Reprinted from Food Technology.iuly 1979- pp. 65-73

Recent Progress in the Consideration of Flavoring
Ingredients Under the Food Additives Amendment

12. GRAS Substances
BERNARD L. OSER and RICHARD A. FORD

0 CONSIDERABLE NEW KNOWLEDGE has
been gained over the past few years from the isolationand characterization of components of natural
flavors. This has necessarily led to the synthesis of
new flavoring agents in an attempt to improve thesimulation of the characteristics and nuances of thesenatural flavors. In addition, the organoleptic
improvement of new food types, such as cheese foods
and meat extenders, necessitates the development of
new compounds and results in new uses for existingflavoring substances.
It has been the policy of the Flavor and Extract
Manufacturers' Association (FEMA) to encourage
flavor manufacturers to submit new substances
intended for use inflavors-and significantly
increased uses for previously listed substances-to anindependent panel of scientific experts retained by
FEMA for the purpose of evaluating the GRAS
(General Recognized as Safe) status for thesesubstances under the conditions of intended use. This
paper is the latest in a series reporting the results ofsuch evaluations. The panel membership was chosen
as has been described before (Hall and Oser, 1961),
and is made up of scientists who are qualified bytraining and years of experience in pharma'cology,
biochemistry, and toxicology as related particularly
to the safety evaluation of flavors. The criteria usedby the panel in arriving at judgments of GRAS statushave been described previously (Oser and Hall, 1977).
The panel currently consists of: Dr. Anthony M.
Ambrose, retired, Medical College of Virginia; Dr.
John M. Doull, University of Kansas Medical Center;
Dr. David W. Fassett, retired, Eastman Kodak
Company; Dr. Paul M. Newberne, Massachusetts
Institute of Technology; Dr. Howard C. Spencer,
retired, Dow Chemical Company; Professor R.
Tecwyn Williams, retired, St. Mary's Hospital Medi­
cal School, University of London; Dr. Lauren A.
Woods, Virginia Commonwealth University. Dr.
Newberne is a new member of the panel and did notparticipate in the review of all substances listed
herein.
NEW USES FOR PREVIOUSLY LISTED SUBSTANCES

As has been the practice of FEMA, this publication
lists the substances and their maximum use levels invarious food categories as most recently reported tothe panel and determined to be GRAS. Continued
research in flavor technology often results not only inthe _discovery of the identity of substances not
prevwusly recognized in natural foods but in thesynthesis of new compounds and in the developmentof new uses for substances on previous GRAS lists.
The authors are respectively with Bernard L. Oser Associates,
Inc.,

Food and Drug Consultants,

108- 18 Oueens Blvd.,

Forest Hills. NY 113 75; and Consultants to the Flavor andExtract Manufacturers· Association.
Washmgton. DC 20006

900 17th St.

