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Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (Text with EEA relevance)

ELI: http://data.europa.eu/eli/reg/2008/1334/2014-04-03
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2008R1334 — EN — 03.04.2014 — 004.001


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REGULATION (EC) No 1334/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL

of 16 December 2008

on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC

(Text with EEA relevance)

(OJ L 354, 31.12.2008, p.34)

Amended by:

 

 

Official Journal

  No

page

date

►M1

Commission Implementing Regulation (EU) No 872/2012 of 1 October 2012

  L 267

1

2.10.2012

►M2

Commission Regulation (EU) No 545/2013 of 14 June 2013

  L 163

15

15.6.2013

►M3

Commission Regulation (EU) No 985/2013 of 14 October 2013

  L 273

18

15.10.2013

►M4

Commission Regulation (EU) No 246/2014 of 13 March 2014

  L 74

58

14.3.2014




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REGULATION (EC) No 1334/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL

of 16 December 2008

on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC

(Text with EEA relevance)



THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty establishing the European Community, and in particular Article 95 thereof,

Having regard to the proposal from the Commission,

Having regard to the Opinion of the European Economic and Social Committee ( 1 ),

Acting in accordance with the procedure laid down in Article 251 of the Treaty ( 2 ),

Whereas:

(1)

Council Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production ( 3 ) needs to be updated in the light of technical and scientific developments. In the interests of clarity and efficiency Directive 88/388/EEC should be replaced by this Regulation.

(2)

Council Decision 88/389/EEC of 22 June 1988 on the establishment, by the Commission, of an inventory of the source materials and substances used in the preparation of flavourings ( 4 ) provides for the establishment of that inventory within 24 months of its adoption. That Decision is now obsolete and should be repealed.

(3)

Commission Directive 91/71/EEC of 16 January 1991 completing Council Directive 88/388/EEC on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production ( 5 ) lays down rules on the labelling of flavourings. Those rules are replaced by this Regulation and the Directive should now be repealed.

(4)

The free movement of safe and wholesome food is an essential aspect of the internal market and contributes significantly to the health and well-being of citizens, and to their social and economic interests.

(5)

In order to protect human health, this Regulation should cover flavourings, source materials for flavourings and foods containing flavourings. It should also cover certain food ingredients with flavouring properties which are added to food for the main purpose of adding flavour and which contribute significantly to the presence in food of certain naturally occurring undesirable substances (hereinafter referred to as food ingredients with flavouring properties), their source material and foods containing them.

(6)

Raw foodstuffs which have not undergone any processing treatment and non-compound foodstuffs such as spices, herbs, teas and infusions (e.g. fruit or herbal tea) as well as mixtures of spices and/or herbs, mixtures of tea and mixtures for infusion, as long as they are consumed as such and/or not added to the food, do not fall within the scope of this Regulation.

(7)

Flavourings are used to improve or modify the odour and/or taste of foods for the benefit of the consumer. Flavourings and food ingredients with flavouring properties should only be used if they fulfil the criteria laid down in this Regulation. They must be safe when used, and certain flavourings should, therefore, undergo a risk assessment before they can be permitted in food. Where possible, attention should be focused on whether or not the use of certain flavourings could have any negative consequences on vulnerable groups. The use of flavourings must not mislead the consumer and their presence in food should, therefore, always be indicated by appropriate labelling. Flavourings should, in particular, not be used in a way as to mislead the consumer about issues related to, amongst other things, the nature, freshness, quality of ingredients used, the naturalness of a product or of the production process, or the nutritional quality of the product. The approval of flavourings should also take into account other factors relevant to the matter under consideration including societal, economic, traditional, ethical and environmental factors, the precautionary principle and the feasibility of controls.

(8)

Since 1999, the Scientific Committee on Food and subsequently the European Food Safety Authority (hereinafter referred to as the Authority) established by Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety ( 6 ) have expressed opinions on a number of substances occurring naturally in source materials for flavourings and food ingredients with flavouring properties which, according to the Committee of Experts on Flavouring Substances of the Council of Europe, raise toxicological concern. Substances for which the toxicological concern was confirmed by the Scientific Committee on Food should be regarded as undesirable substances which should not be added as such to food.

(9)

Due to their natural occurrence in plants, undesirable substances might be present in flavouring preparations and food ingredients with flavouring properties. The plants are used traditionally as food or food ingredients. Appropriate maximum levels should be established for the presence of these undesirable substances in foods which contribute most to the human intake of these substances, taking into account both the need to protect human health and their unavoidable presence in traditional foods.

(10)

Maximum levels for certain naturally occurring undesirable substances should focus on the food or food categories which contribute most to dietary intake. Should additional naturally occurring undesirable substances pose a risk to the health of the consumer, maximum levels should be set following the opinion of the Authority. Member States should organise controls on a risk basis in line with Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules ( 7 ). Food producers are obliged to take into account the presence of these substances when using food ingredients with flavouring properties and/or flavourings for preparation of all food to ensure that food which is not safe is not placed on the market.

(11)

Provisions should be established at Community level in order to prohibit, or restrict the use of, certain plant, animal, microbiological or mineral materials which raise concern for human health in the production of flavourings and food ingredients with flavouring properties and their applications in food production.

(12)

Risk assessments should be carried out by the Authority.

(13)

In order to ensure harmonisation, the risk assessment and approval of flavourings and source materials that need to undergo an evaluation should be carried out in accordance with the procedure laid down in Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings ( 8 ).

(14)

Flavouring substances are defined chemical substances, which include flavouring substances obtained by chemical synthesis or isolated using chemical processes, and natural flavouring substances. An evaluation programme of flavouring substances is ongoing in accordance with Regulation (EC) No 2232/96 of the European Parliament and of the Council of 28 October 1996 laying down a Community procedure for flavouring substances used or intended for use in or on foodstuffs ( 9 ). Under that Regulation a list of flavouring substances is to be adopted within five years of adoption of that programme. A new deadline should be set for the adoption of that list. That list will be proposed for inclusion in the list referred to in Article 2(1) of Regulation (EC) No 1331/2008.

(15)

Flavouring preparations are flavourings other than defined chemical substances obtained from materials of vegetable, animal or microbiological origin, by appropriate physical, enzymatic or microbiological processes, either in the raw state of the material or after processing for human consumption. Flavouring preparations produced from food do not need to undergo an evaluation or an approval procedure for use in and on foods unless there is doubt about their safety. However, the safety of flavouring preparations produced from non-food material should be evaluated and approved.

(16)

Regulation (EC) No 178/2002 defines food as any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be, ingested by humans. Materials of vegetable, animal or microbiological origin, for which it can be sufficiently demonstrated that they have hitherto been used for the production of flavourings, are considered to be food materials for this purpose, even though some of these source materials, such as rose wood and strawberry leaves, may not have been used for food as such. They do not need to be evaluated.

