Flavouring Group Evaluation 25, (FGE.25) ‐ Aliphatic and aromatic hydrocarbons from chemical group 31 ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

Flavouring Group Evaluation 25, (FGE.25) ‐ Aliphatic and aromatic hydrocarbons from chemical group 31 ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

Bibliographic Details
Main Author:	European Food Safety Authority (EFSA)
Format:	Article
Language:	English
Published:	Wiley 2008-12-01
Series:	EFSA Journal
Subjects:	Hydrocarbons aliphatic alicyclic aromatic flavourings safety
Online Access:	https://doi.org/10.2903/j.efsa.2008.918

Similar Items

Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30 ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-10-01)

Scientific Opinion on Flavouring Group Evaluation 78, Revision 2 (FGE.78Rev2): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic hydrocarbons evaluated by EFSA in FGE.25Rev3
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-04-01)

Scientific Opinion on Flavouring Group Evaluation 18, Revision 2 (FGE.18Rev2): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-05-01)

Flavouring Group Evaluation 86, (FGE.86) ‐ Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) ‐ Scientific Opinion of the Panel on Food Additives ‐ Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-11-01)

Flavouring Group Evaluation 59 (FGE.59): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
by: European Food Safety Authority (EFSA)
Published: (2008-03-01)

Scientific Opinion on Flavouring Group Evaluation 23, Revision 4 (FGE.23Rev4): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-02-01)

Scientific Opinion on Flavouring Group Evaluation 18, Revision 3 (FGE.18Rev3): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-05-01)

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono‐, di‐, tri‐, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-05-01)

Scientific opinion on Flavouring Group Evaluation 25, Revision 3 (FGE.25Rev3): Aliphatic hydrocarbons from chemical group 31
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-04-01)

Flavouring Group Evaluation 70 (FGE.70): Consideration of aliphatic, alicyclic, linear, alpha, beta‐unsaturated, di‐ and trienals and related alcohols, acids and esters evaluated by JECFA (61st meeting)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
Published: (2009-09-01)

Flavouring Group Evaluation 80 (FGE.80) ‐ Consideration of alicyclic, alicyclic‐fused and aromatic‐fused ring lactones evaluated by JECFA (61st meeting) structurally related to a aromatic lactone evaluated by EFSA in FGE.27 (2008) ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
by: European Food Safety Authority (EFSA)
Published: (2008-12-01)

Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-05-01)

Flavouring Group Evaluation 27 (FGE.27): One aromatic lactone from chemical group 11 ‐ Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-09-01)

Primary saturated or unsaturated alicyclic alcohol, aldehyde, and esters from chemical group 7 ‐ Flavouring Group Evaluation 12, Revision 1 ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
by: European Food Safety Authority (EFSA)
Published: (2008-08-01)

Flavouring Group Evaluation 51, (FGE.51) ‐ Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting) and structurally related to alicyclic ketones, secondary alcohols and related esters evaluated by EFSA in FGE.09 (2004) ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-11-01)

Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched‐ and straight‐chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight‐chain carboxylic acids and one straight‐chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
by: European Food Safety Authority (EFSA)
Published: (2008-05-01)

Flavouring Group Evaluation 1, Revision 1 (FGE.01Rev 1): Branched‐chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched‐chain carboxylic acids from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission
by: European Food Safety Authority (EFSA)
Published: (2008-04-01)

Scientific Opinion on Flavouring Group Evaluation 12, Revision 3 (FGE.12Rev3): Primary saturated or unsaturated alicyclic alcohol, aldehyde, acid, and esters from chemical group 7
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-12-01)

Flavouring Group Evaluation 73, (FGE.73) ‐ Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohol, aldehyde and esters evaluated by EFSA in FGE.12 (2005) ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-11-01)

Scientific Opinion on Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1): One cyclo‐aliphatic amide from chemical group 33
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
Published: (2014-11-01)

Flavouring Group Evaluation 11, Revision 1 (FGE.11Rev1) ‐ Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
by: European Food Safety Authority (EFSA)
Published: (2008-12-01)

Flavouring Group Evaluation 87, (FGE.87) ‐ 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 by EFSA in FGE.47 (2008) ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-12-01)

Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68<sup>th</sup> meeting)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-04-01)

Flavouring Group Evaluation 38 (FGE.38) 3‐Butenyl isothiocyanate ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-10-01)

Scientific Opinion on Flavouring Group Evaluation 9, Revision 6 (FGE.09Rev6): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-09-01)

Flavouring Group Evaluation 33 (FGE.33) ‐ Six Tetrahydrofuran Derivatives from Chemical Groups 13, 14, 16 and 26 ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-12-01)

Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-01-01)

Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
by: European Food Safety Authority (EFSA)
Published: (2008-09-01)

Flavouring Group Evaluation 88, (FGE.88) ‐ Consideration of Phenol and Phenol Derivatives ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-11-01)

Flavouring Group Evaluation 48: Aminoacetophenone from chemical group 33
by: European Food Safety Authority (EFSA)
Published: (2008-09-01)

Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-04-01)

Flavouring Group Evaluation 36, (FGE.36) ‐ Two triterpene glycosides from the priority list ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
by: European Food Safety Authority (EFSA)
Published: (2008-12-01)

Flavouring Group Evaluation 84, (FGE.84) ‐ Consideration of Anthranilate derivatives evaluated by JECFA (65th meeting) ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-11-01)

Flavouring Group Evaluation 69, (FGE.69) ‐ Consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting) structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16 (2006) ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
by: European Food Safety Authority (EFSA)
Published: (2008-11-01)

Amino acids from chemical group 34 Flavouring Group Evaluation 26, Revision 1 ‐ Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
by: European Food Safety Authority (EFSA)
Published: (2008-08-01)

Safety and efficacy of eight compounds belonging to chemical group 31 (aliphatic and aromatic hydrocarbons) when used as flavourings for all animal species and categories
by: EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
Published: (2016-01-01)

Flavouring Group Evaluation 15, Revision 1 (FGE.15Rev1) ‐ Aryl‐substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives from chemical group 22 ‐ Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
by: European Food Safety Authority (EFSA)
Published: (2008-07-01)

Scientific Opinion on Flavouring Group Evaluation 212 Revision 3 (FGE.212Rev3): α,β‐unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-05-01)

Scientific Opinion on Flavouring Group Evaluation 12, Revision 5 (FGE.12Rev5): Primary saturated or unsaturated alicyclic alcohol, aldehyde, acid, and esters from chemical groups 1, 7 and 8)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-12-01)

Flavouring Group Evaluation 63 (FGE.63): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th meeting) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids evaluated by EFSA in FGE.07 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
by: European Food Safety Authority (EFSA)
Published: (2008-05-01)