Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods

Ижил төстэй зүйлс

• Flavouring Group Evaluation 76 Revision 2 (FGE.76Rev2): Consideration of sulfur‐containing heterocyclic compounds, evaluated by JECFA, structurally related to thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev5
  -н: EFSA Panel on Food Additives and Flavourings (FAF), зэрэг
  Хэвлэсэн: (2023-02-01)
• Flavouring group evaluation 420 (FGE.420): Hesperetin dihydrochalcone
  -н: EFSA Panel on Food Additives and Flavourings (FAF), зэрэг
  Хэвлэсэн: (2024-12-01)
• Flavouring Group Evaluation 87, Revision 3 (FGE.87Rev3): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated in FGE.47Rev1
  -н: EFSA Panel on Food Additives and Flavourings (FAF), зэрэг
  Хэвлэсэн: (2026-01-01)
• Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
  -н: EFSA Panel on Food Additives and Flavourings (FAF), зэрэг
  Хэвлэсэн: (2023-04-01)
• Flavouring Group Evaluation 80, Revision 2 (FGE.80Rev2): Consideration of alicyclic, alicyclic‐fused and aromatic‐fused ring lactones evaluated by the JECFA (61st and 82nd meetings) structurally related to an aromatic lactone evaluated in FGE.27
  -н: EFSA Panel on Food Additives and Flavourings (FAF), зэрэг
  Хэвлэсэн: (2024-08-01)