Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones

Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and...
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Autor*in:	EFSA Panel on Food Additives and Flavourings (FAF) [verfasserIn] Maged Younes [verfasserIn] Gabriele Aquilina [verfasserIn] Laurence Castle [verfasserIn] Gisela Degen [verfasserIn] Karl‐Heinz Engel [verfasserIn] Paul J Fowler [verfasserIn] Maria José Frutos Fernandez [verfasserIn] Peter Fürst [verfasserIn] Ursula Gundert‐Remy [verfasserIn] Rainer Gürtler [verfasserIn] Trine Husøy [verfasserIn] Melania Manco [verfasserIn] Peter Moldeus [verfasserIn] Sabina Passamonti [verfasserIn] Romina Shah [verfasserIn] Ine Waalkens‐Berendsen [verfasserIn] Matthew Wright [verfasserIn] Romualdo Benigni [verfasserIn] Claudia Bolognesi [verfasserIn] Kevin Chipman [verfasserIn] Eugenia Cordelli [verfasserIn] Maria Carfì [verfasserIn] Wim Mennes [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	FGE.217 α,β‐unsaturated ketones lactones flavouring substances subgroup 4.1 FGE.19

Übergeordnetes Werk:	In: EFSA Journal - Wiley, 2018, 21(2023), 4, Seite n/a-n/a
Übergeordnetes Werk:	volume:21 ; year:2023 ; number:4 ; pages:n/a-n/a

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.2903/j.efsa.2023.7967

Katalog-ID:	DOAJ089722035

Internformat


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520			\|a Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and 13.012], the concern for genotoxicity has been ruled out in previous revisions of Flavouring Group Evaluation 217 (FGE.217). However, in FGE.217Rev2, a concern for genotoxicity could not be ruled out for 3a,4,5,7a‐tetrahydro‐3,6‐dimethylbenzofuran‐2(3H)‐one [FL‐no: 10.057]. After publication of FGE.217Rev2, industry provided additional genotoxicity studies for [FL‐no: 10.057], which are evaluated in the present opinion FGE.217Rev3. The flavouring substance [FL‐no: 10.057] did not induce gene mutations or numerical or structural chromosomal aberrations in vitro. Based on these data, the Panel concluded that the concern for genotoxicity is ruled out for [FL‐no: 10.057]. Consequently, it can be evaluated through the Procedure.
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700	0		\|a Melania Manco \|e verfasserin \|4 aut
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700	0		\|a Sabina Passamonti \|e verfasserin \|4 aut
700	0		\|a Romina Shah \|e verfasserin \|4 aut
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700	0		\|a Matthew Wright \|e verfasserin \|4 aut
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700	0		\|a Claudia Bolognesi \|e verfasserin \|4 aut
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912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_235
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_636
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2006
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2108
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2118
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912			\|a GBV_ILN_4037
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912			\|a GBV_ILN_4125
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912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
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Indexfelder

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allfields	10.2903/j.efsa.2023.7967 doi (DE-627)DOAJ089722035 (DE-599)DOAJc2cfff8cfabd47ed9b8fbc8b7e05aaa1 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and 13.012], the concern for genotoxicity has been ruled out in previous revisions of Flavouring Group Evaluation 217 (FGE.217). However, in FGE.217Rev2, a concern for genotoxicity could not be ruled out for 3a,4,5,7a‐tetrahydro‐3,6‐dimethylbenzofuran‐2(3H)‐one [FL‐no: 10.057]. After publication of FGE.217Rev2, industry provided additional genotoxicity studies for [FL‐no: 10.057], which are evaluated in the present opinion FGE.217Rev3. The flavouring substance [FL‐no: 10.057] did not induce gene mutations or numerical or structural chromosomal aberrations in vitro. Based on these data, the Panel concluded that the concern for genotoxicity is ruled out for [FL‐no: 10.057]. Consequently, it can be evaluated through