CHEMICAL GROUP

DESCRIPTION

REFERENCE

COPIES

Aromatic substituted secondary alcohols, ketones, and related esters

Describes the safety assessment of aromatic substituted secondary alcohols, ketones, and related esters used as flavor ingredients.

Adams, T.B., McGowen, M.M., Williams, M.C., Cohen, S.M., Feron, V.J., Goodman, J.I., Marnett, L.J., Munro, I.C., Portoghese, P.S., Smith, R.L., and Waddell, W.J. (2007) The FEMA GRAS assessment of aromatic substituted secondary alcohols, ketones, and related esters used as flavor ingredients. Food and Chemical Toxicology. 45, 171-201.

Hydroxy- and alkoxy-substituted benzyl derivatives

Describes the key data relevant to the safety evaluation of 46 hydroxy- and alkoxy-substituted benzyl derivatives for their intended use as flavoring substances.

Adams, T.B., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Munro, I.C., Portoghese, P.S., Smith, R.L., Waddell, W.J., and Wagner, B.M. (2005) The FEMA GRAS assessment of hydroxyl- and alkoxy-substituted benzyl derivatives used flavor ingredients. Food and Chemical Toxicology. 43, 1241-1271.

Benzyl derivatives

Describes the key data relevant to the safety evaluation of benzyl alcohol, benzaldehyde, or benzoic acid and 34 structurally related substances for their intended use as flavoring ingredients.

Adams, T.B., Cohen, S.M. Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Munro, I.C., Portoghese, P.S., Smith, R.L., Waddell, W.J., and Wagner, B.M. (2005) The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients. Food and Chemical Toxicology. 43, 1207-1240.

Phenethyl alcohol and phenoxyethyl alcohol derivatives

Describes the key data relevant to the safety evaluation of 39 phenethyl alcohol derivatives and 4 phenoxyethyl alcohol derivatives.

Adams, T.B., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Munro, I.C., Portoghese, P.S., Smith, R.L., Waddell, W.J., and Wagner, B.M. (2005) The FEMA GRAS assessment of phenethyl alcohol, aldehydes, acid, and related acetals and esters used as flavor ingredients. Food and Chemical Toxicology. 43, 1179-1206.

Process Flavors

Describes the assessment of the potential presence of PHAs in process flavors and the implications for the safety assessment of these flavors.

Hallagan, J.B. (2005) The Safety assessment of process flavors. In process and reaction flavors, recent developments. Weerasinghe and Sucan, Eds. American Chemical Society, Washington, D.C. Ch.2; 26-40

Cinnamyl derivatives

Describes the elements of the GRAS assessment program as applied by the FEMA Expert Panel to cinnamyl derivatives used as flavor ingredients.

Adams, T.B., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Munro, I.C., Portoghese, P.S., Smith, R.L., Waddell, W.J., and Wagner, B.M. (2004) The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients. Food and Chemical Toxicology, 42, 157-185.

Allylalkoxybenzene derivatives

Describes the safety assessment of allylalkoxybenzene derivatives including methyl eugenol and estragole used as flavor ingredients.

Smith, R.L., Adams, T.B., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Portoghese P.S., Waddell, W.J., Wagner, B.M., Rogers, A.E., Caldwell, J., and Sipes, I.G. (2002b) Safety assessment of allylalkoxybenzene derivatives used as flavouring substances-methyl eugenol and estragole. Food and Chemical Toxicology 40, 851-870.

Pyrazine derivatives

Describes the safety assessment of pyrazine derivatives as flavor ingredients.

Smith, R. L., Doull, J., Feron, V. J., Goodman, J. I., Marnett, L. J., Munro, I. C., Newberne, P. M., Portoghese, P. S., Waddell, W. J., Wagner, B. M., and Adams, T. B. (2002a) The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients. Food and Chem. Toxicol. 40: 429-451.

Plant cell and tissue culture derivatives

Describes the safety assessment of flavoring ingredients derived from plant cell and tissue culture.

Hallagan, J.B., Putnam, J.M., Higley, N.A., and Hall, R.L. (1999) The safety assessment of flavor ingredients derived from plant cell and tissue culture. In Press.

Trans-anethole

Describes the elements of the GRAS assessment program as applied by the FEMA Expert Panel of trans-anethole used as a flavor ingredient.

Newberne, P., Smith, R. L., Doull, J., Goodman, J. I., Munro, I. C., Portoghese, P. S., Wagner, B. M., Weil, C. S., Woods, L. A., Adams, T. B., Lucas, C.D., and Ford, R. A. (1999)
The FEMA GRAS assessment of trans-anethole used as a flavoring substance. Food and Chemical Toxicology. In press.

Lactones

Describes the elements of the GRAS assessment program as applied by the FEMA Expert Panel of lactones used as flavor ingredients.

Adams, T.B., Greer, D.B., Doull, J., Munro, I.C., Newberne, P., Portoghese, P.S., Smith, R.L., Wagner, B.M., Weil, C.S., Woods, L.A., and Ford, R.A. (1998) The FEMA GRAS assessment of lactones used as a flavor ingredient. Food and Chemical Toxicology. 36 (4), 249-278.

Furfural

Describes the elements of the GRAS assessment program as applied by the FEMA Expert Panel of furfural used as a flavor ingredient.

Adams, T.B., Doull, J., Goodman, J.I., Munro, I.C., Newberne, P., Portoghese, P.S., Smith, R.L., Wagner, B.M., Weil, C.S., Woods, L.A., and Ford, R.A. (1997) The FEMA GRAS assessment of furfural used as a flavor ingredient. Food and Chemical Toxicology. 35 (8), 739-751.

Alicyclic substances

Describes the elements of the GRAS assessment program as applied by the FEMA Expert Panel to the group of 119 alicyclic substances used as flavor ingredients, and the relevant data which provide the basis for their GRAS status.

Adams, T.B., Hallagan, J.M., Putnam, Gierke, T.L., Doull, J., Munro, I.C., Newberne, P., Portoghese, P.S., Smith, R.L., Wagner, B.M., Weil, C.S., Woods, L.A., and Ford, R.A. (1996) The FEMA GRAS assessment of alicyclic substances used as flavor ingredients. Food and Chemical Toxicology. 34 (9), 763-828.

Flavor ingredients produced by genetically modified organisms.

Describes the revision of the FEMA safety assessment program to account for the production of flavor ingredients through the use of genetically modified organisms so that flavor ingredients can be evaluated for status as GRAS.

Hallagan, J.B., and Hall, R.L. (1995) Safety assessment of flavor ingredients produced by genetically modified organisms. In Genetically Modified Foods. Edited by Engel, K-H, Takeoka, G.R., and Teranish, R. American Chemical Society, Washington, D.C.