Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3
Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered i...
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| Autor*in: |
EFSA Panel on Food Additives and Flavourings (FAF) [verfasserIn] Maged Younes [verfasserIn] Gabriele Aquilina [verfasserIn] Laurence Castle [verfasserIn] Karl‐Heinz Engel [verfasserIn] Paul Fowler [verfasserIn] Maria Jose Frutos Fernandez [verfasserIn] Peter Fürst [verfasserIn] Ursula Gundert‐Remy [verfasserIn] Rainer Gürtler [verfasserIn] Trine Husøy [verfasserIn] Peter Moldeus [verfasserIn] Agneta Oskarsson [verfasserIn] Romina Shah [verfasserIn] Ine Waalkens‐Berendsen [verfasserIn] Detlef Wölfle [verfasserIn] Romualdo Benigni [verfasserIn] Claudia Bolognesi [verfasserIn] Kevin Chipman [verfasserIn] Eugenia Cordelli [verfasserIn] Gisela Degen [verfasserIn] Daniel Marzin [verfasserIn] Camilla Svendsen [verfasserIn] Giorgia Vianello [verfasserIn] Wim Mennes [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Übergeordnetes Werk: |
In: EFSA Journal - Wiley, 2018, 18(2020), 3, Seite n/a-n/a |
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| Übergeordnetes Werk: |
volume:18 ; year:2020 ; number:3 ; pages:n/a-n/a |
| Links: |
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| DOI / URN: |
10.2903/j.efsa.2020.6029 |
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| Katalog-ID: |
DOAJ002828324 |
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| 520 | |a Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. Therefore, for these 25 substances more detailed data on uses and use levels should be provided in order to refine their exposure assessments and to finalise their safety evaluations. | ||
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10.2903/j.efsa.2020.6029 doi (DE-627)DOAJ002828324 (DE-599)DOAJe3be9e39cad246d69ded8acce4c7e876 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. Therefore, for these 25 substances more detailed data on uses and use levels should be provided in order to refine their exposure assessments and to finalise their safety evaluations. Flavourings α,β‐unsaturated carbonyls and precursors FGE.72Rev1 JECFA Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Karl‐Heinz Engel verfasserin aut Paul Fowler verfasserin aut Maria Jose Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Peter Moldeus verfasserin aut Agneta Oskarsson verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Detlef Wölfle verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Gisela Degen verfasserin aut Daniel Marzin verfasserin aut Camilla Svendsen verfasserin aut Giorgia Vianello verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 3, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:3 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/article/e3be9e39cad246d69ded8acce4c7e876 kostenfrei https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 3 n/a-n/a |
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10.2903/j.efsa.2020.6029 doi (DE-627)DOAJ002828324 (DE-599)DOAJe3be9e39cad246d69ded8acce4c7e876 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. Therefore, for these 25 substances more detailed data on uses and use levels should be provided in order to refine their exposure assessments and to finalise their safety evaluations. Flavourings α,β‐unsaturated carbonyls and precursors FGE.72Rev1 JECFA Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Karl‐Heinz Engel verfasserin aut Paul Fowler verfasserin aut Maria Jose Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Peter Moldeus verfasserin aut Agneta Oskarsson verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Detlef Wölfle verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Gisela Degen verfasserin aut Daniel Marzin verfasserin aut Camilla Svendsen verfasserin aut Giorgia Vianello verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 3, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:3 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/article/e3be9e39cad246d69ded8acce4c7e876 kostenfrei https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 3 n/a-n/a |
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10.2903/j.efsa.2020.6029 doi (DE-627)DOAJ002828324 (DE-599)DOAJe3be9e39cad246d69ded8acce4c7e876 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. Therefore, for these 25 substances more detailed data on uses and use levels should be provided in order to refine their exposure assessments and to finalise their safety evaluations. Flavourings α,β‐unsaturated carbonyls and precursors FGE.72Rev1 JECFA Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Karl‐Heinz Engel verfasserin aut Paul Fowler verfasserin aut Maria Jose Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Peter Moldeus verfasserin aut Agneta Oskarsson verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Detlef Wölfle verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Gisela Degen verfasserin aut Daniel Marzin verfasserin aut Camilla Svendsen verfasserin aut Giorgia Vianello verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 3, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:3 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/article/e3be9e39cad246d69ded8acce4c7e876 kostenfrei https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 3 n/a-n/a |
