Summary
The Council of Europe (CE) has developed a guideline for flavourings produced by plant tissue culture, which covers the definition, manufacture, purity criteria and a stepwise procedure for safety evaluation. Considerations are provided for potential toxic substances either indigenous to the plant or introduced by tissue culture methods. The concept of substantial equivalence (S.E.) provides a starting print for safety evaluation based on comparison with the literature or field grown plants. A problem that will hinder this approach is the availability and quality of information about traditional food flavourings.
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References
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Gry, J. (1999). European Guidelines for Safety Evaluation of Flavourings Produced by Plant Tissue Culture. In: Fu, TJ., Singh, G., Curtis, W.R. (eds) Plant Cell and Tissue Culture for the Production of Food Ingredients. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4753-2_22
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DOI: https://doi.org/10.1007/978-1-4615-4753-2_22
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