FEMA GRAS assessment of natural flavor complexes: Citrus-derived flavoring ingredients
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Published version
Author(s)
Type
Journal Article
Abstract
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a re-evaluation of the safety of over 250 natural flavor complexes (NFCs) used as flavoring ingredients. This publication is the first in a series and summarizes the evaluation of 54 Citrus-derived NFCs using the procedure outlined in Smith et al. (2005) and updated in Cohen et al. (2018) to evaluate the safety of naturally-occurring mixtures for their intended use as flavoring ingredients. The procedure relies on a complete chemical characterization of each NFC intended for commerce and organization of each NFC's chemical constituents into well-defined congeneric groups. The safety of the NFC is evaluated using the well-established and conservative threshold of toxicological concern (TTC) concept in addition to data on absorption, metabolism and toxicology of members of the congeneric groups and the NFC under evaluation. As a result of the application of the procedure, 54 natural flavor complexes derived from botanicals of the Citrus genus were affirmed as generally recognized as safe (GRAS) under their conditions of intended use as flavoring ingredients based on an evaluation of each NFC and the constituents and congeneric groups therein.
Date Issued
2019-02-01
Online Publication Date
2019-02-01
2019-02-14T10:07:21Z
Date Acceptance
2018-11-23
ISSN
0278-6915
Publisher
Elsevier
Start Page
192
End Page
218
Journal / Book Title
Food and Chemical Toxicology
Volume
124
Copyright Statement
© 2018 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/BY-NC-ND/4.0/).
(http://creativecommons.org/licenses/BY-NC-ND/4.0/).
Source Database
pubmed
Identifier
https://www.ncbi.nlm.nih.gov/pubmed/30481573
S0278-6915(18)30854-8
Subjects
Botanical
Citrus
GRAS
Natural flavor complex
Safety evaluation
0908 Food Sciences
Food Science
Publication Status
Published
Country
England
Date Publish Online
2018-11-24