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

16. GRAS Substances
A list of fiavoring ingredient substances considered
generally recognized as safe by the Flavor & Extract
Manufacturers' Association Expert Panel
R.L. Smith and R.A. Ford

0 THE FLAVOR INDUSTRY IS MOTIVATED PRI- Conditions of Usemarily by the need to better duplicate natural flavo.rs.
The conditions of use are reported as usual and max­This is especially true today because of two maJor imum le vels in varimo�s categories offood in T-able 2. The
dietary trends: (1) the "gourmet revolution," resulting technology inherent in flavor formulations typically in­in a demand for a wide variety of easy-to-prepare foods volves the use of flavoring materials over a wide range
with increasingly complex and sophisticated flavors, of use levels. While the reported usual levels reflect theand (2) the "health revolution," res�lting in a dema�d median or most common uses, some special applications
for foods with lower fat and salt, with no decrease m require the higher levels. Just as it is obvio_us that �llflavor intensity.
foods in any given category do not necessanly centam
Despite the availability of a large nl!-mber of flavor the flavoring material at any level, it should be obvious
ingredients there is still a need to contmue to develop that the higher levels would be used in only a few spenew ones. N ew flavor development is generally driven cializ.ed flavo' rat1piicaticnis.within any category.
.
by research into the composition of raw and cooked traAs has been reported in previous FEMA GRAS artl­
ditional foods as well as into the chemistry of the cook- des (Oser and Ford, 1979; Hall and Oser, 1965) these use
ing process.
levels are not intended to be either rigid limits or the
The Expert Panel of the Flavor and Extract Manu- highest acceptable (safe) exposures . Rather, they reflect
continued(FEMA)
facturers' Association
to review _only the proposed uses in the application for GRAS dehas­flavor ingredients for evaluation of GRA� � Gen.eraliy termination and therefore are better viewed as good
Recognized As Safe) status under the provisiOns m the manufacturing practice (GMP) guidelines. Th_ey ar�,
1958 Food Additives Amendment. This is the latest in however, the levels of use reviewed by the Panel m theira series of articles reporting the results of its review over consideration of GRAS status and any other uses
the past two years,- A list of 22 new flavor ingredients resulting in significantly higher exposure should bedetermined to be GRAS is presented in Table 1.
carefully evaluated to insure that they still meet the
While the conditions of use and the resulting poten- criteria of GRAS.
tial exposure played a critical role in the Panel'sIn keeping with that philosophy, two substances pre­conclusions, careful consideration was given to all rele- viously determined to be GRAS were reviewed with newvant data. A review of all the data considered and the
proposed usages . Additional maximum use levels weredetailed reasoning that led to the GRAS decisions are 150 ppm for sodium 2-(4-methoxyphenoxy) propanoate
beyond the scope of this article. �owev�r, the dat� are(FEMA No. 3773) in breakfast cereals and 0.5 ppm forgenerally available from the published literature either
5-methyl-2-hepten-4-one (FEMA No. 3761) in both al­from the FEMA Scientific Literature Reviews (SLRs) or
coholic and nonalcoholic beverages. These uses were
elsewhere and the principles used to reach a GRAS
concluded not to affect the GRAS status of these two
conclusio� have been clearly described (Woods andmaterials.
Doull, 1991) .
Safety Assessments
Increased toxicological testing of the components ofnatural foods has made it obvious that many of these
Author Smith, Chairman of the FEMA Expert ?anel, is Professor of
Biochemical Pharmacology, St. Mary's Hospital Medical Sch?ol,natural components will prove to be carcinogenic to rats.
University of London, London W2 lPG, England. Author Ford, Liai­
and/or mice when tested according to traditional proto­son Expert to the FEMA Expert_Panel and ProfessiOnal Member of_cols (Ames et al., 1990). The relevance of the results of
IFT, is President, Research Institute for Fragrance Matenals,
Twothese tests to human health has been hotly debated
University Plaza, Suite 406, Hackensack, NJ 07601.
Other members of the FEMA Expert Panel are John Doull, Profes­(Gori, 1991) especially where the dose that causes the
sor University of Kansas Medical School, Kansas City, Kansas; Ian
effects exceed the human exposure by many orders ofM�nro, Cantox, Mississauga, Ont�rio; Paul Newberne,. Professor,
magnitude. It is inevitable that some flavor ingredients
Boston University School of MediCme, Boston, Mass.; Phil Portogh­would fall into this class because of their very low con­ese ' Professor University of Minnesota, Minneapolis; Bernard Wag­ner, Bernard Wagner Associates, Millburn, N.,J.; Ca�rol Weil, C�rrol
sumption in food (Oser and Ford, 1990) and their.
S. Weil, Inc., Pittsburgh; and Lauren Woods, Professor Ementus,
inherently low toxicity which allows for a very h1gh
_

