Silano, VittorioBolognesi, ClaudiaCastle, LaurenceChipman, KevinCravedi, Jean-PierreEngel, Karl-HeinzFowler, PaulFranz, RolandGrob, KonradHusøy, TrineKärenlampi, SirpaMennes, WimMilana, Maria RosariaPfaff, KarlaRiviere, GillesSrinivasan, JannaviTavares Poças, Maria de FátimaTlustos, ChristinaWölfle, DetlefZorn, HolgerBinderup, Mona-LiseMarcon, FrancescaMarzin, DanielMosesso, PasqualeAnastassiadou, MariaCarfì, MariaGürtler, RainerEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)2021-08-132021-08-132021-07-20Silano, 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.2018.53221831-4732PubMedCentral: PMC7009657ORCID: /0000-0002-4831-9075/work/98628185https://hdl.handle.net/2164/16950cknowledgements: 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.393694686engSDG 3 - Good Health and Well-beinga,b-unsaturated aldehydesstraight chainFGE.203,b-unsaturated conjugated double-bondsFGE.19subgroup 1.1.4R MedicineRJournal article10.2903/j.efsa.2018.5322167