Younes, MagedAquilina, GabrieleCastle, LaurenceEngel, Karl-HeinzFowler, PaulFrutos Fernandez, Maria JoseFürst, PeterGundert-Remy, UrsulaGürtler, RainerHusøy, TrineManco, MelaniaMoldeus, PeterOskarsson, AgnetaPassamonti, SabinaShah, RominaWaalkens-Berendsen, IneWölfle, DetlefWright, MatthewBenigni, RomualdoBolognesi, ClaudiaChipman, KevinCordelli, EugeniaDegen, GiselaMarzin, DanielSvendsen, CamillaVianello, GiorgiaMennes, WimEFSA Panel on Food Additives and Flavourings (FAF)2021-03-252021-03-252020-06Younes, M, Aquilina, G, Castle, L, Engel, K-H, Fowler, P, Frutos Fernandez, M J, Fürst, P, Gundert-Remy, U, Gürtler, R, Husøy, T, Manco, M, Moldeus, P, Oskarsson, A, Passamonti, S, Shah, R, Waalkens-Berendsen, I, Wölfle, D, Wright, M, Benigni, R, Bolognesi, C, Chipman, K, Cordelli, E, Degen, G, Marzin, D, Svendsen, C, Vianello, G, Mennes, W & EFSA Panel on Food Additives and Flavourings (FAF) 2020, 'Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3) : consideration of aliphatic, aromatic and α,β-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5' EFSA Journal, vol. 18, no. 6, pp. e06154. https://doi.org/10.2903/j.efsa.2020.61541831-4732Bibtex: https://doi.org/10.2903/j.efsa.2020.6154ORCID: /0000-0002-4831-9075/work/91891746https://hdl.handle.net/2164/16123Acknowledgments: The Panel wishes to thank the hearing experts Vibe Beltoft and Karin Nørby for the support provided to this scientific output.494732295engFlavouringsαβ-unsaturated carbonyls and precursorsFGE.91Rev2JECFAR MedicineRJournal article10.2903/j.efsa.2020.6154186