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.

Tabs

Article
Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doi
10.2903/j.efsa.2004.105
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.
Type
Opinion of the Scientific Committee/Scientific Panel
Question Number
EFSA-Q-2003-145
Adopted
7 October 2004
Published
19 November 2004
Last Updated
19 November 2004. This version replaces the previous one/s.
Affiliation
European Food Safety Authority (EFSA), Parma, Italy
Note
Abstract

No abstract available

Keywords
Hydrocyanic acid, Prussic acid, Cyanide, Amygdalin, Linamarin, Prunasin, Flavourings