FEMA GRAS assessment of natural flavor complexes: Lavender, Guaiac Coriander-derived and related flavoring ingredients.

@article{Fukushima2020FEMAGA,
  title={FEMA GRAS assessment of natural flavor complexes: Lavender, Guaiac Coriander-derived and related flavoring ingredients.},
  author={Shoji Fukushima and Samuel M Cohen and Gerhard Eisenbrand and Nigel J. Gooderham and F. Peter Guengerich and Stephen S. Hecht and Ivonne M C M Rietjens and Thomas J. Rosol and Jeanne M. Davidsen and Christie L Harman and V. Kurtog ˘ Lu and Sean V Taylor},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2020},
  pages={
          111584
        }
}
  • S. Fukushima, Samuel M Cohen, +9 authors Sean V Taylor
  • Published 16 July 2020
  • Medicine, Mathematics
  • Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a program for the re-evaluation of the safety of over 250 natural flavor complexes (NFCs) used as flavor ingredients. This publication, fifth in the series, evaluates the safety of NFCs containing linalool and/or other characteristic mono- and sesquiterpenoid tertiary alcohols and esters using the safety evaluation procedure published by the FEMA Expert Panel in 2005 and updated in 2018. The procedure… Expand
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Evidence of safety is supported by the fact that the intake of phenethyl alcohol, aldehyde, acid, and related acetals and esters as natural components of traditional foods is greater than their intake as intentionally added flavoring substances. Expand
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