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, CamillaMartino, 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, Martino, C, Mennes, W & EFSA Panel on Food Additives and Flavourings (FAF) 2020, 'Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1) : consideration of aliphatic, linear, α,β-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3' EFSA Journal, vol. 18, no. 1, pp. e05924. https://doi.org/10.2903/j.efsa.2020.59241831-4732Bibtex: https://doi.org/10.2903/j.efsa.2020.5924ORCID: /0000-0002-4831-9075/work/91891750https://hdl.handle.net/2164/16186Acknowledgements: The Panel wishes to thank the hearing experts: Vibe Beltoft, Karin Nørby and EFSA staff Giorgia Vianello for the support provided to this scientific output.444347483engflavouringsαβ-unsaturated carbonyls and precursorsFGE.71JECFAR MedicineRJournal article10.2903/j.efsa.2020.5924181