Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 540816
Title The safety evaluation of food flavouring substances : the role of metabolic studies
Author(s) Smith, Robert L.; Cohen, Samuel M.; Fukushima, Shoji; Gooderham, Nigel J.; Hecht, Stephen S.; Guengerich, F.P.; Rietjens, Ivonne M.C.M.; Bastaki, Maria; Harman, Christie L.; McGowen, Margaret M.; Taylor, Sean V.
Source Toxicology Research 7 (2018)4. - ISSN 2045-452X - p. 618 - 646.
Department(s) Sub-department of Toxicology
Publication type Refereed Article in a scientific journal
Publication year 2018

The safety assessment of a flavour substance examines several factors, including metabolic and physiological disposition data. The present article provides an overview of the metabolism and disposition of flavour substances by identifying general applicable principles of metabolism to illustrate how information on metabolic fate is taken into account in their safety evaluation. The metabolism of the majority of flavour substances involves a series both of enzymatic and non-enzymatic biotransformation that often results in products that are more hydrophilic and more readily excretable than their precursors. Flavours can undergo metabolic reactions, such as oxidation, reduction, or hydrolysis that alter a functional group relative to the parent compound. The altered functional group may serve as a reaction site for a subsequent metabolic transformation. Metabolic intermediates undergo conjugation with an endogenous agent such as glucuronic acid, sulphate, glutathione, amino acids, or acetate. Such conjugates are typically readily excreted through the kidneys and liver. This paper summarizes the types of metabolic reactions that have been documented for flavour substances that are added to the human food chain, the methodologies available for metabolic studies, and the factors that affect the metabolic fate of a flavour substance.

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