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Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1) : seven α,β-unsaturated cinnamyl ketones from subgroup 3.2 of FGE.19

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.authorMennes, Wim
dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.date.accessioned2021-04-16T09:20:01Z
dc.date.available2021-04-16T09:20:01Z
dc.date.issued2019-11
dc.identifier191674807
dc.identifier1e759925-77ba-4e0d-9c33-3ba97d52f253
dc.identifier85075909462
dc.identifier32626164
dc.identifier.citationYounes , 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 , Mennes , W & EFSA Panel on Food Additives and Flavourings (FAF) 2019 , ' Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1) : seven α,β-unsaturated cinnamyl ketones from subgroup 3.2 of FGE.19 ' EFSA Journal , vol. 17 , no. 11 , pp. e05875 . https://doi.org/10.2903/j.efsa.2019.5875en
dc.identifier.issn1831-4732
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2019.5875
dc.identifier.otherORCID: /0000-0002-4831-9075/work/93483205
dc.identifier.urihttps://hdl.handle.net/2164/16257
dc.descriptionAcknowledgements: The FAF Panel wishes to thank the Working Group on Genotoxicity of the former EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) for the preparatory work on this scientific opinion, in particular Mona-Lise Binderup, Francesca Marcon and Pasquale Mosesso. The Panel wishes to thank the hearing experts: Vibe Beltoft and Karin Nørby and EFSA staff: Natalia Kovalkovi cova and Giorgia Vianello for the support provided to this scienti fic outputen
dc.format.extent34
dc.format.extent3377854
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectFGE.215en
dc.subjectαen
dc.subjectβ-unsaturated cinnamyl ketonesen
dc.subjectflavouring substancesen
dc.subjectsafety evaluationen
dc.subjectFGE.19en
dc.subjectsubgroup 3.2en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1) : seven α,β-unsaturated cinnamyl ketones from subgroup 3.2 of FGE.19en
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.2019.5875


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