The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients
article
This is the fifth 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 taking into account the available scientific information on the group of structurally related substances. Scientific data relevant to the safety evaluation of the use of pyrazine derivatives as flavoring ingredients is evaluated. © 2002 Elsevier Science Ltd. All rights reserved.
Topics
Flavoring agentsFood safetyGRASPyrazine derivatives2 (mercaptomethyl)pyrazine2 ethyl 3 dimethylpyrazine2 ethyl 3 methylpyrazine2 ethyl 5 methylpyrazine2 isobutyl 3 methoxypyrazine2 methoxy 3 (1 methylpropyl)pyrazine2 methoxy 3 methylpyrazine2 methylpyrazine2,3 diethylpyrazine2,3 dimethylpyrazine2,3,5 trimethylpyrazine2,5 dimethylpyrazine2,6 dimethylpyrazine3 ethyl 2,6 dimethylpyrazineAcetylpyrazineFlavoring agentMethoxypyrazinePyrazinePyrazine derivativeTetramethylpyrazineUnclassified drugAcute toxicityCarcinogenicityChemical analysisChemical structureFood poisoningFood safetyGastrointestinal absorptionGenotoxicityHumanMetabolismNonhumanReviewRisk assessmentTissue distributionToxicokineticsUrinary excretionAnimalsCarcinogensFlavoring AgentsFood IndustryHumansMicePyrazinesRatsReference ValuesSafetyToxicity Tests
TNO Identifier
57448
ISSN
02786915
Source
Food and Chemical Toxicology, 40, pp. 429-451.
Pages
429-451
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