Title
The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients
Author
Adams, T.B.
Cohen, S.M.
Doull, J.
Feron, V.J.
Goodman, J.I.
Marnett, L.J.
Munro, I.C.
Portoghese, P.S.
Smith, R.L.
Waddell, W.J.
Wagner, B.M.
TNO Kwaliteit van Leven
Publication year
2005
Abstract
This publication is the eighth 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 benzyl derivatives as flavoring ingredients is evaluated. The group of benzyl derivatives was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food; their rapid absorption, metabolic detoxication, and excretion in humans and other animals, their low level of flavor use, the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies and the lack of significant genotoxic and mutagenic potential. This evidence of safety is supported by the fact that the intake of benzyl derivatives as natural components of traditional foods is greater than their intake as intentionally added flavoring substances. © 2004 Elsevier Ltd. All rights reserved.
Subject
Nutrition Toxicology
Toxicology and Applied Pharmacology
Benzyl derivatives
FEMA GRAS
Flavoring ingredients
2,4 dimethylbenzaldehyde
benzaldehyde
benzaldehyde derivative
benzoic acid
benzoic acid derivative
benzyl acetate
benzyl alcohol derivative
benzyl benzoate
benzyl butyrate
benzyl derivative
ester derivative
flavoring agent
glyceryl tribenzoate
propylene glycol dibenzoate
unclassified drug
absorption
acute toxicity
carcinogenicity
chemical structure
chronic toxicity
concentration (parameters)
data analysis
detoxification
evaluation
excretion
experimental test
exposure
flavor
food analysis
food composition
food intake
food poisoning
food safety
genotoxicity
health care organization
human
hydrolysis
in vitro study
in vivo study
information
metabolism
mortality
mutagenesis
nonhuman
reproduction
review
risk assessment
science
structure analysis
teratology
toxicity
Animals
Benzaldehydes
Benzoic Acid
Benzyl Alcohol
Flavoring Agents
Food Industry
Humans
Toxicity Tests
United States
United States Food and Drug Administration
Animalia
To reference this document use:
http://resolver.tudelft.nl/uuid:2a4e9603-67b6-4085-9a03-83ff081f8e0f
DOI
https://doi.org/10.1016/j.fct.2004.11.014
TNO identifier
238637
ISSN
0278-6915
Source
Food and Chemical Toxicology, 43 (8), 1207-1240
Document type
article