_

_

_

Medical College of Virginia, Richmond.

-Continued on page 106@1993 Institute of Food Technologists, 221 N. LaSalle St.,
Chicago, IL 60601-9868. Reprint Requests should-�---� -----------·--·�- ----- -- -·----�--------------- -- -�----------

thor Ford.

104

FOOD TECHNOLOGY -JUNE 1993

· --- ----- --·- ----· · · - -- - -

· -

-

-

-

be addressed to au­

16. GRAS Substances (continued)
maximum tolerated dose in traditional bioassays.
The results of such tests are often more a function of
the unique experimental conditions than of th� sub­stance being tested. Human health assessment IS not
possible in tests where a broad range of structurally un­
related substances is associated with a specific adverse
effect in a particular organ often in only one sex of asingle species (EPA, 1991). It is these types of results
which engender terms such as "some evidence" or"equivocal evidence" of carcinogenicity-descriptions
which signify the completion of the test but serve little
to evaluate human health.
The Expert Panel was faced with two such reports
from the National Toxicology Program (NTP) on flavor
ingredients:• a-Methylbenzyl Alcohol. In 1989 the National
Toxicology Program (NTP) published a report on the
carcinogenicity bioassays of a-methylbenzyl alcohol(FEMA No. 2685) in rats and mice (NTP, 1990a) whichconcluded:"Under the conditions of these 2-year gavage studies,
there was some evidence of carcinogenic activity of al­pha-methylbenzyl alcohol for male F344/N rats, as
shown by increased incidences of renal tubular cell ad­
enomas and adenomas or adenocarcinomas (combined),and no evidence for carcinogenic activity for female
F344/N rats administered 375 or 750 mg/kg. Renal tox­
icity characterized by severe nephropathy and related
secondary lesions was observed in the dosed rats, andexcessive mortality occurred during the last quarter ofthe studies. Poor survival reduced the sensitivity of thestudies for detecting the presence of a carcinogenic re­sponse in both chemically exposed groups of male rats
and in the high dose group of female rats. There was noevidence of carcinogenic activity of alpha-methylbenzyl
alcohol for male or female B6C3F1 mice administered
375 or 750 mg/kg for 2 years."
After careful review of this report and all other data
relevant to the determination of safety under the con­ditions of use as a flavor ingredient, the FEMA Expert
Panel came to the following conclusion: The NTP studyof a-methylbenzyl alcohol was inadequate for a numberof reasons. Reduction in body weight was excessive andsurvival was poor. There was an unexplained cluster ofgavage-related losses between weeks 48-53 and exces­
sive mortality occurred in the last quarter of the study.
Although a-methylbenzyl alcohol is a food flavoring
agent, it was administered to the rats by gavage in thisstudy. The method of administration was chosen be­cause the chemical was not readily accepted when mixed
in the feed and difficulty was encountered in maintain­
ing constant dietary concentration. The bioassay dosesof 375 and 750 mg/kg/day provided the equivalent of 23
million and 46 million times, respectively, the daily percapita intake of humans. Administration of more rea­
sonable levels in the diet, such as some realistic multi­
ple of expected human consumption, would probably
have allowed for better survival and a more interpret­able result.
The factors noted above provide sufficient evidence
that the dosage of a-methylbenzyl alcohol was exces­
sive, and probably accounted for the severe nephropa­
thy and secondary lesions in the kidney as well as theexcessive mortality. For these reasons, and after carefulconsideration, the Panel concluded that under the con­ditions of use as a flavor ingredient, a-methylbenzyl al­
cohol continues to be generally recognized as safe underconditions of use as a flavor ingredient.
• Benzald�hyde. The NTP also published a report
106

