Flavouring Group Evaluation 67 (FGE.67): Consideration of 40 furan‐substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re‐evaluated at the 69th meeting (JECFA, 2009c)

摘要

The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (thePanel) was asked to provide scientific advice to the Commission on the implications for human healthof chemically defined flavouring substances used in or on foodstuffs in the Member States. Inparticular, the Panel was requested to consider the Joint FAO/WHO Expert Committee on FoodAdditives (the JECFA) evaluations of flavouring substances assessed since 2000, and to decidewhether no further evaluation is necessary, as laid down in Commission Regulation (EC) No1565/2000. These flavouring substances are listed in the Register, which was adopted by CommissionDecision 1999/217/EC and its consecutive amendments.