Gras flavoring substances 24

R. L. Smith, W. J. Waddell, S. M. Cohen, V. J. Feron, L. J. Marnett, P. S. Portoghese, I. M C M Rietjens, T. B. Adams, C. Lucas Gavin, M. M. Mcgowen, S. V. Taylor, M. C. Williams

Research output: Contribution to journalArticle

17 Scopus citations

Abstract

The Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) presented safety and usage data on 236 GRAS flavor ingredients in its 24th publication. The publication revealed that these 236 flavor ingredients were of Japanese origin that were granted GRAS status. It revealed that the GRAS list of chemically defined flavor ingredients had increased by approximately 25% over a period of four years. The Panel also concluded its second comprehensive re-evaluation (GRASr) of the existing safety data related to the use of GRAS substances as flavor ingredients. It considered the relevance of the genotoxicity data in the context of existing information on the biochemical potential of the flavor ingredients and animal toxicology and carcinogenicity.

Original languageEnglish (US)
Pages (from-to)46-62
Number of pages17
JournalFood Technology
Volume63
Issue number6
StatePublished - 2009

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ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering
  • Chemistry(all)

Cite this

Smith, R. L., Waddell, W. J., Cohen, S. M., Feron, V. J., Marnett, L. J., Portoghese, P. S., Rietjens, I. M. C. M., Adams, T. B., Gavin, C. L., Mcgowen, M. M., Taylor, S. V., & Williams, M. C. (2009). Gras flavoring substances 24. Food Technology, 63(6), 46-62.