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Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): -(2-methylcyclohexyl)-2,3,4,5,6-pentafluoro-benzamide from Chemical Group 30. | LitMetric

AI Article Synopsis

  • The EFSA Panel was asked to evaluate (2-methylcyclohexyl)-2,3,4,5,6-pentafluoro-benzamide, a substance used as a flavour modifier, as part of Flavouring Group Evaluation 302.
  • The evaluation found a 'No Observed Adverse Effect Level' (NOAEL) of 55 mg/kg body weight based on a study with rats, which suggests a good safety margin when compared to daily intake estimates.
  • More information is needed regarding the substance's enantiomers and use levels, along with the specifications for the material in commerce.

Article Abstract

The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids was requested to evaluate -(2-methylcyclohexyl)-2,3,4,5,6-pentafluoro-benzamide [FL-no: 16.119] in the Flavouring Group Evaluation 302, using the Procedure in Commission Regulation (EC) No 1565/2000. The substance is intended to be used as a flavour modifier and the current evaluation is only applicable to this use. Information on the ratios of diastereoisomers of the substance has been provided ( 20-40% and 60-80%). Information on the ratio of enantiomers is lacking. The available data on genotoxicity do not preclude the evaluation of the candidate substance [FL-no: 16.119] through the Procedure. The substance was evaluated through the B-side of the Procedure. A 'No Observed Adverse Effect Level' (NOAEL) of 55 mg/kg body weight (bw) per day could be derived for [FL-no: 16.119] from a 90-day subchronic toxicity study in rats. This NOAEL provides an adequate margin of safety of 1.4 × 10, based on the 'Maximised Survey-Derived Daily Intake' (MSDI) of 2.4 μg/capita per day. Based on the 'modified Theoretical Added Maximum Daily Intake' (mTAMDI) approach, the Panel concluded that more information is needed on use and use levels. Besides the safety assessment of this flavouring substance, the specifications for the material of commerce have also been considered. Additional information on the stereoisomeric composition of the flavouring substance is required.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009803PMC
http://dx.doi.org/10.2903/j.efsa.2017.4726DOI Listing

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