The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients

Timothy B. Adams, Samuel Monroe Cohen, John Doull, Victor J. Feron, Jay I. Goodman, Lawrence J. Marnett, Ian C. Munro, Philip S. Portoghese, Robert L. Smith, William J. Waddell, Bernard M. Wagner

Research output: Contribution to journalReview article

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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.

Original languageEnglish (US)
Pages (from-to)157-185
Number of pages29
JournalFood and Chemical Toxicology
Issue number2
Publication statusPublished - Feb 2004

Cite this

Adams, T. B., Cohen, S. M., Doull, J., Feron, V. J., Goodman, J. I., Marnett, L. J., ... Wagner, B. M. (2004). The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients. Food and Chemical Toxicology, 42(2), 157-185.