N. W.,

These new uses may be either in other food categories
or in previously listed categories but at higher use
levels.In a previous publication, (Hall and Oser, 196.5)
it was stated that the reported use levels in thevarious food categories reflected then current usage
and were intended as guidelines to "good manufactur.. i.ng practice" (GMP), not as rigid limitations on use or
as tolerances. As indicated by the Food and Drug
Administration (FDA), "If food uses significantly
exceed these GMP limits, food processors then have a
responsibility to assure that such uses are GRAS. or
must submit a petition for the new use if it is notcovered by a food additive regulation" (Miles, 1979).
It is the panel's position that increased use levels of a
GRAS substance or uses in different food categories
would still be considered GRAS as long as they do notenhance significantly its overall dietary intake. This
is in keeping with the policy of the Food and Drug
Administration which has stated, "If the ingredient isaffirmed as GRAS with no limitation other than good
manufacturing practice, it shall be regarded as GRAS
if its conditions of use are not significantly different
from those reported in the regulation as the basis onwhich the GRAS status of the substance wasaffirmed ...". (21 CFR 184.1)
The panel feels, however, that any such increase in
use levels or proposed new uses should be evaluated toinsure continued GRAS status. In keeping with thispolicy, the panel has reviewed the following
substances and uses and judged that they continue toqualify as GRAS: Decanoic acid, No. 2363, in fats andoils at 140 ppm; 8-Dodecalactone, No. 2401, in fats
and oils at 35 ppm; Lauric acid, No. 2614, in fats andoils at 315 ppm; 3-Ethyl-2-cyclopenten-1-one, No.
3152, in baked goods, breakfast cereals, soft candy andconfectionery and frosting at 150 ppm, in milk
products, meat products, jams and jellies and chewing
gum at 50 ppm, in cheese products and soups at 10ppm, in frozen dairy products, sweet sauces and hard
candy at 200 ppm; in alcoholic and nonalcoholic
beverages at 20 ppm; and in nut products at 100 ppm;
and 4-Hydroxy-2, 5-dimethyl-3(2H) furanone, No.
3174, in alcoholic beverages at 60 ppm.
RE FERENCES
Hall, R.L., 1960. Recent progress in the consideration of flavoring ingredients­
under the Food Additives Amendment. Food Techno!. 14(10): 488.
Hall, R.L. and Oser, B.L.. l!!GI. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 2. Food
Techno!. 15(1�: �0.
Hall, R.L. and Os•r, B.L.• 1965. Recent progress in the consideration of
ftavorin� in�:redients under the Food Additives Amendment. 3. GRAS
substances. Food T•chnol. 1!1(2, Part 2): 151.
Hall, R.L. and Oser, H.L., 1970. Recent progress in the consideration uf
flavoring ingredil•nts under the Food Additives Amendment. 4. Food
Techno!. 24(5): 25.

-"References" concluded on pnt:e 73-"Alphabetical Cross Re(erenct.:s" on pp 66-67-"Gras Flat'orint: lnt:redients and Usat:t! Levels"
start on pa�-:c 6"80015-6639/7910008-0065$2 25/0 C' 1979 Institute of Food Technologists

JULY 1979-FOOD TECHNOLOGY65

12. GRAS Substances ...

GRAS 12-Primary Names and Synonyms
Alphabetical Cross Reference List

3609

2-ACETYL-5-M ETHYLFURAN

3642

2-Amyl-4-methyl-1,3-dioxolane(see 4-Methyl-2-pentyl-1,3-dioxolane, no. 3630)
BDS(see Benzyl disulfide, no. 3617)

3616

2-Ethyl-4. 5-dimethyl-3-thiazoline(see 4.5-Dimethyl-2-ethyl-3-thiazoline, no. 3620)

3623

BENZENETHIOL(see 2-Ethyl-4-hydroxy-5-methyi-3(2H)furanone, no. 3623)
2-Ethylidene methional(see Phenethyl 2-methylbutyrate, no. 3632)

BENZVL DISULFIDE(see 2-[ (Methylthio)methyl]-2-butenal, no. 3601)

3643

3619

Ethyl 2-pyrrolyl ketone

BENZYL METHYL SULFIDE

Heptyl ethyl carbinol

2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE
6-Butylhexanolide(see 6'-Decalactone. no. 3613)(see 2-Propionylpyrrole, no. 3614)(see 3-Decanol. no. 3605)

3608

1-HEXEN -3-0L

3633

3-HEXENYL PHENYLACETATE

Butyl o-hydroxybenzoate(see Butyl salicylate. no. 3650)

3650

cis-3-Hexenyl phenylacetate(see 3-Hexenyl phenylacetate, no. 3633)

BUTYL SAUCY LATE

3-Hexenyl a-toluate(see 3-Hexenyl phenylacetate. no. 3633)

7 -Butyl-2-oxepanone[1. y-Hexenyl a-toluate(see 3-Hexenyl phenylacetate. no. 3633)(see 6'-Decalactone. no. 3613)
Butyl propenyl ketone

6-Hexylhexanolide(see 6'-Dodecalactone, no. 3610)(see 2-0cten-4-one. no. 3603

a-& .B-Cyclocitral (50/ 50)(see 2.6.6-Trimethyl-1 &2-cyclohexen-1-carboxaldehyde.