(17)

Likewise, thermal process flavourings produced from food under specified conditions need not undergo an evaluation or an approval procedure for use in and on foods unless there is doubt about their safety. However, the safety of thermal process flavourings produced from non-food material or not complying with certain conditions of production should be evaluated and approved.

(18)

Regulation (EC) No 2065/2003 of the European Parliament and of the Council of 10 November 2003 on smoke flavourings used or intended for use in or on foods ( 10 ) lays down a procedure for the safety assessment and approval of smoke flavourings and aims to establish a list of primary smoke condensates and primary tar fractions the use of which is authorised to the exclusion of all others.

(19)

Flavour precursors such as carbohydrates, oligo-peptides and amino acids impart flavour to food by chemical reactions which occur during food processing. Flavour precursors produced from food do not need to undergo an evaluation or an approval procedure for use in and on foods unless there is doubt about their safety. However, the safety of flavour precursors produced from non-food material should be evaluated and approved.

(20)

Other flavourings which do not fall under the definitions of the previously mentioned flavourings may be used in and on foods after they have undergone an evaluation and approval procedure. An example could be flavourings which are obtained by heating oil or fat to an extremely high temperature for a very short period of time, resulting in a grill-like flavour.

(21)

Material of vegetable, animal, microbiological or mineral origin other than food may only be authorised for the production of flavourings after its safety has been evaluated scientifically. It might be necessary to authorise the use of only certain parts of the material or to set conditions of use.

(22)

Flavourings can contain food additives as permitted by Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives ( 11 ) and/or other food ingredients for technological purposes such as for their storage, standardisation, dilution or dissolution and stabilisation.

(23)

A flavouring or a source material which falls within the scope of Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed ( 12 ) should be authorised in accordance with that Regulation as well as under this Regulation.

(24)

Flavourings remain subject to the general labelling obligations provided for in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs ( 13 ) and, as the case may be, in Regulations (EC) No 1829/2003 and Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms ( 14 ). In addition, specific provisions on the labelling of flavourings sold as such to the manufacturer or to the final consumer should be contained in this Regulation.

(25)

Flavouring substances or flavouring preparations should only be labelled as ‘natural’ if they comply with certain criteria which ensure that consumers are not misled.

(26)

Specific information requirements should ensure that consumers are not misled concerning the source material used for the production of natural flavourings. In particular, if the term natural is used to describe a flavour, the flavouring components used should be entirely of natural origin. In addition, the source of the flavourings should be labelled, except when the source materials referred to would not be recognised in the flavour or taste of the food. If a source is mentioned, at least 95 % of the flavouring component should be obtained from the material referred to. As the use of flavourings should not mislead the consumer, the other maximum 5 % can only be used for standardisation or to give a, for example, more fresh, pungent, ripe or green note to the flavouring. When less than 95 % of the flavouring component derived from the source referred to has been used and the flavour of the source can still be recognised, the source should be revealed together with a statement that other natural flavourings have been added, for example cacao extract in which other natural flavourings have been added to impart a banana note.

(27)

Consumers should be informed if the smoky taste of a particular food is due to the addition of smoke flavourings. In accordance with Directive 2000/13/EC, the labelling should not confuse the consumer as to whether the product is smoked conventionally with fresh smoke or treated with smoke flavourings. Directive 2000/13/EC needs to be adapted to the definitions of flavourings, smoke flavourings and the term ‘natural’ for the description of flavourings laid down in this Regulation.

(28)

For the evaluation of the safety of flavouring substances for human health, information on the consumption and use of flavouring substances is crucial. The amounts of flavouring substances added to food should therefore be checked on a regular basis.

(29)

The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission ( 15 ).

(30)

In particular the Commission should be empowered to amend the Annexes to this Regulation and to adopt appropriate transitional measures regarding the establishment of the Community list. Since those measures are of general scope and are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it with new non-essential elements, they must be adopted in accordance with the regulatory procedure with scrutiny provided for in Article 5a of Decision 1999/468/EC.

(31)

When, on imperative grounds of urgency, the normal time-limits for the regulatory procedure with scrutiny cannot be complied with, the Commission should be able to apply the urgency procedure provided for in Article 5a(6) of Decision 1999/468/EC for the adoption of measures described in Article 8(2) and amendments to Annexes II to V to this Regulation.

(32)

Annexes II to V to this Regulation should be adapted as necessary to scientific and technical progress, taking into account the information provided by producers and users of flavourings and/or resulting from the monitoring and controls by the Member States.

(33)

In order to develop and update Community law on flavourings in a proportionate and effective way, it is necessary to collect data, share information and coordinate work between Member States. For that purpose, it may be useful to undertake studies to address specific issues with a view to facilitating the decision-making process. It is appropriate that the Community finance such studies as part of its budgetary procedure. The financing of such measures is covered by Regulation (EC) No 882/2004.

(34)

Pending the establishment of the Community list, provision should be made for the evaluation and approval of flavouring substances which are not covered by the evaluation programme provided for in Regulation (EC) No 2232/96. A transitional regime should therefore be laid down. Under that regime such flavouring substances should be evaluated and approved in accordance with the procedure laid down in Regulation (EC) No 1331/2008. However, the time periods provided for in that Regulation for the adoption by the Authority of its opinion and for the submission by the Commission to the Standing Committee on the Food Chain and Animal Health of a draft regulation updating the Community list should not apply, because priority should be given to the ongoing evaluation programme.

(35)

Since the objective of this Regulation, namely to lay down Community rules on the use of flavourings and certain food ingredients with flavouring properties in and on foods, cannot be sufficiently achieved by the Member States and can therefore, in the interests of market unity and a high level of consumer protection, be better achieved at Community level, the Community may adopt measures, in accordance with the principle of subsidiary as set out in Article 5 of the Treaty. In accordance with the principle of proportionality, as set out in that Article, this Regulation does not go beyond what is necessary in order to achieve that objective.

(36)

Council Regulation (EEC) No 1601/91 of 10 June 1991 laying down general rules on the definition, description and presentation of aromatised wines, aromatised wine-based drinks and aromatised wine-product cocktails ( 16 ) and Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks ( 17 ) need to be adapted to certain new definitions laid down in this Regulation.

(37)

Regulations (EEC) No 1601/91, (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC should be amended accordingly,

HAVE ADOPTED THIS REGULATION:



CHAPTER I

SUBJECT MATTER, SCOPE AND DEFINITIONS

Article 1

Subject matter

This Regulation lays down rules on flavourings and food ingredients with flavouring properties for use in and on foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests and fair practices in food trade, taking into account, where appropriate, the protection of the environment.

For those purposes, this Regulation provides for:

(a) a Community list of flavourings and source materials approved for use in and on foods, set out in Annex I (hereinafter referred to as the ‘Community list’);

(b) conditions of use of flavourings and food ingredients with flavouring properties in and on foods;

(c) rules on the labelling of flavourings.

