Resource factor in production of quality and safe flavored food
DOI:
https://doi.org/10.15587/2313-8416.2015.47218Keywords:
essential oil, natural flavor, optical activity, preparative chromatography, cumin, dill.Abstract
Research of methods for establishing authenticity of essential oil of cumin and dill based on optical isomerism of components is presented in the article.
In modern food technology more often used frozen raw, concentrates fruit and vegetables, growing issue of healthy products and this all require the use of flavors. Synthetic flavors can be dangerous to the human body. Usage of counterfeit natural flavors is dangerous.
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