The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients

被引：115

作者：

Adams, TB

Cohen, SM

Doull, J

Feron, VJ

Goodman, JI

Marnett, LJ

Munro, IC

Portoghese, PS

Smith, RL

Waddell, WJ

Wagner, BM

机构：

[1] Flavor & Extract Manufacturers Assoc, Washington, DC 20006 USA

[2] Univ Nebraska, Ctr Med, Dept Pathol & Microbiol, Omaha, NE 68182 USA

[3] Univ Kansas, Med Ctr, Dept Pharmacol & Toxicol, Kansas City, KS 66103 USA

[4] Michigan State Univ, Dept Pharmacol & Toxicol, E Lansing, MI 48824 USA

[5] Vanderbilt Univ, Sch Med, Dept Biochem, Nashville, TN USA

[6] Cantox Inc, Mississauga, ON, Canada

[7] Univ Minnesota, Dept Med Chem, Minneapolis, MN 55455 USA

[8] Univ London Imperial Coll Sci Technol & Med, Div Biomed Sci Sect Mol Toxicol, London SW7 2AZ, England

[9] Univ Louisville, Sch Med, Dept Pharmacol & Toxicol, Louisville, KY 40292 USA

[10] NYU, Sch Med, New York, NY USA

[11] Bernard M Wagner Associates, Millburn, NJ USA

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2004年 / 42卷 / 02期

关键词：

D O I：

10.1016/j.fct.2003.08.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：157 / 185

页数：29

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