7-Hexyl-2-oxepanone(see 6'-Dodecalactone. no. 3610)

no. 3639)

3631

CYCLOHEXYLMETHvt PYRAZINE

3622

6-DAMASCONE

3613

6'-DECALACTONE

3605

3-DECANOL
Dibenzyl disulfide(see Benzyl disulfide. no. 3617)

4-Hydroxy-5-methyl-2. 3-dihydrofuran-3-one(see 4-Hydroxy-5-methyl-3 (2H) furanone. no. 3635)
3-Hydroxy-4,5-dimethyl-2 (5H)-furanone(see 4. 5-Dimethyl-3-hydroxy-2.5-dihydrofuran-2-one. no.
3634)

3635

2,5-Dihydro-4. 5-dimethyl-2-(2-methylpropyl) thiazole(see 4.5-Dimethyl-2-isobutyl-3-thiazoline, no. 3621)
Dihydroeugenol(see 2-Methoxy-4-propylphenol, no. 3598)

3627

DIHYDR0-,8-IONOL

3628

DIHYDRO-a-lONONE

3626

DlHYDR0-,8-lONONE

3620

4,5-DlMETHYL-2-ETHYL-3-THIAZOLINE

3634

4,5-DIMETHYL-3-HYDROXY-2,5-DIHYDROFURAN-2-0NE
2, 3-Dimethyl-4-h ydroxy-2. 5-dihydrofu ran-5-one(see 4. 5-Dimethyl-3-hydroxy-2. 5-dihydrofuran-2-one, no.
3634)

4-HYO ROXY-5-METHYL-3(2H)FURAN0 NE
2-Hydroxy-3-methyl-2-penten-4-olide

2, 5-Dihydro-4. 5-dimethyl-2-(1-methylpropyl)th iazole(see 2-(2-Butyl)-4,5-dimethyl-3-thiazoline, no. 3619)

3621

ETHYL trans-2-0CTENOATEa-(Benzyldithio) toluene(see Benzyl disulfide, no. 3617)

3597

2-ETHYL-4-HYD ROXY -5-METHYL-3(2H)FURANONE
5-Ethyl-4-hydroxy-2-methyi-3(2H)furanone

Benzylcarbinyl 2-methylbutyrate

3617

ETHYL trans-4-DECENOATE(see 4, 5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, no.
3634)

3624

a-lONOL3625/1-IONOL
2-lsobutyl-4. 5-dimethyl-3-thiazoline(see 4.5-Dimethyl-2-isobutyl-3-thiazoline, no. 3621)

3645
3598

4,5-DIMETHYL-2-JSOBUTYL-3-THIAZOLINE
Dimethyl phenylethyl carbinol(see 2-Methyl-4-phenyl-2-butanol, no. 3629)

3644

2-�..1ETHYLBUTYL ACETATE

3640

p-METHYLCINNAMALDEHYDE

1,1-Dimethyl-3-phenyl-1-propanol)(see 2-Methyl-4-phenyl-2-butanol. no. 3629)

3-Methylcrotonaldehyde

1,4-Diphenyl-2.3-dithiobutane(see Benzyl disulfide. no. 3617)

2-Methylcrotonic acid(see trans-2-Methyl-2-butenoic acid. no. 3599)

Di(phenylmethyl)disulfide(see Benzyl disulfode. no. 3617)

2-Methyl-4.5-dihydro-3-furanthiol acetate(see 2-Methyl-3-thioacetoxy-4,5-dihydrofuran, no. 3636)
1-(5-M ethyl-2-furyl)ethanone(see 2-Acetyl-5-methylfuran. no. 3609)

3641

ETHYL trans-2-DECENOATE

..
..

"

. ·7
�

3-METHYL-2-BUTENAL
trans-2-M ETHYL-2-BUTENOIC ACID

6'-00DECALACTONE· ..or:·
_:•

:·.;·

3-M ETHYL-2-BUTEN-1-0L

2-trans-6-cis·DODECADIENAL.. ·�

2-METHOXY-4-PROPYLPHENOLCARBOXALDEHYDE

3599

3637

�

.. �

3647

3610

'

cis-5-lSOPROPENYL-cis-2-METHYLCYCLOPENTAN-1-

Methyl benzyl sulfide(see Benzyl methyl sulfide. no. 3597)

3646

.

