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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

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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.authorMartino, Carla
dc.contributor.authorMennes, Wim
dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.date.accessioned2021-04-02T14:20:01Z
dc.date.available2021-04-02T14:20:01Z
dc.date.issued2020-01
dc.descriptionAcknowledgements: The Panel wishes to thank the hearing experts: Vibe Beltoft, Karin Nørby and EFSA staff Giorgia Vianello for the support provided to this scientific output.en
dc.format.extent44
dc.format.extent4347483
dc.identifier190880386
dc.identifier5aaa70f7-a9d0-4f19-b069-44da0efdb269
dc.identifier85079115373
dc.identifier32626481
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, Martino, C, Mennes, W & EFSA Panel on Food Additives and Flavourings (FAF) 2020, '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' EFSA Journal, vol. 18, no. 1, pp. e05924. https://doi.org/10.2903/j.efsa.2020.5924en
dc.identifier.doi10.2903/j.efsa.2020.5924
dc.identifier.iss1en
dc.identifier.issn1831-4732
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2020.5924
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891750
dc.identifier.urihttps://hdl.handle.net/2164/16186
dc.identifier.vol18en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectflavouringsen
dc.subjectαβ-unsaturated carbonyls and precursorsen
dc.subjectFGE.71en
dc.subjectJECFAen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific 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.05Rev3en
dc.typeJournal articleen

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