Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21

Published:
Adopted:
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Wiley Online Library

Meta data

DOI
https://doi.org/10.2903/j.efsa.2009.1022
Keywords
Aryl ketones; aromatic ketones; alkanons; flavourings; safety
On request from
European Commission
Question Number
EFSA-Q-2009-00480
Panels
Food Contact Materials, Enzymes and Processing Aids
Panel members at the time of adoption
Arturo Anadon, David Bell, Mona-Lise Binderup, Wilfried Bursch, Laurence Castle, Riccardo Crebelli, Karl-Heinz Engel, Roland Franz, Nathalie Gontard, Thomas Haertle, Trine Husøy, Klaus-Dieter Jany, Catherine Leclercq, Jean Claude Lhuguenot, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Kettil Svensson, Fidel Toldra, Rosemary Waring, Detlef Wölfle

Abstract

The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Panel was requested to evaluate seven flavouring substances in the Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. These seven flavouring substances belong to chemical group 21, Annex I of the Commission Regulation (EC) No 1565/2000.

© European Food Safety Authority, 2009