Flavouring Group Evaluation 79, (FGE.79) ‐ Consideration of amino acids and related substances evaluated by JECFA (63rd meeting) structurally related to amino acids from chemical group 34 evaluated by EFSA in FGE.26Rev1 (2008)

Bibliographic Details
Main Author:	European Food Safety Authority (EFSA)
Format:	Article
Language:	English
Published:	Wiley 2008-11-01
Series:	EFSA Journal
Subjects:	Amino acids chemical group 34 JECFA FGE.26
Online Access:	https://doi.org/10.2903/j.efsa.2008.870

Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) 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.07Rev4
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), et al.
Published: (2017-01-01)

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono‐, di‐, tri‐ and polysulphides with or without additional oxygenated functional groups from chemical group 20 evaluated by EFSA in FGE.08Rev5
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), et al.
Published: (2018-03-01)

Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-01-01)

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), et al.
Published: (2018-04-01)

Scientific Opinion on Flavouring Group Evaluation 75, Revision 1 (FGE.75Rev1): Consideration of tetrahydrofuran derivatives evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2016-01-01)

Flavouring Group Evaluation 75 (FGE.75) ‐ Consideration of tetrahydrofuran derivatives and a furanone derivative evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008)
by: European Food Safety Authority (EFSA)
Published: (2008-12-01)

Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, α,β‐unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
by: EFSA Food Additive and Flavourings (EFSA FAF Panel), et al.
Published: (2020-01-01)

Scientific Opinion on Flavouring Group Evaluation 77, Revision 1 (FGE.77Rev1): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-02-01)

Scientific Opinion on Flavouring Group Evaluation 93, Revision 1 (FGE.93Rev1): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives evaluated by EFSA in FGE.21Rev3
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-11-01)

Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2
by: EFSA Panel on Food Additives and Flavourings (FAF), et al.
Published: (2020-01-01)

Scientific Opinion on Flavouring Group Evaluation 73, Revision 5 (FGE.73Rev5): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th, 63rd and 86th meeting) and structurally related to substances evaluated in FGE.12Rev5
by: EFSA Panel on Food Additives and Flavourings (FAF), et al.
Published: (2020-01-01)

Flavouring Group Evaluation 51, Revision 2 (FGE.51Rev2): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev6 (2015)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2016-01-01)

Flavouring Group Evaluation 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated 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: (2008-05-01)

Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th meeting)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-06-01)

Scientific Opinion on Flavouring Group Evaluation 90, Revision 1 (FGE.90Rev1): consideration of six substances evaluated by JECFA (68th meeting) structurally related to aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters evaluated by EFSA in FGE.18Rev1 and FGE.75Rev1
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2016-01-01)

Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): 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.16Rev2
by: EFSA Panel on Food Additives and Flavourings (FAF), et al.
Published: (2020-11-01)

Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3
by: EFSA Panel on Food Additives and Flavourings (FAF), et al.
Published: (2020-03-01)

Scientific Opinion on Flavouring Group Evaluation 63, Revision 2 (FGE.63Rev2): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) 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.07Rev4
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-04-01)

Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-06-01)

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 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (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: (2008-05-01)

Flavouring Group Evaluation 54 (FGE.54) ‐ Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) ‐ 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)

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)

Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β‐unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5
by: EFSA Panel on Food Additives and Flavourings (FAF), et al.
Published: (2020-06-01)

Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, α,β‐unsaturated, di‐ and trienals and related alcohols, acids and esters evaluated by JECFA (61st‐68th‐69th meeting)
by: EFSA Panel on Food Additives and Flavourings (FAF), et al.
Published: (2019-07-01)

Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (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 67 Revision 2 (FGE.67Rev2): Consideration of 28 furan‐substituted compounds evaluated by JECFA at the 55th, 65th and 69th meetings (JECFA, 2001, 2006a, 2009b)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-05-01)

Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev5 (2012)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-06-01)

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 73, Revision 1 (FGE.73Rev1): 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.12Rev2 (2011)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-03-01)

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 (68th meeting)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-04-01)

Scientific Opinion on Flavouring Group Evaluation 63, Revision 1 (FGE.63Rev1): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) 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.07Rev4 (2012)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-10-01)

Scientific Opinion on Flavouring Group Evaluation 98 (FGE.98): Consideration of three ring‐unsaturated delta‐lactones
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-07-01)

Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy‐ and alkoxy‐substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (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 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), et al.
Published: (2017-03-01)

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 224 (FGE.224): Consideration of genotoxic potential for two ?,?-unsaturated thiophenes from subgroup 5.2 of FGE.19 by EFSA
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-02-01)

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)

Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan‐substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings
by: EFSA Panel on Food Additives and Flavourings (FAF), et al.
Published: (2021-02-01)

Scientific Opinion on Flavouring Group Evaluation 226 (FGE.226): Consideration of genotoxicity data on one α,β-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19 by EFSA
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-07-01)

Flavouring Group Evaluation 79, (FGE.79) ‐ Consideration of amino acids and related substances evaluated by JECFA (63rd meeting) structurally related to amino acids from chemical group 34 evaluated by EFSA in FGE.26Rev1 (2008)

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