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The European Flavouring regulation and how to deal with “Restricted Substances”

Year 2015, Volume: 2 Issue: 1, 1 - 10, 03.04.2015

Abstract

The European Flavouring Regulation contains a list of so-called “restricted substances” (RS), i.e. substances that occur naturally in source materials for flavourings and food ingredients with flavouring properties, but whose presence in certain foods is restricted and/or for which maximum levels are set.  This list is the Annex III to the Flavouring Regulation, the most important part of which is Part B, listing 11 substances which are naturally present in flavourings and food ingredients with flavouring properties and to which “maximum levels” apply in specific food categories. The current paper provides some legal aspects with regard to those “restricted
substances” and reports on a new method which has been developed by the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI) for the rapid routine determination of β-asarone, coumarin, menthofuran, methylchavicol, methyleugenol, pulegone, safrole, and α- and β-thujones in flavourings and their raw materials by gas chromatography-mass spectrometry (GC-MS), using selected-ion monitoring and internal standards.  The paper will further focus on Business-to-Business requirements when flavourings are sold to food producers (customers) and provide some elements from EFFA’s Guidance Document.

References

  • Archer, W. (1988) Determination of safrole and myristicin in nutmeg and mace by high-performance liquid chromatography. J. Chromatogr., 438, 117.
  • Council of Europe (1999) Committee of Experts on Flavouring Substances, 1999. Publication datasheet on Methyleugenol. Document RD 4.14/2-45 submitted by the delegation of Italy for the 45th meeting in Zurich, October 1999.
  • Council of Europe (2000) Committee of Experts on Flavouring Substances, 2000. Final version of the publication datasheet on estragole. Document RD 4.5/1-47 submitted by Italy for the 47th meeting in Strasbourg, 16 – 20 October 2000.
  • IOFI (2011) Guidelines for the quantitative gas chromatography of volatile flavouring substances. Flavour Fragr. J., 26, 297; open access at http://onlinelibrary.wiley.com/doi/10.1002/ffj.2061/pdf
  • IOFI (2012) Guidelines for the quantitative analysis of volatile flavouring substances by GC/MS using SIM. Flavour Fragr. J., 27, 224; open access at http://onlinelibrary.wiley.com/doi/10.1002/ffj.3092/pdf
  • IOFI (2015) Determination of Volatile "Restricted Substances" in Flavourings and their Volatile Raw Materials by GC-MS. In press, Flavour Fragr. J., 30, 160-164.
  • Mercosur (2006) Technical Regulation Concerning Flavourings, Mercosur GMC/RES N°10/06, 2006, http://archivo.presidencia.gub.uy/sci/decretos/2012/07/msp_33.pdf
  • Offical Journal (1988a) Council Directive 88/388/EC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (OJ L 184, 15.7.1988, p. 61).
  • Official Journal (1988b) Council Decision 88/389/EEC of 22 June 1988 on the establishment, by the Commission, of an inventory of the source materials and substances used in the preparation of flavourings (OJ L184, 15.7.1988, p. 67).
  • Official Journal (1991) Commission Directive 91/71/EEC of 16 January 1991 completing Council Directive 88/388/EEC on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (OJ L42, 15.2.1991, p. 25).
  • Official Journal (2008) Regulation (EC) No 1334/2008 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (OJ L354, p. 34).
  • Otto, F., Wohlschlager, H., Grüner, S., Weinreich, B., & Parlar, H. (2001) A new GC-MS method for determining safrole and coumarin in spices, flavourings and extracts (in German). In Advances in Food Sciences, 23(1), 31.
  • Royal Society of Chemistry (2002) Analytical Methods Committee, Essential Oils Subcommittee, Application of gas-liquid chromatography to the analysis of essential oils. Part XVIII. Determination of safrole in oils of cinnamon leaf, Litsea cubeba, and nutmeg. Analyst, 127(3), 428.
  • Russian Federation Customs Union (2012) Technical Regulation on Food Additives, Annex 20 of TR TS 029/2012, http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Customs%20Union%20Technical%20Regulation%20on%20F ood%20Additives_Moscow_Russian%20Federation_6-25-2013.pdf
  • Scientific Committee on Food (2001) Opinion of the Scientific Committee on Food on Methyleugenol (4-Allyl-1,2- dimethoxybenzene). SCF/CS/FLAV/FLAVOUR/4 ADD1 FINAL. European Commission, Health & Consumer Protection Directorate-General.
  • Scientific Committee on Food (2001) Opinion of the Scientific Committee on Food on Estragole (1-Allyl-4- methoxybenzene). SCF/CS/FLAV/FLAVOUR/6 ADD2 FINAL. European Commission, Health & Consumer Protection Directorate-General.
Year 2015, Volume: 2 Issue: 1, 1 - 10, 03.04.2015

