Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food

Samuel Monroe Cohen, Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Stephen S. Hecht, Ivonne M.C.M. Rietjens, Jeanne M. Davidsen, Christie L. Harman, Sean V. Taylor

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

An effective and thorough approach for the safety evaluation of natural flavor complexes (NFCs) was published in 2005 by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). An updated procedure is provided here, which maintains the essential concepts of the use of the congeneric group approach and the reliance on the threshold of toxicological concern (TTC) concept. The updated procedure emphasizes more rigorous considerations of unidentified constituents and the genotoxic potential of constituents. The update of the previously established procedure is the first step in a multi-year project to conduct safety re-evaluations for more than 250 NFCs that have uses that are currently considered Generally Recognized as Safe (GRAS) by the FEMA Expert Panel. In addition, this procedure can be more generally employed in the safety evaluation of NFCs.

Original languageEnglish (US)
Pages (from-to)171-178
Number of pages8
JournalFood and Chemical Toxicology
Volume113
DOIs
StatePublished - Mar 2018

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Flavors
ingredients
flavor
Safety
Food
extracts

Keywords

  • Botanicals
  • Complex mixtures
  • Flavoring
  • Food
  • GRAS
  • Threshold of toxicological concern
  • Toxicology

ASJC Scopus subject areas

  • Food Science
  • Toxicology

Cite this

Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., ... Taylor, S. V. (2018). Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food. Food and Chemical Toxicology, 113, 171-178. https://doi.org/10.1016/j.fct.2018.01.021

Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food. / Cohen, Samuel Monroe; Eisenbrand, Gerhard; Fukushima, Shoji; Gooderham, Nigel J.; Guengerich, F. Peter; Hecht, Stephen S.; Rietjens, Ivonne M.C.M.; Davidsen, Jeanne M.; Harman, Christie L.; Taylor, Sean V.

In: Food and Chemical Toxicology, Vol. 113, 03.2018, p. 171-178.

Research output: Contribution to journalArticle

Cohen, SM, Eisenbrand, G, Fukushima, S, Gooderham, NJ, Guengerich, FP, Hecht, SS, Rietjens, IMCM, Davidsen, JM, Harman, CL & Taylor, SV 2018, 'Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food', Food and Chemical Toxicology, vol. 113, pp. 171-178. https://doi.org/10.1016/j.fct.2018.01.021
Cohen, Samuel Monroe ; Eisenbrand, Gerhard ; Fukushima, Shoji ; Gooderham, Nigel J. ; Guengerich, F. Peter ; Hecht, Stephen S. ; Rietjens, Ivonne M.C.M. ; Davidsen, Jeanne M. ; Harman, Christie L. ; Taylor, Sean V. / Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food. In: Food and Chemical Toxicology. 2018 ; Vol. 113. pp. 171-178.
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