Scientific Opinion on Flavouring Group Evaluation 401 (FGE.401): γ-Glutamyl-valyl-glycine from chemical group 34

Scientific Opinion on Flavouring Group Evaluation 401 (FGE.401): γ-Glutamyl-valyl-glycine from chemical group 34

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to carry out a safety assessment of one flavouring substance, γ-glutamyl-valyl-glycine [FL-no: 17.038], in the Flavouring Group Evaluation 401 (FGE.401), in accordance wi...

Full description

Bibliographic Details
Main Author:	EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Format:	Article
Language:	English
Published:	Wiley 2014-04-01
Series:	EFSA Journal
Subjects:	food safety flavouring ?-glutamyl-valyl-glycine [FL-no: 17.038] CASrn 38837-70-6
Online Access:	http://www.efsa.europa.eu/en/efsajournal/doc/3625.pdf

Similar Items

Scientific Opinion on Flavouring Group Evaluation 304 (FGE.304): Five carboxamides from chemical group 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-10-01)

Scientific Opinion on Flavouring Group Evaluation 309 (FGE.309): Sodium Diacetate
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-07-01)

Scientific Opinion on Flavouring Group Evaluation 300 (FGE.300): One cyclo‐aliphatic amide from chemical group 33
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-07-01)

Scientific Opinion on Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1): Four carboxamides from Chemical Groups 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-07-01)

Scientific Opinion on Flavouring Group Evaluation 305 (FGE.305): <em>L</em>-Methionylglycine of chemical group 34
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-04-01)

Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-01-01)

Scientific opinion on Flavouring Group Evaluation 24, Revision 2 (FGE.24Rev2): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-11-01)

Scientific Opinion on Flavouring Group Evaluation 35, Revision 1 (FGE.35Rev1): Three quinine salts from the Priority list from chemical group 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-09-01)

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 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-03-01)

Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-07-01)

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)

Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): 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: (2013-11-01)

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-07-01)

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)

Scientific Opinion on Flavouring Group Evaluation 200 (FGE.200): 74 α,β-unsaturated aldehydes and precursors from subgroup 1.1.1 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-06-01)

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 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)

Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
Published: (2014-11-01)

Scientific Opinion on Flavouring Group Evaluation 212, Revision 2 (FGE.212Rev2): ?,?-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: (2014-02-01)

Scientific Opinion on Flavouring Group Evaluation 210, Revision 1 (FGE.210Rev1): Consideration of genotoxic potential for ?,?-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-02-01)

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 9, Revision 4 (FGE.09Rev4): 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: (2012-07-01)

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 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)

Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for α,β‐unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-09-01)

Scientific Opinion on Flavouring Group Evaluation 220 Revision 3 (FGE.220Rev3): Consideration of genotoxic potential for α,β‐unsaturated 3(2H)‐Furanones from subgroup 4.4 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 210 Revision 2 (FGE.210Rev2): Consideration of genotoxic potential for α,β‐unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-07-01)

Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α,β-Unsaturated Alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-05-01)

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 217, Revision 1 (FGE.217Rev1). Consideration of genotoxic potential for ?,?-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: Lactones
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-07-01)

Scientific Opinion on Flavouring Group Evaluation 205 (FGE.205):Consideration of genotoxicity data on representatives for 13 α,β-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 by EFSA
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-10-01)

Scientific Opinion on Flavouring Group Evaluation 47, Revision 1 (FGE.47Rev1): Bi‐ and tricyclic secondary alcohols, ketones and related esters from chemical group 8
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-03-01)

Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): 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: (2012-07-01)

Scientific opinion on Flavouring Group Evaluation 313, (FGE.313): α,β‐unsaturated 3(2H)‐furanone derivatives from chemical group 13
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2016-07-01)

Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-12-01)

Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur‐containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 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 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53<sup>rd</sup> and 61<sup>st</sup> 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)

Scientific Opinion on Flavouring Group Evaluation 216, Revision 1 (FGE.216Rev1). Consideration of genotoxic potential for ?,?-unsaturated 2-Phenyl -2-Alkenals from Subgroup 3.3 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-07-01)

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)

Cannot write session to /tmp/vufind_sessions/sess_0ktrtbpmefor6hd66dhd3botup