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关于调味剂组评估61修订版2（FGE.61Rev2）的科学意见：对食品添加剂联合专家委员会（第57、63和68次会议）评估的脂肪族缩醛的考量，这些缩醛在结构上与欧洲食品安全局在FGE.03Rev2中评估的缩醛相关。

Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2.

作者信息

Younes Maged, Aquilina Gabriele, Castle Laurence, Engel Karl-Heinz, Fowler Paul, Frutos Fernandez Maria Jose, Fürst Peter, Gundert-Remy Ursula, Gürtler Rainer, Husøy Trine, Moldeus Peter, Oskarsson Agneta, Shah Romina, Waalkens-Berendsen Ine, Wölfle Detlef, Benigni Romualdo, Bolognesi Claudia, Chipman Kevin, Cordelli Eugenia, Degen Gisela, Marzin Daniel, Svendsen Camilla, Carfì Maria, Martino Carla, Mennes Wim

出版信息

EFSA J. 2020 Jan 9;18(1):e05923. doi: 10.2903/j.efsa.2020.5923. eCollection 2020 Jan.

DOI:10.2903/j.efsa.2020.5923
PMID:32626480
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7008878/
Abstract

The EFSA Panel on Food Additives and Flavourings was requested to evaluate 12 flavouring substances attributed to the Flavouring Group Evaluation 61 (FGE.61), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Nine substances have already been considered in FGE.61 and FGE.61Rev1 [FL-no: 06.001, 06.004, 06.005, 06.008, 06.009, 06.015, 06.028, 06.037, 06.081]. The remaining three substances [FL-no: 06.025, 06.031 and 06.072] have been cleared with respect to genotoxicity in FGE.200Rev1 and are considered in this revision 2 of FGE.61. 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 the 12 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. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate. For nine flavouring substances [FL-no: 06.001, 06.004, 06.005, 06.008, 06.009, 06.015, 06.028, 06.037 and 06.081], use levels are still needed to calculate the modified Theoretical Added Maximum Daily Intake (mTAMDI) values in order to identify those flavouring substances that need more refined exposure assessment and to finalise the evaluation accordingly.

摘要

应要求，欧洲食品安全局食品添加剂和调味剂小组依据欧盟委员会第1565/2000号法规中概述的程序，对调味剂小组评估61（FGE.61）中的12种调味物质进行评估。FGE.61和FGE.61Rev1中已对9种物质进行过评估[FL编号：06.001、06.004、06.005、06.008、06.009、06.015、06.028、06.037、06.081]。其余3种物质[FL编号：06.025、06.031和06.072]在FGE.200Rev1中已通过遗传毒性审查，并在本次FGE.61修订版2中进行审议。通过逐步整合结构 - 活性关系、当前使用量、关注的毒理学阈值（TTC）以及代谢和毒性方面的现有数据等信息对这些物质进行评估。该小组得出结论，按照“基于最大调查得出的每日摄入量”（MSDI）方法估算，这12种物质在其膳食摄入量水平下均不会引发安全担忧。除了对调味物质进行安全评估外，还审议了商业材料的规格并认定其足够。对于9种调味物质[FL编号：06.001、06.004、06.005、06.008、06.009、06.015、06.028、06.037和06.081]，仍需要使用量来计算修正的理论最大每日摄入量（mTAMDI）值，以便确定那些需要更精细暴露评估的调味物质，并据此完成评估。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b3e3/7008878/f92558043563/EFS2-18-e05923-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b3e3/7008878/f92558043563/EFS2-18-e05923-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b3e3/7008878/f92558043563/EFS2-18-e05923-g001.jpg

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本文引用的文献

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Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, α,β-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3.关于调味剂组评估71修订版1（FGE.71Rev1）的科学意见：对由食品添加剂联合专家委员会（第63次和第69次会议）评估的脂肪族、直链、α,β-不饱和醇、醛、羧酸及相关酯类的审议，这些物质在结构上与FGE.05Rev3中评估的调味剂物质相关。
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