FOOD TECHNOLOGY-JUNE 1993

on the carcinogenicity bioassays of benzaldehyde(FEMA No. 2127) in rats and mice (NTP, 1990b) whichconcluded:"Under the conditions of these 2-year gavage studies,
there was no evidence of carcinogenic activity of benza­
ldehyde for male or female F344/N rats receiving 200 or
400 mg/kg per day. There was some evidence of carci­
nogenic activity of benzaldehyde for male or female
B6C3F 1 mice, as indicated by increased incidences ofsquamous cell papillomas and hyperplasia of the fore­
stomach."The NTP conclusion, "some evidence of carcinogenic
activity," of benzaldehyde was based solely on theincreased incidence of squamous cell papillomas in theforestomach of male or female B6C3F 1 mice. This is abenign lesion in the forestomach of mice, an organ which
has no human counterpart.
These benign lesions of epithelial surfaces are ob­served on the skin and other surfaces covered withsquamous epithelium. Papillomas are also sometimes
observed in the urinary bladder where they arise fromtransitional epithelium which often undergoes meta­
plasia to squamous epithelium. A majority of papillo­
mas arise as a result of chronic irritation or, lessfrequently, from infection with some strains of viruses.
The lesions which arose in the forestomach of the micein the benzaldehyde NTP study were associated withthe delivery by gavage of benzaldehyde, dissolved incorn oil, five days a week for two years. The introduc­tion of a dosing needle into the stomach over this long
period of time is sufficient to create a chronic irritation.
This, combined with the corn oil which itself is a mild
irritant and mitogen, was the likely etiology of the pap­
illomas in the forestomachs of mice, a species which ap­
pears to be uniquely susceptible to the development ofsuch lesions.
The treatment had no effect on body weights or on
survival. There was only a small increase in the hyper­
plasia of the forestomach and a trend for an increase inpapillomas in those gavaged for two years. Thus, there
was only a minor effect even after the relatively severe
treatment over a period of two years.
There were discrepancies in the design and conductof the studies and in the interpretation of the results.
Benzaldehyde is a natural constituent of several speciesof edible plants and, as such, has been consumed orally
on a continuous basis by large segments of the humanpopulation for centuries with no indication of adverse
effects. The study therefore should have used the dietas the route of exposure rather than repeated gavage incorn oil. This in itself as noted above results in chronic
gastric irritation and, sometimes, in hyperplasia andpapillary proliferation of the forestomach of rodents.
Second, there were no squamous cell carcinomas ob­
served which, if present, might have suggested a con­tinuum from hyperplasia to malignancy. Thus, only aproliferative benign lesion was associated with repeatedgavage for two years. Third, the human does not possessa squamous forestomach similar to the rodent. There
were no lesions in the glandular stomach of the mice
which is similar to the glandular stomach of the human.
These observations strongly suggest that the NTP
studies have no significance for humans. After careful
review of all the data, the FEMA Expert Panel con­cluded that, under conditions of intended use as a fla­
vor ingredient, benzaldehyde continues to be generally
recognized as safe under conditions of intended use asa flavor ingredient.
-Continued on page 108

