IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Parimala Hanumesh, Shobith Rangappa
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引用次数: 0

摘要

乙酸 3-苯丙酯是一种在香精香料领域具有重要意义的小分子物质,全球每年的消费量从 1 吨到 10 吨不等。鉴于它的广泛使用,对其进行全面的安全评估势在必行。本综述深入探讨了醋酸 3-苯基丙酯的毒理学影响,重点关注诱变性、遗传毒性、重复剂量毒性、生殖毒性、皮肤致敏性、光毒性/光过敏性、局部呼吸毒性以及生物降解和生态毒性等各个方面。通过评估这些参数的现有数据,可以进行全面的风险评估,确保在各种应用中安全使用这种化合物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

An Overview of 3-Phenylpropyl Acetate: A Multifaceted Fragrance and Flavouring Compound

An Overview of 3-Phenylpropyl Acetate: A Multifaceted Fragrance and Flavouring Compound

3-Phenylpropyl acetate, a small molecule with significant importance in the realm of flavours and fragrances, is consumed globally in quantities ranging from 1 to 10 tons per year. Given its widespread use, a thorough safety assessment is imperative. This review delves into the toxicological implications associated with 3-phenylpropyl acetate, focusing on various aspects such as mutagenicity, genotoxicity, repeated dose toxicity, reproductive toxicity, skin sensitisation, phototoxicity/photoallergenicity, local respiratory toxicity, as well as biodegradation and ecotoxicity. By evaluating the available data on these parameters, a comprehensive risk assessment can be conducted to ensure the safe utilisation of this compound in various applications.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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