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, MariaMartino, CarlaMennes, WimEFSA Panel on Food Additives and Flavourings (FAF)2021-04-022021-04-022020-01Younes, 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, Martino, C, Mennes, W & EFSA Panel on Food Additives and Flavourings (FAF) 2020, 'Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2) : consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2' EFSA Journal, vol. 18, no. 1, pp. e05923. https://doi.org/10.2903/j.efsa.2020.59231831-4732Bibtex: https://doi.org/10.2903/j.efsa.2020.5923ORCID: /0000-0002-4831-9075/work/91891741https://hdl.handle.net/2164/16185Acknowledgements: The Panel wishes to thank the following for the support provided to this scientific output: Esraa Elewa and Giorgia Vianello. The Panel wishes to acknowledge the hearing experts: Vibe Meister Beltoft and Karin Nørby for the support provided to this scientific output.262846264engFlavouringsacetalsαβ-unsaturated carbonyls and precursorsFGE.61Rev1JECFAR MedicineRJournal article10.2903/j.efsa.2020.5923181