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May 4, 2026SHILAP Revista de lepidopterología0 citationsOpen Access

Evaluation of Epoxides in Flavouring Substances by JECFA

Flavouring Group Evaluation 82 Revision 2 (FGE.82Rev2): Consideration of epoxides evaluated by JECFA

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Authors

E(EFSA Panel on Food Additives and Flavourings (FAF)LCLaurence CastleMAMonica Andreassen

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Overview

Panel assesses safety and exposure of epoxides in flavouring substances, suggesting further evaluation is needed.

Key Points

  • This evaluation aims to determine the safety and need for further assessment of five epoxides in food flavouring.
  • Consideration of evaluations by JECFA since 2000
  • Assessment of stereoisomeric composition and toxicity studies
  • Estimation of exposure using the modified theoretical added maximum daily intake (mTAMDI) approach.
  • Identified a no observed adverse effect level (NOAEL) of 39 mg/kg bw per day for beta-ionone epoxide [FL-no: 07.170].
  • Exposure estimates for the evaluated epoxides exceeded the toxicological threshold of concern (TTC) for structural class III.
  • Concluded that more reliable data on uses and intake levels are required for the five epoxides.

Cite This Study

(FAF) et al. (2026) studied this question.

synapsesocial.com/papers/69f837ab3ed186a739981eb5https://doi.org/10.2903/j.efsa.2026.10055
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