Safety evaluation of certain food additives - ipcs inchem

SUBSTANCES STRUCTURALLY RELATED TO MENTHOL (addendum) 591
Table 5. Studies of genotoxicity with substances structurally related to
menthol used as flavouring agents
No. Flavouring
agent
In vitro
1853 2-(l-Menthoxy)ethanol
1853 2-(l-Menthoxy)ethanol
1855 l-Menthyl
(R,S)-3hydroxybutyrate
1855 l-Menthyl
(R,S)-3hydroxybutyrate
End-point Test object Concentration Results References
Reverse
mutation
Reverse
mutation
Reverse
mutation
Reverse
mutation
a Modified preincubation method.
b With and without metabolic activation.
3. REFERENCES
S. typhimurium
TA98, TA100,
TA1535 and
TA1537
E. coli
WP2uvrA
S. typhimurium
TA98, TA100,
TA1535,
TA1537 and
TA1538
E. coli
WP2uvrA
Up to
313 μg/plate
Up to
313 μg/plate
78, 156, 312,
625, 1250,
2500 or
10 000
μg/plate
78, 156, 312,
625, 1250,
2500 or
10 000
μg/plate
Negative a,b Sasaki
(2003)
Negative a,b Sasaki
(2003)
Negative a,b Morimoto
(2005)
Negative a,b Morimoto
(2005)
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Edwards, K.B., Kirkby, W.W. & Gellatly, J.B.M. (1977a) Biological safety evaluation of menthyl
pyrrolidone carboxylate (CF 76). Part 1. Acute and subacute oral toxicity (3 weeks) to
Colworth Wistar rats. Private communication to the Flavor and Extract Manufacturers
Association, Washington, DC, USA. Submitted to WHO by the International Organization
of the Flavour Industry, Brussels, Belgium.
Edwards, K.B., Kirkby, W.W. & Gellatly, J.B.M. (1977b) Biological safety evaluation of menthyl
pyrrolidone carboxylate (CF 76). Part 2. Subacute oral toxicity (13 weeks) to Colworth
Wistar rats. Private communication to the Flavor and Extract Manufacturers Association,
Washington, DC, USA. Submitted to WHO by the International Organization of the Flavour
Industry, Brussels, Belgium.