Article 2

Scope

1.  This Regulation shall apply to:

(a) flavourings which are used or intended to be used in or on foods, without prejudice to more specific provisions laid down in Regulation (EC) No 2065/2003;

(b) food ingredients with flavouring properties;

(c) food containing flavourings and/or food ingredients with flavouring properties;

(d) source materials for flavourings and/or source materials for food ingredients with flavouring properties.

2.  This Regulation shall not apply to:

(a) substances which have exclusively a sweet, sour or salty taste;

(b) raw foods;

(c) non-compound foods and mixtures such as, but not exclusively, fresh, dried or frozen spices and/or herbs, mixtures of tea and mixtures for infusion as such as long as they have not been used as food ingredients.

Article 3

Definitions

1.  For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No 1829/2003 shall apply.

2.  For the purposes of this Regulation, the following definitions shall also apply:

(a) ‘flavourings’ shall mean products:

(i) not intended to be consumed as such, which are added to food in order to impart or modify odour and/or taste;

(ii) made or consisting of the following categories: flavouring substances, flavouring preparations, thermal process flavourings, smoke flavourings, flavour precursors or other flavourings or mixtures thereof;

(b) ‘flavouring substance’ shall mean a defined chemical substance with flavouring properties;

(c) ‘natural flavouring substance’ shall mean a flavouring substance obtained by appropriate physical, enzymatic or microbiological processes from material of vegetable, animal or microbiological origin either in the raw state or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II. Natural flavouring substances correspond to substances that are naturally present and have been identified in nature;

(d) ‘flavouring preparation’ shall mean a product, other than a flavouring substance, obtained from:

(i) food by appropriate physical, enzymatic or microbiological processes either in the raw state of the material or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II;

and/or

(ii) material of vegetable, animal or microbiological origin, other than food, by appropriate physical, enzymatic or microbiological processes, the material being taken as such or prepared by one or more of the traditional food preparation processes listed in Annex II;

(e) ‘thermal process flavouring’ shall mean a product obtained after heat treatment from a mixture of ingredients not necessarily having flavouring properties themselves, of which at least one contains nitrogen (amino) and another is a reducing sugar; the ingredients for the production of thermal process flavourings may be:

(i) food;

and/or

(ii) source material other than food;

(f) ‘smoke flavouring’ shall mean a product obtained by fractionation and purification of a condensed smoke yielding primary smoke condensates, primary tar fractions and/or derived smoke flavourings as defined in points (1), (2) and (4) of Article 3 of Regulation (EC) No 2065/2003;

(g) ‘flavour precursor’ shall mean a product, not necessarily having flavouring properties itself, intentionally added to food for the sole purpose of producing flavour by breaking down or reacting with other components during food processing; it may be obtained from:

(i) food;

and/or

(ii) source material other than food;

(h) ‘other flavouring’ shall mean a flavouring added or intended to be added to food in order to impart odour and/or taste and which does not fall under definitions (b) to (g);

(i) ‘food ingredient with flavouring properties’ shall mean a food ingredient other than flavourings which may be added to food for the main purpose of adding flavour to it or modifying its flavour and which contributes significantly to the presence in food of certain naturally occurring undesirable substances;

(j) ‘source material’ shall mean material of vegetable, animal, microbiological or mineral origin from which flavourings or food ingredients with flavouring properties are produced; it may be:

(i) food;

or

(ii) source material other than food;

(k) ‘appropriate physical process’ shall mean a physical process which does not intentionally modify the chemical nature of the components of the flavouring, without prejudice to the listing of traditional food preparation processes in Annex II, and does not involve, inter alia, the use of singlet oxygen, ozone, inorganic catalysts, metal catalysts, organometallic reagents and/or UV radiation.

3.  For the purpose of the definitions listed in paragraph 2(d), (e), (g) and (j), source materials for which hitherto there is significant evidence of use for the production of flavourings shall be considered as food for the purpose of this Regulation.

4.  Flavourings may contain food additives as permitted by Regulation (EC) No 1333/2008 and/or other food ingredients incorporated for technological purposes.



CHAPTER II

CONDITIONS FOR USE OF FLAVOURINGS, FOOD INGREDIENTS WITH FLAVOURING PROPERTIES AND SOURCE MATERIALS

Article 4

General conditions for use of flavourings or food ingredients with flavouring properties

Only flavourings or food ingredients with flavouring properties which meet the following conditions may be used in or on foods:

(a) they do not, on the basis of the scientific evidence available, pose a safety risk to the health of the consumer; and

(b) their use does not mislead the consumer.

Article 5

Prohibition of non-compliant flavourings and/or non-compliant food

No person shall place on the market a flavouring or any food in which such a flavouring and/or food ingredients with flavouring properties are present if their use does not comply with this Regulation.

Article 6

Presence of certain substances

1.  Substances listed in Part A of Annex III shall not be added as such to food.

2.  Without prejudice to Regulation (EC) No 110/2008, maximum levels of certain substances, naturally present in flavourings and/or food ingredients with flavouring properties, in the compound foods listed in Part B of Annex III shall not be exceeded as a result of the use of flavourings and/or food ingredients with flavouring properties in and on those foods. The maximum levels of the substances set out in Annex III shall apply to foods as marketed, unless otherwise stated. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted, the maximum levels shall apply to the food as reconstituted according to the instructions on the label, taking into account the minimum dilution factor.

3.  Detailed rules for the implementation of paragraph 2 may be adopted in accordance with the regulatory procedure referred to in Article 21(2), following the opinion of the European Food Safety Authority (hereinafter referred to as the ‘Authority’), where necessary.

Article 7

Use of certain source materials

1.  Source materials listed in Part A of Annex IV shall not be used for the production of flavourings and/or food ingredients with flavouring properties.

2.  Flavourings and/or food ingredients with flavouring properties produced from source materials listed in Part B of Annex IV may be used only under the conditions indicated in that Annex.

Article 8

Flavourings and food ingredients with flavouring properties for which evaluation and approval are not required

1.  The following flavourings and food ingredients with flavouring properties may be used in or on foods without an evaluation and approval under this Regulation, provided that they comply with Article 4:

(a) flavouring preparations referred to in Article 3(2)(d)(i);

(b) thermal process flavourings referred to in Article 3(2)(e)(i) which comply with the conditions for the production of thermal process flavourings and maximum levels for certain substances in thermal process flavourings set out in Annex V;

(c) flavour precursors referred to in Article 3(2)(g)(i);

(d) food ingredients with flavouring properties.

2.  Notwithstanding paragraph 1, if the Commission, a Member State or the Authority expresses doubts concerning the safety of a flavouring or food ingredient with flavouring properties referred to in paragraph 1, a risk assessment of such flavouring or food ingredient with flavouring properties shall be carried out by the Authority. Articles 4, 5 and 6 of Regulation (EC) No 1331/2008 shall then apply mutatis mutandis. If necessary, the Commission shall adopt measures, following the opinion of the Authority, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, in accordance with the regulatory procedure with scrutiny referred to in Article 21(3). Such measures shall be laid down in Annexes III, IV and/or V where appropriate. On imperative grounds of urgency, the Commission may use the urgency procedure referred to in Article 21(4).



