摘要
三十年来,FEMA(食品香料和萃取物制造者协会)专家评审组评价过1400多种可安全使用在食品中的香味物质.这类香味化合物有许多是天然地存在于食品中的,但大多数来自于合成的.实际上为了纯度和质量的重现性则采用化学合成方法制备了许多天然存在的物质;
This article describes the evolution process that FEMA expert unit judged flavour safety in recent thirty years. Those flavours have great effect to smell and taste,so it will be very good to add little amount in food. In this article,especially points the GRAS measuring procedure and datum. It is necessary to pay attenlion to the method of this article in reappraising flavour GRAS.
出处
《食品与机械》
CSCD
1994年第5期4-7,共4页
Food and Machinery
