standard testing procedure flavour mixed fruit


standard testing procedure flavour mixed fruit


Storage Requirements:
Store protected from light and moisture.

Sample from each container / bag, if the consignment is of 03or less than three containers / bags. If the number of containers / bags is more than 03and are upto 100, sample at randomely using the formula root (n) +1 where n is the number of containers/bags in the consignment. For the consignment of more than 100 containers/bags, sample additional containers/bags for every 100 containers/bags and thereafter.Collect a minimum of 5ml from each of the randomely selected containers/bagsinto indiviually no toxic, selfsealing transparent polyethylene bearing ‘Sample For Analysis’label kept in another transperent self sealing polythene bag.Afetr completion of sampling return rest sample on the same container. Collect control sample in Pet bottle/Glass bottle.

Quantity of Composite Sample:

25 ml

Description: Yellow to dark yellow clear liquid with fruity odour.

Specific gravity: Not less than 1.017 and not more than 1.037

Refractive Index: Not less than 1.4200 and not more than 1.4400

Flavour strength: Corresponds to Standard.


Description: Yellow to dark yellow clear liquid with fruity odour.

Examine the individual samples by visually.

Reporting: Report as Complies/Does not comply.

Specific gravity: Not less than 1.017 and not more than 1.037.

Select a thoroughly clean and dry pycnometer. Calibrate the pycnometer by filling it with recently boiled and cooled water at 20º and weighing the contents. Assuming that the weight of 1 ml of water at 20º, calculate the capacity of the pycnometer. Adjust the temperature of the substance under examination, to about 20º and fill the pycnometer with it. Adjust the temperature of the filled pycnometer to 20º, remove any excess of the substance and weigh. Subtract the tare weight of the pycnometer from the filled weight of the pycnometer. Determine the weight per millilitre by dividing the weight in g, of the quantity of liquid which fills the pycnometer at the specified temperature, by the capacity expressed in ml, of the pycnometer at the same temperature.

Reporting: Report as value.

Refractive Index: Not less than 1.4200 and not more than 1.4400.

The refractive index, 20 nD20 is measured at 20º ± 0.5º with reference to the wavelength of the D-line of sodium (λ = 589.3 nm). The temperature should be carefully adjusted and maintained since the refractive index varies significantly with temperature.
The manufacturer’s instructions relating to a suitable light source should be followed subject to the directions given in the Pharmacopoeia. To achieve accuracy, the apparatus should be calibrated against distilled water which has a refractive index of 1.3325 at 25º.

Reporting: Report as value.

Flavour strength: Corresponds to Standard.

Compare the flavour strength of the sample with that of the approved standard.

Reporting: Report as Complies/Does not comply.


Revision No. Changes
00 First Time Prepare
01 Periodic Revision change

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