Browse > Article

Study on Management of Artificial Flavors in Korea  

Hong Ki-Hyoung (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Lee Tal-Soo (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Jang Yaung-Mi (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Park Sung-Kwan (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Park Sung-Kug (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Kwon Yong-Kwan (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Jang Sun-Yaung (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Han Ynun-Jeong (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Won Hye-Jin (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Hwang Hye-Shin (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Kim Byung-Sub (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Kim Eun-Jung (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Kim Myung-Chul (Food Additives Team, Nutrition and Functional Food Headquarters, Korea Food and drug Adiministration)
Publication Information
Journal of Food Hygiene and Safety / v.20, no.4, 2005 , pp. 253-257 More about this Journal
Abstract
This study was performed to develop management system of artificial flavor in Korea that considered the usage and management of artificial flavor within or outside (Europe, USA and JECFA) and to offer a yardstick for judgement and prevent from confusing when manufacture or import artificial flavoring substances. In questionnaire survey for flavoring manufacture form, ideal management system and others in companies related artificial flavor, the replier answered that artificial flavor was mainly used to drinks as water soluble from and that the countries exporting flavoring substances most frequently to Korea were Japan. Europe and America sequentially. On the basis of above results, we prepared the positive list (proposal) on about 1800 artificial flavoring substances for application to regulations in Korea Food Additives Code.
Keywords
artificial flavor; positive list; JECFA; FEMA;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Cramer G.M., Ford R.A., Hall R.L.: Estimation of toxic hazard-a decision tree approach. Food Cosmet Toxicol 16(3); 255-276 (1978)   DOI   ScienceOn
2 Schrankel K. R. : Safety evaluation of food flavorings. Toxicol. 198, 203-211 (2004)   DOI   PUBMED   ScienceOn
3 식품의약품안전청. 식품첨가물공전 (2002)
4 식품의약품안전청. 2003년도 식품 및 식품첨가물 생산실적. (2004)
5 김희연, 윤혜정, 홍기형, 박성관, 최장덕, 최우정, 김지혜, 박희옥, 진명식, 이철원 : 국내의 조합향료 사용실태조사, 한국식품영양과학회지, 33(8), 1407-1413 (2004)
6 SCF. Opinion of the scientific committee on food on chemically defined flavouring substances listed in the EU register. SCF/CS/FLAV/FLAVOUR/44 Final 5 (2003)
7 Federal Register, 21 CFR Parts 170, 184, 186, and 570[Docket No. 97N-0103]. Substances Generally Recognized as Safe 62(74), 18938-18964 (1997)
8 日本香料工業會. 食品香料の國際リスト. 食品化學新聞社, (1994)
9 Timothy B. A., Robert L. S. : Issues and challenges in the safety evaluation of food flavors, Toxicology Letters, 149, 209- 213 (2004)   DOI   PUBMED   ScienceOn
10 Munro I.C., Kennepohl E. : Comparison of estimated daily per capita intakes of flavouring substances with no-observedeffect levels from animal studies. Food Chem Toxicol 39, 331- 354 (2001)   DOI   ScienceOn
11 Smith R. L., Cohen S. M., Doull J., Feron V. J., Goodman J. I., Marnett L. J., Portoghese P. S., Waddell W. J., Wagner B. M. and Adams T. B. : GRAS flavorings substances 21. Food Technol. 57(5), 46-59 (2003)