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Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009)
No abstract available
The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to give scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Panel was requested to consider the Joint FAO/WHO Expert Committee on Food Additives (the JECFA) evaluations of flavouring substances assessed since 2000, and to decide whether no further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. These flavouring substances are listed in the Register, which was adopted by Commission Decision 1999/217/EC and its consecutive amendments.
The present consideration deals with six aliphatic acyclic diols, triols, and related substances evaluated by the JECFA at their 68th meeting.
The Panel concluded that the six substances in the JECFA flavouring group are structurally related to the group of aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by the European Food Safety Authority (EFSA) in the Flavouring Group Evaluation 10, Revision 1 (FGE.10Rev1).
The Panel agrees with the application of the Procedure as performed by the JECFA for all six substances. So, for the six named compounds there is no safety concern at the estimated level of intake as flavouring substance based on the MSDI approach.
For five substances, use levels have been provided by the Industry [FL-no: 06.077, 06.087, 06.089, 09.632 and 09.919]. The mTAMDI figures calculated for the five substances are above the threshold of concern for their structural classes. For these substances more reliable data are needed. On the basis on such data the flavouring substances should be reconsidered using the Procedure. For the remaining substance [FL-no: 07.090] use levels are needed to calculate the mTAMDI in order to identify if more refined exposure assessment is needed to finalise the evaluation.
In order to determine whether the conclusion for the six JECFA evaluated substances can be applied to the materials of commerce, it is necessary to consider the available specifications. Adequate specifications are available for one of the six materials of commerce. For the remaining five substances [FL-no: 06.077, 06.087, 06.089, 09.632 and 09.919], information on stereoisomeric composition has not been specified. For one substance [FL-no: 06.077] an ID test is missing and no boiling point is given for [FL-no: 09.919]. Thus, for five substances [FL-no: 06.077, 06.087, 06.089, 09.632 and 09.919] the Panel has reservations (missing information on stereoisomerism and/or missing ID test and boiling point).
For the remaining substance [FL-no: 07.090] the Panel agrees with the JECFA conclusion “No safety concern at estimated level of intake as flavouring substance” based on the MSDI approach.
Flavanones, dihydrochalcones, flavourings, food safety