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Scientific Opinion on Flavouring Group Evaluation 73, Revision 5 (FGE.73Rev5) : consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th, 63rd and 86th meeting) and structurally related to substances evaluated in FGE.12Rev5

dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.contributor.authorYounes, Maged
dc.contributor.authorAquilina, Gabriele
dc.contributor.authorCastle, Laurence
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorFowler, Paul
dc.contributor.authorFrutos Fernandez, Maria Jose
dc.contributor.authorFürst, Peter
dc.contributor.authorGundert-Remy, Ursula
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorMoldeus, Peter
dc.contributor.authorOskarsson, Agneta
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Ine
dc.contributor.authorWölfle, Detlef
dc.contributor.authorBenigni, Romualdo
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorChipman, Kevin
dc.contributor.authorCordelli, Eugenia
dc.contributor.authorDegen, Gisela
dc.contributor.authorMarzin, Daniel
dc.contributor.authorSvendsen, Camilla
dc.contributor.authorCarfì, Maria
dc.contributor.authorMartino, Carla
dc.contributor.authorMennes, Wim
dc.date.accessioned2021-03-09T10:49:01Z
dc.date.available2021-03-09T10:49:01Z
dc.date.issued2020-01-31
dc.identifier189321013
dc.identifier1e664d05-88b1-4c36-944b-a4f96a2cc662
dc.identifier85079118853
dc.identifier.citationEFSA Panel on Food Additives and Flavourings (FAF) , Younes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gundert-Remy , U , Gürtler , R , Husøy , T , Moldeus , P , Oskarsson , A , Shah , R , Waalkens-Berendsen , I , Wölfle , D , Benigni , R , Bolognesi , C , Chipman , K , Cordelli , E , Degen , G , Marzin , D , Svendsen , C , Carfì , M , Martino , C & Mennes , W 2020 , ' Scientific Opinion on Flavouring Group Evaluation 73, Revision 5 (FGE.73Rev5) : consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th, 63rd and 86th meeting) and structurally related to substances evaluated in FGE.12Rev5 ' EFSA Journal , vol. 18 , no. 1 . https://doi.org/10.2903/j.efsa.2020.5970en
dc.identifier.issn1831-4732
dc.identifier.otherRIS: urn:D4BF603F52FC3CF6E1940ED2BB20D485
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891748
dc.identifier.urihttps://hdl.handle.net/2164/15999
dc.descriptionAcknowledgments: The Panel on Food Additives and Flavourings (FAF) wishes to thank the hearing experts Vibe Beltoft, Karin Nørby and Giorgia Vianello for the support provided to this scientific output. Reproduction of the images listed below is prohibited and permission must be sought directly from the copyright holder: Figure A.2 is reproduced from the 82nd JECFA report, 2016 (http://www.fao.org/3/a-bl839e.pdf, p. 13). Permission may be sought from the copyright holder (i.e. FAO/WHO/JECFA) for the reproduction of the image, as indicated in the report. Figure A.2: © FAO/WHO/JECFAen
dc.format.extent31
dc.format.extent3740640
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectFlavouringsen
dc.subjectMyrtenalen
dc.subjectα,β-unsaturated carbonylsen
dc.subjectFGE.73 Rev4en
dc.subjectJECFAen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 73, Revision 5 (FGE.73Rev5) : consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th, 63rd and 86th meeting) and structurally related to substances evaluated in FGE.12Rev5en
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen.Institute of Medical Sciencesen
dc.identifier.doi10.2903/j.efsa.2020.5970


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