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, CamillaCarfì, MariaMennes, WimEFSA Panel on Food Additives and Flavourings (FAF)2021-04-162021-04-162019-11Younes, 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, Carfì, M, Mennes, W & EFSA Panel on Food Additives and Flavourings (FAF) 2019, 'Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1) : seven α,β-unsaturated cinnamyl ketones from subgroup 3.2 of FGE.19' EFSA Journal, vol. 17, no. 11, pp. e05875. https://doi.org/10.2903/j.efsa.2019.58751831-4732Bibtex: https://doi.org/10.2903/j.efsa.2019.5875ORCID: /0000-0002-4831-9075/work/93483205https://hdl.handle.net/2164/16257Acknowledgements: The FAF Panel wishes to thank the Working Group on Genotoxicity of the former EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) for the preparatory work on this scientific opinion, in particular Mona-Lise Binderup, Francesca Marcon and Pasquale Mosesso. The Panel wishes to thank the hearing experts: Vibe Beltoft and Karin Nørby and EFSA staff: Natalia Kovalkovi cova and Giorgia Vianello for the support provided to this scienti fic output343377854engSDG 3 - Good Health and Well-beingFGE.215αβ-unsaturated cinnamyl ketonesflavouring substancessafety evaluationFGE.19subgroup 3.2R MedicineRJournal article10.2903/j.efsa.2019.58751711