Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food

Samuel M. Cohen; Gerhard Eisenbrand; Shoji Fukushima; Nigel J. Gooderham; F.P. Guengerich; Stephen S. Hecht; Ivonne M.C.M. Rietjens; Jeanne M. Davidsen; Christie L. Harman; Sean V. Taylor

doi:10.1016/j.fct.2018.01.021

Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food

Samuel M. Cohen, Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F.P. Guengerich, Stephen S. Hecht, Ivonne M.C.M. Rietjens, Jeanne M. Davidsen, Christie L. Harman, Sean V. Taylor^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

35 Citations (Scopus)

Abstract

An effective and thorough approach for the safety evaluation of natural flavor complexes (NFCs) was published in 2005 by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). An updated procedure is provided here, which maintains the essential concepts of the use of the congeneric group approach and the reliance on the threshold of toxicological concern (TTC) concept. The updated procedure emphasizes more rigorous considerations of unidentified constituents and the genotoxic potential of constituents. The update of the previously established procedure is the first step in a multi-year project to conduct safety re-evaluations for more than 250 NFCs that have uses that are currently considered Generally Recognized as Safe (GRAS) by the FEMA Expert Panel. In addition, this procedure can be more generally employed in the safety evaluation of NFCs.

Original language	English
Pages (from-to)	171-178
Journal	Food and Chemical Toxicology
Volume	113
DOIs	https://doi.org/10.1016/j.fct.2018.01.021
Publication status	Published - 1 Mar 2018

Keywords

Botanicals
Complex mixtures
Flavoring
Food
GRAS
Threshold of toxicological concern
Toxicology

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10.1016/j.fct.2018.01.021Licence: CC BY-NC-ND

Cite this

@article{496193a666a84cd09ba6752f2bc1ba4e,

title = "Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food",

abstract = "An effective and thorough approach for the safety evaluation of natural flavor complexes (NFCs) was published in 2005 by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). An updated procedure is provided here, which maintains the essential concepts of the use of the congeneric group approach and the reliance on the threshold of toxicological concern (TTC) concept. The updated procedure emphasizes more rigorous considerations of unidentified constituents and the genotoxic potential of constituents. The update of the previously established procedure is the first step in a multi-year project to conduct safety re-evaluations for more than 250 NFCs that have uses that are currently considered Generally Recognized as Safe (GRAS) by the FEMA Expert Panel. In addition, this procedure can be more generally employed in the safety evaluation of NFCs.",

keywords = "Botanicals, Complex mixtures, Flavoring, Food, GRAS, Threshold of toxicological concern, Toxicology",

author = "Cohen, {Samuel M.} and Gerhard Eisenbrand and Shoji Fukushima and Gooderham, {Nigel J.} and F.P. Guengerich and Hecht, {Stephen S.} and Rietjens, {Ivonne M.C.M.} and Davidsen, {Jeanne M.} and Harman, {Christie L.} and Taylor, {Sean V.}",

year = "2018",

month = mar,

day = "1",

doi = "10.1016/j.fct.2018.01.021",

language = "English",

volume = "113",

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journal = "Food and Chemical Toxicology",

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TY - JOUR

T1 - Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food

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 - Taylor, Sean V.

PY - 2018/3/1

Y1 - 2018/3/1

N2 - An effective and thorough approach for the safety evaluation of natural flavor complexes (NFCs) was published in 2005 by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). An updated procedure is provided here, which maintains the essential concepts of the use of the congeneric group approach and the reliance on the threshold of toxicological concern (TTC) concept. The updated procedure emphasizes more rigorous considerations of unidentified constituents and the genotoxic potential of constituents. The update of the previously established procedure is the first step in a multi-year project to conduct safety re-evaluations for more than 250 NFCs that have uses that are currently considered Generally Recognized as Safe (GRAS) by the FEMA Expert Panel. In addition, this procedure can be more generally employed in the safety evaluation of NFCs.

AB - An effective and thorough approach for the safety evaluation of natural flavor complexes (NFCs) was published in 2005 by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). An updated procedure is provided here, which maintains the essential concepts of the use of the congeneric group approach and the reliance on the threshold of toxicological concern (TTC) concept. The updated procedure emphasizes more rigorous considerations of unidentified constituents and the genotoxic potential of constituents. The update of the previously established procedure is the first step in a multi-year project to conduct safety re-evaluations for more than 250 NFCs that have uses that are currently considered Generally Recognized as Safe (GRAS) by the FEMA Expert Panel. In addition, this procedure can be more generally employed in the safety evaluation of NFCs.

KW - Botanicals

KW - Complex mixtures

KW - Flavoring

KW - Food

KW - GRAS

KW - Threshold of toxicological concern

KW - Toxicology

U2 - 10.1016/j.fct.2018.01.021

DO - 10.1016/j.fct.2018.01.021

M3 - Article

AN - SCOPUS:85041618170

SN - 0278-6915

VL - 113

SP - 171

EP - 178

JO - Food and Chemical Toxicology

JF - Food and Chemical Toxicology

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