CHAPTER III

COMMUNITY LIST OF FLAVOURINGS AND SOURCE MATERIALS APPROVED FOR USE IN OR ON FOODS

Article 9

Flavourings and source materials for which an evaluation and approval is required

This Chapter shall apply to:

(a) flavouring substances;

(b) flavouring preparations referred to in Article 3(2)(d)(ii);

(c) thermal process flavourings obtained by heating ingredients which fall partially or totally within Article 3(2)(e)(ii) and/or for which the conditions for the production of thermal process flavourings and/or the maximum levels for certain undesirable substances set out in Annex V are not met;

(d) flavour precursors referred to in Article 3(2)(g)(ii);

(e) other flavourings referred to in Article 3(2)(h);

(f) source materials other than food referred to in Article 3(2)(j)(ii).

Article 10

Community list of flavourings and source materials

Of the flavourings and source materials referred to in Article 9, only those included in the Community list may be placed on the market as such and used in or on foods under the conditions of use specified therein, where applicable.

Article 11

Inclusion of flavourings and source materials in the Community list

1.  A flavouring or source material may be included in the Community list, in accordance with the procedure laid down by Regulation (EC) No 1331/2008, only if it complies with the conditions set out in Article 4 of this Regulation.

2.  The entry for a flavouring or source material in the Community list shall specify:

(a) the identification of the flavouring or the source material approved;

(b) where necessary, the conditions under which the flavouring may be used.

3.  The Community list shall be amended in accordance with the procedure referred to in Regulation (EC) No 1331/2008.

Article 12

Flavourings or source materials falling within the scope of Regulation (EC) No 1829/2003

1.  A flavouring or source material falling within the scope of Regulation (EC) No 1829/2003 may be included in the Community list in Annex I in accordance with this Regulation only when it is covered by an authorisation in accordance with Regulation (EC) No 1829/2003.

2.  When a flavouring already included in the Community list is produced from a different source falling within the scope of Regulation (EC) No 1829/2003, it will not require a new authorisation under this Regulation, as long as the new source is covered by an authorisation in accordance with Regulation (EC) No 1829/2003 and the flavouring complies with the specifications established under this Regulation.

Article 13

Interpretation decisions

Where necessary, it may be decided in accordance with the regulatory procedure referred to in Article 21(2):

(a) whether or not a given substance or mixture of substances, material or type of food falls within the categories listed in Article 2(1);

(b) to which specific category, defined in Article 3(2)(b) to (j), a given substance belongs;

(c) whether or not a particular product belongs to a food category or is a food referred to in Annex I or Annex III, Part B.



CHAPTER IV

LABELLING

Article 14

Labelling of flavourings not intended for sale to the final consumer

1.  Flavourings not intended for sale to the final consumer may only be marketed with the labelling provided for in Articles 15 and 16, which must be easily visible, clearly legible and indelible. The information provided for in Article 15 shall be in a language easily understandable to purchasers.

2.  Within its own territory, the Member State in which the product is marketed may, in accordance with the Treaty, stipulate that the information provided for in Article 15 shall be given in one or more of the official languages of the Community, to be determined by that Member State. This shall not preclude such information from being indicated in several languages.

Article 15

General labelling requirements for flavourings not intended for sale to the final consumer

1.  Where flavourings not intended for sale to the final consumer are sold singly or mixed with each other and/or with other food ingredients and/or with other substances added to them in accordance with Article 3(4), their packaging or containers shall bear the following information:

(a) the sales description: either the word ‘flavouring’ or a more specific name or description of the flavouring;

(b) the statement either ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use;

(c) if necessary, the special conditions for storage and/or use;

(d) a mark identifying the batch or lot;

(e) in descending order of weight, a list of:

(i) the categories of flavourings present and

(ii) the names of each of the other substances or materials in the product or, where appropriate, their E-number;

(f) the name or business name and address of the manufacturer, packager or seller;

(g) an indication of the maximum quantity of each component or group of components subject to quantitative limitation in food and/or appropriate information in clear and easily understandable terms enabling the purchaser to comply with this Regulation or other relevant Community law;

(h) the net quantity;

(i) a date of minimum durability or use-by-date;

(j) where relevant, information on a flavouring or other substances referred to in this Article and listed in Annex IIIa to Directive 2000/13/EC as regards the indication of the ingredients present in foodstuffs.

2.  By way of derogation from paragraph 1, the information required in points (e) and (g) of that paragraph may appear merely on the documents relating to the consignment which are to be supplied with or prior to the delivery, provided that the indication ‘not for retail sale’ appears on an easily visible part of the packaging or container of the product in question.

3.  By way of derogation from paragraph 1, where flavourings are supplied in tankers, all of the information may appear merely on the accompanying documents relating to the consignment which are to be supplied with the delivery.

Article 16

Specific requirements for use of the term ‘natural’

1.  If the term ‘natural’ is used to describe a flavouring in the sales description referred to in Article 15(1)(a) the provisions of paragraphs 2 to 6 of this Article shall apply.

2.  The term ‘natural’ for the description of a flavouring may only be used if the flavouring component comprises only flavouring preparations and/or natural flavouring substances.

3.  The term ‘natural flavouring substance(s)’ may only be used for flavourings in which the flavouring component contains exclusively natural flavouring substances.

4.  The term ‘natural’ may only be used in combination with a reference to a food, food category or a vegetable or animal flavouring source if the flavouring component has been obtained exclusively or by at least 95 % by w/w from the source material referred to.

The description shall read ‘natural “food(s) or food category or source(s)” flavouring’.

5.  The term ‘natural “food(s) or food category or source(s)” flavouring with other natural flavourings’ may only be used if the flavouring component is partially derived from the source material referred to, the flavour of which can easily be recognised.

6.  The term ‘natural flavouring’ may only be used if the flavouring component is derived from different source materials and where a reference to the source materials would not reflect their flavour or taste.

Article 17

Labelling of flavourings intended for sale to the final consumer

1.  Without prejudice to Directive 2000/13/EC, Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongs ( 18 ) and Regulation (EC) No 1829/2003, flavourings sold singly or mixed with each other and/or with other food ingredients and/or to which other substances are added and which are intended for sale to the final consumer may be marketed only if their packaging contains the statement either ‘for food’ or ‘restricted use in food’ or a more specific reference to their intended food use, which must be easily visible, clearly legible and indelible.

2.  If the term ‘natural’ is used to describe a flavouring in the sales description referred to in Article 15(1)(a), Article 16 shall apply.

Article 18

Other labelling requirements

Articles 14 to 17 shall be without prejudice to more detailed or more extensive laws, regulations or administrative provisions regarding weights and measures or applying to the presentation, classification, packaging and labelling of dangerous substances and preparations or applying to the transport of such substances and preparations.



