Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2
Copyright policy )Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2
The EFSA Panel on Food Additives and Flavourings was requested to evaluate 35 flavouring substances attributed to the Flavouring Group Evaluation 69 (FGE.69), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Thirty-two substances have already been considered in FGE.69 [FL-no: 02.033, 02.034, 02.036, 02.064, 02.065, 02.080, 07.004, 07.013, 07.022, 07.023, 07.025, 07.026, 07.028, 07.029, 07.032, 07.038, 07.040, 07.042, 07.070, 07.079, 07.086, 07.087, 09.144, 09.178, 09.179, 09.189, 09.200, 09.231, 09.249, 09.476, 09.486 and 09.501]. The remaining three substances [FL-no: 02.066, 07.024 and 07.027] have been cleared with respect to genotoxicity in FGE.215Rev1 and are considered in this revision FGE.69Rev1. The substances were evaluated through a stepwise approach, namely the Procedure, that integrates information on the structure-activity relationships, intake from current uses, Threshold of Toxicological Concern (TTC) and available data on metabolism and toxicity. The Panel considered that for 33 flavouring substances evaluated through the Procedure the specifications are adequate and the Panel agrees with JECFA conclusions 'No safety concern at estimated levels of intake as flavouring substances' when based on the MSDI approach. For two flavouring substances [FL-no: 07.038 and 07.042], there is insufficient information on their chemical identity to reach a final conclusion. For six substances [FL-no: 02.066, 07.013, 07.024, 07.028, 07.032 and 07.086], there is no concern when the exposure was estimated based on the 'modified Theoretical Added Maximum Daily Intake' (mTAMDI) approach. For 28 substances, use levels are needed to calculate the mTAMDI estimates in order to identify those flavouring substances that need more refined exposure assessment and to finalise the evaluation accordingly. For one substance [FL-no: 07.027], more reliable data on uses and use levels are required in order to finalise the safety evaluation.
- University of Trieste Italy
- Norwegian Institute of Public Health (Folkehelseinstituttet) Norway
- University of Aberdeen United Kingdom
β-unsaturated carbonyls and precursors, Nutrition. Foods and food supply, Chemical technology, α, R, 610, 500, Flavouring, TP1-1185, R Medicine, substituted aromatic, α,β‐unsaturated carbonyls and precursors, FGE.69Rev1, FGE.69Rev1; Flavourings; JECFA; substituted aromatic; α,β‐unsaturated carbonyls and precursors, Scientific Opinion, TX341-641, JECFA, Flavourings
β-unsaturated carbonyls and precursors, Nutrition. Foods and food supply, Chemical technology, α, R, 610, 500, Flavouring, TP1-1185, R Medicine, substituted aromatic, α,β‐unsaturated carbonyls and precursors, FGE.69Rev1, FGE.69Rev1; Flavourings; JECFA; substituted aromatic; α,β‐unsaturated carbonyls and precursors, Scientific Opinion, TX341-641, JECFA, Flavourings
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