Flavouring Group Evaluation 203 Revision 2

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Published on: Fri, 20 Jul 2018 00:00:00 +0200

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 1.1.4 of FGE.19 in the Flavouring Group Evaluation 203 Revision 2 (FGE.203Rev2). In FGE. 203 Revision 1, the Panel concluded that the genotoxic potential could not be ruled out for the flavouring substances in this FGE. The Flavour Industry provided additional genotoxicity studies for the representative substances of FGE.19 subgroup 1.1.4, namely deca‐2(trans),4(trans)‐dienal [FL‐no: 05.140] and hexa‐2(trans),4(trans)‐dienal [FL‐no: 05.057]. In addition, new studies on hepta‐2,4‐dienal [FL‐no: 05.084], 2,4‐octadienal [FL‐no: 05.186] and tr‐2,tr‐4‐nonadienal [FL‐no: 05.194] were provided that are evaluated in the present revision of FGE.203, i.e. FGE.203Rev2. Hepta‐2,4‐dienal [FL‐no: 05.084], 2,4‐octadienal [FL‐no: 05.186] and tr‐2,tr‐4‐nonadienal [FL‐no: 05.194] did not induce gene mutations in bacteria. Hexa‐2(trans),4(trans)‐dienal [FL‐no: 05.057] did not induce gene mutations in vitro in mammalian cells. Hexa‐2(trans),4(trans)‐dienal [FL‐no: 05.057] was also tested in an in vivogene mutation assay giving negative results. Both hexa‐2(trans),4(trans)‐dienal [FL‐no: 05.057] and deca‐2(trans),4(trans)‐dienal [FL‐no: 05.140] were tested in vivo for the induction of micronuclei in rats bone marrow and peripheral reticulocytes after oral or intraperitoneal administration. None of the two substances induced increased frequencies of micronuclei. The Panel concluded that the concern for genotoxicity can be ruled out for the representative substances hexa‐2(trans),4(trans)‐dienal [FL‐no: 05.057] and deca‐2(trans),4(trans)‐dienal [FL‐no: 05.140] and therefore also for the other substances in this group [FL‐no: 02.139, 02.153, 02.162, 02.188, 05.064, 05.071, 05.081, 05.084, 05.101, 05.108, 05.125, 05.127, 05.141, 05.173, 05.186, 05.194, 05.196, 09.573]. These 20 substances can be evaluated using the Procedure for the evaluation of flavouring substances.