CHAPTER V

PROCEDURAL PROVISIONS AND IMPLEMENTATION

Article 19

Reporting by the food business operators

1.  A producer or user of a flavouring substance, or the representative of such producer or user, shall, at the request of the Commission, inform it of the amount of the substance added to foods in the Community in a period of 12 months. The information provided in this context shall be treated as confidential insofar as this information is not required for the safety assessment.

Information on the use levels for specific food categories in the Community shall be made available to Member States by the Commission.

2.  Where applicable, for a flavouring already approved under this Regulation which is prepared by production methods or starting materials significantly different from those included in the risk assessment of the Authority, a producer or user shall, before marketing the flavouring, submit to the Commission the necessary data to allow an evaluation of the flavouring to be undertaken by the Authority with regard to the modified production method or characteristics.

3.  A producer or user of flavourings and/or source materials shall inform the Commission immediately of any new scientific or technical information which is known and accessible to him and which might affect the assessment of the safety of the flavouring substance.

4.  Detailed rules for the implementation of paragraph 1 shall be adopted in accordance with the regulatory procedure referred to in Article 21(2).

Article 20

Monitoring and reporting by the Member States

1.  Member States shall establish systems to monitor the consumption and use of flavourings set out in the Community list and the consumption of the substances listed in Annex III on a risk-based approach, and shall report their findings with appropriate frequency to the Commission and to the Authority.

2.  After the Authority has been consulted, a common methodology for the gathering by Member States of information on the consumption and use of flavourings set out in the Community list and of the substances listed in Annex III shall be adopted in accordance with the regulatory procedure referred to in Article 21(2) by 20 January 2011.

Article 21

Committee

1.  The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health.

2.  Where reference is made to this paragraph, Articles 5 and 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.

The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months.

3.  Where reference is made to this paragraph, Article 5a(1) to (4) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.

4.  Where reference is made to this paragraph, Article 5a(1), (2), (4) and (6) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.

Article 22

Amendments to Annexes II to V

Amendments to Annexes II to V to this Regulation to reflect scientific and technical progress which are designed to amend non-essential elements of this Regulation shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 21(3), following the opinion of the Authority, where necessary.

On imperative grounds of urgency, the Commission may use the urgency procedure referred to in Article 21(4).

Article 23

Community financing of harmonised policies

The legal basis for the financing of measures resulting from this Regulation shall be Article 66(1)(c) of Regulation (EC) No 882/2004.



CHAPTER VI

TRANSITIONAL AND FINAL PROVISIONS

Article 24

Repeals

1.  Directive 88/388/EEC, Decision 88/389/EEC and Directive 91/71/EEC shall be repealed from 20 January 2011.

2.  Regulation (EC) No 2232/96 shall be repealed from the date of application of the list referred to in Article 2(2) of that Regulation.

3.  References to the repealed acts shall be construed as references to this Regulation.

Article 25

Introduction of the list of flavouring substances into the Community list of flavourings and source materials and transitional regime

1.  The Community list shall be established by introducing the list of flavouring substances referred to in Article 2(2) of Regulation (EC) No 2232/96 into Annex I to this Regulation at the time of its adoption.

2.  Pending the establishment of the Community list, Regulation (EC) No 1331/2008 shall apply for the evaluation and approval of flavouring substances which are not covered by the evaluation programme provided for in Article 4 of Regulation (EC) No 2232/96.

By way of derogation from that procedure, the period of nine months referred to in Article 5(1) and Article 7 of Regulation (EC) No 1331/2008 shall not apply to such evaluation and approval.

3.  Any appropriate transitional measures which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 21(3).

Article 26

Amendments to Regulation (EEC) No 1601/91

Article 2(1) is hereby amended as follows:

1. in point (a), the first sub-indent of the third indent shall be replaced by the following:

‘— flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods ( 19 ), and/or

2. in point (b), the first sub-indent of the second indent shall be replaced by the following:

‘— flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008, and/or’;

3. in point (c), the first sub-indent of the second indent shall be replaced by the following:

‘— flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008, and/or’.

Article 27

Amendment to Regulation (EC) No 2232/96

Article 5(1) of Regulation (EC) No 2232/96 shall be replaced by the following:

‘1.  The list of flavouring substances referred to in Article 2(2) shall be adopted in accordance with the procedure referred to in Article 7 by 31 December 2010 at the latest.’.

Article 28

Amendments to Regulation (EC) No 110/2008

Regulation (EC) No 110/2008 is hereby amended as follows:

1. in Article 5(2), point (c) shall be replaced by the following:

‘(c) contain flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods ( 20 ) and flavouring preparations as defined in Article 3(2)(d) of that Regulation;

2. in Article 5(3), point (c) shall be replaced by the following:

‘(c) contain one or more flavourings as defined in Article 3(2)(a) of Regulation (EC) No 1334/2008;’;

3. in Annex I, point (9) shall be replaced by the following:

‘(9)  Flavouring

Flavouring means using in the preparation of a spirit drink one or more of the flavourings defined in Article 3(2)(a) of Regulation (EC) No 1334/2008.’;

4. Annex II shall be amended as follows:

(a) paragraph 19(c) shall be replaced by the following:

‘(c) Other flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation, and/or aromatic plants or parts of aromatic plants may be used in addition, but the organoleptic characteristics of juniper must be discernible, even if they are sometimes attenuated.’;

(b) paragraph 20(c) shall be replaced by the following:

‘(c) Only flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation shall be used for the production of gin so that the taste is predominantly that of juniper.’;

(c) paragraph 21(a) (ii) shall be replaced by the following:

‘(ii) the mixture of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; flavouring substances and/or flavouring preparations as specified in category 20(c) may also be used to flavour distilled gin.’;

(d) paragraph 23(c) shall be replaced by the following:

‘(c) Other flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used but there must be a predominant taste of caraway.’;

(e) paragraph 24(c) shall be replaced by the following:

‘(c) Other natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited.’;

(f) paragraph 30(a) shall be replaced by the following:

‘(a) Bitter-tasting spirit drinks or bitter are spirit drinks with a predominantly bitter taste produced by flavouring ethyl alcohol of agricultural origin with flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation.’;

(g) in paragraph 32(c), the first subparagraph and the introductory part of the second subparagraph shall be replaced by the following:

‘(c) Flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation may be used in the preparation of liqueur. However, only natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation shall be used in the preparation of the following liqueurs:’;

(h) paragraph 41(c) shall be replaced by the following:

‘(c) Only flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation may be used in the preparation of egg liqueur or advocaat or avocat or advokat.’;

(i) paragraph 44(a) shall be replaced by the following:

‘(a) Väkevä glögi or spritglögg is a spirit drink produced by flavouring ethyl alcohol of agricultural origin with flavour of cloves and/or cinnamon using one of the following processes: maceration and/or distillation, redistillation of the alcohol in the presence of parts of the plants specified above, addition of natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 of cloves or cinnamon or a combination of these methods.’;

(j) paragraph 44(c) shall be replaced by the following:

‘(c) Other flavourings, flavouring substances and/or flavouring preparations as defined in Article 3(2)(b), (d) and (h) of Regulation (EC) No 1334/2008 may also be used, but the flavour of the specified spices must be predominant.’;

(k) In point (c) of paragraphs 25, 26, 27, 28, 29, 33, 34, 35, 36, 37, 38, 39, 40, 42, 43, 45 and 46, the word ‘preparations’ shall be replaced by ‘flavouring preparations’.

