Flavouring group evaluation 419 (FGE.419): 2‐methyl‐1‐(2‐(5‐(p‐tolyl)‐1H‐imidazol‐2‐yl)piperidin‐1‐yl)butan‐1‐one

Author:

,Younes Maged,Aquilina Gabriele,Castle Laurence,Degen Gisela,Engel Karl‐Heinz,Fowler Paul J.,Frutos Fernandez Maria Jose,Fürst Peter,Gundert‐Remy Ursula,Gürtler Rainer,Husøy Trine,Manco Melania,Moldeus Peter,Passamonti Sabina,Shah Romina,Waalkens‐Berendsen Ine,Wright Matthew,Benigni Romualdo,Bolognesi Claudia,Chipman Kevin,Cordelli Eugenia,Nørby Karin,Svendsen Camilla,Carfì Maria,Gagliardi Gabriele,Martino Carla,Multari Salvatore,Mennes Wim

Publisher

Wiley

Reference16 articles.

1. Proposed template to be used in drafting scientific opinion on flavouring substances (explanatory notes for guidance included);EFSA (European Food Safety Authority);EFSA Journal,2012

2. Scientific opinion on the re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives;EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food);EFSA Journal,2017

3. Guidance on the data required for the risk assessment of flavourings to be used in or on foods;EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids);EFSA Journal,2010

4. EFSA FAF Panel (EFSA Panel on Food Additives and Flavourings) . (2022). Scientific guidance on the data required for the risk assessment of flavourings to be used in or on foods. EFSA Journal, 20(12), 7673. https://doi.org/10.2903/j.efsa.2022.7673

5. Guidance of the scientific committee on transparency in the scientific aspects of risk assessments carried out by EFSA. Part 2: General principles;EFSA Scientific Committee;EFSA Journal,2009

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