Пищевые ароматизаторы и методы их определения

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components in natural vanilla extracts and synthetic flavourings by mixed micellar 
electrokinetic capillary chromatography. Anal. Chim. Acta. 2003, 485, p. 179-186. 
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 http://www.ingredients.kirov.ru/ 
FOOD FLAVOURS AND METHODS OF THEIR DEFINITION
Marusich N.I., Borisevich S.N., Masalov I.N. 
State Establishment «Republican scientific - practical center of hygiene», Minsk 
Belarussian state university, Minsk 

In given article classification, the basic methods of the analysis and sample 
preparation-parameters of an estimation of safety of flavoring substances are resulted. 
Safety of the industrial flavours, and also their amount in food stuffs is adjusted by 
the international organization of manufacturers food flavours and the national 
legislation. However, for the lack of methods of definition of food flavoring 
substances, there is a sharp necessity for their development in Republic of Belarus.