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《科学委员会/科学小组的意见: 调味组评价》

  • 来源专题：食物与营养
  • 编译者： xinning
  • 发布时间：2015-07-28

  • Following a request from the European Commission, the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) was asked to deliver a scientific opinion on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Panel was asked to evaluate flavouring substances using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000 (hereafter ‘the Procedure’).

    The Flavouring Group Evaluation 210 (FGE.210) concerned 13 substances, belonging to subgroup 2.4 of FGE.19. Twelve of these substances are α,β-unsaturated alicyclic ketones (a-ionone [FL-no: 07.007], methyl- a-ionone [FL-no: 07.009], 4-(2,5,6,6-tetramethyl-2-cyclohexenyl)-3-buten-2-one [FL-no: 07.011], a-isomethyl ionone [FL-no: 07.036], allyl a-ionone [FL-no: 07.061], methyl-d-ionone [FL-no: 07.088], g-ionone [FL-no: 07.091], d-damascone [FL-no: 07.130], a-damascone [FL-no: 07.134], b-ionone epoxide [FL-no: 07.170], tr-1-(2,6,6-trimethyl-2-cyclohexen-1-yl)but-2-en-1-one [FL-no: 07.226] and a-damascenone [FL-no: 07.231]) and one substance (4-(2,6,6-trimethyl-2-cyclohexenyl)but-3-en-2-ol [FL-no: 02.105]) is a precursor for such ketone. One of the substances (allyl a-ionone [FL-no: 07.061]) has a terminal double bond and one (b-ionone epoxide [FL-no: 07.170]) is an epoxide.

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