Safety evaluation of certain food additives - ipcs inchem

586 SUBSTANCES STRUCTURALLY RELATED TO MENTHOL (addendum)
Table 2 (contd)
Flavouring agent (No.) Most recent
annual
volume (kg) a
Intake b Annual
μg/day μg/kg bw
per day
volume of
natural
occurrence
in foods (kg) c
2,6,6-Trimethylcyclohex-
2-ene-1,4-dione (1857)
Europe 408 44 0.7
USA 24 3 0.05 18.4 1
Japan
Menthyl pyrrolidone
carboxylate (1858)
4 1 0.02
Europe 0.1 0.01 0.0002
USA 21 3 0.04 NA
Japan
3,9-Dimethyl-6-
(1-methylethyl)-1,4dioxaspiro[4.5]decan-
2-one (1859)
ND ND ND
Europe ND ND ND
USA 1 0.1 0.002 NA
Japan
d-2,8-p-Menthadien-1-ol
(1861)
ND ND ND
Europe ND ND ND
USA ND ND ND + NA
Japan
Total
0.1 0.03 0.0004
Europe 409
USA 485
Japan 162
Consumption
ratio d
bw, body weight; NA, not available; ND, no intake data reported; +, reported to occur naturally
in foods (Nijssen et al., 2007), but no quantitative data; , not reported to occur naturally in
foods.
a From European Flavour and Fragrance Association (2005), Gavin et al. (2007) and Japan
Flavor & Fragrance Materials Association (2002). Total poundage values of