the Procedure. FGE.217 α,β‐unsaturated ketones lactones flavouring substances subgroup 4.1 FGE.19 Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Gisela Degen verfasserin aut Karl‐Heinz Engel verfasserin aut Paul J Fowler verfasserin aut Maria José Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Melania Manco verfasserin aut Peter Moldeus verfasserin aut Sabina Passamonti verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Matthew Wright verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Maria Carfì verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 4, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:4 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.7967 kostenfrei https://doaj.org/article/c2cfff8cfabd47ed9b8fbc8b7e05aaa1 kostenfrei https://doi.org/10.2903/j.efsa.2023.7967 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 21 2023 4 n/a-n/a
spelling	10.2903/j.efsa.2023.7967 doi (DE-627)DOAJ089722035 (DE-599)DOAJc2cfff8cfabd47ed9b8fbc8b7e05aaa1 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and 13.012], the concern for genotoxicity has been ruled out in previous revisions of Flavouring Group Evaluation 217 (FGE.217). However, in FGE.217Rev2, a concern for genotoxicity could not be ruled out for 3a,4,5,7a‐tetrahydro‐3,6‐dimethylbenzofuran‐2(3H)‐one [FL‐no: 10.057]. After publication of FGE.217Rev2, industry provided additional genotoxicity studies for [FL‐no: 10.057], which are evaluated in the present opinion FGE.217Rev3. The flavouring substance [FL‐no: 10.057] did not induce gene mutations or numerical or structural chromosomal aberrations in vitro. Based on these data, the Panel concluded that the concern for genotoxicity is ruled out for [FL‐no: 10.057]. Consequently, it can be evaluated through the Procedure. FGE.217 α,β‐unsaturated ketones lactones flavouring substances subgroup 4.1 FGE.19 Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Gisela Degen verfasserin aut Karl‐Heinz Engel verfasserin aut Paul J Fowler verfasserin aut Maria José Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Melania Manco verfasserin aut Peter Moldeus verfasserin aut Sabina Passamonti verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Matthew Wright verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Maria Carfì verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 4, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:4 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.7967 kostenfrei https://doaj.org/article/c2cfff8cfabd47ed9b8fbc8b7e05aaa1 kostenfrei https://doi.org/10.2903/j.efsa.2023.7967 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 21 2023 4 n/a-n/a
allfields_unstemmed	10.2903/j.efsa.2023.7967 doi (DE-627)DOAJ089722035 (DE-599)DOAJc2cfff8cfabd47ed9b8fbc8b7e05aaa1 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and 13.012], the concern for genotoxicity has been ruled out in previous revisions of Flavouring Group Evaluation 217 (FGE.217). However, in FGE.217Rev2, a concern for genotoxicity could not be ruled out for 3a,4,5,7a‐tetrahydro‐3,6‐dimethylbenzofuran‐2(3H)‐one [FL‐no: 10.057]. After publication of FGE.217Rev2, industry provided additional genotoxicity studies for [FL‐no: 10.057], which are evaluated in the present opinion FGE.217Rev3. The flavouring substance [FL‐no: 10.057] did not induce gene mutations or numerical or structural chromosomal aberrations in vitro. Based on these data, the Panel concluded that the concern for genotoxicity is ruled out for [FL‐no: 10.057]. Consequently, it can be evaluated through the Procedure. FGE.217 α,β‐unsaturated ketones lactones flavouring substances subgroup 4.1 FGE.19 Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Gisela Degen verfasserin aut Karl‐Heinz Engel verfasserin aut Paul J Fowler verfasserin aut Maria José Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Melania Manco verfasserin aut Peter Moldeus verfasserin aut Sabina Passamonti verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Matthew Wright verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Maria Carfì verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 4, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:4 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.7967 kostenfrei https://doaj.org/article/c2cfff8cfabd47ed9b8fbc8b7e05aaa1 kostenfrei https://doi.org/10.2903/j.efsa.2023.7967 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 21 2023 4 n/a-n/a
