Toxicology of Flavoring Ingredients in the Food Industry

Abstract

Abstract The present chapter represents toxicological information on selected flavoring ingredients commonly found in the food and beverage product manufacturing workplace. Many flavoring ingredients are considered Generally Recognized as Safe (GRAS) based on consumer oral ingestion but can present hazards in the occupational context depending on route of exposure and exposure concentration. Therefore, when occupational exposure limits do not exist, it is important that workers review safety data sheets (SDS) and other hazard information and participate in training to understand the verbiage on these resources as part of a comprehensive hazard communication program. New occupational hazard assessment approaches include hazard banding when data are scarce and use of the threshold of toxicological concern (TTC) to inform risk management planning in the food and beverage sectors. The Flavor Extract Manufacturers Association (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 for dietary exposure and safety assessment considerations when chemical‐specific data are limited. Today, new chemical entities are being designed and created to maximize and/or customize the interaction of the flavor ingredients with taste receptors, including new applications of flavoring compounds to use in Electronic Nicotine Devices (ENDs) that involve inhalation route exposures. Several important flavor chemicals have been covered in this chapter with respect to their properties, exposure assessment, toxicity, and regulations pertaining to risk and safety assessments for different use scenarios.