Title
Safety evaluation of natural flavour complexes
Author
Smith, R.L.
Adams, T.B.
Cohen, S.M.
Doull, J.
Feron, V.J.
Goodman, J.I.
Hall, R.L.
Marnett, L.J.
Portoghese, P.S.
Waddell, W.J.
Wagner, B.M.
TNO Voeding
Publication year
2004
Abstract
Natural flavour complexes (NFCs) are chemical mixtures obtained by applying physical separation methods to botanical sources. Many NFCs are derived from foods. In the present paper, a 12-step procedure for the safety evaluation of NFCs, 'the naturals paradigm', is discussed. This procedure, which is not intended to be viewed as a rigid check list, begins with a description of the chemical composition of the commercial product, followed by a review of the data on the history of dietary use. Next, each constituent of an NFC is assigned to one of 33 congeneric groups of structurally related substances and to one of three classes of toxic potential, each with its own exposure threshold of toxicological concern. The group of substances of unknown structure is placed in the class of greatest toxic potential. In subsequent steps, for each congeneric group the procedure determines the per capita intake, considers metabolic pathways and explores the need and availability of toxicological data. Additional toxicological and analytical data may be required for a comprehensive safety evaluation. The procedure concludes with an evaluation of the NFC in its entirety, also considering combined exposure to congeneric groups. The first experiences with the use of this procedure are very promising. Future safety evaluations of larger numbers of NFCs will indicate the usefulness of the system, either in its present form or in a form modified on the basis of experience. © 2004 Elsevier Ireland Ltd. All rights reserved.
Subject
Toxicology Chemistry
Food and Chemical Risk Analysis
Mixtures
Natural flavour complexes
Safety evaluation
acetic acid
aliphatic compound
citral
flavoring agent
geraniol
hydrocarbon
limonene
linalool
myrcene
oil
sabinene
terpene derivative
terpin hydrate
biosafety
botany
cardamom
chemical composition
chemical modification
complex formation
conference paper
correlation analysis
data analysis
diet
experience
extract
food intake
food poisoning
intermethod comparison
phase separation
priority journal
purification
structure activity relation
structure analysis
system analysis
technique
toxicity
toxicity testing
toxicology
Animals
Biological Factors
Complex Mixtures
Elettaria
Flavoring Agents
Humans
Plant Oils
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http://resolver.tudelft.nl/uuid:8cc7eedf-b19e-4a42-a10a-1df013cc3c5e
DOI
https://doi.org/10.1016/j.toxlet.2003.12.031
TNO identifier
237669
ISSN
0378-4274
Source
Toxicology Letters, 149 (1-3), 197-207
Document type
article