(see 3-Methyl-2-butenal, no. 3646)

2-Methyl-3-furyl propyl disulfide(see Propyl 2-methyl-3-furyl disulfide, no. 3607)

J

- ,
66

FOOD TECHNOLOGY-JULY 1979..J

5-M ethyl-4-hydroxy-3(2H)furanone(see 4-Hydroxy-5-methyi-3(2H)furanone. no. 3635)

2-Pyrazinyl cyclohexyl methane(see Cyclohexylmethyl pyrazine. no. 3631)

cis-2-Methyl-cis-5-isopropenylcyclopentan-1-carboxalde­(2-Prazinylmethyl)cyclohexane

hyde(see cis-5-lsopropenyl-cis-2-methylcyclopentan-1-carboxal-(see Cyclohexylmethyl pyrazine, no. 3631)

dehyde. no. 3645)(see 2-Propionylpyrrole, no. 3614)

1a, 2a. 5a-2-Methyl-5-( 1-methylethenyl)­

Senecialdehyde

1-(2-Pyrrolyl)-1-propanone

cyclopentanecarboxaldehyde(see cis-5-lsopropenyl-cis-2-methylcyclopentan-1-(see 3-Methyl-2-butenal. no. 3646)

2,3,4.5-Tetrahydroxypentanalcarboxaldehyde. no. 3645)

Methyl 5-methyl-2-furyl ketone(see 2-Acetyl-5-methylfuran, no. 3609)

3630

4-METHYL-2-PENTYL-1,3-DIOXOLANE

3629

2-METHYL-4-PHENYL-2-BUTANOL(see D-Xylose. no. 3606)

3615

1-(2-Thiazolyl)-1-propanone.
(see 2-Propionylthiazole, no. 3611)

Thiophene!
(see Benzenethiol, no. 3616)

3-(p-Methylphenyl)propenal(see p-Methylcinnamaldehyde, no. 3640)

3636
3600

3601

Tiglic acid(see trans-2-methyl-2-butenoic acid. no. 3599)

2-M ETHYL-3-TH IOACETOXY -4. 5-DI HYD ROFURAN
4-(METHYLTHIO)BUTANOL
Methylthiomethyl benzene(see Benzyl methyl sulfide, no. 3597)
2-[ (METHYLTHIO)METHYL]-2-BUTENAL
a-(Methylthio)toluene(see Benzyl methyl sulfide. no. 3597)

THIAZOLE

3-p-Tolylpropenal(see p-Methylcinnamaldehyde, no. 3640)

3638

2-trans-4-cis-7-cis-TRIDECADIENAL

3639

2.6.6-TRIMETHYL-1 &2-CYCLOHEXEN-1CARBOXALDEHYDE
4-(2.6.6-Trimetyl-1-cyclohexenyl)-butan-2-ol

3602

3-0CTEN-2-0L

3603

2-0CTEN-4-0NE

3612

1-0CTEN-3-YL BUTYRATE(see Dihydro-,8-ionone, no. 3626)

3604

OCTYL 2-METHYLBUTYRATE

4-(2.6.6-Trimethyl-2-cyclohexen-1-yl)-butan-2-one(see Dihydro-,8-ionol, no. 3627)

4-(2.6.6-Trimethyl-1-cyclohexenyl)-butan-2-one(see Dihydro-a-ionone, no. 3628)

a-Phenethyl ,8-methylbutanoate(see Phenethyl 2-methylbutyrate, no. 3632)

3632- -4--{2.6;6�Tr1methyl-1-cycfohexenyl)-3-buten-2-of(see /1-lonol. no. 3625)

PHENETHYL 2-METHYLBUTYRATE

4-(2. 6. 6-Tri meth yl-2-cyclohexenyl)-3 -buten-2 -ol(see a-lonol. no. 3624)

Phenylamyl alcohol(see 5-Phenylpentanol. no. 361B)

1-(2.6.6-Trimethyl-3-cyclohexen-1-yl)-2-buten-1-one(see ;l-Damascone, no. 3622)

2-Phenylethyl 2-methylbutanoate(see Phenethyl 2-methylbutyrate, no. 3632)

3618

1-Vinylbutan-1-ol

5-PHENYLPENTANOL(see 1-Hexen-3-ol. no. 3608)

Photocitral

Vinyl propyl carbinol(see cis-5-lsopropenyl-cis-2-methylcyclopentane-1carboxaldehyde, no. 3645)
Prenal(see 1-Hexen-3-ol, no. 3608)

