Scientific Opinion on Flavouring Group Evaluation 73, Revision 1 (FGE.73Rev1): Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59<sup>th</sup> meeting) structurally related to primary saturated or unsaturated alicyclic alcohol, aldehyde, and esters evaluated by EFSA in FGE.12Rev2 (2011). [PDF]
EFSA J, 2012 EFSA Panel on Food Contact Materials +2 more
europepmc +1 more source
Scientific Opinion on Flavouring Group Evaluation 40: An aromatic derivative of 2-hydroxy-propionamide. Chemical group 16. [PDF]
EFSA J, 2010 EFSA Panel on Food Contact Materials +2 more
europepmc +1 more source
Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61<sup>st</sup> meeting and 63<sup>rd</sup> meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010). [PDF]
EFSA J, 2011 EFSA Panel on Food Contact Materials +2 more
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Outcome of the Public Consultation on the Guidance of the Scientific Panel of Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF) on Guidance on the data required for the risk assessment of flavourings to be used in or on foods. [PDF]
EFSA J, 2010 European Food Safety Authority.
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Scientific Opinion on Flavouring Group Evaluation 81 (FGE.81): Consideration of hydroxypropenylbenzenes evaluated by JECFA (61<sup>st</sup> meeting) structurally related to 2-methoxy-4-(prop-1-enyl)phenyl 3-methylbutyrate from chemical group 17 evaluated by EFSA in FGE.30. [PDF]
EFSA J, 2010 EFSA Panel on Food Contact Materials +2 more
europepmc +1 more source
Scientific Opinion on Flavouring Group Evaluation 65 (FGE.65): Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of "Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14" evaluated by EFSA in FGE.13Rev1 (2009). [PDF]
EFSA J, 2010 EFSA Panel on Food Contact Materials +2 more
europepmc +1 more source
Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65<sup>th</sup> meeting). [PDF]
EFSA J, 2011 EFSA Panel on Food Contact Materials +2 more
europepmc +1 more source
Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57<sup>th</sup> meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010). [PDF]
EFSA J, 2011 EFSA Panel on Food Contact Materials +2 more
europepmc +1 more source
Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69<sup>th</sup> meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008). [PDF]
EFSA J, 2010 EFSA Panel on Food Contact Materials +2 more
europepmc +1 more source