Article 29

Amendment to Directive 2000/13/EC

In Directive 2000/13/EC, Annex III shall be replaced by the following:




‘ANNEX III

DESIGNATION OF FLAVOURINGS IN THE LIST OF INGREDIENTS

1. Without prejudice to paragraph 2, flavourings shall be designated by the terms

 “flavourings” or a more specific name or description of the flavouring, if the flavouring component contains flavourings as defined in Article 3(2)(b), (c), (d), (e), (f), (g) and (h) of Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods ( 21 );

 “smoke flavouring(s)”, or “smoke flavouring(s) produced from “food(s) or food category or source(s)”” (e.g. smoke flavouring produced from beech), if the flavouring component contains flavourings as defined in Article 3(2)(f) of Regulation (EC) No 1334/2008 and imparts a smoky flavour to the food.

2. The term “natural” for the description of flavourings shall be used in accordance with Article 16 of Regulation (EC) No 1334/2008.

Article 30

Entry into force

This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.

It shall apply from 20 January 2011.

Article 10 shall apply from 18 months after the date of application of the Community list.

Articles 26 and 28 shall apply from the date of application of the Community list.

Article 22 shall apply from 20 January 2009. Foods lawfully placed on the market or labelled prior to 20 January 2011 which do not comply with this Regulation may be marketed until their date of minimum durability or use-by-date.

This Regulation shall be binding in its entirety and directly applicable in all Member States.




ANNEX I

▼M1

UNION LIST OF FLAVOURINGS AND SOURCE MATERIALS

PART A

Union list of flavouring substances

SECTION 1

Content of the list

Table 1 contains the following information:

Column 1 (FL No.): the unique identification number of the substance

Column 2 (Chemical Name): the name of the substance

Column 3 (CAS No): the Chemical Abstracts Service (CAS) registry number

Column 4 (JECFA No.): The Joint FAO/WHO Expert Committee on Food additives (JECFA) number

Column 5 (CoE No.): The Council of Europe (CoE) number

Column 6 (Purity of the named substance at least 95% unless otherwise specified): The purity of the named flavouring substance has to be at least 95%. If less, the composition of the flavouring substances is given in this column.

Column 7 (Restrictions of Use): The use of flavouring substances is permitted in accordance with good manufacturing practices unless specific restriction is given in this column. Flavouring substances with restrictions of use may only be added to the listed food categories and under the specified conditions of use. For the purpose of the restrictions the following food categories, as laid down in Annex II of Regulation (EC) No 1333/2008, shall be referred to:



Category number

Food category

1

Dairy products and analogues

2

Fats and oils and fat and oil emulsions

3

Edible ices

4.2

Processed fruit and vegetables

5

Confectionery

5.3

Chewing gum

6

Cereals and cereal products

7

Bakery wares

8

Meat

9

Fish and fisheries products

10

Eggs and egg products

11

Sugars, syrups, honey and table-top sweeteners

12

Salts, spices, soups, sauces, salads and protein products

13

Food intended for particular nutritional uses as defined by Directive 2009/39/EC (1)

14.1

Non-alcoholic beverages

14.2

Alcoholic beverages, including alcohol-free and low-alcoholic counterparts

15

Ready-to-eat savouries and snacks

16

Desserts excluding products covered in category 1, 3 and 4

17

Food supplements as defined in Directive 2002/46/EC (2) of the European Parliament and of the Council excluding food supplements for infants and young children

18

Processed food not covered by categories 1-17, excluding foods for infants and young children

(1)   OJ L 124, 20.5.2009, p. 21.

(2)   OJ L 183, 12.7.2002, p. 51.

Column 8 (Footnotes): The footnote ‘1’ is allocated to the flavouring substances for which the evaluation has to be completed by the Authority. The footnotes ‘2’ to ‘4’ refer to time limits set for the applicants to comply with the Authority's requests as expressed in the published opinions. Where the necessary information is not provided by the time requested, the flavouring substance in question will be withdrawn from the Union list. The Authority shall evaluate the submitted data within 9 months from the receipt of such data. Substances which have already been evaluated by JECFA can be recognised from the JECFA number listed in column 4.

(1) evaluation to be completed by the Authority

(2) additional scientific data shall be submitted by 31 December 2012

(3) additional scientific data shall be submitted by 30 June 2013

(4) additional scientific data shall be submitted by 31 December 2013

Column 9 (Reference): Reference to the scientific body that has carried out the evaluation.

SECTION 2

Notes

Note 1: Ammonium, sodium, potassium and calcium salts as well as chlorides, carbonates and sulphates are covered by the generic substances, providing that they have flavouring properties.

Note 2: If the authorised flavouring substance is a racemate (an equal mixture of optical isomers), both the R- and S- form shall also be authorised for use. If only the R-form has been authorised then the S-form is not covered by this authorisation and vice versa.

Note 3: Maximum levels refer to levels in or on food as marketed. By way of derogation from that principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions in the labelling taking into account the minimum dilution factor.

Note 4: The presence of a flavouring substance shall be permitted:

(a) in a compound food other than as referred to in the Annex, where the flavouring substance is permitted in one of the ingredients of the compound food;

(b) in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation.



Table 1

(1)

(2)

(3)

(4)

(5)

(6)

(7)

(8)

(9)

FL No.

Chemical Name

CAS No.

JECFA No.

CoE No.

Purity of the named substance at least 95% unless otherwise specified

Restrictions of Use

Footnote

Reference

01.001

Limonene

138-86-3

 

491

 
 
 

EFSA

01.002

1-Isopropyl-4-methylbenzene

99-87-6

1325

620

 
 
 

EFSA

01.003

Pin-2(10)-ene

127-91-3

1330

2114

 
 

2

EFSA

01.004

Pin-2(3)-ene

80-56-8

1329

2113

 
 

2

EFSA

01.005

Terpinolene

586-62-9

1331

2115

 
 
 

EFSA

01.006

alpha-Phellandrene

99-83-2

1328

2117

At least 85%; secondary components 10-12% cymene and other terpene hydrocarbons

 
 

EFSA

01.007

beta-Caryophyllene

87-44-5

1324

2118

80-92% beta-caryophyllene and 15-19% C15H24 terpene hydrocarbons (eg. valencene)

 

2

EFSA

01.008

Myrcene

123-35-3

1327

2197

At least 90%; secondary components C15H24 terpene hydrocarbons (eg. valencene); Minimum assay value may include traces of limonene, alpha- and beta-pinene and other common C10H16 terpenes.

