TY - JOUR
T1 - FEMA GRAS assessment of natural flavor complexes
T2 - Lemongrass oil, chamomile oils, citronella oil and related flavoring ingredients
AU - Rosol, Thomas J.
AU - Cohen, Samuel M.
AU - Eisenbrand, Gerhard
AU - Fukushima, Shoji
AU - Gooderham, Nigel J.
AU - Guengerich, F.P.
AU - Hecht, Stephen S.
AU - Rietjens, Ivonne M.C.M.
AU - Davidsen, Jeanne M.
AU - Harman, Christie L.
AU - Kelly, Shannen
AU - Ramanan, Danarubini
AU - Taylor, Sean V.
PY - 2023/5
Y1 - 2023/5
N2 - 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, eleventh in the series, evaluates the safety of NFCs characterized by primary alcohol, aldehyde, carboxylic acid, ester and lactone constituents derived from terpenoid biosynthetic pathways and/or lipid metabolism. The scientific-based evaluation procedure published in 2005 and updated in 2018 that relies on a complete constituent characterization of the NFC and organization of the constituents into congeneric groups. The safety of the NFCs is evaluated using the threshold of toxicological concern (TTC) concept in addition to data on estimated intake, metabolism and toxicology of members of the congeneric groups and for the NFC under evaluation. The scope of the safety evaluation does not include added use in dietary supplements or any products other than food. Twenty-three NFCs, derived from the Hibiscus, Melissa, Ricinus, Anthemis, Matricaria, Cymbopogon, Saussurea, Spartium, Pelargonium, Levisticum, Rosa, Santalum, Viola, Cryptocarya and Litsea genera were affirmed as generally recognized as safe (GRAS) under their conditions of intended use as flavor ingredients based on an evaluation of each NFC and the constituents and congeneric groups therein.
AB - 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, eleventh in the series, evaluates the safety of NFCs characterized by primary alcohol, aldehyde, carboxylic acid, ester and lactone constituents derived from terpenoid biosynthetic pathways and/or lipid metabolism. The scientific-based evaluation procedure published in 2005 and updated in 2018 that relies on a complete constituent characterization of the NFC and organization of the constituents into congeneric groups. The safety of the NFCs is evaluated using the threshold of toxicological concern (TTC) concept in addition to data on estimated intake, metabolism and toxicology of members of the congeneric groups and for the NFC under evaluation. The scope of the safety evaluation does not include added use in dietary supplements or any products other than food. Twenty-three NFCs, derived from the Hibiscus, Melissa, Ricinus, Anthemis, Matricaria, Cymbopogon, Saussurea, Spartium, Pelargonium, Levisticum, Rosa, Santalum, Viola, Cryptocarya and Litsea genera were affirmed as generally recognized as safe (GRAS) under their conditions of intended use as flavor ingredients based on an evaluation of each NFC and the constituents and congeneric groups therein.
KW - Absolutes and extracts
KW - Acid and ester constituents
KW - aldehyde
KW - Essential oils
KW - GRAS
KW - Natural Flavor Complex
KW - Primary alcohol
KW - Safety evaluation
U2 - 10.1016/j.fct.2023.113697
DO - 10.1016/j.fct.2023.113697
M3 - Article
C2 - 36870670
AN - SCOPUS:85151011478
SN - 0278-6915
VL - 175
JO - Food and Chemical Toxicology
JF - Food and Chemical Toxicology
M1 - 113697
ER -