16. GRAS Substances (continued)
References
Ames B.N., Profet, M., and Gold, L.S. 1990. Nature's chemicals andsynthetic chemicals: Comparative toxicology. Proc. Nat.n. Acad. Sci.
U.S.A. 87: 7782-7786.
Burdock, G.A., Wagner, B.M., Smith, R.L., Munro, l.C., and New­berne, P.M., 1990. Recent progress in the consideration of flavoring
ingredients under the food additives amendment. 15. GRAS sub­stances. Food Techno!. 44(2): 78, 80, 82, 84, 86.
EPA. 1991. Alpha2u-globulin association with chemically induced re­nal toxicity and neoplasia in the male rat. Risk Assessment Forum.
U.S. Environmental Protection Agency, Washington, D.C.
Easterday, O.D., Ford, R.A., Hall, R.L., Stofberg, .J., Cadby, P., andGrundschober, F. 1992. A flavor priority ranking system. Accep­
tance and internationalization. Chpt. 16 in "Food Safety Assess­ment," pp. 149-164.
Gori, G.B. 1991. Are animal tests relevant in cancer risk assessment?
A persistent issue becomes uncomfortable. Reg. Toxicol. Pharmac.
13(3): 225-227.
Hall, R.L. 1960. Recent ptogress in the consideration of flavoring in­
gredients under the food additives amendment. Food Techno!.,14(10): 488-495.
Hall, R.L. and Oser, B.L. 1961. Recent progress in the considerationof flavoring ingredients under the food additives amendment. 2.
GRAS substances. Food Techno!. 15(12): 20-26.
Hall, R.L. and Oser, B.L. 1965. Recent progress in the considerationof flavoring ingredients under the food additives amendment. 3.
GRAS substances. Food Techno!. 19(2, Part 2), 151-197.
Hall, R.L. and Oser, B.L. 1970. Recent progress in the considerationof flavoring ingredients under the food additives amendment. 4.
GRAS substances. Food Techno!. 24(5): 25-34.
Leffingwell, J.C. and Leffingwell, D. 1991. GRAS flavor chemicals-de­tection threshold. Perfumer Flavorist 16(1): 1-19.
MacEwen, E.G. 1986. Anti-tumor evaluation of benzaldehyde in the
dog and cat. Am. J. vet. Res., 47(2): 451-452.
NTP. 1990a. Toxicology and carcinogenesis studies of a-methylben­
zyl alcohol (CAS No. 98-85-1) in F344/N rats and B6C3F1 mice(gavage studies). National Toxicology Program, NTP-TR-369; PB89-2824.

1 08

FOOD TECHNOLOGY -JUNE 1993

NTP 1990b. Toxicology and carcinogenesis s tudies of lwnzald�h\dt·(CAS No. 100-52-7) in F:144/N rats and B6C:3FJ mire (gavage s1 ucl­ies). National Toxicology Program, NTP-TR-:ml; PH-\10-:ZR:n.
Oser, B.L. and Hall, R.L. 1972. Recent progress in the consirlera1 ionof flavoring ingredients under the food additives amendment. S.
GRAS substances. Food Techno!. 26(5): 85--42.
Oser, B.L. and Ford, R.A. 1973a. Recent progress in the considerationof flavoring ingredients under the food additives amendment. ().
GRAS substances. Food Techno!. 27(1): 64-67.
Oser, B.L. and Ford, R.A. 1973b. Recent progress in the considerationof flavoring ingredients under the food additives amendment. 7.
GRAS substances. Food Techno!. 27(11): 56-57.
Oser, B.L. and Ford, R.A. 1974. R.ecent progress in the considerationof flavoring ingredients under the food additives amendment. 8.
GRAS substances. Food Techno!. 28(9): 76-80.
Oser, B.L. and Ford, R.A. 1975. Recent progress in the considerationof flavoring ingredients under the food additives amendment. 9.
GRAS substances. Food Techno!. 29(8): 70-72.
Oser, B.L. and Ford, R.A. 1977. Recent progress in the considerationof flavoring ingredients under the food additives amendment. 10.
GRAS substances. Food Techno!. 31(1): 65-74.
Oser, B.L. and Ford, R.A. 1978. Recent progress in the considerationof flavoring ingredients under the food additives amendment. 11.
GRAS substances. Food Techno!. 32(2): 60-70.
Oser, B.L. and Ford, R.A. 1979. Recent progress in the considerationof flavoring ingredients under the food additives amendment. 12.
GRAS substances. Food Techno!. 33(7): 65-73.
Oser, B.L.,Ford, R.A., and Bernard, B.K. 1984. Recent progress in theconsideration of flavoring ingredients under the food additives
amendment. 13. GRAS substances. Food Techno!. 38(10): 66-89.
Oser, B.L., Wei!, C.S., �ods, L.A., and Bernard, B.K. 1985. Recent
progress in the consideration of flavoring ingredients under the foodadditives amendment. 14. GRAS substances. Food Techno!. 39(11):108-117.
Woods L.A. and Doull, J. 1991. GRAS evaluation of flavoring
substances by the expert panel of FEMA. Reg. Toxicol. Pharmac.
14(1): 48--58.

