Brussels, 27/07/2015 (Agence Europe) - On 23 July, following another safety assessment of this food flavouring, the European Food Safety Agency (EFSA) stated that the Perilla aldehyde flavouring used in many different foods is genotoxic.
The revised EFSA scientific opinion concludes that Perilla aldehyde (p-Mentha-1,8-dien-7-al) damages the liver. This opinion is based on the analysis carried out in a scientific study on animals.
In its natural state, this substance is found in the skin of citrus fruits. Nonetheless, Perilla aldehyde is also used as an additive to certain cooked food products, such as puddings, meat products and alcoholic and non-alcoholic drinks to produce citrus, woody, spicy and lemony flavours.
Initial data on this flavouring substance were provided by the industry in 2012 at the request of EFSA. In 2013, European Food Safety Agency experts concluded that this substance was potentially genotoxic but they required further evaluations to determine its possible effects on the liver and stomach. The EFSA scientific opinion that has just been published is based on this new study submitted in 2014.
As part of the scientific evaluation system for flavourings in the EU, Perilla aldehyde is a proxy for evaluating nine other structurally similar chemicals also known collectively as 'alicyclic aldehydes'. EFSA also indicates that there is also a potential safety concern for these other substances unless further evidence proves otherwise.
In 2008, the European Commission called on EFSA to carry out a safety evaluation of Perilla aldehyde, as part of an assessment of all flavourings used and authorised in the EU. (Aminata Niang)