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The stability of NaOCl in the presence of aqueous flavoring essences (lemon, mint, osmanthus flowers, pineapple, and vanilla) at 40±1°C was studied. Data from determination of OCl− showed: (i) The stability of NaOCl solution decreased in the presence of essences in the order: mint> lemon and osmanthus flowers>pineapple>vanilla (P<0.01); (ii) OCl− loss with the addition of lemon after incubation...