Safety evaluation of certain food additives - ipcs inchem

ANNEX 5 633
Secondary components Comments on secondary components
JECFA No. Flavouring agent Minimum assay
value (%)
1811 Methyl trans-2-octenoate 90% 5–6% methyl trans-3-octenoate Methyl trans-3-octenoate is expected to share the
same metabolic fate as the primary substance, i.e.
hydrolysis to 3-octenoic acid and methanol, followed
by complete metabolism in the fatty acid pathway or
the tricarboxylic cycle. It does not present a safety
concern at current estimated levels of intake of the
flavouring agent.
Aliphatic secondary alcohols, ketones and related esters
1839 3-(Hydroxymethyl)-2-octanone 90% 7% 3-methylene-2-octanone 3-Methylene-2-octanone (No. 1149) was evaluated by
the Committee at its fifty-ninth meeting (Annex 1,
reference 160) and was concluded to be of no safety
concern at current estimated levels of intake as
flavouring agent.
2,6,8-Trimethyl-6-hydroxy-4-nonanone, cis-2,6,8trimethyl-5-nonen-4-one
and trans-2,6,8-trimethyl-
5-nonen-4-one are expected to share the same
metabolic fate as the primary substance, i.e. reduction
of the ketone followed by glucuronic acid conjugation.
They do not present a safety concern at current
estimated levels of intake of the flavouring agent.
1850 2,4-Dimethyl-4-nonanol 84% 6.6% 2,6,8-trimethyl-
6-hydroxy-4-nonanone; 6.5%
cis-2,6,8-trimethyl-5-nonen-
4-one; 2.6% trans-2,6,8trimethyl-5-nonen-4-one
Hydroxy- and alkoxy-substituted benzyl derivatives
94% 2–3% vanillin An ADI of 0–10 mg/kg bw was established for vanillin
by the Committee at its eleventh meeting (Annex,
reference 14). At the fifty-seventh meeting of the
Committee, when vanillin (No. 889) was evaluated
using the Procedure, vanillin was concluded to be of
1879 Vanillin 3-(l-menthoxy)propane-1,2-diol
acetal