The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients

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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.
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. © 2003 Elsevier Ltd. All rights reserved.
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Food and Chemical Risk AnalysisCinnamaldehyde derivativeCinnamic acidCinnamyl alcoholCinnamyl anthranilateCinnamyl derivativeFlavoring agentUnclassified drugAbsorptionCarcinogenicityExcretionFlavorFood analysisFood compositionFood safetyGenotoxicityHydrolysisIn vitro studyIn vivo studyMetabolismNonhumanReviewToxicity testingAcroleinAnimalsCinnamatesFlavoring AgentsFood AdditivesFood IndustryHumansLethal Dose 50PropanolsRatsSafetyToxicity Tests
TNO Identifier
42802
Repository link
https://resolver.tno.nl/uuid:c40eac31-9b99-422c-86b5-449ccbcf47fd
ISSN
02786915
Source
Food and Chemical Toxicology, 42, pp. 157-185.
Pages
157-185
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