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1 J. Fd Hyg. Safety 20(4), (2005) ü w w w Áy»xÁ Á Á Á«Á Áw Á x Á yx Á½ Á½ Á½ t t» t t ƒ q Study on Management of Artificial Flavors in Korea Tal-Soo Lee, Young-Mi Jang, Ki-Hyoung Hong, Sung-Kwan Park, Sung-Kug Park, Yong-Kwan Kwon, Sun-Young Jang, Youn-Jeong Han, Hye-Jin Won, Hye-Shin Hwang, Byung-Sub Kim, Eun-Jung Kim, and Myung-Chul Kim 'PPE"EEJUJWFT5FBN/VUSJUJPOBOE'VODUJPOBM'PPE)FBERVBSUFST,PSFB'PPEBOE%SVH"ENJOJTUSBUJPO 4FPVM,PSFB 3FDFJWFE/PWFNCFS"DDFQUFE/PWFNCFS ABSTRACT This study was performed to develop management system of artificial flavor in Korea that considered the usage and management of artificial flavor within or outside (Europe, USA and JECFA) and to offer a yardstick for judgement and prevent from confusing when manufacture or import artificial flavoring substances. In questionnaire survey for flavoring manufacture form, ideal management system and others in companies related artificial flavor, the replier answered that artificial flavor was mainly used to drinks as water soluble form and that the countries exporting flavoring substances most frequently to Korea were Japan, Europe and America sequentially. On the basis of above results, we prepared the positive list (proposal) on about 1800 artificial flavoring substances for application to regulations in Korea Food Additives Code. Key words: artificial flavor, positive list, JECFA, FEMA ƒœ t t ƒ w t w wš w w w t t w j ù»y t ƒ e w w ew ù w l t ù e t»¾ w w Á š. x ¾ w 5 š p w t û š, eƒ ûš ³ w sƒƒ p w s ƒ w t ƒ yw» sƒw w 1). p w w ƒ, xz ƒ w w ù š s ƒ x p ƒ š. ù JECFA(FAO/WHO t ƒ ƒ z), FEMA, EU sƒƒ w š Author to whom correspondence should be addressed. ƒ y š. ù xw w w t ƒ œ w w g 18 x 72 t š 18 x JECFA, FEMA tw m sƒ t w x wš. ù w w w, w»» w 18 x w š y w» w, ƒ q w y. t ƒ œ w w x xƒ, ƒ w y» x w m ƒ w r š w w v.,,, JECFA w w m wì x ü š w k q w w 253

2 254 5BM4PP-FFFUBM w y wš w. ³ sƒ w m ü w w»», x l mw,,, JECFA w ³ sƒ w ¾ ü w w 22œ w. ƒ» xk,,, t, t, 17 w x w. w x, wš w w x ü, m š w w w. t ƒ œ w w JECFA, FEMA, CFR, IOFI yr x ùkù w w x t mw x ƒ» x ù x mwš w w t w m wwš m xw t ƒ œ w w 18 x 72 t e(3)w ww t w w w x ( ) w. š ƒ w xy w ƒ w w wƒ ƒ ƒ yw p w ƒ ƒ. w p ƒ w w š ƒ w. ù ƒ š t w ƒ w w š ³ v. w sƒ ƒ w š. FDA CFR FEMA GRAS mw w wš FDA w 4ƒ GRAS, x y ƒ, y GRAS, CFR 2). š xz FEMA(Flavor and Extract Manufacturers Association) 1960 FEPAN ƒ q, w sƒ wš sƒ 1965 GRAS list xk t 2005 x GRAS 22 ƒ Food technology t positive list» {wš 3). w w ³ ƒ š ù t ü w 1988 ü ƒ ³ y w sww t ƒ ³ wš ƒ w ƒ» e y w Commission decision 1999/217 w list ³ wš, 2000 regulation 1565/2000 mw sƒv w ³ w. ³ CEFS SCF w sƒ 2005 positive list œ e w sƒ š 4). CEFS zü» 30 w w ww» elš A elš B w pyw Blue book w ³ ƒ š. w œ xz EFFA (European Flavour & Fragrance Association)ƒ xz w w sƒ w»» sƒv w w wš. x ù xk ƒ w x ù 2002 w w ƒ 2003 t» š t zƒ ƒƒ w» w sƒ k w positive list mw Ýwš. w w xz JFFMA(Japan Flavor & Fragrance Material Association) JECFAù IOFI sƒ» z xk sƒ w wr 2004 sƒ z w positive list š 5) data mw z wš w ù xk, w sƒ e z w w wš. w JECFA IOFIƒ. JECFA(Joint FAO/WHO Expert Committee in Food Additives) w sƒ wš Cramer et al. Dicision Tree» 33 e sƒ kwš 6,7). ù

