抄録
Risk assessment of flavor substances by the joint FAO/ WHO Expert Committee on Food Additives (JECFA) follows a safety evaluation sequence for food flavoring substances starting with identification of chemical structure as a first step. The JECFA assessment procedure can then accept the “threshold of toxicological concern (TTC)” approach. Assessment of the flavors in USA and Europe is similar to that of JECFA and The Flavor and Extract Manufacturers Association of the United States can classify flavoring substances as GRAS. In Japan, the TTC approach is not completely accepted and repeated dose toxicity studies and genotoxicity tests are required as first steps for safety evaluation in the assessment for flavors which are used internationally. From the perspective of international harmonization for risk assessment of flavors, the TTC approach should be recommended. Moreover, positive list system for utilization of the flavors has great advantage for global harmonization.