-Continued on page 112

16. GRAS Substances (continued)

GRAS 16-Primary Names and Synonymsa
3775

ACETALDEHYDE ETHYL IZ)-3-HEXENYL ACETAL

3786

CIS-1-( 1-Ethoxyethoxy)-3-hexene

2(3H)-Furanone. 5-hexyldihydro-5-methyi-

Ethyl cis-3-hexenyl acetal

4-Methyldecanollde

3-Hexene, 1-(1-ethoxyethoxy)-, IZ)DIHYDRONOOTKATONE
211H)-Naphthalenone, octahydro-4,

3787

2-METHYL-3-TETRAHYDROF URANTH IOL

3788

METHYLTHIO 2-(ACETYLOXY) PROPIONATE
Acetyl lact1c ac1d th1omethyl ester

4a-dlmethyl-6-( 1-rnethylethenyl)-.

S-Methyl-2-(acetyloxy) propanethioate[4RI4.alpha .4a alpha ,6 beta.,8a. beta.)]-3777

Propanethio1c ac1d, 2-(acetyloxy)-. S-methyl ester

1-ETHOXY-3-METHYL-2-BUTENE
2-Butene. 1-ethoxy-3-methyi­
Ethyl 3-methyl-2-butenyl ether
Prenyl ethyl ether

3789

3-(METHYLTHIO) HEXYL ACETATE

3790

METHYLTHIO 2-IPROPIONYLOXY) PROPIONATE

Green note prop1onate3797

cls-3 & trans-2-Hexenyl prop1onate

B1cyclononalactone
Cyclohexyl lactone

HYDROGEN SULFIDE

3780

3792

(Z)-4-HYDROXY-6-DODECENOIC ACID LACTONE

2-Mercaptopentane
1-Methylbutanethiol

cis-6-Dodecen-4-ollde
2(3H)-Furanone. dihydro-5(2-octenyl)-, (Z)-3793

DITHIAZINE

3794

D1methyl ISObutyl d1hydro-1 .3,5-dithlazine

Naphtho[2,1-b]furan-2( 1H)-one, decahydro-3a,6,6,9a­
tetramethyl-, [3aR-(3a.alpha..5a.beta .,9a .alpha.,

DITHIAZINE

9b beta.]

D1methyl isopropyl d1hydro-1 .3.5-dlthlazine

Norarnbrienol1de

JAMBU OLEORESIN

3784

Spilanthes acmel1a (oleracea) oleoresin

3795

3-1-MENTHOXYPROPANE-1,2-DIOL

3796

1,3,5-UNDECATRIENE
VANILLYL BUTYL ETHER
4-(Butoxymethyl)-2-methoxyphenol3-1-(p-Menthane-3-yloxy)-1 .2-propaned1ol

3785

SCU'.REOL!DE
Decahydro tetrarnethyl naphtho-furanone

2(4)-1 SOPROPYL-4(2),6-DIM ETHYLDIHYDR0-4H-1 ,3,5-

3783

D-RIBOSE
D-Ribo-2,3.4.5-tetrahydroxyvaleraldehyde

2(4)-ISOBUTYL-4(21. 6-DIMETHYLDIHYDR0-4H-1,3,5-

3782

2-PENTANETHIOL
sec-Amylrnercaptan

gamma-Dodecen-6-lactone
1.4-Dodec-6-enolactone

3787

OCTAHYDROCOUMARIN
2H-1-Benzopyran-2-one, octahydro­

Propanoic ac1d, Cls-3 & trans-2-hexenyl ester

3779

S-Methyl-2-(proplonylox yI propaneth10at e
Propionyl lact1c ac1d th1omethyl ester(Z)-3 & (E)-2-HEXENYL PROPIONATE

3778

gamrna-METHYLDECALACTONE
D1hydrojasmone lactone

Acetaldehyde ethyl cis-3-hexenyl acetal

3776

Substance

FEMA No

Substance

FEMA No

Phenol, 4-(butoxymethyil-2-methoxy-

4-METHOXY-2-METHYL-2-BUTANETHIOL
2-ButanethiOI, 4-methoxy-2-methyl-aPrimary names, in capital letters. and synonyms, in lower case, are listed alphabetically.

