Process flavors heterocyclic amines

Process flavors are widely used in prepared foods to enhance the taste and odor of these products. Process flavors were identified as potential dietary sources of heterocyclic amines, both monocyclic heteroaromatic amines (MHAs), and polycyclic heteroaromatic amines (PHAs). MHAs are innocuous substances, some of which have flavoring characteristics. However, PHAs are reported to be potent mutagens and animal carcinogens (Munro et aL, 1993) and have been the subject of significant interest regarding their potential human health risk. 

Knize M. and Salmon C. Heterocyclic amine analysis of process flavors. Unpublished report submitted to FEMA. 1998. 

Richling E., Kleinschnitz, M. and Schreier P. Analysis of heterocyclic aromatic amines by high resolution gas chromatography-mass spectrometry a suitable technique for the routine control of food and process flavors. European Food Research and Technology. 210,68.1999. 

Solyakov A., Skog K. and Jagerstad M. Heterocyclic amines in process flavors, process flavor ingredients, bouillon concentrates and a pan residue. Food and Chemical Toxicology. 37,1.1999. 

During toe 1980s research on roasted meat and other types of heated protein containing foods indicated the presence of Polycyclic Heterocyclic Amines (PHA). These materials were shown to be mutagenic and major carcinogens. Cooked foods contained these materials so it was reasoned toat "process flavors" would also contain them. Foods and their metoods of cooking are not regulated except for... 

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