This standard specifies the method for determining the content of safrole by the freezing point method. This standard applies to the determination of essential oils and isolated spices with safrole content above 69%.
GB/T 14454.9-1993 history
2008GB/T 14454.7-2008 Fragrance/Flavor substances.Determination of freezing point
1993GB/T 14454.9-1993 Aromatics. Determination of safrole cotent . Freezing point method
GB/T 14454.9-1993 Aromatics. Determination of safrole cotent . Freezing point method was changed to GB/T 14454.7-2008 Fragrance/Flavor substances.Determination of freezing point.