GRAS Flavoring Ingredients and Usage Levels
Flavor and Extract Manufacturers' Assocaition average usual/maximum levels (in ppm) on which the Expert Panel based its
judgments that the substances are generally recognized as safe for their intended uses
Baked

FEMA

Frozen
a y

G _oo
s ta
_ _nc
__
No
e _
_ d
_ s__
_b_
__o_ _l_r_ ____ ______s_u
__

3775

Meat

Soft

G elat1ns &Snacko uct_ s__ Food____ P_r _d____c_an_ d_Y____
P_u_d dl_ n
_ g_s__ __ s_ou
_s___
_ _ps
__
0 04/0.4

Acetaldehyde

Nonalcoholic

Alcohol1c

a es
Be
_ __
__
_
_ __
. __
_ er
_ _u_ses_ ___B_ e_v_e _ra�g_es_ ve__r �g�
_ ___________ot_ l'
Milk Products--0.08/0 4

0.04/0.3

ethyl

Fru1t lces-0 02/0 1

IZI-3-hexenyl

Hard Candy-2 0/5 0

ace tat3776

Dlhydronootka­

Chewmg Gum-3 0/7 0
1 5/4 007/2 0tone

1 0/3.0

1 0/3.0

0 2/0.3

0 511.5

Milk Products-0.5/1.5
Fru1t Juice--0.5/1 5

Fru1t !ces-·-0 6/1 8

Confect1onary & Frosting -0 5/1 5
Jams & Jelly-0 B/2 5
Hard Candy-1 0/3 0

Chewmg Gum-5 0/10

Granulated Sug ar--0.5/1.5

Instant Coffee & Tea-0 2/0 5

Season1n gs & Flavors�-1 0/3 0--Continued on page 114
1 12

FOOD TECHNOLOGY --JUNE 1993

16. GRAS Substances (continued)
FEMA
No

3777

Substance

Baked

FrozenMeat

Soft

Gelat1ns &

Goods

Dairy

Products

Candy

Puddmgs

1.0/5.0

0.8/3 01-Ethoxy-3-

0 3/1 5

Soups

Snack

Nonalcoholic

Alcoholic

Foods

Beverages

Beverages

0.1/0 5

0.5/3 0methyl-2-

Other uses
M1lk Products-0.3/1.5
Fruit Ju1ce--O 5/2.0

buteneFruit lces-0 6/2.2

Confectionery & Frostmg-0.7/2.5

Jams & Je/ly-0.8/3 0
Hard Candy-2 0/5.0

Chewmg Gum-5 0/ 15
Granulated Sugar-1.0/5.0
Sugar Substitutes-1.0/5.0

Instant Coffee & Tea-0.1/0.5

Seasomngs & Flavors-1 0/5.0

3778

IZI-3 & IEI-2-

10/20

5 0/5 0

10/20

20/30

Breakfast Cereals-10/20

Hexenyl pro-

Frozen Dairy-10/20

p1onateFru1t Juice-10/20
Fru1t lces-10/20
Processed Vegetables-10/20
Cond1ments & Rellsh-10/20

Confectionery & Frostmg-10/20

Jams & Jelly-10/20

Gelatms & Puddings-10/20

Reconstituted Vegetables-15/25
Hard Candy-15/25
Chewing Gum-15/30·Instant Coffee & Tea-15/20

Seasonings & Flavors-20/30

3779

Hydrogen sui-

1.0/100.7/2.0

1 0/3.050/1500.5/1.5

10/50

0.7/2.0"'

fide

Breakfast Cereals-1.0/ 10
Fats & Oils-2.0/50

Milk Products-1.0/5. 0
Cheese-3.0/20
Fruit Juice-2 0/5.0
Fruit lces-0.5/1.5
Poultry-20/100
Egg Products-50/150
Fish Products-10/50
Processed Vegetables-10/50

Confectionery & Frosting-1.0/3.0
Gravies-10/50
Imitation Dairy-1.0/5.0
Hard Candy-1 0/5.0
Chewing Gum-0.5/1.0
Instant Coffee & Tea-5.0/50

