Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB‐200SF’

Author:

,Silano Vittorio,Bolognesi Claudia,Castle Laurence,Chipman Kevin,Cravedi Jean‐Pierre,Engel Karl‐Heinz,Fowler Paul,Franz Roland,Grob Konrad,Gürtler Rainer,Husøy Trine,Kärenlampi Sirpa,Milana Maria Rosaria,Pfaff Karla,Riviere Gilles,Srinivasan Jannavi,Tavares Poças Maria de Fátima,Tlustos Christina,Wölfle Detlef,Zorn Holger,Beckman Sundh Ulla,Benigni Romualdo,Binderup Mona‐Lise,Brimer Leon,Marcon Francesca,Marzin Daniel,Mosesso Pasquale,Mulder Gerard,Oskarsson Agneta,Svendsen Camilla,Carfì Maria,Martino Carla,Mennes Wim

Publisher

Wiley

Subject

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

Reference20 articles.

1. Columbus Vegetable oils , 2014. High oleic sunflower oil #420. Technical data sheet and product overview.

2. Damske DR, Mecler FJ, Beliles RP and Liverman JL, 1980. 90 ‐day toxicity study in rats. 2,4‐decadienal. Final report. Litton Bionetics, Inc., Maryland. LBI Project no. 21130‐02, 4 June 1980. Unpublished report submitted by EFFA to SCF.

3. Scientific Opinion on guidance on the data required for the risk assessment of flavourings to be used in or on foods;EFSA CEF Panel;EFSA Journal,2010

4. Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): α,β‐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 CEF Panel;EFSA Journal,2014

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