TY - JOUR
T1 - The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients
AU - Adams, T. B.
AU - Cohen, S. M.
AU - Doull, J.
AU - Feron, V. J.
AU - Goodman, J. I.
AU - Marnett, L. J.
AU - Munro, I. C.
AU - Portoghese, P. S.
AU - Smith, R. L.
AU - Waddell, W. J.
AU - Wagner, B. M.
N1 - Funding Information:
Moreno, O.M., 1977a. Acute oral toxicity in rats, phenyl acetaldehyde. Project No. 76-1460, MB Research Laboratories, Inc., Spinnerstown, PA. Unpublished report to the Research Institute for Fragrance Materials, Woodcliff Lake, NJ, USA.
PY - 2005/8
Y1 - 2005/8
N2 - 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.
AB - 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.
KW - FEMA GRAS
KW - Flavoring ingredients
KW - PEA
UR - http://www.scopus.com/inward/record.url?scp=20444413461&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=20444413461&partnerID=8YFLogxK
U2 - 10.1016/j.fct.2004.11.013
DO - 10.1016/j.fct.2004.11.013
M3 - Review article
C2 - 15950814
AN - SCOPUS:20444413461
SN - 0278-6915
VL - 43
SP - 1179
EP - 1206
JO - Food and Chemical Toxicology
JF - Food and Chemical Toxicology
IS - 8
ER -