• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

关于调味剂组评估63修订版4（FGE.63Rev4）的科学意见：对食品添加剂联合专家委员会（第59次和第69次会议）评估的脂肪族仲饱和与不饱和醇、酮及相关酯类的审议，这些物质在结构上与欧洲食品安全局在FGE.07Rev6中评估的调味剂相关。

Scientific Opinion on Flavouring Group Evaluation 63, Revision 4 (FGE.63Rev4): consideration of aliphatic secondary saturated and unsaturated alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to flavouring substances evaluated by EFSA in FGE.07Rev6.

作者信息

Younes Maged, Aquilina Gabriele, Castle Laurence, Engel Karl-Heinz, Fowler Paul J, Frutos Fernandez Maria Jose, Fürst Peter, Gundert-Remy Ursula, Gürtler Rainer, Husøy Trine, Manco Melania, Moldeus Peter, Passamonti Sabina, Shah Romina, Waalkens-Berendsen Ine, Wölfle Detlef, Wright Matthew, Benigni Romualdo, Bolognesi Claudia, Chipman Kevin, Cordelli Eugenia, Degen Gisela, Marzin Daniel, Nørby Karin Kristiane, Svendsen Camilla, Vianello Giorgia, Mennes Wim

出版信息

EFSA J. 2022 Feb 11;20(2):e07102. doi: 10.2903/j.efsa.2021.7102. eCollection 2022 Feb.

DOI:10.2903/j.efsa.2021.7102
PMID:35169399
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8832384/
Abstract

The EFSA Panel on Food Additives and Flavourings was requested to evaluate 43 flavouring substances assigned to the Flavouring Group Evaluation 63 (FGE.63), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty-nine substances have already been considered in FGE.63 and its revisions ([FL-no: 02.023, 02.099, 02.104, 02.136, 02.155, 02.252, 07.015, 07.069, 07.081, 07.099, 07.100, 07.101, 07.102, 07.114, 07.123, 07.151, 07.190, 07.240, 07.247, 07.249, 07.256, 09.281, 09.282, 09.657, 09.658, 09.923, 09.924, 09.925 and 09.936]). The remaining 14 flavouring substances have been cleared with respect to genotoxicity in FGE.204Rev1 ([FL-no: 02.102, 02.193, 07.044, 07.048, 07.082, 07.104, 07.105, 07.106, 07.107, 07.121, 07.139, 07.177, 07.188 and 07.244]) and they are considered in this revision 4 of FGE.63. 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 these 43 substances gives rise to safety concerns at their levels of dietary intake, when 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 43 flavouring substances. However, for 14 of these flavouring substances in the present revision and for 10 of the substances in the previous revision (FGE.63Rev3), the 'modified Theoretical Added Maximum Daily Intakes' (mTAMDIs) values are equal to or above the TTCs for their structural classes (I and II). For 15 substances previously evaluated in FGE.63Rev3, use levels are still needed to calculate the mTAMDI estimates. Therefore, in total for 39 flavouring substances, more data on uses and use levels should be provided to finalise their safety evaluations.

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法规（EC）No 1565/2000中概述的程序，对归入调味剂组评估63（FGE.63）的43种调味物质进行评估。FGE.63及其修订版中已对29种物质进行过审议（[FL编号：02.023、02.099、02.104、02.136、02.155、02.252、07.015、07.069、07.081、07.099、07.100、07.101、07.102、07.114、07.123、07.151、07.190、07.240、07.247、07.249、07.256、09.281、09.282、09.657、09.658、09.923、09.924、09.925和09.936]）。其余14种调味物质在FGE.204Rev1中已通过遗传毒性审查（[FL编号：02.102、02.193、07.044、07.048、07.082、07.104、07.105、07.106、07.107、07.121、07.139、07.177、07.188和07.244]），并在本次FGE.63修订版4中予以审议。这些物质通过逐步评估法进行评估，该方法整合了结构 - 活性关系、当前使用的摄入量、关注的毒理学阈值（TTC）以及代谢和毒性的现有数据。小组得出结论，根据“最大化调查得出的每日摄入量”（MSDI）方法估算，这43种物质在其膳食摄入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，还审议了商业用材料的规格，发现43种调味物质的规格是合适的。然而，在本次修订版中有14种调味物质，在前一修订版（FGE.63Rev3）中有10种物质，其“修正的理论最大每日摄入量”（mTAMDIs）值等于或高于其结构类别（I和II）的TTCs。对于先前在FGE.63Rev3中评估的15种物质，仍需要使用水平来计算mTAMDI估计值。因此，总共39种调味物质需要提供更多关于使用和使用水平的数据，以完成其安全评估。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8f9c/8832384/6e17339df33d/EFS2-20-e07102-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8f9c/8832384/1e30d0d0be23/EFS2-20-e07102-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8f9c/8832384/6c47a81c1327/EFS2-20-e07102-g074.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8f9c/8832384/6e17339df33d/EFS2-20-e07102-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8f9c/8832384/1e30d0d0be23/EFS2-20-e07102-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8f9c/8832384/6c47a81c1327/EFS2-20-e07102-g074.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8f9c/8832384/6e17339df33d/EFS2-20-e07102-g009.jpg

