The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients

• 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
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2003.08.021

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.