3606

D-XYLOSE(see 3-Methyl-2-butenal. no. 3646)
Prenol(see 3-Methyl-2-buten-1-ol, no. 3647)

Propenyl butyl ketone(see 2-octen-4-one. no. 3603)

3614

2-PROPIONYLPYRROLE

3611

2-PROPIONYLTHIAZOLE

3648

PROPYL 2.4-DECADIENOATE
4-Propyl guaiacol(see 2-Methoxy-4-propylphenol, no. 3598)
5-Propyl-othro-hydroxyanisole(see 2-Methoxy-4-propylphenol, no. 3598)
4-Propyl-othro-methylphenol(see 2-Methoxy-4-propylphenol. no. 3598)

3607

PROPYL 2-METHYL-3-FURYL DISULFIDE

3649

p-PROPYLPHENOL
4-Propylphenol(see p-Propylphenol, no. 3649)-"Gras Flamring Ingredients and Usage Let·eb;'' start onnext pageJULY 1979-FOOD TECHNOLOGY67

12. GRAS SuiJstances.
GRAS FLAVORING INGREDIENTS AND USAGE LEVELS
Flavor and Extract Manufacturers' Association average maximum levels (in ppm) on which the Expert Panel
based its judgments that the substances are generally recognized as safe for their intended uses

Substance

Baked Frozen
Meat
Goods Dairy Products

3597
BENZYL METHYL SULFIDE

0.2

3598
2-METHOXY-4-PROPYLPHENOL

0.15

3599
trans-2-METHYL-2-BUTENOIC
ACID

Soft
Candy

Gelatins &Puddings

0.1

0.10

1.5

3600
4-(METHYLTHIO)BUTANOL

0.10

0.2

1.0

1.5

10.0

0.5

0.5

0.5

3602
3-0CTEN-2-0L

0.6

1.0

Snack Nonalcoholic Alcoholic
Foods
Beverages
Beverages

0.05

10.0

3601
2-((METHYLTHIO)METHYL]-2·
BUTENAL

3603
2-0CTEN-4-0NE

Soups

0.05

Gravies

Other use
Categories

0.05

Condiments &relishes-0.05

1.0

Fruit
ices-0.07;
Confectionery& frost·ing-1.5; Jams
& jellies-1.5;
Chewing
gum-15.0

10.0

Fruit
ices-10.0;
Confectionery& frosting-10.0

1.0

1.0

0.5

Condiments &relishes-0.5;
Seasonings &flavorings-0.5

0.5

Reconstituted
vegetables-1.0

2.0

Confectionery& frosting-1.0; Nutproducts-1.0;
Imitation
dairy-1.0;
Hard candy-2.0; Chewing gum-10.0

1.0

1.0

1.0

Confectionery& frosting-5.0; Milk
products-1.0;
Chewing
gum-10.0

2.0

2.0

Confectionery& frosting-1.0; Imitation
dairy-1.0;
Hard candy-2.0; Chewing gum-5.0

3604

OCTYL 2-METHYLBUTYRATE

0.5

1.0

2.0

3605
3-DECANOL

1.0

1.5

2.0

3606
D-XYLOSE

68

FOOD TECHNOLOGY-JULY 1979

1.0

1.0

60.0

1.0

40.0

Fruit ices-1.0;
Confectionery& frost·ing-l.O; Sweet
sauces-1.0;
Imitation
dairy-1.0;
Hard candy-2.0; Chewing gum-4.0;
Seasonings &llavorings-3.0

Reconstituted
vegetables-IIS.O; Seasonings & tlavorin�s-�0.0

-

I

I

�

Substance351)7
PROPYL 2-METHYL·3·FURYL

Baked Frozen
Meat
Goods Dairy Products

0.5

Soft
Candy

Gelatins &Puddings

Soups

Snack Nonalcoholic Alcoholic
Beverages
Beverages
Foods

Gravies

0.5

0.5

0.5

0.5

Nut prod·ucts-0.5

0.1

0.1

0.1

0.1

Condiments &relishes-0.1;
Seasonings &flavorings-0.1

1.5

2.0

1.5

Nut products-1.5

2.0

5.0

Confectionery& frosting-2.0; Nutproducts-5.0;
Imitation
dairy-2.0;
Hard c a ndy-5.0; Chewing gum-10.0

