Younes, MagedAquilina, GabrieleCastle, LaurenceEngel, Karl-HeinzFowler, PaulFrutos Fernandez, Maria JoseFürst, PeterGundert-Remy, UrsulaGürtler, RainerHusøy, TrineMoldeus, PeterOskarsson, AgnetaShah, RominaWaalkens-Berendsen, IneWölfle, DetlefBenigni, RomualdoBolognesi, ClaudiaChipman, KevinCordelli, EugeniaDegen, GiselaMarzin, DanielSvendsen, CamillaVianello, GiorgiaMennes, WimEFSA Panel on Food Additives and Flavourings (FAF)2021-04-022021-04-022020-03Younes, 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, Vianello, G, Mennes, W & EFSA Panel on Food Additives and Flavourings (FAF) 2020, 'Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2) : consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3' EFSA Journal, vol. 18, no. 3, pp. e06029. https://doi.org/10.2903/j.efsa.2020.60291831-4732Bibtex: https://doi.org/10.2903/j.efsa.2020.6029ORCID: /0000-0002-4831-9075/work/91891749https://hdl.handle.net/2164/16181Acknowledgments: The Panel wishes to acknowledge the hearing expert: Vibe Meister Beltoft for the support provided to this scientific output.3539840engFlavouringsαβ-unsaturated carbonyls and precursorsFGE.72Rev1JECFAR MedicineRJournal article10.2903/j.efsa.2020.6029183