The regulatory landscape of flavourings is evolving, thereby putting pressure on control laboratories to develop analytical methods for a wide range of compounds in various types of food (including drinks). In order to improve the monitoring of flavouring substances, a versatile and accurate analytical method using the solvent-assisted flavour evaporation (SAFE) technique coupled to gas chromatography-mass spectrometry in selected ion monitoring mode GC-MS (SIM) was developed and validated. Focus was put on authorised flavouring substances requiring specific attention due to a genotoxic concern based on information available in European risks assessment reports. Thirty-seven (suspected) genotoxic flavouring substances were analysed in a selection of ten alcohol-free beers. Five suspected genotoxic compounds (i.e. 1-(2-furyl)-propan-2-one, 2-acetylfuran, 2-acetyl-5-methylfuran, 2-acetyl-3,5-dimethylfuran, hex-2-eno-1,4-lactone) as well as two confirmed genotoxic flavouring substances (p-mentha-1,8-dien-7-al, ...