{"title":"Toxicology of Flavors in the Food Industry","authors":"C. Doepker, A. Maier, B. Willis, S. Hermansky","doi":"10.1002/0471435139.TOX114.PUB2","DOIUrl":null,"url":null,"abstract":"The present chapter represents toxicological information on selected flavoring ingredients commonly found in the food and beverage workplace that have recently gathered attention regarding potential risks to the workers handling them. GRAS ingredients can present hazards in the occupational context, it is very important that workers review material safety data sheets (MSDS) and understand the verbiage on these MSDS as part of a comprehensive hazard communication program. FEMA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have adopted modified Cramer approaches and the TTC concept to classify flavor ingredients by structure and, thus, according to risk. Today, new chemical entities are being designed and created to maximize and/or customize the interaction of the flavor ingredient with taste receptors. Several important flavor chemicals have been covered in this chapter with respect to their properties, exposure assessment, toxicity, and regulations of exposure. \n \n \nKeywords: \n \nacetoin; \nacetyl methyl carbinol; \ncaffeine; \ndiacetyl; \nperchlorate; \nthreshold of regulation; \nflavor safety","PeriodicalId":19820,"journal":{"name":"Patty's Toxicology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2012-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Patty's Toxicology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/0471435139.TOX114.PUB2","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The present chapter represents toxicological information on selected flavoring ingredients commonly found in the food and beverage workplace that have recently gathered attention regarding potential risks to the workers handling them. GRAS ingredients can present hazards in the occupational context, it is very important that workers review material safety data sheets (MSDS) and understand the verbiage on these MSDS as part of a comprehensive hazard communication program. FEMA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have adopted modified Cramer approaches and the TTC concept to classify flavor ingredients by structure and, thus, according to risk. Today, new chemical entities are being designed and created to maximize and/or customize the interaction of the flavor ingredient with taste receptors. Several important flavor chemicals have been covered in this chapter with respect to their properties, exposure assessment, toxicity, and regulations of exposure.
Keywords:
acetoin;
acetyl methyl carbinol;
caffeine;
diacetyl;
perchlorate;
threshold of regulation;
flavor safety
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