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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Toxicological information

Additional toxicological data

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Administrative data

additional toxicological information
Type of information:
other: review article
Adequacy of study:
other information
4 (not assignable)
Rationale for reliability incl. deficiencies:
other: Review article

Data source

Referenceopen allclose all

Reference Type:
Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission Flavouring Group Evaluation 2, Revision 1 (FGE.02Rev 1)
European Food Safety Authority
Bibliographic source:; The EFSA Journal (2008) 709-60
Report date:
Reference Type:
review article or handbook
Flavouring substances and natural sources of flavourings.
CoE (Council of Europe)
Bibliographic source:
4th Ed. vol. I. Chemically defined flavouring substances. Council of Europe, partial agreement in the social and public health field. Strasbourg.
Reference Type:
review article or handbook
Evaluation of certain food additives and contaminants.
Bibliographic source:
Forty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. Rome, 17-26 June 1997. WHO Technical Report Series, no. 884. Geneva.
Reference Type:
review article or handbook
First annual report on chemically defined flavouring substances.
SCF (Scientific Committee for Food)
Bibliographic source:
May 1995, 2nd draft prepared by the SCF Working Group on Flavouring Substances (Submitted by the SCF Secretariat, 17 May 1995). CS/FLAV/FL/140-Rev.2. Annex 6 to Document III/5611/95, European Commission, Directorate-General III, Industry.

Materials and methods

Type of study / information:
The Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (the Panel) is asked to advise the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Scientific Panel is asked to evaluate 47 flavouring substances in the Flavouring Group Evaluation 2, Revision 1 (FGE.02Rev1), using the procedure as referred to in the Commission Regulation (EC) No 1565/2000. These 47 flavouring substances belong to chemical groups 1 and 2, Annex I of the Commission Regulation (EC) No 1565/2000.

Test material

Constituent 1
Chemical structure
Reference substance name:
Methyl myristate
EC Number:
EC Name:
Methyl myristate
Cas Number:
Molecular formula:
methyl myristate
Details on test material:
- Name of test material (as cited in study report): Methyl tetradecanoate
- CAS-No. of test material (as cited in study report): 124-10-7
- FL-No. of test material (as cited in study report):09.106

Results and discussion

Any other information on results incl. tables

According to the default MSDI ( Maximised Survey-derived Daily Intake) approach, the 47 flavouring substances in this group have intakes in Europe from 0.0012 to 6.7 µg/capita/day, which are below the threshold of concern value for a structural class I substance of 1800 µg/person/day.

MSDI for Methyl tetradecanoate: 54 µg/capita/day.

SCF status: Category 1 (Considered safe in use)

JECFA status: No safety concern (No safety concern at estimated levels of intake)

CoE status: Category B (Flavouring substance which can be used provisionally in foodstuffs)

Applicant's summary and conclusion