Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, α,β‐unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3

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,Martino Carla,Mennes Wim

Publisher

Wiley

Subject

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

Reference27 articles.

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

2. Scientific Opinion on Flavouring Group Evaluation 71 (FGE.71): Consideration of aliphatic, linear, alpha,beta‐unsaturated carboxylic acids and related esters evaluated by JECFA (63rd meeting) structurally related to esters of branched‐ and straight‐chain unsaturated carboxylic acids. Esters of these and straight‐chain aliphatic saturated alcohols evaluated by in FGE.05Rev2 (2009);EFSA CEF Panel;EFSA Journal,2010

3. Scientific Opinion on Flavouring Group Evaluation 200 (FGE.200): 74 α,β‐unsaturated aldehydes and precursors from subgroup 1.1.1 of FGE.19;EFSA CEF Panel;EFSA Journal,2014

4. Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev1): 74 a,b‐unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19;EFSA FAF Panel;EFSA Journal,2018

5. Scientific Opinion on Flavouring Group Evaluation 05, 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;EFSA FAF Panel;EFSA Journal,2019

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