Abstract
The subacute and/or chronic toxicity of 48 food flavourings was studied in rats. The toxicity of five of these flavourings (coumarin, 6-methylcoumarin, dihydrocoumarin, methyl salicylate and safrole) was also studied in dogs. A summary of the studies is presented. The loss of 21 flavourings from laboratory animal diets during a 7-day period was also determined.
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