Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting)

Published:
Adopted:
EFSA Journal logo
Wiley Online Library

Meta data

DOI
https://doi.org/10.2903/j.efsa.2011.2314
Keywords
Alpha,beta-unsaturated aldehydes, furfural, furfuryl derivatives, furfuryl alcohol, flavouring substances, safety evaluation, FGE.66, FGE.66Rev1
On request from
European Commission
Question Number
EFSA-Q-2011-00863
EFSA-Q-2011-00864
EFSA-Q-2011-00865
EFSA-Q-2011-00866
Panels
Food Contact Materials, Enzymes and Processing Aids
Panel members at the time of adoption
Arturo Anadon, Mona-Lise Binderup, Wilfried Bursch, Laurence Castle, Riccardo Crebelli, Karl-Heinz Engel, Roland Franz, Nathalie Gontard, Thomas Haertle, Trine Husøy, Klaus-Dieter Jany, Catherine Leclercq, Jean Claude Lhuguenot, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Kettil Svensson, Fidel Toldra, Rosemary Waring, Detlef Wölfle

Abstract

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Revision 1 of Flavouring Group Evaluation 66, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that the 14 substances [FL-no: 13.001, 13.002, 13.003, 13.005, 13.018, 13.019, 13.025, 13.038, 13.057, 13.062, 13.067, 13.068, 13.073 and 13.128] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach.

© European Food Safety Authority, 2011