chemical Analysis

  • Residue Analysis

  • Microbiological

  • Important Agencies

  • References