Sensory testing for flavorings with modifying properties

Food Technology

Volumn 67, Issue 11, 2013, Pages 44-47

  Harman, Christie L ^a   Hallagan, John B ^b  

^a Flavor and Extract Manufacturers Association   (United States)

^b FEMA Expert Panel ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84890454903     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (4)

1. Hallagan, J. B. and Hall, R. L. 1995. FEMA GRAS-A GRAS assessment program for flavor ingredients. Regul. Toxicol. Pharmacol. 21:422.
2. Hallagan, J. B. and Hall, R. L. 2009. Under the conditions of intended use-new developments in the FEMA GRAS program and the safety assessment of flavor ingredients. Food Chem. Toxicol. 47:267.
3. Marnett, L. J., Cohen, S. M., Fukushima, S., Gooderham, N. J., Hecht, S. S., Rietjens, I. M. C. M., Smith, R. L., Adams, T. B., Hallagan, J. B., Harman, C., McGowen, M. M., and Taylor, S. V. 2013. GRAS Flavoring Substances 26: The 26th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additive Amendment. Food Technol. 67(8):38-56.
4. NAS. 1989. 1987 Poundage and Technical Effects Update of Substances Added to Food. National Academy of Sciences, Washington, D. C.