0.1

0.1

Imitation
dairy-0.1;
Hard candy-0.1; Chewing gum-0.2

DISULFIDE
3608
1-HEXEN-3-0L

3609
2-ACETYL-5-METHYLFURAN

3610
�-DODECALACTONE

2.0

3611
2-PROPIONYLTHIAZOLE

0.1

3612
1-0CTEN-3-YL BUTYRATE

5.0

Other use
Categories

2.0

0.05

3.0

1.0

0.02

0.1

2.0

2.0

Swe<!tsauce-1.0; lm·
itationdairy-2.0;
Hard candy-3.0; Chewing gum-5.0;
Sugar su bstitutes-2.0;
Breakfast cereals-5.0; Fats
& oils-1.0;
Milk products-2.0;
Fruit ices-2.0;
Confectionery& frosting-2.0; Jams
& jellies-1.0

3613
e-DECALACTONE

10.0

3614
2-PROPIONYLPYRROLE

0.2

3615
THIAZOLE

5.0

0.1

5.0

5.0

0.1

0.1

5.0

5.0

Confectionery& frosting-5.0; lmitation
dairy -5.0

0.2

Breakfast cereal-0.2; Confectionery &frosting-0.2;
Nut prod·ucts-0.1; lmitation
dairy-0.1;
Hard can·dy-0.2;Cheese products-0.1
Nut Prod·ucts-5.0; Reconstituted
Vegetable-10.0; lmi·
tationDairy-5.0;
Chewing
gum-10.0;
Seasonings &flavorings-5.0

JULY 1979-FOOD TECHNOLOGY69

12. GRAS Substances.

Substance.

Baked Frozen
Meat
Goods Dairy Products

Soft
Candy

Gelatins &Puddings

Soups

Snack Nonalcoholic Alcoholic
Foods
Beverages
Beverages

3616
BENZE�ETHIOL

5.3

5.5

3.1

5.6

2.5

1.5

3617
BENZYL DISULFIDE

1.0

1.3

1.0

1.3

1.3

1.3

3618
5-PHE.:-IYLPENTANOL

16.0

12.0

12.0

12.0

12.0

3619
2-(2-BUTYLl-4.5-DIMETHYL-

2.0

0.5

0.5

2.0

3-THIAZOLINE
3620
4,5-Dl�IETHYL-2-ETHYL3-THIAZOLINE

3621
4,5-DIMETHYL-2-ISOBUTYL3-THIAZOLINE

10.0

2.0

0.5

10.0

0.5

2.0

10.0

0.5

Gravies

Other use
Categories

Condiments &relishes 0.2

3.7

0.5

Confectionery& frosting-2.0

10.0

Paultry products-10.0;
Fish & seafood-10.0

0.5

Confectionery& frosting-2.03622.l-DAMASCONE

0.02

0.02

0.02

Confectionery& frosting-0.02;
Hard candy-0.02;
Chev.;ng
gum-0.1

3623
2-ETHYL-4-HYDROXY-5-METHYL3(2H)-FlJRANONE3624
a-IONOL

2.0

1.0

3.0

2.0

1.0

Milk products-0.5; Confectionery &frosting-0.5;
Imitation
dairy-1.0;
Hard candy-2.0; Chewing gum-20.0

3.0

2.0

2.5

2.0

1.0

Milk products-2.0;
Fruit Ices-1.5;
Confectionery& frosting-2.0; Jams
& jellies-2.0;
Imitation
dajry-2.0;
Hardcandy-4.0;
Chewing
gum-5.0

3.0

1.5

2.5

2.0

1.0

Milk products-1.5;
Fruit lces-1.5;
Confectionery& frosting-2.0; Jams
& jellies-2.0;

3625

P-IONOL

Imitation
dairy-1.5;
Hard candy-4.0; Chewing gum-5.0
3626

DIHYDRO-P-10:-.:0NE

70

1.5

FOOD TECHNOLOGY-JULY 1979

1.0

1.2

1.0

0.5

Milk products-1.0;
Fruit ices-0. 7;
Conf�ctionery& frusting-1.0; Jams
& jellit"!l-1.0;
Imitation dai·ry-I.U; Hard
cantlv-2.5;
Chtw)nggum 10.0lSubstance

