FEMA members receive up to five complimentary reprints of the following publications. Please make your selections and complete the form at the bottom of the page. You will then receive an order confirmation by e-mail. For additional questions or concerns regarding FEMA publications, please contact us by e-mail .
TITLE
DESCRIPTION
REFERENCE
COPIES
Criteria for the safety evaluation of flavoring substances
Describes the current status of the GRAS evaluation program of flavoring substances operated by the Expert Panel of FEMA.
Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Munro, I.C., Portoghese, P.S., Waddell, W.J., Wagner, B.M., and Adams, T.B. (2005b) Criteria for the safety evaluation of flavoring substances The Expert Panel of the Flavor and Extract Manufacturers Association. Food and Chemical Toxicology 43, 1141-1177.
Issues and challenges in the safety evaluation of food flavors
Describes the issues and challenges in the safety of food flavors.
Adams, T.B., and Smith, R.L. (2004) Issues and challenges in the safety evaluation of food flavors. Toxicology Letters , 149 , 209-213.
Comparison of two methods to assess the intake of flavouring substances
Comparison of the detailed dietary analysis based on food consumption and composition and per capita times 10 method based on annual production of flavour ingredients.
Hall, R.L and Ford R.A. (1999) Comparison of two methods to assess the intake of flavouring substances. Food Additives and Contaminants 16(11), 481-495.
A procedure for the safety evaluation of flavouring substances.
Reviews the safety evaluation procedure for flavoring substances by providing a scientifically based method of integrating data on intake, structure-activity relationships, metabolism and toxicity.
Munro I.C., Kennepohl E., and Kroes R. (1999) A procedure for the safety evaluation of flavouring substances. Food and Chemical Toxicology . 37, 207-232.
Principles for the safety evaluation of flavouring substances.
Reviews efforts by various organizations to develop principles and procedures for the safety evaluation of flavouring substances.
Munro I.C., Shubik P., and Hall R. (1998) Principles for the safety evaluation of flavouring substances. Food and Chemical Toxicology . 36, 529-540.
The role of flavoring substances in food allergy and intolerance.
Discusses the possible role of minor ingredients, such as flavoring substances, as the cause for adverse reactions to food.
Taylor, S.L., and Dormedy, E.S. (1998) The role of flavoring substances in food allergy and intolerance. Advances in Food and Nutrition Research. 42, 1-44.
Tritium analysis of burn- derived water from natural and petroleum- derived products.
Describes a method for authenticating natural versus synthetic origin of food and flavoring substances. Results of analyses performed using benzaldehyde are reported.
Neary, M.P., Spaulding, J.D. Noakes, J.E., and Culp, R.A. (1997) Tritium analysis of burn- derived water from natural and petroleum- derived products. Journal of Agricultural and Food Chemistry. 45(6), 2153-2157.
Activities in support of flavor authentication by the Flavor and Extract Manufacturers’ Association.
The Naturalness Decision Tree – a guide through the authenticity maze for potential users of flavors and essential oils.
Hoffman, P., and Mussinan, C. (1997) Activities in support of flavor authentication by the Flavor and Extract Manufacturers’ Association. Presentation in La Baule, France.
Correlation of structural class with no-observed-effect levels: a proposal for establishing a threshold of concern.
Describes the relationship between chemical structure and toxicity based on a large reference database of over 600 chemical substances and 2900 no-observed-effect levels. A threshold of acceptable human exposure is derived for each structural class of substances.
Munro, I.C., Ford, R.A., Kennepohl, E., and Sprenger, J.G. (1996) Correlation of structural class with no-observed-effect levels: a proposal for establishing a threshold of concern. Food and Chemical Toxicology. 34, 829-867.
A GRAS assessment program for flavor ingredients.
A review describing the legal and scientific foundation of the FEMA program.
Hallagan, J.B., and Hall, R.L. (1995) FEMA GRAS- A GRAS assessment program for flavor ingredients. Regulatory Toxicology and Pharmacology. 21, 422-430.
Determination of synthetic components in flavors by deuterium/hydrogen isotopic ratios.
A study was made relating 14C, d13C, and dD isotopic abundances for 11 different flavor materials.
Culp, R.A., and Noakes, J.E. (1992) Determination of synthetic components in flavors by deuterium/hydrogen isotopic ratios. Journal of Agricultural and Food Chemistry. 40, 1892-1897.
FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry.
A history of FEMA’s Expert Panel and their endeavor to evaluate the safety of flavoring materials.
Oser, B.L., and Ford, R.A. (1991) FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry. Food Technology. 84, 311-329.
Consumption ratio and food predominance of flavoring materials.
Compares the average intake of added flavoring materials to the quantities consumed as unavoidable components of traditional foods.
Stofberg, J. (1987) Consumption ratio and food predominance of flavoring materials. Perfumer & Flavorist. 12 (4), 27.
Estimation of toxic hazard- a decision tree approach.
A procedure for classifying structures into one of three categories reflecting its order of toxicity. It consists of 33 “yes” or “no” questions.
Cramer, G.M., Ford, R.A., and Hall, R.L. (1978) Estimation of toxic hazard- a decision tree approach. Food and Chemical Toxicology, 16, 255-276.
Criteria employed by the expert panel of FEMA for the GRAS evaluation of flavouring substances.
Describes the activities of the FEMA expert panel and their procedure for assessing the GRAS status of flavor materials.
Oser, B.L., and Hall, R.L. (1977) Criteria employed by the expert panel of FEMA for the GRAS evaluation of flavouring substances. Food and Cosmetic Toxicology. 15, 457-466.
GRAS-concept and application.
Based on a paper presented during the symposium on “History of Food Science and Technology,” at the 34th Annual Meeting of the Institute of Food Technologists, New Orleans, LA, May 12-15, 1974.
Hall, R.L., (1975) GRAS-concept and application. Food Technology. Appendix 1, 48-53.
GRAS review and food additive legislation.
By law, any ingredient in a food is a food additive and must be covered by a food additive regulation unless it is generally recognized as safe under the conditions of its intended use.
Hall, R.L. (1971) GRAS review and food additive legislation. Food Technology. 25 (5), 12-16.
