The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients

This publication is the seventh in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of i...

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Bibliographic Details
Published in:Food and Chemical Toxicology 2004-02, Vol.42 (2), p.157-185
Main Authors: Adams, Timothy B, Cohen, Samuel M, Doull, John, Feron, Victor J, Goodman, Jay I, Marnett, Lawrence J, Munro, Ian C, Portoghese, Philip S, Smith, Robert L, Waddell, William J, Wagner, Bernard M
Format: Article
Language:English
Subjects:
Acrolein - analogs & derivatives
Acrolein - chemistry
Acrolein - pharmacokinetics
Acrolein - toxicity
acute toxicity
Animals
Biological and medical sciences
chemical structure
Cinnamates - chemistry
Cinnamates - pharmacokinetics
Cinnamates - toxicity
cinnamic acid
cinnamyl
Flavoring Agents - chemistry
Flavoring Agents - pharmacokinetics
Flavoring Agents - toxicity
flavorings
Food Additives - standards
Food Industry
food intake
Food toxicology
genotoxicity
GRAS substances
Humans
Lethal Dose 50
literature reviews
Medical sciences
metabolism
pharmacokinetics
Propanols - chemistry
Propanols - pharmacokinetics
Propanols - toxicity
Rats
Safety
safety testing
toxicity testing
Toxicity Tests
Toxicology
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Summary:This publication is the seventh in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of intended use. Elements that are fundamental to the safety evaluation of flavor ingredients include exposure, structural analogy, metabolism, pharmacokinetics and toxicology. Flavor ingredients are evaluated individually and in the context of the available scientific information on the group of structurally related substances. Scientific data relevant to the safety evaluation of the use of cinnamyl derivatives as flavoring ingredients is evaluated.
ISSN:0278-6915
1873-6351
DOI:10.1016/j.fct.2003.08.021