Meat
Baked Frozen
Goods Dairy Products

Soft
Candy

Gelatins &Puddings

7.5

6.0

Soups

Snack
Foods

Nonalcoholic Alcoholic
Beverages
Beverages

Gra,ies

Other use
Categories

3627
DIHYDRO-{l-IONOL

9.0

5.0

3.0

Milk prod·ucts-5.0;
Fruit ices-4.5;
Confectionery& frosting-6.0; .Jams& jellies-6.0;
Imitation
dairy-5.0;
Hard candy-9.0; Chewing gum-1�.0

3628
DIHYDRO-a-IONONE

1.5

1.0

1 .0

0.5

0.5

36.0

30.0

15.0

Fruit
ices-�l.O;
Confectionery& frosting-:30.0;
Jams & jellies-30.0;
Hard candy-45.0 Chewing gum-60.0

3.0

5.0

2.0

Confectionery& frosting-4.0; Jams
& jellies-2.0;
Sweetsauces-2.0;
Imitation
dairy-3.0;
Hard candy-5.0; Chewing gum-5.0

0.5

0.5

0.5

Breakfast ce·
reals-1.0;
Milk products-0.5;
Fruit oces-1.0;
Jams & jel·lies-0.3;
S"'·eet
S3UC£'S-0.J;
Hard candy-1.0; Chewing gum-2.0;
Seasonings &flavorings-0.0.';3629
2-METHYL-4-PHENYL-2-

45.0

BUTANOL

3630
4-METHYL-2-PENTYL-1,3DIOXOLANE

3631
CYCLOHEXYLMETHYL PYRAZINE

1.0

1.0

Confectionery& frosting-0.5; Nutproducts-0.5;
Imitation
dairy-0.2

3632
PHENETHYL 2-METHYL-

24.1

12.8

16.3

12.8

12.1

26.0

8.8

7.8

8.8

8.8

7.8

5.0

BUTYRATE

Chewing
gum-0.83633
�HEXENYL PHENYLACETATE
36.14
4,5-Dl�IETHYJ.-:J-HYD!WXY-2,5DIHYDHOIURAN-2-0NE

10.0

10.0

10.0

10.0

Condiments &relishes-10.0;

Fats &
oils-10.0;
Poultry prodU<ts-IIJ.U;
Fish prudUt:ts-IO.U;
Swt·l·l<aU<..,.-111.1)

JULY 1979-FOOD TECHNOLOGY71

12. GRAS Substances
S ubstance

Baked Frozen
Meat
Goods Dairy Products

3635
4-HYDROXY-5-METHYL-3(2H).
FURANONE

Soft
Candy

35.0

Gelatins &Pu ddings

Soups

Snack Nonalcoholic Alcoholic
Beverages
Beverages
Foods

Gravies

10.0

10.0

35.0

10.0

O the r use
Categories

Condiments &relishes-20.0;
Seasonings &fiavorings-1.0;
Fats &
oils-20.0;
Poultry prod·ucts-35.0;
Fish prod·ucts-35.0;
Sweet
sauces-20.0;
Nut prod·ucts-20.03636
2-METHYL-3-THIOACETOXY-4,5·
DIHYDROFURAN

3.5

3637
2-trans-6-cis-DODECADIENAL

0.02

3638
2-trans-4-cis-7-cis-TRIDECADIENAL

0.05

3639
2,6,6-TRIMETHYL-1&2-CYCLOHEXEN-1-CARBOXALDEHYDE

0.06

1.5

1.0

2.0

0.05

2.0

0.05

O.Dl

0.01

0.1

0.01

2.0

0.02

5.0

Fats &
oils- 0.02;
Meat ana·
logue-0.1;
Seasonings &
fia,·orings-0.0 1

0.01

Meat ana·logs-2.0; Fats
& oils-O.Dl;
Seasonings &fi a,·or·
ings-0.01

Fruit ices-0.1;
Confectionery& Frosting-0.05;
Jams & jel·lies-0.05;
Hard candy-0.1; Chewing gum-0.5

