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Start Over Descriptor "West Indian bay leaf oil and oleoresin"
3 results on '"West Indian bay leaf oil and oleoresin"'

1. FEMA GRAS assessment of natural flavor complexes: Clove, cinnamon leaf and West Indian bay leaf-derived flavoring ingredients

Author

Gooderham, Nigel J., Cohen, Samuel M., Eisenbrand, Gerhard, Fukushima, Shoji, Guengerich, F.P., Hecht, Stephen S., Rietjens, Ivonne M.C.M., Rosol, Thomas J., Davidsen, Jeanne M., Harman, Christie L., Murray, Ian J., Taylor, Sean V., Gooderham, Nigel J., Cohen, Samuel M., Eisenbrand, Gerhard, Fukushima, Shoji, Guengerich, F.P., Hecht, Stephen S., Rietjens, Ivonne M.C.M., Rosol, Thomas J., Davidsen, Jeanne M., Harman, Christie L., Murray, Ian J., and Taylor, Sean V.

Abstract

In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association initiated the safety re-evaluation of over 250 natural flavor complexes (NFCs) used as flavor ingredients. This publication, 4th in a series focusing on the safety evaluation of NFCs, presents an evaluation of NFCs rich in hydroxyallylbenzene and hydroxypropenylbenzene constituents using a procedure initially published in 2005 and updated in 2018 that evaluates the safety of naturally occurring mixtures for their intended use as flavoring ingredients. The procedure requires the characterization of the chemical composition for each NFC and subsequent organization of the constituents into defined congeneric groups. The safety of each NFC is evaluated using the conservative threshold of toxicological concern (TTC) approach together with studies on absorption, metabolism and toxicology of the NFC and its constituent congeneric groups. By the application of this procedure, seven NFCs, derived from clove, cinnamon leaf and West Indian bay leaf were affirmed as “generally recognized as safe (GRAS)” under their conditions of intended use as flavor ingredients. An eighth NFC, an oleoresin of West Indian bay leaf, was affirmed based on its estimated intake, which is below the TTC of 0.15 μg/person per day for compounds with structural alerts for genotoxicity.

Published
2020

2. FEMA GRAS assessment of natural flavor complexes: Clove, cinnamon leaf and West Indian bay leaf-derived flavoring ingredients

Author

Ivonne M.C.M. Rietjens, Samuel M. Cohen, Christie L. Harman, F. Peter Guengerich, Nigel J. Gooderham, Shoji Fukushima, Jeanne M. Davidsen, Thomas J. Rosol, Gerhard Eisenbrand, Ian J. Murray, Stephen S. Hecht, and Sean V. Taylor

Subjects
Male, Salmonella typhimurium, Cinnamomum zeylanicum, Syzygium, Allylbenzene Derivatives, Laurus, Toxicology, Safety evaluation, Mice, chemistry.chemical_compound, Cinnamon Leaf Oil, Clove essential oils, extract and oleoresin, Food science, extract and oleoresin, Flavor, 0303 health sciences, Clove essential oils, 04 agricultural and veterinary sciences, General Medicine, Natural flavor complex, 040401 food science, Cinnamon leaf oil, Female, Anisoles, Biology, 03 medical and health sciences, 0404 agricultural biotechnology, Safrole, West Indian bay, GRAS, West Indian bay leaf oil and oleoresin, Eugenol, Generally recognized as safe, Escherichia coli, Animals, Humans, Plant Oils, Oleoresin, Toxicologie, 030304 developmental biology, VLAG, No-Observed-Adverse-Effect Level, Mutagenicity Tests, Rats, Flavoring Agents, chemistry, Consumer Product Safety, 0908 Food Sciences, Food Science
Abstract

In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association initiated the safety re-evaluation of over 250 natural flavor complexes (NFCs) used as flavor ingredients. This publication, 4th in a series focusing on the safety evaluation of NFCs, presents an evaluation of NFCs rich in hydroxyallylbenzene and hydroxypropenylbenzene constituents using a procedure initially published in 2005 and updated in 2018 that evaluates the safety of naturally occurring mixtures for their intended use as flavoring ingredients. The procedure requires the characterization of the chemical composition for each NFC and subsequent organization of the constituents into defined congeneric groups. The safety of each NFC is evaluated using the conservative threshold of toxicological concern (TTC) approach together with studies on absorption, metabolism and toxicology of the NFC and its constituent congeneric groups. By the application of this procedure, seven NFCs, derived from clove, cinnamon leaf and West Indian bay leaf were affirmed as “generally recognized as safe (GRAS)” under their conditions of intended use as flavor ingredients. An eighth NFC, an oleoresin of West Indian bay leaf, was affirmed based on its estimated intake, which is below the TTC of 0.15 μg/person per day for compounds with structural alerts for genotoxicity.

Published
2020

3. FEMA GRAS assessment of natural flavor complexes: Clove, cinnamon leaf and West Indian bay leaf-derived flavoring ingredients.

Author

Gooderham NJ, Cohen SM, Eisenbrand G, Fukushima S, Guengerich FP, Hecht SS, Rietjens IMCM, Rosol TJ, Davidsen JM, Harman CL, Murray IJ, and Taylor SV

Subjects
Allylbenzene Derivatives, Animals, Anisoles chemistry, Anisoles toxicity, Consumer Product Safety, Escherichia coli drug effects, Eugenol chemistry, Eugenol toxicity, Female, Flavoring Agents chemistry, Humans, Male, Mice, Mutagenicity Tests, No-Observed-Adverse-Effect Level, Plant Oils chemistry, Plant Oils toxicity, Rats, Safrole chemistry, Safrole toxicity, Salmonella typhimurium drug effects, Cinnamomum zeylanicum chemistry, Flavoring Agents toxicity, Laurus chemistry, Syzygium chemistry
Abstract

In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association initiated the safety re-evaluation of over 250 natural flavor complexes (NFCs) used as flavor ingredients. This publication, 4th in a series focusing on the safety evaluation of NFCs, presents an evaluation of NFCs rich in hydroxyallylbenzene and hydroxypropenylbenzene constituents using a procedure initially published in 2005 and updated in 2018 that evaluates the safety of naturally occurring mixtures for their intended use as flavoring ingredients. The procedure requires the characterization of the chemical composition for each NFC and subsequent organization of the constituents into defined congeneric groups. The safety of each NFC is evaluated using the conservative threshold of toxicological concern (TTC) approach together with studies on absorption, metabolism and toxicology of the NFC and its constituent congeneric groups. By the application of this procedure, seven NFCs, derived from clove, cinnamon leaf and West Indian bay leaf were affirmed as "generally recognized as safe (GRAS)" under their conditions of intended use as flavor ingredients. An eighth NFC, an oleoresin of West Indian bay leaf, was affirmed based on its estimated intake, which is below the TTC of 0.15 μg/person per day for compounds with structural alerts for genotoxicity., (Copyright © 2020 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Published
2020
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