Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched‐ and straight‐chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15

Author:

,Younes Maged,Aquilina Gabriele,Castle Laurence,Engel Karl‐Heinz,Fowler Paul,Frutos Fernandez Maria Jose,Fürst Peter,Gundert‐Remy Ursula,Gürtler Rainer,Husøy Trine,Moldeus Peter,Oskarsson Agneta,Shah Romina,Waalkens‐Berendsen Ine,Wölfle Detlef,Benigni Romualdo,Bolognesi Claudia,Chipman Kevin,Cordelli Eugenia,Degen Gisela,Marzin Daniel,Svendsen Camilla,Carfì Maria,Martino Carla,Vianello Giorgia,Mennes Wim

Publisher

Wiley

Subject

Plant Science,Veterinary (miscalleneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Reference44 articles.

1. CoE (Council of Europe), 1992. Flavouring substances and natural sources of flavourings. 4th Ed. vol. I. Chemically defined flavouring substances. Partial agreement in the social and public health field. Strasbourg.

2. Estimation of toxic hazard – a decision tree approach;Cramer;Food and Cosmetics Toxicology,1978

3. Edwards KB, 1973. Biological evaluation of 2,6‐dodecadienal and 2,4,7‐tridecatrienal. 4‐week feeding study in rats. Unpublished report. Private communication to the Flavor and Extract Manufacturers Association. Submitted to WHO by the Flavor and Extract Manufacturers Association of the United States, Washington, DC, USA.

4. EFSA (European Food Safety Authority), 2004. Minutes of the 7th Plenary meeting of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food, Held in Brussels on 12‐13 July 2004. Brussels, 28 September 2004. Available online: http://www.efsa.europa.eu/cs/BlobServer/Event_Meeting/afc_minutes_07_en1.pdf?ssbinary=true

5. EFSA AFC Panel (EFSA Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food), 2005. Scientific opinion on Flavouring Group Evaluation 5: Esters of 23 branched‐ and straight‐chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched‐ and straight‐chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation

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