3640
p-METHYLCINNAMALDEHYDE

13.0

10.0

7.6

10.0

6.4

90.0

60.0

30.0

Fruit
ices-45.0;
Confectionery& Frost·ing-60.0;
Jams & j el·lies-60.0;
Hard can·dy-150.0

1.0

Confectionery& Frost·ing-2.5; Jams
& jellies-2.0;
Hard ca n · dy-5.0; Chewing gum-20.0

10.0

Fruit
ices-15.0;
Confectionery& frosting-20.0;
Jams & jel·lies-20.0;
Ha rd ca n·
dy-50.0;
Chev.ing
gum-IUO.O

3641

ETHYL trans-2-DECENOATE

90.0

3642

ETHYL trans-4-DECENOATE

3.0

1.5

2.5

3643
ETHYL trans-2-0CTENOATE

72

30.0

FOOD TECHNOLOGY-JULY 1979

25.0

20.0

Substance3644
2-METHYLBUTYL ACETATE

Meat
Baked Frozen
Goods Dairy Products

Soft
Candy

180.0

150.0

Gelatins &Puddings

120.0

Soups

Snack Nonalcoholic Alcoholic
Beverages
Beverages
Foods

60.0

Gravies

Other use
Categories

Fruit
ices-90.0;
Confectionery& frost·ing-120.0;
Jams & jellies-120.0;
Hard candy-300.0;
Chewing
gum-1200.03645
cis-5-ISOPROPENYL-cis-2METHYLCYCLOPENTAN-1CARBOXALDEHYDE

2.5

3646
3-METHYL-2-BUTENAL

7.5

3647
3-METHYL-2-BUTEN-1-0L

3.0

3.75

2.0

1.5

0.8

Fruit ices-1.2;
Confectionery& frost·ing-1.5; Jams
& jellies-1.5;
Chewing
gum-15.0

7.25

5.0

2.5

Fruit
ices-3.75;
Confectionery& frosting-7.25;
Jams & jellies-5.0; Hard
candy-12.5;
Chewing
gum-50.0

2.5

2.0

1.0

Fruit ices-1.5;
Confectionery& frosting-2.0; Jams
& jellies-2.0;
Hard candy-5.0; Chewing gum-20.0

20.0

10.0

Confectionery& frosting-20.0;
Jams & jellies-20.0

0.07

0.012

0.03

Fruit
ices-0.05;
Confectionery& frosting-0.06;
Jams & jellies-0.06;
Hard candy-0.15;
Chewing
gum-3.0

1.5

1.0

1.0

Chewing
gum-0,07

3648
PROPYL 2,4-DECADIENOATE

3649
p-PROPYLPHENOL

0.1

3650
BUTYL SALICYLATE

1.0

1.0

12. GRAS References (from page 65) ...
Miles, C.l., 1979. Personal communication.
Oser, B.L. and Hall, R.L., 1972. Recent progress in the consideration offlavoring ingredients under Food Additives Amendment. 5. GRAS
substances. Food Techno!. 26(5):35.
Oser, B.L. and Hall, R.L .. 1977. Criteria employed by the E•pert Panel of
F.E.M.A. for the GRAS evaluation of food flavoring substances. Food
Cosme!. Toxicol. 15:45 7.
Oser, B.L. and Food, R.A., 1973a. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 6. GRAS
substances. Food Techno!. 27(1):64.
Oser, B.L. and Ford, R.A., 1973b. Recent progress in the <'Onsideration offlavoring ingredients under the Food Additives Amendment. 7. GRAS
substances. Food T�chnol. 27(11):56.

Oser, B.L. and Ford, R.A., 1974. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 8. GRAS
substances. �·ood Techno!. 28(9):76.
Oser, B.L. and Ford, R.A., 1975. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 9. GRAS
substances. Food Techno!. 29(8):70.
Oser, B.L. and Ford, R.A., 1977. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 10. GRAS
substances. Food Techno!. 31 (I ):65.
Oser, H.L. and Ford, R.A., 1978. Recent progress in the consideration offlavorin� ingredients under the Food Additives A mendme nt. II. GRAS
substances. Food Techno!. J2!2J:60.

JULY 1979-FOOD TECHNOLOGY73