SUMMARY OF THE SAFETY EVALUATION OF SECONDARY COMPONENTS FOR FLAVOURING AGENTS WITH MINIMUM ASSAY VALUES OF LESS THAN 95%

ANNEX 5 SUMMARY OF THE SAFETY EVALUATION OF SECONDARY COMPONENTS FOR FLAVOURING AGENTS WITH MINIMUM ASSAY VALUES OF LESS THAN 95%

JECFA No. Flavouring agent Minimum

Secondary components Comments on secondary components

assay value

Simple aliphatic and aromatic sulfi des and thiols

1-Mercapto-2-propanone (No. 557) and 1,3-dimethyltrisulfane (No. 582) propanone

1-Methyldithio-2- 90 2–3% 1-mercapto-2-

propanone; 2–3% 1,1 ′- were evaluated by the Committee at its fi fty-third meeting (Annex 1, disulfanediyldipropan-

reference 149) and were concluded to be of no safety concern at

2-one; 1–3% 1,3-

estimated dietary exposures. 1,1 ′-Disulfanediyldipropan-2-one is expected

dimethyltrisulfane

to be hydrolysed to 1-mercapto-2-propanone (No. 557) and is therefore considered not to present a safety concern at current estimated dietary exposures to the fl avouring agent.

Sulfur-substituted furan derivatives

2097 2-Methyl-4,5-

2-Methyl-3-tetrahydrofuranthiol (No. 1090) and 2-methyl-3-furanthiol (No. dihydrofuran-3-

55 35–40% 2-methyl-3-

1060) were evaluated by the Committee at the fi fty-ninth meeting (Annex 1, thiol

tetrahydrofuranthiol;

5–7% 2-methyl-3-

reference 160) and were concluded to be of no safety concern at estimated

furanthiol

dietary exposures.

Sulfur-containing heterocyclic compounds

2114 2-Ethyl-2,5- 90 2–3% 2-ethyl-4-methyl- 2-Ethyl-4-methylthiazole (No. 1044) was evaluated by the Committee at the dihydro-4-

fi fty-ninth meeting (Annex 1, reference 160) and was concluded to be of methylthiazole

4,5-dihydrothiazole-

4-ol; 2–3% 3,4-

no safety concern at estimated dietary exposures. 2-Ethyl-4-methyl-4,5-

dimethylthiophene;

dihydrothiazole-4-ol is anticipated to undergo glucuronic acid conjugate

2–3% 2-ethyl-4-

formation and elimination in the urine. It does not present a safety concern

methylthiazole

at current estimated dietary exposures. 3,4-Dimethylthiophene (No. 2110) is a member of the current group and is expected to undergo side-chain oxidation and subsequent conjugation and elimination in the urine. It does not present a safety concern at current estimated dietary exposures to the fl avouring agent.

ANNEX 5

ANNEX 5

2116 2-Ethyl-4,6- 90 3–5% 3,5-diethyl-1,2,4- 3,5-Diethyl-1,2,4-trithiolane (No. 1686) and 2,4,6-trimethyldihydro-4H- dimethyldihydro-

1,3,5-dithiazine (No. 1049) were evaluated at the sixty-eighth (Annex 1, 1,3,5-dithiazine

trithiolane and 2–3%

2,4,6-trimethyldihydro- reference 187) and the fi fty-ninth (Annex 1, reference 160) meetings, 4H-1,3,5-dithiazine

respectively, and were concluded to be of no safety concern at estimated dietary exposures.

Aliphatic and aromatic ethers

2135 Linalool oxide

Linalool (No. 356) was evaluated by the Committee at the fi fty-fi rst meeting pyranoid

92 3–5% linalool

(Annex 1, reference 137) and was concluded to be of no safety concern at estimated dietary exposures.

Epoxides

2144 Methyl

Ethyl β-phenylglycidate (No. 1576) was evaluated by the Committee at the β-phenylglycidate

85 10–12% ethyl

β-phenylglycidate

sixty-fi fth meeting (Annex 1, reference 178) and was concluded to be of no safety concern at estimated dietary exposures.

2148 2,3- 94 2–3% trans-2-heptenal trans-2-Heptenal (No. 1360) was evaluated by the Committee at the sixty- Epoxyheptanal

third meeting (Annex 1, reference 173) and was concluded to be of no safety concern at estimated dietary exposures.

2149 2,3-

trans-2-Decenal (No. 1349) was evaluated by the Committee at the sixty- Epoxydecanal

94 2–3% trans-2-decenal

third meeting (Annex 1, reference 173) and was concluded to be of no safety concern at estimated dietary exposures.

335

This volume contains monographs prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Geneva, Switzerland, from 5 to 14 June 2012.

The toxicological monographs in this volume summarize the safety data on four food additives (other than fl avouring agents). Monographs on 12 groups of related fl avouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included.

This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory offi cers, industrial testing laboratories, toxicological laboratories

Safety evaluation of certain food additives

and universities.

ISBN 978 92 4 166067 9