 

4

EFSA

01.009

Camphene

79-92-5

1323

2227

At least 80%; secondary components 15-19% C15H24 terpene hydrocarbons (eg. valencene)

 

2

EFSA

01.010

1-Isopropenyl-4-methylbenzene

1195-32-0

1333

2260

 
 
 

EFSA

01.014

1-Methylnaphthalene

90-12-0

1335

11009

 
 

4

JECFA/EFSA

▼M4 —————

▼M1

01.016

1,4(8),12-Bisabolatriene

495-62-5

1336

10979

 
 
 

EFSA

01.017

Valencene

4630-07-3

1337

11030

At least 94%; secondary components 1-4% other C15H24 sesquiterpenes

 

2

EFSA

01.018

beta-Ocimene

13877-91-3

1338

11015

At least 80%; secondary component 15-17% cis-beta-ocimene

 

4

EFSA

01.019

alpha-Terpinene

99-86-5

1339

11023

At least 89%; secondary components 6-7% 1,4- and 1,8-cineole

 
 

EFSA

01.020

gamma-Terpinene

99-85-4

1340

11025

 
 
 

EFSA

01.024

beta-Bourbonene

5208-59-3

1345

11931

 
 

2

EFSA

01.026

1(5),7(11)-Guaiadiene

88-84-6

1347

 
 
 

2

EFSA

01.027

Bisabola-1,8,12-triene

17627-44-0

 
 
 
 
 

EFSA

01.028

beta-Bisabolene

495-61-4

 
 
 
 
 

EFSA

01.029

delta-3-Carene

13466-78-9

1342

10983

At least 92%; secondary components 2-3% beta-pinene; 1-2% limonene; 1-2% myrcene; 0-1% p-cymene

 

2

EFSA

01.033

2,2-Dimethylhexane

590-73-8

 
 
 
 
 

EFSA

01.034

2,4-Dimethylhexane

589-43-5

 
 
 
 
 

EFSA

01.035

2,6-Dimethylocta-2,4,6-triene

673-84-7

 
 
 
 

2

EFSA

01.038

Dodecane

112-40-3

 
 
 
 
 

EFSA

01.039

delta-Elemene

20307-84-0

 

10996

 
 
 

EFSA

01.040

alpha-Farnesene

502-61-4

1343

10998

At least 38% alpha and 29% beta (sum of cis/trans isomers); secondary components 20% bisabolene, up to 10% other isomers (valencene, bourbonene, cadinene, guaiene)

 

4

EFSA

01.045

d-Limonene

5989-27-5

1326

491

 
 
 

EFSA

01.046

l-Limonene

5989-54-8

 

491

 
 
 

EFSA

01.054

Pentadecane

629-62-9

 
 
 
 
 

EFSA

01.057

Tetradecane

629-59-4

 
 
 
 
 

EFSA

01.059

4(10)-Thujene

3387-41-5

 

11018

 
 

2

EFSA

01.061

Undeca-1,3,5-triene

16356-11-9

1341

 

At least 94% (sum of cis/trans isomers); secondary component 2,4,6-undecatriene (Z,Z,E)

 

4

EFSA

01.064

cis-3,7-Dimethyl-1,3,6-octatriene

3338-55-4

 
 
 
 

2

EFSA

01.070

1-Octene

111-66-0

 
 
 
 

2

EFSA

01.077

1-Methyl-1,3-cyclohexadiene

1489-56-1

1344

 
 
 
 

EFSA

02.001

2-Methylpropan-1-ol

78-83-1

251

49

 
 
 

JECFA

02.002

Propan-1-ol

71-23-8

82

50

 
 
 

JECFA

02.003

Isopentanol

123-51-3

52

51

 
 
 

JECFA

02.004

Butan-1-ol

71-36-3

85

52

 
 
 

JECFA

02.005

Hexan-1-ol

111-27-3

91

53

 
 
 

JECFA

02.006

Octan-1-ol

111-87-5

97

54

 
 
 

JECFA

02.007

Nonan-1-ol

143-08-8

100

55

 
 
 

JECFA

02.008

Dodecan-1-ol

112-53-8

109

56

 
 
 

JECFA

02.009

Hexadecan-1-ol

36653-82-4

114

57

 
 
 

JECFA

02.010

Benzyl alcohol

100-51-6

25

58

 
 
 

EFSA

02.011

Citronellol

106-22-9

1219

59

At least 90%; secondary components 5-8% di-unsaturated and saturated C10 alcohols, 1% citronellyl acetate, 1% citronellal

 
 

EFSA

02.012

Geraniol

106-24-1

1223

60

 
 
 

EFSA

02.013

Linalool

78-70-6

356

61

 
 
 

JECFA

02.014

alpha-Terpineol

98-55-5

366

62

 
 
 

JECFA

02.015

Menthol

89-78-1

427

63

 
 
 

JECFA

02.016

DL-Borneol

507-70-0

1385

64

 
 
 

EFSA

02.017

Cinnamyl alcohol

104-54-1

647

65

 
 
 

EFSA

02.018

Nerolidol

7212-44-4

1646

67

 
 
 

EFSA

02.019

2-Phenylethan-1-ol

60-12-8

987

68

 
 
 

EFSA

02.020

Hex-2-en-1-ol

2305-21-7

1354

 
 
 

2

EFSA

02.021

Heptan-1-ol

111-70-6

94

70

 
 
 

JECFA

02.022

Octan-2-ol

123-96-6

289

71

 
 
 

JECFA

02.023

Oct-1-en-3-ol

3391-86-4

1152

 
 
 

1

EFSA

02.024

Decan-1-ol

112-30-1

103

73

 
 
 

JECFA

02.026

3,7-Dimethyloctan-1-ol

106-21-8

272

75

At least 90%; secondary components 5-7% geraniol and citronellol

 
 

JECFA

02.027

(-)-Rhodinol

6812-78-8

1222

76

 
 
 

EFSA

02.028

3,7-Dimethyloctan-3-ol

78-69-3

357

77

 
 
 

JECFA

02.029

3,7,11-Trimethyldodeca-2,6,10-trien-1-ol

4602-84-0

1230

78

 
 
 

EFSA

02.030

alpha-Pentylcinnamyl alcohol

101-85-9

674

79

 
 
 

EFSA

02.031

3-Phenylpropan-1-ol

122-97-4

636

80

 
 
 

EFSA

02.033

1-Phenylpropan-1-ol

93-54-9

822

82

 
 
 

EFSA

02.034

1-Phenylpentan-2-ol

705-73-7

825

83

 
 
 

EFSA

02.035

2-Methyl-1-phenylpropan-2-ol

100-86-7

1653

84

 
 
 

EFSA

02.036

4-Phenylbutan-2-ol

2344-70-9

815

85

 
 
 

EFSA

02.037

3-Methyl-1-phenylpentan-3-ol

10415-87-9

1649

86

 
 
