Abstract
The review describes the evolution of the process of GRAS evaluation of flavoring substances by the Expert Panel of FEMA during the past 30 years. These materials possess prominent olfactory and gustatory effects and, therefore, are added to foods in very small quantities. The procedures used and criteria employed for GRAS determinations are noted. Attention is called to the process for the re-review of the GRAS status of flavoring substances.
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