3780

3781

IZI+Hydroxy-6-

Milk Products-2.0/10

3 0/10dodeceno1c

Fruit lces--0.2/1.0

actd lactone

Imitation Dairy-1 0/5.0

214Hsobutyl-0.5/5.0

0 5/5 00.5/5.0

0.1/2.0

Breakfast Cereals-0.5/5.0

0 5/5.0

4121, 6-dime-

Milk Products-0.05/1.0

thyld1hydro-

Confectionery & Frostmg--0.5/5.0

4H-1,3.5-

Nut Products-0.5/5 0

d1thtazme

Hard Candy-0.5/50
Chewmg Gum-1.0/20

3782

2141-isopropyl-

0 5/5 00.5/5.0

0.5/5.0

0.1/2.0

Breakfast Cereals--0.5/5.0

0 5/5.04(21. 6-dime-

Milk Products-0.05/ 1.0

thyldihydro-

Confectionery & Frostmg--0 5150

4H-1,3.5-

Nut Products-0.5/5.0

dithiazine

Hard Candy-0.5/5.0
Chewing Gum-1.0/20

3783

Jambu oleo-

5 0/10Fish Products-10/30

5 0/20

Processed Vegetables-5.0/20

resm

Cond1ments & Relish-10/30

Sweet Sauce-10/30
Reconstituted Vegetables-5.0/20
Chewing Gum-20/100
Seasonings & Flavors-20/100

3784

3-1-Menthoxy-

100/500

500/1,000

300/500-3000/500.0----tonfectwnery & Frosting--100/500

propane-1,2-

ImitatiOn Daiiy-100/500

d1ol

Hard Candy-500/500
Chewmg Gum-3,000 /4.000-Continued on page 116
114

FOOD TECHNOLOGY -JUNE 1993

16. GRAS Substances (continued)
FEMA
No

3785

Substance

Baked

FrozenMeat

Soft

Gelatms &

Goods

Da1ry

Products

Candy

Puddmgs

0.0001/0.01

0 02/0.05

4-Methoxy-2------Soups

Snack

NonalcoholiC

Alcoholic

Foods

Beverages

Beverages

0 01/0 02

0 01/0 03

0.02/0 05 0 0001/0.01

Other uses
Milk Product s --O 001/0 01
FrUit Jurce-0.01/0 03

methyl-2 -but-

Frurt Ice s-O 02/0 05

aneth1ol

Poultry-0 001/0.01
Frsh Products-0 001/0 01
Confe c t ro n e ry & Frostrng-0.001/0 01
Jams & Jelly 0 001/0.01
Sweet Sauces-0 001/0 01
Gravres-0 02/0 03
Hard Candy--0 02/0 05
Chewmg Gurn-0 02/0 1

Instant C offe e & T ea- 0 001/0.01-------3786

gamma-Methyl-

1 0/3.0

0 5/1 00.511.5

1.0/3.0

1 0/3 01 0/5 0

Seasonrngs & Flavor s--O 00110 01
Milk Products--0.5/1 0
Frurt Juice--0.5/1.0

decalactone

Hard Candy-0 5/15
Chewrng Gum-- 1 0/2 03787

0 3/1 00.5/2.0

2-Methyl-3-

5.0/15

Gravres--0 5/2.0

tetrahydrofuranthio!

3788

Methylthro---------

0.5/2.3

0 2/0 6

0.2/0.6

0.5/1 20.02/0.2

Fats & O il-0.2/0 6

0.02/0.2

2-(acetyloxy)

Milk Products-0 2/0 6

propionate

Cheese-0 2/0.6

Condrments & Relrsh-10/23
lmrtation Da1ry--O 2/1 0
Seasonmgs &3789

0 1/0 53-(Methylthio)

