Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched‐chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008)

首页> 外文期刊>EFSA Journal >Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched‐chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008)

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Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched‐chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008)

机译：香精基团评估报告62 Rev1（FGE.62 Rev1）：考虑了由JECFA评估的直链和支链脂族不饱和，未共轭的醇，醛，酸和相关酯（61 st 和68 展开▼

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The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (thePanel) was asked to give scientific advice to the Commission on the implications for human health ofchemically defined flavouring substances used in or on foodstuffs in the Member States. In particular,the Panel was requested to consider the Joint FAO/WHO Expert Committee on Food Additives (theJECFA) evaluations of flavouring substances assessed since 2000, and to decide whether no furtherevaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. Theseflavouring substances are listed in the Register, which was adopted by Commission Decision1999/217/EC and its consecutive amendments.

机译：要求食品接触材料，酶，调味剂和加工助剂科学小组（thePanel）向委员会就成员国中或食品中使用的化学定义的调味物质对人类健康的影响提供科学建议。特别是，要求小组审议粮农组织/世卫组织食品添加剂联合专家委员会（theJECFA）对2000年以来评估的调味物质的评估，并决定是否有必要按照委员会法规（EC）第1565号的规定进行进一步评估/ 2000。这些调味物质列在委员会决定1999/217 / EC及其后续修订中采用的注册簿中。

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《EFSA Journal》 |2010年第11期|共47页
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Linear‐chainbranched‐chainaliphaticunsaturatedunconjugatedalcoholsaldehydesacidsestersJECFAFGE.05Rev2FGE.06Rev161st meeting;

机译：JECFAFGE.05Rev2FGE.06Rev161st会议线性直链支链脂族不饱和不共轭醇醛酸酯;

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1. Flavouring Group Evaluation 72 (FGE.72): Consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids. Esters of these and straight‐chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) [J] . EFSA Journal . 2010,第10期

机译：风味剂评估72（FGE.72）：考虑了JECFA（第61次会议）评估的与支链结构相关的脂族，支链饱和和不饱和醇，醛，酸和相关酯和直链不饱和羧酸。 EFSA在FGE.05Rev2（2010）中评估了这些和直链脂族饱和醇的酯
2. Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids, esters of these and straight‐chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 [J] . EFSA Journal . 2013,第10期

机译：关于调味基团评估72的科学意见，修订版1（FGE.72Rev1）：考虑到JECFA（第六十一次会议）评估的与支链和直链结构相关的脂肪族，支链饱和和不饱和醇，醛，酸和相关酯EFSA在FGE.05Rev2中评估的链状不饱和羧酸，这些的酯和直链脂肪族饱和醇
3. Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched‐ and straight‐chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched‐ and straight‐chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008) [J] . EFSA Journal . 2010,第11期

机译：关于风味基团评估95的科学意见（FGE.95）：考虑到JECFA（第69次会议）评估的脂肪族，直链或支链饱和和不饱和醇，醛，酸和相关酯的结构相关性EFSA在FGE中评估的支链和直链脂族饱和伯醇与一种仲醇的酯以及支链和直链不饱和羧酸的酯.05Rev1（2008）
4. LINEAR AND BRANCHED-CHAIN ALIPHATIC, UNSATURATED, UNCONJUGATED ALCOHOLS, ALDEHYDES, ACIDS AND RELATED ESTERS [C] . I.G. Si pes, J. Alexander, M. DiNovi Meeting of the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives . 2012

机译：线性和支链脂族，不饱和，未缀合的醇，醛，酸和相关酯
5. 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 [O] . EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), 2017

机译：关于调味组评估63的科学意见修订版3（FGE.63Rev3）：JECFA（第五十九次和第六十九次会议）评估的脂肪族仲醇酮和相关酯的结构与饱和和不饱和脂肪族仲醇酮和仲醇的酯有关由EFSA在FGE.07Rev4中评估的饱和直链或支链羧酸
6. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids, esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 [O] . Beltoft Vibe Meister, Binderup Mona-Lise, Frandsen Henrik Lauritz, 2013

机译：EFsa CEF专家组（EFsa食品接触材料，酶，调味剂和加工助剂专家组），2013年。关于调味品评估的科学意见72，修订版1（FGE.72Rev1）：考虑脂肪族，支链饱和和不饱和醇，醛JECFa（第61次会议）评估结构上与支链和直链不饱和羧酸相关的酸，酸和相关酯，这些酯和EFsa在FGE.05Rev2中评价的直链脂肪族饱和醇

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