Toxicological evaluation of the flavour ingredient 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid

Author:

Arthur Amy J.,Karanewsky Donald S.,Liu Hanghui,Chi Bert,Markison Stacy

Publisher

Elsevier BV

Subject

Health, Toxicology and Mutagenesis,Toxicology

Reference22 articles.

1. Toxicological evaluation of two flavors with modifying properties: 3-((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propylpropanamide and (S)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1-yl)-3-methylbutan-1-one

2. Physiological parameters in animals and humans;Davies;Pharmaceut. Res.,1993

3. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids. 2010. Draft Guidance on the data required for the risk assessment of flavourings;EFSA;EFSA J.,2010

4. Chapter IV.C.9. b Guidelines for Developmental Toxicity Studies;FDA,2001

5. Good Laboratory Practice for Nonclinical Laboratory Studies, 21CFR Part 58;FDA,2006

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