3 4UVEZPO.BOBHFNFOUPG"SUJGJDJBM'MBWPSTJO,PSFB 255 w p» š sƒw mw sƒ w. IOFI ƒ tw tw z w GSMC wš. FEMA w GRAS JECFA w ƒ š q w sƒ y. IOFI JECFA w sƒ w sƒ w dataù ³ x wš 8). w ù 18 x 72 t t ƒ œ š w w w t ƒ œ e(3)w œ 4.t ³» ƒ. yw w t w OO Codex, FEMA(Flavor and Extract Manufacturer's Associations) IOFI(International Organization of the Flavour Industry) tw m w., ƒ w ³ wš 9). ƒ w w w y w t positive listy w y š CODEX sƒ JECFAƒ w w ùƒš. ü w xy ü w w» xk xk, š x š ù w q wš w. ü w w yww (key base) w wwš w w x kƒ ùkû ƒ w,, ùkû w w 2003 ü t ƒ ew 10). t ƒ t ƒ 304 w w 28 9% wš ùkû. w w xk xy wš w xk w 42.9%, w 28.6%, w 19.0%, paste w 9.5% ùkù w ƒ w ùkû (Fig. 1). w ƒ t w w š w ƒ ƒ t x w ƒ (32%) (20%) (16%) Fig. 1. The manufacture and use type of artificial flavors in Korea. Table 1. The use ratio to foods of artificial flavors Items Use ratio Beverages 32.0% Ice cream 20.0% Sauce and Seasoning 16.0% Chewing gum 14.0% Candy 12.0% Others 6.0% Ë, e ùkû (Table 1). ü w w w» w ƒ sƒ» w ³» w s ƒ w v š w d w, w» w w ƒ w w ³ xy w. ü w» w 50%» wš š w, œ» mw œ ù ù», m w wš ùkû. w w ½ ü w» 86%ƒ w 11) š w v ƒ š ƒw š w w w ƒ»k ƒ wƒ w š ww w û w» ƒ ù x t w sƒƒ w š. wz ù t ƒ œ w w w w w w 30.8%ƒ x t listy, 26.9%ƒ t y ƒ v w š w (Table 2).» FEMA mw x (positive list)y ù x x w»

4 256 5BM4PP-FFFUBM Table 2. The matters to revise for artificial flavoring substances in Korea Food Additives Code Items Ratio Change from type management to positive list 30.8 % Increase number of artificial flavoring substance 26.9 % Clarificaion of general rules 23.1 % Others 15.4 % Revision of regulations 3.8 % w sƒ wš w ew w Fig. 2 wz x wš ƒ yw w w y š w. w x y w w 72.2%,. 22.2%, ƒ 5.6% ùkû (Fig. 3). x y w x w w x y ³ y w ù wz x y yw ³ w w w q ù ƒ. ù ƒ ƒw w JECFA yw ü w» w ƒ ƒ. x» w ww z ü w ƒ w 44%, w w 22% ùkû. x w w sƒ wwš x t ƒ ù w w 2700 t ƒ ƒ w w ƒ š w» d w t w» w yw ƒ. š w w 3000 ù t t x JECFA 1300 t, FEMA 1700 t x 2700 t list y ù 2005 sƒ wš ù ƒ» w œ xz w x wš. x ù w 72 t 18 x š 18 x t ƒ œ e (3)w JECFA FEMA y t 18 x w q w w ü ƒ y. w x JECFAù FEMA sƒz x t tw yw ³ y ù y w yd t ƒ ƒ w e ƒ.,» d sƒƒ w w w x t w d w Table 3. The positive list(proposal) of artificial flavoring substances in Korea food additives code Fig. 2. The conturies ratio imported artificial flavor in Korea. No. Flavouring substance Fig. 3. The opinions of companies when the regulation of artificial flavoring substances revise to positive system. 1 Acetal 2 Acetaldehyde 3 Acetaldehyde butyl phenethyl acetal 4 Acetaldehyde diisoamyl acetal 5 Acetaldehyde dipentyl acetal 6 Acetaldehyde ethyl cis-3-hexenyl acetal 7 Acetaldehyde phenethyl propyl acetal 8 Acetamide 9 Acetanisole 10 Acetic acid

5 4UVEZPO.BOBHFNFOUPG"SUJGJDJBM'MBWPSTJO,PSFB 257 ù w t y ü ù t w y ƒ ƒ w d x t w ƒ w. t ƒ œ w w xw ù t ƒ œ w w e, t x t ³ JECFA, FEMA CFR sƒ x w w m mw 1800 t x ( ) w (Table 3). ù t ƒ œ 18 x 72 t w w üá ³ š w y y wš w» w w. w w sƒ e mwš ü w xy, w w. JECFA FEMA w w ù x (positive list) wš w yw ùkù ü yƒ. ü w w xy w mw w, w š ƒ,, ùkû. w w ù ƒ Codex yw ùkû ü w» ƒ ƒ ƒw ùkû. t ƒ œ w w x y w» 70%ƒ w w» 44%ƒ wzƒ ƒ w š w.»» xw t ƒ œ x x yw 1800 t ( ) w. š x 1. Timothy B. A., Robert L. S. : Issues and challenges in the safety evaluation of food flavors, Toxicology Letters, 149, (2004) 2. Federal Register, 21 CFR Parts 170, 184, 186, and 570[Docket No. 97N-0103]. Substances Generally Recognized as Safe 62(74), (1997) 3. Smith R. L., Cohen S. M., Doull J., Feron V. J., Goodman J. I., Marnett L. J., Portoghese P. S., Waddell W. J., Wagner B. M. and Adams T. B. : GRAS flavorings substances 21. Food Technol. 57(5), (2003). 4. Munro I.C., Kennepohl E. : Comparison of estimated daily per capita intakes of flavouring substances with no-observedeffect levels from animal studies. Food Chem Toxicol 39, (2001). 5. ž «Š. ª«Šlƒ xst. ª ª Œ, (1994) 6. SCF. Opinion of the scientific committee on food on chemically defined flavouring substances listed in the EU register. SCF/CS/FLAV/FLAVOUR/44 Final 5 (2003) 7. Cramer G.M., Ford R.A., Hall R.L.: Estimation of toxic hazard-a decision tree approach. Food Cosmet Toxicol 16(3); (1978) 8. Schrankel K. R. : Safety evaluation of food flavorings. Toxicol. 198, (2004) 9. t t. t ƒ œ (2002) 10. t t t t ƒ. (2004) 11. ½, x, y»x,,,, ½ x,,, : ü ww k, w t wz, 33(8), (2004)