kguske wrote: |
It didn't mention details about giving the lab rats extremely excessive "doses" (more like douses!) - much more in a concentrated timeframe than humans would ever ingest in a lifetime (ok, maybe not anthony!).
Still, though an extract process was developed, an artificial flavor was also developed, and it was so close to the natural flavor and much less expensive than extracting that it didn't make sense to to even use the extract... |
What is the chemical name of this artificial flavor? I am unaware of anything that comes close to the flavor of safrol, the alleged carcinogen.
I have read that some root beers contain sassafras oil that has been processed to remove the safrol. According to my chemical dictionary that would leave mostly eugenol, camphor, pinene and phellandrene, none of which I believe taste like safrol (except I admit I don't know what phellandrene taste like).