Scheutwinkel-Reich M, Reese G, von der Hude W
Z Lebensm Unters Forsch. 1985 Mar;180(3):207-10. doi: 10.1007/BF01027266.
The mutagenic potential of twenty commercially available meat flavours from three different producers was determined using the Ames test. The flavours contained natural and/or nature-identical components as recorded on their label. Twelve flavours showed mutagenic activity with at least one of the four employed test strains (TA1535, TA100, TA97, and TA98). Flavours containing natural components yielded positive results in this mutation test in all cases but one. On the other hand flavours produced from nature-identical substances with one exception did not demonstrate mutagenic effects.
使用艾姆斯试验测定了来自三个不同生产商的20种市售肉类香料的致突变潜力。这些香料含有标签上记录的天然和/或天然等同成分。在使用的四种测试菌株（TA1535、TA100、TA97和TA98）中，有12种香料至少对其中一种显示出致突变活性。含有天然成分的香料在该突变试验中，除了一个例外，在所有情况下都产生了阳性结果。另一方面，由天然等同物质生产的香料，除了一个例外，没有显示出致突变作用。
