Safety and efficacy of 26 compounds belonging to chemical group 3 (α,β‐unsaturated straight‐chain and branched‐chain aliphatic primary alcohols, aldehydes, acids and esters) when used as flavourings for all animal species and categories-Reference-Cited by-同舟云学术

Safety and efficacy of 26 compounds belonging to chemical group 3 (α,β‐unsaturated straight‐chain and branched‐chain aliphatic primary alcohols, aldehydes, acids and esters) when used as flavourings for all animal species and categories

Published:2019-03 Issue:3 Volume:17 Page:
ISSN:1831-4732
Container-title:EFSA Journal
language:
Short-container-title:EFS2

Author:

,Bampidis Vasileios,Azimonti Giovanna,Bastos Maria de Lourdes,Christensen Henrik,Kouba Maryline,Kos Durjava Mojca,López‐Alonso Marta,López Puente Secundino,Marcon Francesca,Mayo Baltasar,Pechová Alena,Petkova Mariana,Ramos Fernando,Sanz Yolanda,Villa Roberto Edoardo,Woutersen Ruud,Brantom Paul,Chesson Andrew,Westendorf Johannes,Gregoretti Lucilla,Manini Paola,Dusemund Birgit

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2019.5654/fullpdf

Reference22 articles.

1. Damske DR, Mechler FJ, Beliles RP and Liverman JL, 1980. 90‐Day toxicity study in rats. 2,4‐Decadienal. Final report. LBI Project No. 21130‐02. June 1980. Unpublished report submitted by EFFA to FLAVIS Secretariat.

2. EFSA (European Food Safety Authority), 2008. Technical Guidance of the Scientific Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) for assessing the safety of feed additives for the environment. EFSA Journal 2008;6(10):842, 28 pp. https://doi.org/10.2903/j.efsa.2008.842

3. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2010. Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): branched‐ and straight‐chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5. EFSA Journal 2010;8(10):1400, 84 pp. https://doi.org/10.2903/j.efsa.2010.1400

4. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 06, Revision 4 (FGE.06Rev4): straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids and esters from chemical groups 1, 3 and 4. EFSA Journal 2013;11(2):3091, 94 pp. https://doi.org/10.2903/j.efsa.2013.3091

5. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014a. Scientific Opinion on Flavouring Group Evaluation 203 Revision 1 (FGE.203Rev1): a,b‐Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double‐bonds and with or without additional non‐conjugated double‐bonds. EFSA Journal 2014;12(4):3626, 31 pp. https://doi.org/10.2903/j.efsa.2014.3626

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