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Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): 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

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dc.contributor.authorSilano, Vittorio
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorCastle, Laurence
dc.contributor.authorChipman, Kevin
dc.contributor.authorCravedi, Jean-Pierre
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorFowler, Paul
dc.contributor.authorFranz, Roland
dc.contributor.authorGrob, Konrad
dc.contributor.authorHusøy, Trine
dc.contributor.authorKärenlampi, Sirpa
dc.contributor.authorMennes, Wim
dc.contributor.authorMilana, Maria Rosaria
dc.contributor.authorPfaff, Karla
dc.contributor.authorRiviere, Gilles
dc.contributor.authorSrinivasan, Jannavi
dc.contributor.authorTavares Poças, Maria de Fátima
dc.contributor.authorTlustos, Christina
dc.contributor.authorWölfle, Detlef
dc.contributor.authorZorn, Holger
dc.contributor.authorBinderup, Mona-Lise
dc.contributor.authorMarcon, Francesca
dc.contributor.authorMarzin, Daniel
dc.contributor.authorMosesso, Pasquale
dc.contributor.authorAnastassiadou, Maria
dc.contributor.authorCarfì, Maria
dc.contributor.authorGürtler, Rainer
dc.contributor.authorEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.institutionUniversity of Aberdeen.Molecular and Cellular Functionen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen.Institute of Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.date.accessioned2021-08-13T15:03:00Z
dc.date.available2021-08-13T15:03:00Z
dc.date.issued2021-07-20
dc.descriptioncknowledgements: The Panel wishes to thank the hearing experts: Vibe Beltoft and Karin Nørbyand EFSA staff: Annamaria Rossi for the support provided to this scientic output.en
dc.format.extent39
dc.format.extent3694686
dc.identifier198607216
dc.identifier183a358d-d9ca-4174-b729-0971cacbb160
dc.identifier32625963
dc.identifier85062221714
dc.identifier.citationSilano, V, Bolognesi, C, Castle, L, Chipman, K, Cravedi, J-P, Engel, K-H, Fowler, P, Franz, R, Grob, K, Husøy, T, Kärenlampi, S, Mennes, W, Milana, M R, Pfaff, K, Riviere, G, Srinivasan, J, Tavares Poças, M D F, Tlustos, C, Wölfle, D, Zorn, H, Binderup, M-L, Marcon, F, Marzin, D, Mosesso, P, Anastassiadou, M, Carfì, M, Gürtler, R & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2021, 'Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): 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 Journal, vol. 16, no. 7, pp. e05322. https://doi.org/10.2903/j.efsa.2018.5322en
dc.identifier.doi10.2903/j.efsa.2018.5322
dc.identifier.iss7en
dc.identifier.issn1831-4732
dc.identifier.otherPubMedCentral: PMC7009657
dc.identifier.otherORCID: /0000-0002-4831-9075/work/98628185
dc.identifier.urihttps://hdl.handle.net/2164/16950
dc.identifier.vol16en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjecta,b-unsaturated aldehydesen
dc.subjectstraight chainen
dc.subjectFGE.203en
dc.subject,b-unsaturated conjugated double-bondsen
dc.subjectFGE.19en
dc.subjectsubgroup 1.1.4en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): 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-bondsen
dc.typeJournal articleen

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