| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10895172 | Trends in Food Science & Technology | 2012 | 12 Pages |
Abstract
⺠Eleven smoke flavourings were evaluated for their safe use in and on food. ⺠Eight smoke flavourings were found to be of safety concern due to too high use levels. ⺠Genotoxicity was not observed in vivo. ⺠The levels of two PAHs were for all smoke flavours below the legal limits. ⺠Manufacturing process and starting material seem to influence the toxicological results.
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Authors
A. Theobald, D. Arcella, A. Carere, C. Croera, K.-H. Engel, D. Gott, R. Gürtler, D. Meier, I. Pratt, I.M.C.M. Rietjens, R. Simon, R. Walker,