Safety evaluation of natural flavour complexes.
Describes a 12-step procedure for the safety evaluation of NFCs called the natural paradigm.
A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils.
Describes a scientifically based guide to evaluate the safety of naturally occurring mixtures, particularly essential oils for their intended use as flavor ingredients.
Under the conditions of intended use – New developments in the FEMA GRAS program and the safety assessment of flavor ingredients.
Describes a review of the new information related to flavor safety assessment and regulation and is intended to compliment Hallagan and Hall, 1995.
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.
Issues and challenges in the safety evaluation of food flavors
Describes the issues and challenges in the safety of food flavors.
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.
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.
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.
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.
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.
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.
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.
A GRAS assessment program for flavor ingredients.
A review describing the legal and scientific foundation of the FEMA program.
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.
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.
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.
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.
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.
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.
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.