Abstract

References

  • Archer, W. (1988) Determination of safrole and myristicin in nutmeg and mace by high-performance liquid chromatography. J. Chromatogr., 438, 117.
  • Council of Europe (1999) Committee of Experts on Flavouring Substances, 1999. Publication datasheet on Methyleugenol. Document RD 4.14/2-45 submitted by the delegation of Italy for the 45th meeting in Zurich, October 1999.
  • Council of Europe (2000) Committee of Experts on Flavouring Substances, 2000. Final version of the publication datasheet on estragole. Document RD 4.5/1-47 submitted by Italy for the 47th meeting in Strasbourg, 16 – 20 October 2000.
  • IOFI (2011) Guidelines for the quantitative gas chromatography of volatile flavouring substances. Flavour Fragr. J., 26, 297; open access at http://onlinelibrary.wiley.com/doi/10.1002/ffj.2061/pdf
  • IOFI (2012) Guidelines for the quantitative analysis of volatile flavouring substances by GC/MS using SIM. Flavour Fragr. J., 27, 224; open access at http://onlinelibrary.wiley.com/doi/10.1002/ffj.3092/pdf
  • IOFI (2015) Determination of Volatile "Restricted Substances" in Flavourings and their Volatile Raw Materials by GC-MS. In press, Flavour Fragr. J., 30, 160-164.
  • Mercosur (2006) Technical Regulation Concerning Flavourings, Mercosur GMC/RES N°10/06, 2006, http://archivo.presidencia.gub.uy/sci/decretos/2012/07/msp_33.pdf
  • Offical Journal (1988a) Council Directive 88/388/EC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (OJ L 184, 15.7.1988, p. 61).
  • Official Journal (1988b) Council Decision 88/389/EEC of 22 June 1988 on the establishment, by the Commission, of an inventory of the source materials and substances used in the preparation of flavourings (OJ L184, 15.7.1988, p. 67).
  • Official Journal (1991) Commission Directive 91/71/EEC of 16 January 1991 completing Council Directive 88/388/EEC on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (OJ L42, 15.2.1991, p. 25).
  • Official Journal (2008) Regulation (EC) No 1334/2008 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (OJ L354, p. 34).
  • Otto, F., Wohlschlager, H., Grüner, S., Weinreich, B., & Parlar, H. (2001) A new GC-MS method for determining safrole and coumarin in spices, flavourings and extracts (in German). In Advances in Food Sciences, 23(1), 31.
  • Royal Society of Chemistry (2002) Analytical Methods Committee, Essential Oils Subcommittee, Application of gas-liquid chromatography to the analysis of essential oils. Part XVIII. Determination of safrole in oils of cinnamon leaf, Litsea cubeba, and nutmeg. Analyst, 127(3), 428.
  • Russian Federation Customs Union (2012) Technical Regulation on Food Additives, Annex 20 of TR TS 029/2012, http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Customs%20Union%20Technical%20Regulation%20on%20F ood%20Additives_Moscow_Russian%20Federation_6-25-2013.pdf
  • Scientific Committee on Food (2001) Opinion of the Scientific Committee on Food on Methyleugenol (4-Allyl-1,2- dimethoxybenzene). SCF/CS/FLAV/FLAVOUR/4 ADD1 FINAL. European Commission, Health & Consumer Protection Directorate-General.
  • Scientific Committee on Food (2001) Opinion of the Scientific Committee on Food on Estragole (1-Allyl-4- methoxybenzene). SCF/CS/FLAV/FLAVOUR/6 ADD2 FINAL. European Commission, Health & Consumer Protection Directorate-General.
There are 16 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Jan Demyttenaere This is me

Publication Date April 3, 2015
Published in Issue Year 2015 Volume: 2 Issue: 1

Cite

APA Demyttenaere, J. (2015). The European Flavouring regulation and how to deal with “Restricted Substances”. Natural Volatiles and Essential Oils, 2(1), 1-10.