Safety evaluation of certain food additives - ipcs inchem

ALKOXY-SUBSTITUTED ALLYLBENZENES 467
Methyl eugenol (CAS No. 93-15-2) a
Section 5:
Spice (volume reported by flavour industry, kg)
Section 4:
Range in herb/spice product
(mg/kg) b
Section 3:
% methyl eugenol in
volatile oil
Section 2:
% volatile oil in herb/spice
product
Section 1:
Product
Methyl
eugenol
mean
volume
from
spices
Methyl
eugenol
upper
limit
volume
from
spices
Methyl
eugenol
lower limit
volume
from
spices
Mean USA 2005
(Gavin
et al., 2007)
Upper
limit
Lower
limit
Upper
limit
Mean Mean n Lower
limit
Upper
limit
Lower
limit
Ajowan 4 6 5 0.01 1 0.01 0.01 4 6 5
Anise (star) 5 9 7 0.06 1 0.06 0.06 30 54 42 2 180 0.1 0.1 0.1
Basil 0.08 0.5 0.29 2.16 49 0.01 23.60 0.08 1 180 62.77 726 567 0.1 857.3 45.6
Bay 0.3 3.1 1.7 3.64 19 0.99 11.08 29.7 3 434.8 619.43 1 182 0.0 4.1 0.7
Cardamom 1 11.3 6.15 0.05 1 0.05 0.05 5 56.5 30.75 12 134 0.1 0.7 0.4
Carrot seed 0.05 7 3.525 1.23 1 1.23 1.23 6.15 861 433.58
Cassia 0.3 3 1.65 0.01 1 0.01 0.01 0.3 3 1.65 1 0.0 0.0 0.0
Cinnamon 0.07 4 2.035 0.08 2 0.06 0.10 0.42 40 16.28 2 285 285 1.0 91.4 37.2
Cloves 14 20 17 0.13 3 0.04 0.30 56 600 221 64 243 3.6 38.5 14.2
Lemon grass 0.2 0.5 0.35 0.1 1 0.1 0.1 2 5 3.5
Mace 4 17 10.5 0.15 2 0.1 0.2 40 340 157.5 11 640 0.5 4 1.8
Nutmeg 2 16 9 0.35 12 0.1 0.8 20 1 280 314.25 187 624 3.8 240.2 59