相似文献

1
Scientific Opinion on Flavouring Group Evaluation 63, Revision 4 (FGE.63Rev4): consideration of aliphatic secondary saturated and unsaturated alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to flavouring substances evaluated by EFSA in FGE.07Rev6.关于调味剂组评估63修订版4（FGE.63Rev4）的科学意见：对食品添加剂联合专家委员会（第59次和第69次会议）评估的脂肪族仲饱和与不饱和醇、酮及相关酯类的审议，这些物质在结构上与欧洲食品安全局在FGE.07Rev6中评估的调味剂相关。
EFSA J. 2022 Feb 11;20(2):e07102. doi: 10.2903/j.efsa.2021.7102. eCollection 2022 Feb.
2
Scientific Opinion on Flavouring Group Evaluation 7, Revision 6 (FGE.07Rev6): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5.关于调味剂组评估7修订版6（FGE.07Rev6）的科学意见：来自第5化学组的饱和与不饱和脂肪族仲醇、酮以及仲醇与饱和直链或支链羧酸的酯类
EFSA J. 2022 Feb 14;20(2):e07090. doi: 10.2903/j.efsa.2022.7090. eCollection 2022 Feb.
3
Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4.关于调味剂组评估63修订版3（FGE.63Rev3）的科学意见：由食品添加剂联合专家委员会（第59次和第69次会议）评估的脂肪族仲醇、酮及相关酯类，其结构与欧洲食品安全局在FGE.07Rev4中评估的饱和及不饱和脂肪族仲醇、酮以及仲醇与饱和直链或支链羧酸的酯类相关。
EFSA J. 2017 Jan 26;15(1):e04662. doi: 10.2903/j.efsa.2017.4662. eCollection 2017 Jan.
4
Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3.关于调味剂组评估72修订版2（FGE.72Rev2）的科学意见：对食品添加剂联合专家委员会（第61、68和69次会议）评估的脂肪族、支链饱和与不饱和醇、醛、酸及相关酯类以及与FGE.05Rev3中调味物质结构相关的物质的审议。
EFSA J. 2020 Mar 4;18(3):e06029. doi: 10.2903/j.efsa.2020.6029. eCollection 2020 Mar.
5
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。
EFSA J. 2020 Jan 9;18(1):e05924. doi: 10.2903/j.efsa.2020.5924. eCollection 2020 Jan.
6
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.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。
EFSA J. 2020 Jan 9;18(1):e05923. doi: 10.2903/j.efsa.2020.5923. eCollection 2020 Jan.
7
Flavouring Group Evaluation 80, Revision 2 (FGE.80Rev2): Consideration of alicyclic, alicyclic-fused and aromatic-fused ring lactones evaluated by the JECFA (61st and 82nd meetings) structurally related to an aromatic lactone evaluated in FGE.27.调味剂组评估80，修订版2（FGE.80Rev2）：对由食品添加剂联合专家委员会（第61次和第82次会议）评估的脂环族、脂环族稠合和芳族稠合环内酯的审议，这些内酯在结构上与FGE.27中评估的芳族内酯相关。
EFSA J. 2024 Aug 1;22(8):e8952. doi: 10.2903/j.efsa.2024.8952. eCollection 2024 Aug.
8
Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, α,β-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting).关于调味剂组评估70修订版1（FGE.70Rev1）的科学意见：对食品添加剂联合专家委员会（第61次、第68次、第69次会议）评估的脂肪族、直链、α,β-不饱和二烯醛和三烯醛以及相关醇类、酸类和酯类的审议
EFSA J. 2019 Jul 17;17(7):e05749. doi: 10.2903/j.efsa.2019.5749. eCollection 2019 Jul.
9
Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5.关于调味剂组评估91修订版3（FGE.91Rev3）的科学意见：对食品添加剂联合专家委员会（第53次、61次、68次和76次会议）评估的脂肪族、芳香族和α,β-不饱和硫化物及硫醇的审议，其结构与FGE.08Rev5中的物质相关。
EFSA J. 2020 Jun 10;18(6):e06154. doi: 10.2903/j.efsa.2020.6154. eCollection 2020 Jun.
10
Scientific Opinion on Flavouring Group Evaluation 73, Revision 4 (FGE.73Rev4): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev5.关于调味剂组评估73修订版4（FGE.73Rev4）的科学意见：对食品添加剂联合专家委员会（第59次和第63次会议）评估的脂环醇、醛、酸及相关酯类的审议，这些物质在结构上与欧洲食品安全局（EFSA）在FGE.12Rev5中评估的伯饱和或不饱和脂环醇、醛、酸及酯类相关。
EFSA J. 2017 Nov 9;15(11):e05010. doi: 10.2903/j.efsa.2017.5010. eCollection 2017 Nov.

