Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) on hydrocyanic acid in flavourings and other food ingredients with flavouring properties.
Hydrocyanic acid, Prussic acid, Cyanide, Amygdalin, Linamarin, Prunasin, Flavourings
First published in the EFSA Journal:
19 November 2004
7 October 2004
19 November 2004. This version replaces the previous one/s.
No abstract available
Panel members at the time of adoption:
R. Anton, S. Barlow, D. Boskou, L. Castle, R. Crebelli, W. Dekant, K.-H Engel, S. Forsythe, W. Grunow, M. Heinonen, J.C. Larsen, C. Leclercq, W. Mennes, M.-R. Milana, I. Pratt, I. Rietjens, K. Svensson, P. Tobback, F. Toldrá.
Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
© European Food Safety Authority, 2004