allfieldsGer	10.2903/j.efsa.2023.7967 doi (DE-627)DOAJ089722035 (DE-599)DOAJc2cfff8cfabd47ed9b8fbc8b7e05aaa1 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and 13.012], the concern for genotoxicity has been ruled out in previous revisions of Flavouring Group Evaluation 217 (FGE.217). However, in FGE.217Rev2, a concern for genotoxicity could not be ruled out for 3a,4,5,7a‐tetrahydro‐3,6‐dimethylbenzofuran‐2(3H)‐one [FL‐no: 10.057]. After publication of FGE.217Rev2, industry provided additional genotoxicity studies for [FL‐no: 10.057], which are evaluated in the present opinion FGE.217Rev3. The flavouring substance [FL‐no: 10.057] did not induce gene mutations or numerical or structural chromosomal aberrations in vitro. Based on these data, the Panel concluded that the concern for genotoxicity is ruled out for [FL‐no: 10.057]. Consequently, it can be evaluated through the Procedure. FGE.217 α,β‐unsaturated ketones lactones flavouring substances subgroup 4.1 FGE.19 Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Gisela Degen verfasserin aut Karl‐Heinz Engel verfasserin aut Paul J Fowler verfasserin aut Maria José Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Melania Manco verfasserin aut Peter Moldeus verfasserin aut Sabina Passamonti verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Matthew Wright verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Maria Carfì verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 4, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:4 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.7967 kostenfrei https://doaj.org/article/c2cfff8cfabd47ed9b8fbc8b7e05aaa1 kostenfrei https://doi.org/10.2903/j.efsa.2023.7967 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 21 2023 4 n/a-n/a
allfieldsSound	10.2903/j.efsa.2023.7967 doi (DE-627)DOAJ089722035 (DE-599)DOAJc2cfff8cfabd47ed9b8fbc8b7e05aaa1 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Additives and Flavourings (FAF) verfasserin aut Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and 13.012], the concern for genotoxicity has been ruled out in previous revisions of Flavouring Group Evaluation 217 (FGE.217). However, in FGE.217Rev2, a concern for genotoxicity could not be ruled out for 3a,4,5,7a‐tetrahydro‐3,6‐dimethylbenzofuran‐2(3H)‐one [FL‐no: 10.057]. After publication of FGE.217Rev2, industry provided additional genotoxicity studies for [FL‐no: 10.057], which are evaluated in the present opinion FGE.217Rev3. The flavouring substance [FL‐no: 10.057] did not induce gene mutations or numerical or structural chromosomal aberrations in vitro. Based on these data, the Panel concluded that the concern for genotoxicity is ruled out for [FL‐no: 10.057]. Consequently, it can be evaluated through the Procedure. FGE.217 α,β‐unsaturated ketones lactones flavouring substances subgroup 4.1 FGE.19 Nutrition. Foods and food supply Chemical technology Maged Younes verfasserin aut Gabriele Aquilina verfasserin aut Laurence Castle verfasserin aut Gisela Degen verfasserin aut Karl‐Heinz Engel verfasserin aut Paul J Fowler verfasserin aut Maria José Frutos Fernandez verfasserin aut Peter Fürst verfasserin aut Ursula Gundert‐Remy verfasserin aut Rainer Gürtler verfasserin aut Trine Husøy verfasserin aut Melania Manco verfasserin aut Peter Moldeus verfasserin aut Sabina Passamonti verfasserin aut Romina Shah verfasserin aut Ine Waalkens‐Berendsen verfasserin aut Matthew Wright verfasserin aut Romualdo Benigni verfasserin aut Claudia Bolognesi verfasserin aut Kevin Chipman verfasserin aut Eugenia Cordelli verfasserin aut Maria Carfì verfasserin aut Wim Mennes verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 4, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:4 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.7967 kostenfrei https://doaj.org/article/c2cfff8cfabd47ed9b8fbc8b7e05aaa1 kostenfrei https://doi.org/10.2903/j.efsa.2023.7967 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 21 2023 4 n/a-n/a
language	English
source	In EFSA Journal 21(2023), 4, Seite n/a-n/a volume:21 year:2023 number:4 pages:n/a-n/a
