Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5

Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean-Pierre Cravedi, Karl-Heinz Engel, Paul Fowler , Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Maria Rosaria Milana, André Penninks, Maria de Fátima Tavares Poças, Andrew Smith, Christina Tlustos, Detlef Wölfle , Holger Zorn, Corina-Aurelia Zugravu, Ulla Beckman SundhLeon Brimer, Pasquale Mosesso, Gerard Mulder, Maria Anastassiadou, Wim Mennes, EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

Research output: Contribution to specialist publicationArticle

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Abstract

The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids was requested to evaluate 53 flavouring substances attributed to the Flavouring Group Evaluation 07, including four new substances but-3-en-2-ol, non-1-en-e-ol, hex-1-en-3-one and 1-nonene-3-one [FL-nos: 02.131, 02.187, 07.161 and 07.210] in this Revision 5, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the 53 substances was considered to have genotoxic potential. 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 all 53 substances do not give 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 50 substances, further information is required based on comparison of the ‘modified Theoretical Added Maximum Daily Intakes’ (mTAMDIs) with the TTCs. This would include more reliable intake data and then, if required, additional toxicological data.
Original languageEnglish
Pagese04725
Volume15
No.3
Specialist publicationEFSA Journal
PublisherEuropean Food Safety Authority (EFSA)
DOIs
Publication statusPublished - Mar 2017

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Carboxylic Acids
Ketones
Esters
Alcohols
Metabolism
Toxicity
Specifications
Enzymes
Processing

Keywords

  • flavouring substances
  • aliphatic secondary alcohols
  • ketones
  • esters
  • FGE.07
  • FGE.63

Cite this

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5) : saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5. / Silano, Vittorio; Bolognesi, Claudia; Castle, Laurence; Cravedi, Jean-Pierre; Engel, Karl-Heinz; Fowler , Paul; Franz, Roland; Grob, Konrad; Gürtler, Rainer; Husøy, Trine; Kärenlampi, Sirpa; Rosaria Milana, Maria; Penninks, André; de Fátima Tavares Poças, Maria; Smith, Andrew; Tlustos, Christina; Wölfle , Detlef; Zorn, Holger; Zugravu, Corina-Aurelia; Sundh, Ulla Beckman; Brimer, Leon ; Mosesso, Pasquale ; Mulder, Gerard ; Anastassiadou, Maria ; Mennes, Wim ; EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF).

In: EFSA Journal, Vol. 15, No. 3, 03.2017, p. e04725.

Research output: Contribution to specialist publicationArticle

Silano, V, Bolognesi, C, Castle, L, Cravedi, J-P, Engel, K-H, Fowler , P, Franz, R, Grob, K, Gürtler, R, Husøy, T, Kärenlampi, S, Rosaria Milana, M, Penninks, A, de Fátima Tavares Poças, M, Smith, A, Tlustos, C, Wölfle , D, Zorn, H, Zugravu, C-A, Sundh, UB, Brimer, L, Mosesso, P, Mulder, G, Anastassiadou, M, Mennes, W & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5' EFSA Journal, vol. 15, no. 3, pp. e04725. https://doi.org/10.2903/j.efsa.2017.4725
Silano, Vittorio ; Bolognesi, Claudia ; Castle, Laurence ; Cravedi, Jean-Pierre ; Engel, Karl-Heinz ; Fowler , Paul ; Franz, Roland ; Grob, Konrad ; Gürtler, Rainer ; Husøy, Trine ; Kärenlampi, Sirpa ; Rosaria Milana, Maria ; Penninks, André ; de Fátima Tavares Poças, Maria ; Smith, Andrew ; Tlustos, Christina ; Wölfle , Detlef ; Zorn, Holger ; Zugravu, Corina-Aurelia ; Sundh, Ulla Beckman ; Brimer, Leon ; Mosesso, Pasquale ; Mulder, Gerard ; Anastassiadou, Maria ; Mennes, Wim ; EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF). / Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5) : saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5. In: EFSA Journal. 2017 ; Vol. 15, No. 3. pp. e04725.
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abstract = "The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids was requested to evaluate 53 flavouring substances attributed to the Flavouring Group Evaluation 07, including four new substances but-3-en-2-ol, non-1-en-e-ol, hex-1-en-3-one and 1-nonene-3-one [FL-nos: 02.131, 02.187, 07.161 and 07.210] in this Revision 5, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the 53 substances was considered to have genotoxic potential. 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 all 53 substances do not give 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 50 substances, further information is required based on comparison of the ‘modified Theoretical Added Maximum Daily Intakes’ (mTAMDIs) with the TTCs. This would include more reliable intake data and then, if required, additional toxicological data.",
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author = "Vittorio Silano and Claudia Bolognesi and Laurence Castle and Jean-Pierre Cravedi and Karl-Heinz Engel and Paul Fowler and Roland Franz and Konrad Grob and Rainer G{\"u}rtler and Trine Hus{\o}y and Sirpa K{\"a}renlampi and {Rosaria Milana}, Maria and Andr{\'e} Penninks and {de F{\'a}tima Tavares Po{\cc}as}, Maria and Andrew Smith and Christina Tlustos and Detlef W{\"o}lfle and Holger Zorn and Corina-Aurelia Zugravu and Sundh, {Ulla Beckman} and Leon Brimer and Pasquale Mosesso and Gerard Mulder and Maria Anastassiadou and Wim Mennes and {EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)}",
note = "Acknowledgements: The Panel wishes to thank the members of the Working Group on Flavourings: Ulla Beckman Sundh, Leon Brimer, Karl-Heinz Engel, Paul Fowler, Rainer G{\"u}rtler, Trine Hus{\o}y, Wim Mennes and Gerard Mulder for the preparatory work on this scientific opinion and the Working Group on Genotoxicity: Mona-Lise Binderup, Claudia Bolognesi, Riccardo Crebelli, Rainer G{\"u}rtler, Francesca Marcon, Daniel Marzin and Pasquale Mosesso for the preparatory work on this scientific opinion and the hearing experts: Vibe Beltoft and Karin N{\o}rby, and EFSA staff: Maria Anastassiadou, Maria Carfi and Annamaria Rossi for the support provided to this scientific opinion.",
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T1 - Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5)