001/0 1

0.1/0 30 01/0.1

Chew1ng Gum-0.5/1 0

hexyl acetate

3790

Methylth10

Flavors-10/23

Hard Candy-0.1/0 5

0.7/3.5

0 4/1 20.3/0.5

0 02/0 2

0 75/1.7

Fats & Oils-0.3/0.7

0 02/0.3

2-(proplonyl-

Milk Products-0.3/07

oxy)propion-

Cheese--0.3/0 7
Poultry-0.1/0.5

ate

Condiments & Rellsh--15/34
Imitation Dairy--0.3/0.7
Seasonings & Flavors-15/34

3791

Octahydro-

15/25

2.0/105 0/152.0/101 0/3.0

Milk Products-1 0/5 0
Nut Products-5.0/20

coumarmlm1tat1on Dairy-1.0/5.0
Hard Candy-2.0/20
Chewing Gum-10/55

3792

2-Pentanethiol

0.06/0 1

0.02/0.06

0 005/0.05

0 05/0 1

0 01/0 05

0.001/0.01

0.01/0.05

0.02/0.04

0 01/0.03

Breakfast Cereals-O 02/0 05
Fats & Oils-0.005/0.02
Milk Products-0.001/0.01
Cheese--0.001/0.01
Fruit Juice-0.005/0.05
Fruit lces--0.02/0 04
Condiments & Relish--0.02/0.1
Confectionery & Frostlng--0.02/0.1
Jams & Jelly-0.005/0.05
Sweet Sauce-0.01/0.05
Gravtes-0.005/0.05
lm1tation Dairy-0 02/0.06
Hard Candy-0.03/0. 1
Chewmg Gum-0.01/0 1

Instant Coffee & Tea-0 005/0.05

3793

0-Rtbose

500/1.000

500/1.000

200/1.000

Poultry-500/1.000

200/1.000

Ftsh Products-500/1,000
Gravies--500/1 000

3794

Sclareolide

2.0/3 01.0/3.0

1.0/4.0

1.0/3.0

1.0/2.0

1 0/2 02.0/4.0

1 0/5.0

1.0/5.0

Breakfa$t Cereals-1.0/3.0
Fats & Oils-1.0/20

Mtlk Products-2.0/4.0
Cheese-1 0/3 0
Fruit Juice-1 0/3.0
F1sh Products-1.0/2.0
Processed Vegetables-1.0/2.0
Sweet Sauce-1.0/20
Reconstttuted Vegetables-1.0/2 0
Gravtes-1 0/2.0
lmnatton Dairy-3.0/10
Hard Candy-1 0/3 0
Sugar Substttutes-1 0/3.0

Seasonings & Flavors-10/3 0

116

FOOD TECHNOLOGY -JUNE 1993

Baked-FiozenMeat

Soft-- Geiaims &Substance

Goods

Dairy

Products

Candy

PuddingS

Soups

Foods

Beverages

Beverages

1 ,3.5-Undeca-

0 02/0.5

0 015/0.4

0.05/1.2

0.03/0 7

0.01/0.3

0.01/0 3

004/100 004/0 1

0.02/0.5

FEMA
No

37S5

Snack

- Nona!cuholic- -- -AlcoholictrieneOther uses
Breakfast Cereals-0.01/0.25
Other Grain-0 01/0 25
Fats & Oils-0.05/1.0
Milk Products-0.01/0.25
Cheese-0.015/04
Fruit Juice-D 02/0 5
FrUit lces-0 01/0 25
Poultry--0.05/1.2
Egg Products-0.02/0 5
Fish Products-0.03/0 7
Processed Vegetables-0.01/0.25
Condiments & Relish-0.02/0.5
Confectionery & Frosting-0.02/0.5
Jams & Jelly-0.02/0 5
Sweet Sauce-0.02/0.5
Nut Products-0.01/0.25
Reconstituted Vegetables-0.01/0.25
Gravies-0.03/0.7
Imitation Da�ry--0.02/0.5
Hard Candy--0.02/0.5
Chewing Gum-0.5/5.0
Granulated Sugar--0.02/0. 5
Sugar Substitutes--0.02/0.5
Instant Coffee & Tea--0.004/0.1
Seasonings & Flavors-0.2/5.0

37S6

Van1llyl butyl

5.0/202.0/102.0/105.0/105.0/202.0/102 0/10

Breakfast Cereals-5.0/20
Other Grain-5.0/20

ether

"

Egg Products-5.0/10
Processed Vegetables-5.0/20
Condiments & Relish-5.0/10
Reconstituted Vegetables-5.0/10
Gravies-5.0/10
Hard Candy-5.0/10
Chewing Gum-5.0/10

JUNE 1993-FOOD TECHNOLOGY

117