sourceStr	In EFSA Journal 21(2023), 4, Seite n/a-n/a volume:21 year:2023 number:4 pages:n/a-n/a
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	FGE.217 α,β‐unsaturated ketones lactones flavouring substances subgroup 4.1 FGE.19 Nutrition. Foods and food supply Chemical technology
isfreeaccess_bool	true
container_title	EFSA Journal
authorswithroles_txt_mv	EFSA Panel on Food Additives and Flavourings (FAF) @@aut@@ Maged Younes @@aut@@ Gabriele Aquilina @@aut@@ Laurence Castle @@aut@@ Gisela Degen @@aut@@ Karl‐Heinz Engel @@aut@@ Paul J Fowler @@aut@@ Maria José Frutos Fernandez @@aut@@ Peter Fürst @@aut@@ Ursula Gundert‐Remy @@aut@@ Rainer Gürtler @@aut@@ Trine Husøy @@aut@@ Melania Manco @@aut@@ Peter Moldeus @@aut@@ Sabina Passamonti @@aut@@ Romina Shah @@aut@@ Ine Waalkens‐Berendsen @@aut@@ Matthew Wright @@aut@@ Romualdo Benigni @@aut@@ Claudia Bolognesi @@aut@@ Kevin Chipman @@aut@@ Eugenia Cordelli @@aut@@ Maria Carfì @@aut@@ Wim Mennes @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	618834982
id	DOAJ089722035
language_de	englisch
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callnumber-first	T - Technology
author	EFSA Panel on Food Additives and Flavourings (FAF)
spellingShingle	EFSA Panel on Food Additives and Flavourings (FAF) misc TX341-641 misc TP1-1185 misc FGE.217 misc α,β‐unsaturated ketones misc lactones misc flavouring substances misc subgroup 4.1 misc FGE.19 misc Nutrition. Foods and food supply misc Chemical technology Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
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topic_title	TX341-641 TP1-1185 Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones FGE.217 α,β‐unsaturated ketones lactones flavouring substances subgroup 4.1 FGE.19
topic	misc TX341-641 misc TP1-1185 misc FGE.217 misc α,β‐unsaturated ketones misc lactones misc flavouring substances misc subgroup 4.1 misc FGE.19 misc Nutrition. Foods and food supply misc Chemical technology
topic_unstemmed	misc TX341-641 misc TP1-1185 misc FGE.217 misc α,β‐unsaturated ketones misc lactones misc flavouring substances misc subgroup 4.1 misc FGE.19 misc Nutrition. Foods and food supply misc Chemical technology
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title	Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
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title_full	Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
author_sort	EFSA Panel on Food Additives and Flavourings (FAF)
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author_browse	EFSA Panel on Food Additives and Flavourings (FAF) Maged Younes Gabriele Aquilina Laurence Castle Gisela Degen Karl‐Heinz Engel Paul J Fowler Maria José Frutos Fernandez Peter Fürst Ursula Gundert‐Remy Rainer Gürtler Trine Husøy Melania Manco Peter Moldeus Sabina Passamonti Romina Shah Ine Waalkens‐Berendsen Matthew Wright Romualdo Benigni Claudia Bolognesi Kevin Chipman Eugenia Cordelli Maria Carfì Wim Mennes
container_volume	21
class	TX341-641 TP1-1185
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author-letter	EFSA Panel on Food Additives and Flavourings (FAF)
doi_str_mv	10.2903/j.efsa.2023.7967
author2-role	verfasserin
title_sort	flavouring group evaluation 217 revision 3 (fge.217rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of fge.19: lactones
callnumber	TX341-641
title_auth	Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
abstract	Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and 13.012], the concern for genotoxicity has been ruled out in previous revisions of Flavouring Group Evaluation 217 (FGE.217). However, in FGE.217Rev2, a concern for genotoxicity could not be ruled out for 3a,4,5,7a‐tetrahydro‐3,6‐dimethylbenzofuran‐2(3H)‐one [FL‐no: 10.057]. After publication of FGE.217Rev2, industry provided additional genotoxicity studies for [FL‐no: 10.057], which are evaluated in the present opinion FGE.217Rev3. The flavouring substance [FL‐no: 10.057] did not induce gene mutations or numerical or structural chromosomal aberrations in vitro. Based on these data, the Panel concluded that the concern for genotoxicity is ruled out for [FL‐no: 10.057]. Consequently, it can be evaluated through the Procedure.
