Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24

Abstract The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 28 flavouring substances in the Flavouring Group Evaluation 17, including seven additional substances considered in this Revision 3, using the Proced...

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Autor principal:	EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2011
Materias:	Flavourings pyrazine quinoxaline food safety FGE.17 FGE.50Rev1 Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0c0bc3994b134e898657c343d66c335c
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spelling	oai:doaj.org-article:0c0bc3994b134e898657c343d66c335c2021-12-01T10:05:37ZScientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 241831-473210.2903/j.efsa.2011.2456https://doaj.org/article/0c0bc3994b134e898657c343d66c335c2011-11-01T00:00:00Zhttps://doi.org/10.2903/j.efsa.2011.2456https://doaj.org/toc/1831-4732Abstract The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 28 flavouring substances in the Flavouring Group Evaluation 17, including seven additional substances considered in this Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. From the in vitro data available, genotoxic potential is indicated for the flavouring substances quinoxaline [FL‐no: 14.147] and 2–methylquinoxaline [FL‐no: 14.139]. Therefore, the Panel decided that the Procedure could not be applied to these two substances, until adequate data showing absence of genotoxicity are provided. For one substance [FL‐no: 14.051] no intake data are available preventing it from being evaluated through the Procedure. The remaining 25 substances were evaluated through a stepwise approach 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 24 substances [FL‐no: 14.057, 14.081, 14.083, 14.084, 14.086, 14.087, 14.091, 14.097, 14.099, 14.101, 14.102, 14.108, 14.109, 14.111, 14.112, 14.113, 14.122, 14.126, 14.127, 14.128, 14.129, 14.148, 14.161 and 14.170] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. For the remaining substance [FL‐no: 14.052], additional toxicity data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for one substance [FL‐no: 14.102], the composition of mixture has not been specified sufficiently.EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)WileyarticleFlavouringspyrazinequinoxalinefood safetyFGE.17FGE.50Rev1Nutrition. Foods and food supplyTX341-641Chemical technologyTP1-1185ENEFSA Journal, Vol 9, Iss 11, Pp n/a-n/a (2011)
institution	DOAJ
collection	DOAJ
language	EN
topic	Flavourings pyrazine quinoxaline food safety FGE.17 FGE.50Rev1 Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185
spellingShingle	Flavourings pyrazine quinoxaline food safety FGE.17 FGE.50Rev1 Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185 EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
description	Abstract The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 28 flavouring substances in the Flavouring Group Evaluation 17, including seven additional substances considered in this Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. From the in vitro data available, genotoxic potential is indicated for the flavouring substances quinoxaline [FL‐no: 14.147] and 2–methylquinoxaline [FL‐no: 14.139]. Therefore, the Panel decided that the Procedure could not be applied to these two substances, until adequate data showing absence of genotoxicity are provided. For one substance [FL‐no: 14.051] no intake data are available preventing it from being evaluated through the Procedure. The remaining 25 substances were evaluated through a stepwise approach 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 24 substances [FL‐no: 14.057, 14.081, 14.083, 14.084, 14.086, 14.087, 14.091, 14.097, 14.099, 14.101, 14.102, 14.108, 14.109, 14.111, 14.112, 14.113, 14.122, 14.126, 14.127, 14.128, 14.129, 14.148, 14.161 and 14.170] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. For the remaining substance [FL‐no: 14.052], additional toxicity data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for one substance [FL‐no: 14.102], the composition of mixture has not been specified sufficiently.
format	article
author	EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
author_facet	EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
author_sort	EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
title	Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
title_short	Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
title_full	Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
title_fullStr	Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
title_full_unstemmed	Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24
title_sort	scientific opinion on flavouring group evaluation 17, revision 3 (fge.17rev3): pyrazine derivatives from chemical group 24
publisher	Wiley
publishDate	2011
url	https://doaj.org/article/0c0bc3994b134e898657c343d66c335c
work_keys_str_mv	AT efsapanelonfoodcontactmaterialsenzymesflavouringsandprocessingaidscef scientificopiniononflavouringgroupevaluation17revision3fge17rev3pyrazinederivativesfromchemicalgroup24
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Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24

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