There is a higher demand in natural flavors following the growing consumer uncertainties towards synthetic flavors. However, it cannot be denied that the natural flavors lack basic materials for safety control and management. This study aims to provide control measures for natural flavors through international harmonization. Thus, this paper suggests control measures for domestically distributed natural flavors based on the analysis of the control system at home and abroad; the report on the production of domestic natural flavors and the current status of import declaration; and the investigation on the reality and the awareness of the industry. With regards to the control system, a comparative analysis was carried out on the major regulations, definition and scope, classification, the lists of original materials, indication, standard, the ingredient ratio, safety evaluation, and the manufacturing practices (solvents of extracting etc.) with the systems of Korea, Japan, EU, the US, CODEX, IOFI, FEMA, and CoE. Then, a revised plan was created for items that need to be globalized such as definition and scope, original materials, and manufacturing practices. Furthermore, the study has integrated the lists of original materials at home and abroad, collected safety evaluation materials, established a database on natural flavors that connects the main and flavoring substances, and developed a search program. For import declaration, it was concluded that the submission of original materials and safety evaluation should be mandatory, the risk management should be conducted by the Korean MFDS, and an education should be provided to the industry so it to be responsible for the safety following the result of the risk management directed by a relevant organization. In addition, the indication of natural flavors is crucial information for the consumers, which cannot be mislead. Therefore, the government should clearly regulate the standard of 'natural' and educate the industry so that they will mark 'natural' only when the original materials and manufacturing methods are natural. In particular, the promotion of continuous awareness education is vital to consumers as they have to realize that 'natural' does not mean 'safe'. A phased approach was taken for the above suggested control measures: building infrastructure (1st phase), revising legal definition and scope (2nd phase), and globalizing the control measures (3rd phase).
Ⅰ. 연구개발과제 요약문 1 1. 국문 요약문 1 2. 영문 요약문 (Summary) 3
Ⅱ. 연구개발과제 연구결과 6 제1장 연구개발 과제 의 목적 및 필요성 6 1. 연구개발과제의 필요성 6 2. 연구개발과제의 목표 9 3. 연구개발과제의 목표달성도 10 4. 국내?외 현황 11
제2장. 연구개발과제의 내용 및 방법 20 1. 연구 내용 20 2. 연구 추진전략 21 3. 연구 방법 23 4. 연구 추진체계 25
제3장. 연구개발과제의 최종결과 및 고찰 26 제1절 천연착향료의 국내 사용실태 26 제2절 국내외 관리 현황 36 제3절 산업체 실태 조사 66 제4절 결론 및 정책제언 87 제4장 연구개발과제의 연구 성과 95 1. 활용성과 95 2. 활용계획 96
제5장 총괄주요연구 변경사항 96
제6장 참고문헌 97
제7장 첨부서류 98 부록1. 유럽연합의 천연착향료 관리규정 최근개정 동향 98 부록2.『천연착향료 관리방안 개선을 위한 전문가 워크숍』 99 부록3. 유럽연합의 천연착향료 관련 최근 규정 개정 동향 101 부록4. 중국의 식품첨가물 규정 107 부록5. 대만의 식품첨가물 규정 112 부록6. 천연착향료 기원물질 Database ?특성 예시 120 부록7. 천연착향료 기원물질 Database ?국가별 및 주요 향기성분 예시 123 부록8. 천연착향료의 Database 매뉴얼 125 부록9. 천연착향료 산업체 인식조사 결과 137