EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF)Silano, VittorioBolognesi, ClaudiaCastle, LaurenceCravedi, Jean-PierreEngel, Karl-HeinzFowler, PaulFranz, RolandGrob, KonradHusøy, TrineKärenlampi, SirpaMennes, WimMilana, Maria RosariaPenninks, AndréSmith, AndrewTavares Poças, Maria de FátimaTlustos, ChristinaWölfle, DetlefZorn, HolgerZugravu, Corina-AureliaBinderup, Mona-LiseCrebelli, RiccardoMarcon, FrancescaMarzin, DanielMosesso, PasqualeAnastassiadou, MariaCarfì, MariaSaarma, SiiriGürtler, Rainer2017-07-272017-07-272017-05EFSA Panel on Food Contact Materials Enzymes, F A P A, Silano, V, Bolognesi, C, Castle, L, Cravedi, J-P, Engel, K-H, Fowler, P, Franz, R, Grob, K, Husøy, T, Kärenlampi, S, Mennes, W, Milana, M R, Penninks, A, Smith, A, Tavares Poças, M D F, Tlustos, C, Wölfle, D, Zorn, H, Zugravu, C-A, Binderup, M-L, Crebelli, R, Marcon, F, Marzin, D, Mosesso, P, Anastassiadou, M, Carfì, M, Saarma, S & Gürtler, R 2017, 'Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19' EFSA Journal, vol. 15, no. 5, pp. e04847. https://doi.org/10.2903/j.efsa.2017.48471831-4732RIS: urn:38BEDD9992EE97155442EA23F7180E3DORCID: /0000-0002-4831-9075/work/40417123http://hdl.handle.net/2164/90161285318engSDG 3 - Good Health and Well-being4,5-epoxydec-2(trans)-enalsubgroup 1.1.1(b)FGE.19FGE.226R MedicineRJournal article10.2903/j.efsa.2017.4847155