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Measurement of Safrole and Isosafrole in Ham

Journal of Food Science, 1989
ABSTRACT Safrole, isosafrole, and mixtures of the two compounds were added to boiled or cooked ham at the 100 ppm level to simulate products that might be obtained in a smoking process in which sassafras wood is used. Samples of the ham were extracted with mixtures of hex‐anetethyl acetate by a modified “dry column” procedure and were
M.P. ZUBILLAGA, G. MAERKER
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Safrole – General Discussion

1997
Safrole is found naturally as a constituent of numerous essential oils [1–3]. It is the principle constituent of oil of Sassafras albidum (Nutt.) Nees (up to 90%), oil of Ocotea cymbarum H.B.K., oil of Cinnamomum micranthum (Hayata) Hayata, and brown camphor oil from Cinnamomum camphora (L.) Sieb. (50–60%) [3,4].
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Safrole – Sassafras Albidum

1997
Sassafras albidum (Nutt.) Nees (syn. Sassafras officinale Nees et Eberm.; Sassafras variifolium (Salisb.) Kuntze) belongs to the Lauraceae. Vernacular names include sassafras, saxifrax, ague tree, cinnamon wood, saloop (E.); Fenchelholz (G.); and Bois de Sassafras (F.) [1,2]. Sassafras is native to North America and China [3].
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CCXII.—A synthesis of safrole and o-safrole