The flavouring substance p-Mentha-1,8-dien-7-al (also called “Perilla aldehyde”) has been shown to be genotoxic (damaging to DNA) in a new study on animals, evaluated by EFSA’s experts. Under EFSA’s process for the safety assessment of food flavourings, once a substance is characterised as a genotoxin, EFSA concludes on this aspect only without taking into account consumer exposure.
The flavouring industry first submitted data for this flavouring substance in 2012 following an EFSA request. EFSA’s experts then concluded in 2013 that the substance was potentially genotoxic and requested an additional study to determine the potential effects on the liver and stomach. The new study submitted in 2014 is the focus of the current EFSA opinion, which concludes that Perilla aldehyde induces DNA damage in the liver.
Perilla aldehyde occurs naturally in the peel of citrus fruits. It is produced in limited quantities and added to some baked foods, puddings, meat products and both alcoholic and non-alcoholic drinks to produce a pungent citrus smell and a woody, spicy, citrus taste.
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