Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 5 (FGE.05); Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and

Abstract

SUMMARYThe present Flavouring Group Evaluation deals with 24 esters with branched-and straight-chain aliphatic saturated primary alcohols (including one secondary alcohol) and branched-and straightchain unsaturated carboxylic acids.Nineteen of the 24 flavouring substances can exist as geometrical isomers. In 11 of these cases, no indication has been given that one of the possible isomers has preponderance in the commercial flavouring material. In addition, one candidate substance possesses a chiral centre.Twenty-one of them belong to structural class I while three substances were assigned to structural class II.Twenty-two of the substances in the present group of 24 substances have been reported to occur naturally in a wide range of food items.In its evaluation, the Panel as a default used the Maximised Survey-derived Daily Intakes (MSDIs) 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 the 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. Flavouring Evaluation Group 05The EFSA Journal (2005) 204 Esters of 23 branched-and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched-and straightchain unsaturated carboxylic acids from chemical groups 1, 2, and 5 2In 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 24 flavouring substances in this group have intakes in Europe from 0.0012 to 1.7 microgram/capita/day which are below the threshold of concern value for both structural class I (1800 microgram/person/day) and structural class II (540 microgram/person/day) substances.All 24 flavouring substances are expected to participate in common routes of absorption, distribution and metabolism, and exhibit similar toxicological properties. Data for short and medium length linear and branched-chain alcohols and the carboxylic acids included in the present Flavouring Group Evaluation and general information for this c...

Extraction of Apple Pomace Using Supercritical CO2 Extraction

“…Methyl oleate, (Z)-octadec-9-enoic acid, Oleic acid (ω-9) can be used in the production of cosmetics, flavors and fragrances [30] Linoleic Acid which is used as a flavouring ingredient in condiments and spices [31]. This fatty acid was the most abundant in the apple pomace sample.…”