FEMA GRAS assessment of natural flavor complexes: Pepper, ginger, coniferous-derived and related flavoring...

As part of the Expert Panel of the Flavor and Extract Manufacturers Association's (FEMA) program to evaluate the safety of flavor ingredients, this publication, thirteenth in the series, details the re-evaluation of natural flavor complexes (NFCs) whose constituent profiles are characterized by mono- and sesquiterpene hydrocarbons. The Panel's constituent-based safety evaluation procedure parses the identified constituents of each NFC into well-defined congeneric groups. For each congeneric group, an evaluation based on the estimated intake is conducted using the conservative Threshold of Toxicological Concern (TTC) approach and a review of available data on absorption, metabolism and toxicity, including genotoxicity, for identified constituents and the NFCs, is conducted. The scope of the safety evaluation of the NFCs contained herein does not include added use in dietary supplements or any products other than food. Thirty-five NFCs, derived from the Angelica, Abies, Cananga, Croton, Apium, Canarium, Erigeron, Ferula, Zingiber, Humulus, Juniperus, Cistus, Commiphora, Boswellia, Piper, Pinus and Schinus genera were determined/affirmed as generally recognized as safe (GRAS) under their conditions of intended use as flavoring ingredients based on an evaluation of each NFC and the constituents and congeneric groups therein.