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Summary of Evaluations Performed by the
Joint FAO/WHO Expert Committee on Food Additives

SMOKE FLAVOURINGS
Chemical names: MAJOR FLAVOURING PRINCIPLES ARE CARBOXYLIC ACIDS, COMPOUNDS WITH CARBONYL GROUPS, AND PHENOLIC COMPOUNDS
Synonyms: WOOD SMOKE FLAVOUR; SMOKE CONDENSATES
Functional class: FLAVOURING AGENT; COLOUR
Latest evaluation: 1987
ADI: PROVISIONAL ACCEPTANCE
Comments: Benzo(a)pyrene should not exceed 0.010 mg/kg
Report: TRS 759-JECFA 31/21
Specifications: COMPENDIUM ADDENDUM 9/FNP 52 Add.9/93 (2001)
Tox monograph: FAS 22-JECFA 31/41
Previous status: 2000, COMPENDIUM ADDENDUM 8/FNP 52 Add.8/101. R,T
1998, COMPENDIUM ADDENDUM 6/FNP 52 Add.6/133. N,T
1975, NMRS 55/TRS 576-JECFA 19/15, NOT PREPARED, NOT PREPARED. O
 
30 Jan 03    




    See Also:
       Toxicological Abbreviations
       Smoke flavourings (WHO Food Additives Series 22)