Silano, VittorioBolognesi, ClaudiaCastle, LaurenceCravedi, Jean-PierreEngel, Karl-HeinzFowler , PaulFranz, RolandGrob, KonradGürtler, RainerHusøy, TrineKärenlampi, SirpaRosaria Milana, MariaPenninks, Andréde Fátima Tavares Poças, MariaSmith, AndrewTlustos, ChristinaWölfle , DetlefZorn, HolgerZugravu, Corina-AureliaSundh, Ulla BeckmanBrimer, LeonMulder, GerardBinderup, Mona-LiseCrebelli, RiccardoMarcon, FrancescaMarzin, DanielMosesso, PasqualeKovalkovičová, NatáliaMennes, WimEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)2017-02-202017-02-202017-01Silano, V, Bolognesi, C, Castle, L, Cravedi, J-P, Engel, K-H, Fowler , P, Franz, R, Grob, K, Gürtler, R, Husøy, T, Kärenlampi, S, Rosaria Milana, M, Penninks, A, de Fátima Tavares Poças, M, Smith, A, Tlustos, C, Wölfle , D, Zorn, H, Zugravu, C-A, Sundh, U B, Brimer, L, Mulder, G, Binderup, M-L, Crebelli, R, Marcon, F, Marzin, D, Mosesso, P, Kovalkovičová, N, Mennes, W & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4' EFSA Journal, vol. 15, no. 1, pp. e04662. https://doi.org/10.2903/j.efsa.2017.46622666-3066ORCID: /0000-0002-4831-9075/work/32997402http://hdl.handle.net/2164/82186128790engSDG 3 - Good Health and Well-beingJECFA flavouring substancesFGE.07FGE.63FGE.204FGE.205FGE.206R MedicineRJournal article10.2903/j.efsa.2017.4662151