 | Smoke flavourings |
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Smoke flavourings are produced on a large scale and have been used in a
variety of food products for more than 30 years.
Regulation (EC) No 2065/2003 ( ) calls for safety assessment and registration
of the primary products, which are the raw materials in the production of
smoke flavourings. It also sets maximum permitted concentrations for two
polycyclic aromatic hydrocarbons (PAHs). Yet another requirement stated in the
Regulation is a thorough characterisation of the primary products.
To help industry in preparing for the application process IRMM has reviewed
the analysis of the composition of smoke flavourings, and is studying methods
to determine the 15 EU priority PAHs in liquid smoke flavourings and for
compositional analysis. The study includes the validation of these methods in
a collaborative trial.
Example of a list of compounds frequently found in liquid smoke ( 62KB
) (provided
by the Federal Research Centre for Forestry and Forest Products, Hamburg); the
file contains analytical data and conditions for gas chromatographic analysis
of primary products
 | Read on |
The work of the JRC-IRMM-FSQ is duly acknowledged in eight EFSA Opinions
regarding the dietary exposure assessment methods for smoke flavouring primary
products pertaining to EFSA-Q-2008-402, EFSA-Q-2005-268, EFSA-Q-2005-270,
EFSA-Q-2005-267, EFSA-Q-2005-261, EFSA-Q-2005-264, EFSA-Q-2005-263, and
EFSA-Q-2005-262.
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Last Update 08/06/2010
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