Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)

2008 EFSA Journal  
Five of the 20 flavouring substances possess a chiral centre. For two of these substances the stereoisomeric composition has not been specified. Sixteen of the flavouring substances are classified into structural class II and four are classified into structural class III. Nineteen of the flavouring substances in the present group have been reported to occur naturally in a wide range of food items. 1 For citation purposes: Scientific Opinion of the Panel on Food Additives, Flavourings,
more » ... vourings, Processing Aids and Materials in Contact with Food on a request from Commission on FGE.17, Rev1: Pyrazine derivatives from chemical group 24. The EFSA Journal (2008) 812, 1-59 FGE.17 Rev1: Pyrazine derivatives from chemical group 24 The EFSA Journal (2008) 812, 2-59 In its evaluation, the Panel as a default used the Maximised Survey-derived Daily Intake (MSDI) approach to estimate the per capita intakes of the flavouring substances in Europe. However, when the Panel examined the information provided by the European Flavouring Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured at the use level reported by Industry, especially in those cases where the annual production values were reported to be small. In consequence, the Panel had reservations about the data on use and use levels provided and the intake estimates obtained by the MSDI approach. In the absence of more precise information that would enable the Panel to make a more realistic estimate of the intakes of the flavouring substances, the Panel has decided also to perform an estimate of the daily intakes per person using a modified Theoretical Added Maximum Daily Intake (mTAMDI) approach based on the normal use levels reported by Industry. In those cases where the mTAMDI approach indicated that the intake of a flavouring substance might exceed its corresponding threshold of concern, the Panel decided not to carry out a formal safety assessment using the Procedure. In these cases the Panel requires more precise data on use and use levels. According to the default MSDI approach, the 17 flavouring substances in this group, which are evaluated through the Procedure, have intakes in Europe from 0.0024 to 0.12 microgram/capita/day, which are below the threshold of concern value for both structural class II (540 microgram/person/day) and structural class III (90 microgram/person/day) substances.
doi:10.2903/j.efsa.2008.812 fatcat:qbfwanvptbfudhpmodji5pfnle