People have been using spices and other flavorings to add zest to their food and their lives since well before recorded history. From early times, flavors have been part of a quest to make life more enjoyable and to help make foods and beverages taste better.
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.
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.
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.
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.
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.
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.