abstractGer	Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and 13.012], the concern for genotoxicity has been ruled out in previous revisions of Flavouring Group Evaluation 217 (FGE.217). However, in FGE.217Rev2, a concern for genotoxicity could not be ruled out for 3a,4,5,7a‐tetrahydro‐3,6‐dimethylbenzofuran‐2(3H)‐one [FL‐no: 10.057]. After publication of FGE.217Rev2, industry provided additional genotoxicity studies for [FL‐no: 10.057], which are evaluated in the present opinion FGE.217Rev3. The flavouring substance [FL‐no: 10.057] did not induce gene mutations or numerical or structural chromosomal aberrations in vitro. Based on these data, the Panel concluded that the concern for genotoxicity is ruled out for [FL‐no: 10.057]. Consequently, it can be evaluated through the Procedure.
abstract_unstemmed	Abstract The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of four flavouring substances [FL‐no: 10.023, 10.030, 10.057 and 13.012] from subgroup 4.1 of FGE.19. For three of these substances [FL‐no: 10.023, 10.030 and 13.012], the concern for genotoxicity has been ruled out in previous revisions of Flavouring Group Evaluation 217 (FGE.217). However, in FGE.217Rev2, a concern for genotoxicity could not be ruled out for 3a,4,5,7a‐tetrahydro‐3,6‐dimethylbenzofuran‐2(3H)‐one [FL‐no: 10.057]. After publication of FGE.217Rev2, industry provided additional genotoxicity studies for [FL‐no: 10.057], which are evaluated in the present opinion FGE.217Rev3. The flavouring substance [FL‐no: 10.057] did not induce gene mutations or numerical or structural chromosomal aberrations in vitro. Based on these data, the Panel concluded that the concern for genotoxicity is ruled out for [FL‐no: 10.057]. Consequently, it can be evaluated through the Procedure.
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container_issue	4
title_short	Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
url	https://doi.org/10.2903/j.efsa.2023.7967 https://doaj.org/article/c2cfff8cfabd47ed9b8fbc8b7e05aaa1 https://doaj.org/toc/1831-4732
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author2	Maged Younes Gabriele Aquilina Laurence Castle Gisela Degen Karl‐Heinz Engel Paul J Fowler Maria José Frutos Fernandez Peter Fürst Ursula Gundert‐Remy Rainer Gürtler Trine Husøy Melania Manco Peter Moldeus Sabina Passamonti Romina Shah Ine Waalkens‐Berendsen Matthew Wright Romualdo Benigni Claudia Bolognesi Kevin Chipman Eugenia Cordelli Maria Carfì Wim Mennes
author2Str	Maged Younes Gabriele Aquilina Laurence Castle Gisela Degen Karl‐Heinz Engel Paul J Fowler Maria José Frutos Fernandez Peter Fürst Ursula Gundert‐Remy Rainer Gürtler Trine Husøy Melania Manco Peter Moldeus Sabina Passamonti Romina Shah Ine Waalkens‐Berendsen Matthew Wright Romualdo Benigni Claudia Bolognesi Kevin Chipman Eugenia Cordelli Maria Carfì Wim Mennes
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up_date	2024-07-04T00:22:44.586Z
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Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones

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