T2 - saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5

AU - Silano, Vittorio

AU - Bolognesi, Claudia

AU - Castle, Laurence

AU - Cravedi, Jean-Pierre

AU - Engel, Karl-Heinz

AU - Fowler , Paul

AU - Franz, Roland

AU - Grob, Konrad

AU - Gürtler, Rainer

AU - Husøy, Trine

AU - Kärenlampi, Sirpa

AU - Rosaria Milana, Maria

AU - Penninks, André

AU - de Fátima Tavares Poças, Maria

AU - Smith, Andrew

AU - Tlustos, Christina

AU - Wölfle , Detlef

AU - Zorn, Holger

AU - Zugravu, Corina-Aurelia

AU - Sundh, Ulla Beckman

AU - Brimer, Leon

AU - Mosesso, Pasquale

AU - Mulder, Gerard

AU - Anastassiadou, Maria

AU - Mennes, Wim

AU - EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

N1 - Acknowledgements: The Panel wishes to thank the members of the Working Group on Flavourings: Ulla Beckman Sundh, Leon Brimer, Karl-Heinz Engel, Paul Fowler, Rainer Gürtler, Trine Husøy, Wim Mennes and Gerard Mulder for the preparatory work on this scientific opinion and the Working Group on Genotoxicity: Mona-Lise Binderup, Claudia Bolognesi, Riccardo Crebelli, Rainer Gürtler, Francesca Marcon, Daniel Marzin and Pasquale Mosesso for the preparatory work on this scientific opinion and the hearing experts: Vibe Beltoft and Karin Nørby, and EFSA staff: Maria Anastassiadou, Maria Carfi and Annamaria Rossi for the support provided to this scientific opinion.

PY - 2017/3

Y1 - 2017/3

N2 - The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids was requested to evaluate 53 flavouring substances attributed to the Flavouring Group Evaluation 07, including four new substances but-3-en-2-ol, non-1-en-e-ol, hex-1-en-3-one and 1-nonene-3-one [FL-nos: 02.131, 02.187, 07.161 and 07.210] in this Revision 5, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the 53 substances was considered to have genotoxic potential. 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 all 53 substances do not give 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 50 substances, further information is required based on comparison of the ‘modified Theoretical Added Maximum Daily Intakes’ (mTAMDIs) with the TTCs. This would include more reliable intake data and then, if required, additional toxicological data.

AB - The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids was requested to evaluate 53 flavouring substances attributed to the Flavouring Group Evaluation 07, including four new substances but-3-en-2-ol, non-1-en-e-ol, hex-1-en-3-one and 1-nonene-3-one [FL-nos: 02.131, 02.187, 07.161 and 07.210] in this Revision 5, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the 53 substances was considered to have genotoxic potential. 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 all 53 substances do not give 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 50 substances, further information is required based on comparison of the ‘modified Theoretical Added Maximum Daily Intakes’ (mTAMDIs) with the TTCs. This would include more reliable intake data and then, if required, additional toxicological data.

KW - flavouring substances

KW - aliphatic secondary alcohols

KW - ketones

KW - esters

KW - FGE.07

KW - FGE.63

U2 - 10.2903/j.efsa.2017.4725

DO - 10.2903/j.efsa.2017.4725

M3 - Article

VL - 15

SP - e04725

JO - EFSA Journal

JF - EFSA Journal

SN - 1831-4732

PB - European Food Safety Authority (EFSA)

ER -