引用本文的文献

1
Peer review of the pesticide risk assessment of the active substance (3)-dec-3-en-2-one.活性物质（3）-癸-3-烯-2-酮的农药风险评估同行评审
EFSA J. 2023 Jan 23;21(1):e07765. doi: 10.2903/j.efsa.2023.7765. eCollection 2023 Jan.
2
Scientific Opinion on Flavouring Group Evaluation 7, Revision 6 (FGE.07Rev6): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5.关于调味剂组评估7修订版6（FGE.07Rev6）的科学意见：来自第5化学组的饱和与不饱和脂肪族仲醇、酮以及仲醇与饱和直链或支链羧酸的酯类
EFSA J. 2022 Feb 14;20(2):e07090. doi: 10.2903/j.efsa.2022.7090. eCollection 2022 Feb.

本文引用的文献

1
Scientific Opinion on Flavouring Group Evaluation 7, Revision 6 (FGE.07Rev6): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5.关于调味剂组评估7修订版6（FGE.07Rev6）的科学意见：来自第5化学组的饱和与不饱和脂肪族仲醇、酮以及仲醇与饱和直链或支链羧酸的酯类
EFSA J. 2022 Feb 14;20(2):e07090. doi: 10.2903/j.efsa.2022.7090. eCollection 2022 Feb.
2
Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, α,β-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19.关于调味剂组评估204修订版1（FGE.204Rev1）的科学意见：对FGE.19化学亚组1.2.1中17种单不饱和脂肪族α,β-不饱和酮及其前体的代表物的遗传毒性数据的考量
EFSA J. 2019 Jul 17;17(7):e05750. doi: 10.2903/j.efsa.2019.5750. eCollection 2019 Jul.
3
Guidance on the use of the Threshold of Toxicological Concern approach in food safety assessment.食品安全评估中毒理学关注阈值方法的使用指南。
EFSA J. 2019 Jun 6;17(6):e05708. doi: 10.2903/j.efsa.2019.5708. eCollection 2019 Jun.
4
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.关于调味剂组评估7修订版5（FGE.07Rev5）的科学意见：化学组5中的饱和与不饱和脂肪族仲醇、酮、仲醇酯以及饱和直链或支链羧酸
EFSA J. 2017 Mar 8;15(3):e04725. doi: 10.2903/j.efsa.2017.4725. eCollection 2017 Mar.
5
Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4.关于调味剂组评估63修订版3（FGE.63Rev3）的科学意见：由食品添加剂联合专家委员会（第59次和第69次会议）评估的脂肪族仲醇、酮及相关酯类，其结构与欧洲食品安全局在FGE.07Rev4中评估的饱和及不饱和脂肪族仲醇、酮以及仲醇与饱和直链或支链羧酸的酯类相关。
EFSA J. 2017 Jan 26;15(1):e04662. doi: 10.2903/j.efsa.2017.4662. eCollection 2017 Jan.
6
In vitro quantitative structure-activity relationship assessment of pyrrole adducts production by gamma-diketone-forming neurotoxic solvents.γ-二酮类神经毒性溶剂生成吡咯加合物的体外定量构效关系评估
Toxicol In Vitro. 1995 Oct;9(5):783-7. doi: 10.1016/0887-2333(95)00017-3.
7
Evaluation of certain food additives and contaminants. Forty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives.某些食品添加剂及污染物的评估。联合国粮食及农业组织/世界卫生组织食品添加剂联合专家委员会第四十九次报告。
World Health Organ Tech Rep Ser. 1999;884:i-viii, 1-96.
8
Evaluation of certain food additives and contaminants. Forty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives.某些食品添加剂和污染物的评估。联合国粮农组织/世界卫生组织食品添加剂联合专家委员会第四十六次报告。
World Health Organ Tech Rep Ser. 1997;868:i-viii, 1-69.
9
Toxicity and metabolism of the neurotoxic hexacarbons n-hexane, 2-hexanone, and 2,5-hexanedione.神经毒性六碳化合物正己烷、2-己酮和2,5-己二酮的毒性与代谢
Annu Rev Pharmacol Toxicol. 1982;22:145-66. doi: 10.1146/annurev.pa.22.040182.001045.
10
Structural basis of gamma-diketone neurotoxicity: non-neurotoxicity of 3,3-dimethyl-2,5-hexanedione, a gamma-diketone incapable of pyrrole formation.γ-二酮神经毒性的结构基础：3,3-二甲基-2,5-己二酮（一种无法形成吡咯的γ-二酮）的非神经毒性
Toxicol Appl Pharmacol. 1986 Jun 15;84(1):36-44. doi: 10.1016/0041-008x(86)90414-x.