Code of Federal Regulations Title 21. Food and Drugs § 21.182.60 Synthetic flavoring substances and adjuvants

Synthetic flavoring substances and adjuvants that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:

Acetaldehyde (ethanal).

Acetoin (acetyl methylcarbinol).

Anethole (parapropenyl anisole).

Benzaldehyde (benzoic aldehyde).

N–Butyric acid (butanoic acid).

d- or l-Carvone (carvol).

Cinnamaldehyde (cinnamic aldehyde).

Citral (2,6–dimethyloctadien–2,6–al–8, geranial, neral).

Decanal (N-decylaldehyde, capraldehyde, capric aldehyde, caprinaldehyde, aldehyde C–10).

Ethyl acetate.

Ethyl butyrate.

3–Methyl–3–phenyl glycidic acid ethyl ester (ethyl-methyl-phenyl-glycidate, so-called strawberry aldehyde, C–16 aldehyde).

Ethyl vanillin.

Geraniol (3,7–dimethyl–2,6 and 3,6–octadien–1–ol).

Geranyl acetate (geraniol acetate).

Limonene (d-, l-, and dl-).

Linalool (linalol, 3,7–dimethyl–1,6–octadien–3–ol).

Linalyl acetate (bergamol).

Methyl anthranilate (methyl–2–aminobenzoate).

Piperonal (3,4–methylenedioxy–benzaldehyde, heliotropin).

Vanillin.