The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients
This publication is the ninth 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 int...
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| Veröffentlicht in: | Food and chemical toxicology 2005-08, Vol.43 (8), p.1179-1206 |
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| creator | Adams, T.B. Cohen, S.M. Doull, J. Feron, V.J. Goodman, J.I. Marnett, L.J. Munro, I.C. Portoghese, P.S. Smith, R.L. Waddell, W.J. Wagner, B.M. |
| description | This publication is the ninth 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 phenethyl alcohol, aldehyde, acid, and related acetals and esters as flavoring ingredients is evaluated. The group of phenethylalcohol, aldehyde, acid, and related acetals and esters was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food, their rapid absorption, metabolic detoxication, and excretion in humans and other animals, their low level of flavor use, the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies and the lack of significant genotoxic and mutagenic potential. This 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. |
| doi_str_mv | 10.1016/j.fct.2004.11.013 |
| format | Article |
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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 phenethyl alcohol, aldehyde, acid, and related acetals and esters as flavoring ingredients is evaluated. The group of phenethylalcohol, aldehyde, acid, and related acetals and esters was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food, their rapid absorption, metabolic detoxication, and excretion in humans and other animals, their low level of flavor use, the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies and the lack of significant genotoxic and mutagenic potential. This 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.</description><identifier>ISSN: 0278-6915</identifier><identifier>EISSN: 1873-6351</identifier><identifier>DOI: 10.1016/j.fct.2004.11.013</identifier><identifier>PMID: 15950814</identifier><identifier>CODEN: FCTOD7</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Acetaldehyde - analogs & derivatives ; Acetaldehyde - pharmacokinetics ; Acetaldehyde - toxicity ; Acetals ; Animals ; Biological and medical sciences ; Esters ; FEMA GRAS ; Flavoring Agents - pharmacokinetics ; Flavoring Agents - standards ; Flavoring Agents - toxicity ; Flavoring ingredients ; Food Industry ; Humans ; Medical sciences ; PEA ; Phenylacetates - pharmacokinetics ; Phenylacetates - toxicity ; Phenylethyl Alcohol - analogs & derivatives ; Phenylethyl Alcohol - pharmacokinetics ; Phenylethyl Alcohol - toxicity ; Toxicity Tests ; Toxicology ; United States ; United States Food and Drug Administration - legislation & jurisprudence ; United States Food and Drug Administration - standards</subject><ispartof>Food and chemical toxicology, 2005-08, Vol.43 (8), p.1179-1206</ispartof><rights>2004 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c412t-8d81a4367ec3d5808a5320985414880d847a112b9cea6e20780df654d29ef9cf3</citedby><cites>FETCH-LOGICAL-c412t-8d81a4367ec3d5808a5320985414880d847a112b9cea6e20780df654d29ef9cf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0278691504003436$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16965197$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15950814$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Adams, T.B.</creatorcontrib><creatorcontrib>Cohen, S.M.</creatorcontrib><creatorcontrib>Doull, J.</creatorcontrib><creatorcontrib>Feron, V.J.</creatorcontrib><creatorcontrib>Goodman, J.I.</creatorcontrib><creatorcontrib>Marnett, L.J.</creatorcontrib><creatorcontrib>Munro, I.C.</creatorcontrib><creatorcontrib>Portoghese, P.S.</creatorcontrib><creatorcontrib>Smith, R.L.</creatorcontrib><creatorcontrib>Waddell, W.J.</creatorcontrib><creatorcontrib>Wagner, B.M.</creatorcontrib><creatorcontrib>Expert Panel of the Flavor and Extract Manufacturers Association</creatorcontrib><title>The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients</title><title>Food and chemical toxicology</title><addtitle>Food Chem Toxicol</addtitle><description>This publication is the ninth 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 phenethyl alcohol, aldehyde, acid, and related acetals and esters as flavoring ingredients is evaluated. The group of phenethylalcohol, aldehyde, acid, and related acetals and esters was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food, their rapid absorption, metabolic detoxication, and excretion in humans and other animals, their low level of flavor use, the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies and the lack of significant genotoxic and mutagenic potential. 