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10.2903/j.efsa.2020.6029 doi (DE-627)DOAJ002828324 (DE-599)DOAJe3be9e39cad246d69ded8acce4c7e876 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. Therefore, for these 25 substances more detailed data on uses and use levels should be provided in order to refine their exposure assessments and to finalise their safety evaluations. Flavourings α,β‐unsaturated carbonyls and precursors FGE.72Rev1 JECFA Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Karl‐Heinz Engel verfasserin aut Paul Fowler verfasserin aut Maria Jose Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Peter Moldeus verfasserin aut Agneta Oskarsson verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Detlef Wölfle verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Gisela Degen verfasserin aut Daniel Marzin verfasserin aut Camilla Svendsen verfasserin aut Giorgia Vianello verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 3, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:3 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/article/e3be9e39cad246d69ded8acce4c7e876 kostenfrei https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 3 n/a-n/a |
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10.2903/j.efsa.2020.6029 doi (DE-627)DOAJ002828324 (DE-599)DOAJe3be9e39cad246d69ded8acce4c7e876 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. Therefore, for these 25 substances more detailed data on uses and use levels should be provided in order to refine their exposure assessments and to finalise their safety evaluations. Flavourings α,β‐unsaturated carbonyls and precursors FGE.72Rev1 JECFA Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Karl‐Heinz Engel verfasserin aut Paul Fowler verfasserin aut Maria Jose Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Peter Moldeus verfasserin aut Agneta Oskarsson verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Detlef Wölfle verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Gisela Degen verfasserin aut Daniel Marzin verfasserin aut Camilla Svendsen verfasserin aut Giorgia Vianello verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 3, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:3 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/article/e3be9e39cad246d69ded8acce4c7e876 kostenfrei https://doi.org/10.2903/j.efsa.2020.6029 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 3 n/a-n/a |
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EFSA Panel on Food Additives and Flavourings (FAF) @@aut@@ Maged Younes @@aut@@ Gabriele Aquilina @@aut@@ Laurence Castle @@aut@@ Karl‐Heinz Engel @@aut@@ Paul Fowler @@aut@@ Maria Jose Frutos Fernandez @@aut@@ Peter Fürst @@aut@@ Ursula Gundert‐Remy @@aut@@ Rainer Gürtler @@aut@@ Trine Husøy @@aut@@ Peter Moldeus @@aut@@ Agneta Oskarsson @@aut@@ Romina Shah @@aut@@ Ine Waalkens‐Berendsen @@aut@@ Detlef Wölfle @@aut@@ Romualdo Benigni @@aut@@ Claudia Bolognesi @@aut@@ Kevin Chipman @@aut@@ Eugenia Cordelli @@aut@@ Gisela Degen @@aut@@ Daniel Marzin @@aut@@ Camilla Svendsen @@aut@@ Giorgia Vianello @@aut@@ Wim Mennes @@aut@@ |
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Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. 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EFSA Panel on Food Additives and Flavourings (FAF) Maged Younes Gabriele Aquilina Laurence Castle Karl‐Heinz Engel Paul Fowler Maria Jose Frutos Fernandez Peter Fürst Ursula Gundert‐Remy Rainer Gürtler Trine Husøy Peter Moldeus Agneta Oskarsson Romina Shah Ine Waalkens‐Berendsen Detlef Wölfle Romualdo Benigni Claudia Bolognesi Kevin Chipman Eugenia Cordelli Gisela Degen Daniel Marzin Camilla Svendsen Giorgia Vianello Wim Mennes |
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scientific opinion on flavouring group evaluation 72, revision 2 (fge.72rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by jecfa (61st, 68th and 69th meetings) and structurally related to flavouring substances in fge.05rev3 |
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Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3 |
| abstract |
Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. Therefore, for these 25 substances more detailed data on uses and use levels should be provided in order to refine their exposure assessments and to finalise their safety evaluations. |
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Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. Therefore, for these 25 substances more detailed data on uses and use levels should be provided in order to refine their exposure assessments and to finalise their safety evaluations. |
| abstract_unstemmed |
Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three substances have already been considered in FGE.72 and FGE.72Rev1 ([FL‐no: 02.011, 02.012, 02.027, 02.029, 02.058, 02.076, 02.109, 05.020, 05.021, 05.124, 05.148, 05.169, 08.036, 08.044, 08.047, 08.055, 08.064, 08.070, 08.079, 09.273, 09.408, 09.931 and 16.001]). The remaining eight flavouring substances have been cleared with respect to genotoxicity in FGE.200Rev1 ([FL‐no: 05.114]) and FGE.201Rev2 ([FL‐no: 02.174, 05.033, 05.090, 05.095, 05.105, 05.107 and 05.126]) and they are considered in this revision 2 of FGE.72. The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern (TTC), and available data on metabolism and toxicity. The Panel concluded that none of these 31 substances gives rise to safety concerns at their levels of dietary intake, estimated on the basis of the ‘Maximised Survey‐derived Daily Intake’ (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for all 31 flavouring substances. For 21 substances, evaluated through the Procedure in the previous revision (FGE.72Rev1), no normal and maximum use levels are available. For four substances, the modified Theoretical Added Maximum Daily Intake (mTAMDI) intake estimates are equal to ([FL‐no: 05.090]) or above ([FL‐no: 05.107, 05.105, 05.033]) the TTC for their structural class. Therefore, for these 25 substances more detailed data on uses and use levels should be provided in order to refine their exposure assessments and to finalise their safety evaluations. |
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Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3 |
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| score |
7.400449 |