Scientific Opinion on Flavouring Group Evaluation 99 (FGE.99): Consideration of furanone derivatives evaluated by the JECFA (63^rd, 65^th and 69^th meetings)

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of five furanone derivatives evaluated by the JECFA at their 63rd, 65th and 69th meetings. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel agrees with the application of the Procedure as performed by the JECFA for one of the five substances [FL-no: 13.010]. Contrary to the JECFA the Panel allocate three substances [FL-no: 13.084, 13.085 and 13.099] to structural class III due to lack of information on natural occurrence. With regards to the substance [FL-no: 13.176] for which the JECFA concluded that the Procedure for the Safety Evaluation of Flavouring Agents could not be applied because of the unresolved toxicological concerns relating to the epoxidation and opening of the furan ring, the Panel concluded that adequate NOAELs exist and accordingly concluded, “No safety concern at the estimated level of intake”. Therefore, the Panel concluded that all five substances do not give rise to safety concern at their levels of dietary intake, estimated on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered and for all five substances, the information is adequate.