Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β‐unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5
Autor: | Giorgia Vianello, Ine Waalkens-Berendsen, Sabina Passamonti, Detlef Wölfle, Ursula Gundert-Remy, Agneta Oskarsson, Gisela H. Degen, Wim Mennes, Laurence Castle, Melania Manco, Karl-Heinz Engel, Trine Husøy, Rainer Gürtler, Kevin Chipman, Maria Jose Frutos Fernandez, Gabriele Aquilina, Eugenia Cordelli, Claudia Bolognesi, Romina Shah, Peter Fürst, Camilla Svendsen, Maged Younes, Daniel Marzin, Peter Moldeus, Romualdo Benigni, Matthew Wright, Paul Fowler, Flavourings (Faf) |
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Přispěvatelé: | Younes, Maged, Aquilina, Gabriele, Castle, Laurence, Engel, Karl‐heinz, Fowler, Paul, Frutos Fernandez, Maria Jose, Fürst, Peter, Gundert‐remy, Ursula, Gürtler, Rainer, Husøy, Trine, Manco, Melania, Moldeus, Peter, Oskarsson, Agneta, Passamonti, Sabina, Shah, Romina, Waalkens‐berendsen, Ine, Wölfle, Detlef, Wright, Matthew, Benigni, Romualdo, Bolognesi, Claudia, Chipman, Kevin, Cordelli, Eugenia, Degen, Gisela, Marzin, Daniel, Svendsen, Camilla, Vianello, Giorgia, Mennes, Wim |
Rok vydání: | 2020 |
Předmět: |
FGE .91Rev2
FGE.91Rev2 food.ingredient 040301 veterinary sciences Daily intake Veterinary (miscellaneous) α Group evaluation Flavourings α β‐unsaturated carbonyls and precursors JECFA TP1-1185 Flavouring Plant Science Detailed data 010501 environmental sciences 01 natural sciences Microbiology 0403 veterinary science food TX341-641 Food science Structural class β‐unsaturated carbonyls and precursors 0105 earth and related environmental sciences Nutrition. Foods and food supply α β‐unsaturated carbonyls and precursor Chemistry Chemical technology Food additive Dietary intake 04 agricultural and veterinary sciences Scientific Opinion Animal Science and Zoology Parasitology Stepwise approach Food Science Clearance |
Zdroj: | EFSA Journal EFSA Journal, Vol 18, Iss 6, Pp n/a-n/a (2020) |
ISSN: | 1831-4732 |
Popis: | The EFSA Panel on Food Additives and Flavourings was requested to evaluate 49 flavouring substances assigned to the Flavouring Group Evaluation 91 (FGE .91), using the Procedure as outlined in the Commission Regulation (EC ) No 1565/2000. Forty‐four substances have been considered in FGE .91 and its revisions (FGE .91Rev1 and FEG .91Rev2). With regard to the remaining five flavouring substances considered in this revision 3 of FGE .91: two ([FL ‐no: 12.065 and 12.079]) have been cleared with respect to genotoxicity in FGE .201Rev2; two ([FL ‐no: 12.169 and 12.241]) were originally allocated to FGE .74Rev4 and one ([FL ‐no: 12.304]) to FGE .08Rev5. The Panel considered the flavouring substance [FL ‐no: 12.169] representative for the tertiary monothiols [FL ‐no: 12.038, 12.085, 12.137, 12.138, 12.145, 12.252, 12.259, 12.241 and 12.304]. 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 49 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. The specifications for the materials of commerce have also been considered and found adequate for all 49 flavouring substances. For five substances [FL ‐no: 12.077, 12.162, 12.265, 12.267 and 17.036], evaluated through the Procedure in FGE .91Rev2, no normal and maximum use levels are available. For 10 substances [FL ‐no: 12.065, 12.038, 12.079, 12.108, 12.139, 12.264, 12.274, 12.252, 12.284 and 12.304], the modified Theoretical Added Maximum Daily Intake (mTAMDI ) intake estimates are above the TTC for their structural class. Therefore, for these 15 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. |
Databáze: | OpenAIRE |
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