Direct addition of flavors, including taste and flavor modifiers

Ivonne M.C.M. Rietjens; Samuel M. Cohen; Gerhard Eisenbrand; Shoji Fukushima; Nigel J. Gooderham; F. Peter Guengerich; Stephen S. Hecht; Thomas J. Rosol; Matthew J. Linman; Christie L. Harman; Sean V. Taylor

doi:10.1016/B978-0-12-819470-6.00074-3

Direct addition of flavors, including taste and flavor modifiers

Ivonne M.C.M. Rietjens, Samuel M. Cohen, Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Stephen S. Hecht, Thomas J. Rosol, Matthew J. Linman, Christie L. Harman, Sean V. Taylor

Research output: Chapter in Book/Report/Conference proceeding › Chapter

1 Scopus citations

Abstract

The addition of flavorings to food and beverages provides practically unlimited opportunities for innovation, for maintaining and enhancing palatability, and is one essential element of a stable supply of nutritious consumer products. A safety evaluation by the Flavor and Extract Manufacturers Association (FEMA) Expert Panel provides a pathway for flavor producers and users to achieve regulatory authority to use for substances under the conditions of intended use as a flavoring. This chapter describes the factors that contribute to the safety assessment process that is conducted by the Expert Panel, and provides examples of specific flavorings and types of flavorings that are considered. The chapter also describes future issues and opportunities likely to be encountered within the context of the FEMA generally recognized as safe assessment of flavorings.

Original language	English (US)
Title of host publication	Present Knowledge in Food Safety
Subtitle of host publication	A Risk-Based Approach through the Food Chain
Publisher	Elsevier
Pages	194-210
Number of pages	17
ISBN (Electronic)	9780128194706
ISBN (Print)	9780128231548
DOIs	https://doi.org/10.1016/B978-0-12-819470-6.00074-3
State	Published - Jan 1 2022

Bibliographical note

Publisher Copyright:
© 2023 International Life Sciences Institute (ILSI) Published by Elsevier Inc. All rights reserved.

Keywords

Flavor
exposure
food flavorings
natural flavoring complexes
risk assessment
safety evaluation
toxicity

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10.1016/B978-0-12-819470-6.00074-3

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Rietjens, I. M. C. M., Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rosol, T. J., Linman, M. J., Harman, C. L., & Taylor, S. V. (2022). Direct addition of flavors, including taste and flavor modifiers. In Present Knowledge in Food Safety: A Risk-Based Approach through the Food Chain (pp. 194-210). Elsevier. https://doi.org/10.1016/B978-0-12-819470-6.00074-3

Rietjens, IMCM, Cohen, SM, Eisenbrand, G, Fukushima, S, Gooderham, NJ, Guengerich, FP, Hecht, SS, Rosol, TJ, Linman, MJ, Harman, CL & Taylor, SV 2022, Direct addition of flavors, including taste and flavor modifiers. in Present Knowledge in Food Safety: A Risk-Based Approach through the Food Chain. Elsevier, pp. 194-210. https://doi.org/10.1016/B978-0-12-819470-6.00074-3

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

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AU - Eisenbrand, Gerhard

AU - Fukushima, Shoji

AU - Gooderham, Nigel J.

AU - Guengerich, F. Peter

AU - Hecht, Stephen S.

AU - Rosol, Thomas J.

AU - Linman, Matthew J.

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AU - Taylor, Sean V.

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KW - exposure

KW - food flavorings

KW - natural flavoring complexes

KW - risk assessment

KW - safety evaluation

KW - toxicity

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BT - Present Knowledge in Food Safety

PB - Elsevier

ER -

Direct addition of flavors, including taste and flavor modifiers

Abstract

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Keywords

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