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Cohen, S.M. ; Doull, J. ; Feron, V.J. ; Goodman, J.I. ; Marnett, L.J. ; Munro, I.C. ; Portoghese, P.S. ; Smith, R.L. ; Waddell, W.J. ; Wagner, B.M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c412t-8d81a4367ec3d5808a5320985414880d847a112b9cea6e20780df654d29ef9cf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Acetaldehyde - analogs & derivatives</topic><topic>Acetaldehyde - pharmacokinetics</topic><topic>Acetaldehyde - toxicity</topic><topic>Acetals</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Esters</topic><topic>FEMA GRAS</topic><topic>Flavoring Agents - pharmacokinetics</topic><topic>Flavoring Agents - standards</topic><topic>Flavoring Agents - toxicity</topic><topic>Flavoring ingredients</topic><topic>Food Industry</topic><topic>Humans</topic><topic>Medical sciences</topic><topic>PEA</topic><topic>Phenylacetates - pharmacokinetics</topic><topic>Phenylacetates - toxicity</topic><topic>Phenylethyl Alcohol - analogs & derivatives</topic><topic>Phenylethyl Alcohol - pharmacokinetics</topic><topic>Phenylethyl Alcohol - toxicity</topic><topic>Toxicity Tests</topic><topic>Toxicology</topic><topic>United States</topic><topic>United States Food and Drug Administration - legislation & jurisprudence</topic><topic>United States Food and Drug Administration - standards</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Adams, T.B.</creatorcontrib><creatorcontrib>Cohen, S.M.</creatorcontrib><creatorcontrib>Doull, J.</creatorcontrib><creatorcontrib>Feron, V.J.</creatorcontrib><creatorcontrib>Goodman, J.I.</creatorcontrib><creatorcontrib>Marnett, L.J.</creatorcontrib><creatorcontrib>Munro, I.C.</creatorcontrib><creatorcontrib>Portoghese, P.S.</creatorcontrib><creatorcontrib>Smith, R.L.</creatorcontrib><creatorcontrib>Waddell, W.J.</creatorcontrib><creatorcontrib>Wagner, B.M.</creatorcontrib><creatorcontrib>Expert Panel of the Flavor and Extract Manufacturers Association</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Safety Science and Risk</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food and chemical toxicology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Adams, T.B.</au><au>Cohen, S.M.</au><au>Doull, J.</au><au>Feron, V.J.</au><au>Goodman, J.I.</au><au>Marnett, L.J.</au><au>Munro, I.C.</au><au>Portoghese, P.S.</au><au>Smith, R.L.</au><au>Waddell, W.J.</au><au>Wagner, B.M.</au><aucorp>Expert Panel of the Flavor and Extract Manufacturers Association</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients</atitle><jtitle>Food and chemical toxicology</jtitle><addtitle>Food Chem Toxicol</addtitle><date>2005-08-01</date><risdate>2005</risdate><volume>43</volume><issue>8</issue><spage>1179</spage><epage>1206</epage><pages>1179-1206</pages><issn>0278-6915</issn><eissn>1873-6351</eissn><coden>FCTOD7</coden><abstract>This publication is the ninth 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 phenethyl alcohol, aldehyde, acid, and related acetals and esters as flavoring ingredients is evaluated. The group of phenethylalcohol, aldehyde, acid, and related acetals and esters was reaffirmed as GRAS (GRASr) based, in part, on their self-limiting properties as flavoring substances in food, their rapid absorption, metabolic detoxication, and excretion in humans and other animals, their low level of flavor use, the wide margins of safety between the conservative estimates of intake and the no-observed-adverse effect levels determined from subchronic and chronic studies and the lack of significant genotoxic and mutagenic potential. This 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.</abstract><cop>Oxford</cop><cop>New York, NY</cop><pub>Elsevier Ltd</pub><pmid>15950814</pmid><doi>10.1016/j.fct.2004.11.013</doi><tpages>28</tpages></addata></record> |
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| subjects | Acetaldehyde - analogs & derivatives Acetaldehyde - pharmacokinetics Acetaldehyde - toxicity Acetals Animals Biological and medical sciences Esters FEMA GRAS Flavoring Agents - pharmacokinetics Flavoring Agents - standards Flavoring Agents - toxicity Flavoring ingredients Food Industry Humans Medical sciences PEA Phenylacetates - pharmacokinetics Phenylacetates - toxicity Phenylethyl Alcohol - analogs & derivatives Phenylethyl Alcohol - pharmacokinetics Phenylethyl Alcohol - toxicity Toxicity Tests Toxicology United States United States Food and Drug Administration - legislation & jurisprudence United States Food and Drug Administration - standards |
| title | The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients |
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