 

EFSA

02.038

Fenchyl alcohol

1632-73-1

1397

87

 
 
 

EFSA

02.039

4-Isopropylbenzyl alcohol

536-60-7

864

88

 
 
 

EFSA

02.040

Pentan-1-ol

71-41-0

88

514

 
 
 

JECFA

02.041

2-Methylbutan-2-ol

75-85-4

 

515

 
 
 

EFSA

02.042

2-(4-Methylphenyl)propan-2-ol

1197-01-9

1650

530

At least 90%; secondary component 9-11% p-isopropenyltoluene

 
 

EFSA

02.043

2-Ethylbutan-1-ol

97-95-0

 

543

 
 
 

SCF/CoE

02.044

Heptan-3-ol

589-82-2

286

544

 
 
 

JECFA

02.045

Heptan-2-ol

543-49-7

284

554

 
 
 

JECFA

02.047

3,7-Dimethyloctane-1,7-diol

107-74-4

610

559

 
 
 

JECFA

02.049

Nona-2,6-dien-1-ol

7786-44-9

1184

589

 
 

2

EFSA

02.050

Pent-2-en-1-ol

20273-24-9

1793

665

 
 

2

EFSA

02.051

5-Phenylpentan-1-ol

10521-91-2

675

674

 
 
 

EFSA

02.052

2-Methylpropan-2-ol

75-65-0

 

698

 
 
 

EFSA

02.054

p-Menthane-1,8-diol

80-53-5

 

701

 
 
 

EFSA

02.055

3,5,5-Trimethylhexan-1-ol

3452-97-9

268

702

 
 
 

JECFA

02.056

Hex-3(cis)-en-1-ol

928-96-1

315

750c

 
 
 

JECFA

02.057

Undecan-1-ol

112-42-5

106

751

 
 
 

JECFA

02.058

(Z)-Nerol

106-25-2

1224

2018

 
 
 

EFSA

02.059

DL-Isoborneol

124-76-5

1386

2020

At least 92%; secondary component 3-5% borneol

 
 

EFSA

02.060

p-Mentha-1,8-dien-7-ol

536-59-4

974

 
 
 

2

EFSA

02.061

Dihydrocarveol

619-01-2

378

2025

 
 
 

JECFA

02.062

Carveol

99-48-9

381

2027

 
 
 

JECFA

02.063

d-Neomenthol

2216-52-6

428

2028

 
 
 

JECFA

02.064

1-Phenylethan-1-ol

98-85-1

799

2030

 
 
 

EFSA

02.065

4-Methyl-1-phenylpentan-2-ol

7779-78-4

827

2031

 
 
 

EFSA

02.066

4-Phenylbut-3-en-2-ol

17488-65-2

819

 
 
 

2

EFSA

02.067

1R,2S,5R-isopulegol

89-79-2

755

2033

 
 

4

EFSA

02.070

Cyclohexanol

108-93-0

 

2138

 
 
 

EFSA

02.071

p-Menthan-2-ol

499-69-4

376

2228

 
 
 

JECFA

02.072

4-Terpinenol

562-74-3

439

2229

 
 
 

JECFA

02.073

2-Phenylpropan-1-ol

1123-85-9

1459

2257

 
 
 

EFSA

02.074

Hex-4-en-1-ol

6126-50-7

318

2295

 
 
 

JECFA

02.075

(1R,2S,5S)-neo-Dihydrocarveol

18675-33-7

 

2296

 
 
 

EFSA

02.076

2-Methylbutan-1-ol

137-32-6

1199

2346

 
 
 

EFSA

02.077

Pentan-3-ol

584-02-1

 

2349

 
 
 

EFSA

02.078

Ethanol

64-17-5

41

11891

 
 
 

JECFA

02.079

Isopropanol

67-63-0

277

 
 
 
 

JECFA

02.080

1-(p-Tolyl)ethan-1-ol

536-50-5

805

10197

 
 
 

EFSA

02.081

2,6-Dimethylheptan-4-ol

108-82-7

303

11719

At least 90%; secondary component 8-9% 2-heptanol

 
 

JECFA

02.082

2-Ethylhexan-1-ol

104-76-7

267

11763

 
 
 

JECFA

02.083

p-Menth-1-en-3-ol

491-04-3

434

10248

 
 
 

JECFA

02.085

Sabinene hydrate

546-79-2

441

10309

 
 
 

JECFA

02.086

Undecan-2-ol

1653-30-1

297

11826

 
 
 

JECFA

02.087

Nonan-2-ol

628-99-9

293

11803

 
 
 

JECFA

02.088

Pentan-2-ol

6032-29-7

280

11696

 
 
 

JECFA

02.089

Hexan-3-ol

623-37-0

282

11775

 
 
 

JECFA

02.090

Non-2(trans)-en-1-ol

31502-14-4

1365

10292

 
 

2

EFSA

02.091

Myrtenol

515-00-4

981

10285

 
 

2

EFSA

02.092

Dehydrodihydroionol

57069-86-0

397

10195

At least 70%; secondary component 25-27% tetrahydroionone

 
 

JECFA

▼M3

02.093

(Z)-Non-6-en-1-ol

35854-86-5

324

10294

 
 
 

JECFA

▼M1

02.094

Oct-3-en-1-ol

20125-84-2

321

10296

 
 
 

JECFA

02.095

2-Ethylfenchol

18368-91-7

440

10208

 
 
 

JECFA

02.096

1-Terpinenol

586-82-3

373

10252

 
 
 

JECFA

02.097

beta-Terpineol

138-87-4

374

10254

 
 
 

JECFA

02.098

Octan-3-ol

589-98-0

291

11715

 
 
 

JECFA

02.099

Pent-1-en-3-ol

616-25-1

1150

11717

 
 

1

EFSA

02.100

Pinocarveol

5947-36-4

1403

10303

 
 
 

EFSA

02.101

Pin-2-en-4-ol

473-67-6

1404

10304

 
 
 

EFSA

02.102

Oct-3-en-2-ol

76649-14-4

1140

 
 
 

1

EFSA

02.103

Decan-3-ol

1565-81-7

295

10194

 
 
 

JECFA

02.104

Hex-1-en-3-ol

4798-44-1

1151

10220

 
 

1

EFSA

02.105

4-(2,6,6-Trimethyl-2-cyclohexenyl)but-3-en-2-ol

25312-34-9

391

 
 
 

2

JECFA

02.106

4-(2,2,6-Trimethyl-1-cyclohexenyl)but-3-en-2-ol

22029-76-1

392

 

At least 92%; secondary components 3-8% ionol and ionone

 

2

JECFA

02.107

Dihydro-beta-ionol

3293-47-8

395

 
 
 
 

JECFA

02.108

2-Methyl-4-phenylbutan-2-ol

103-05-9

1477

10281

 
 
 

EFSA

02.109

3-Methylbut-2-en-1-ol

556-82-1

1200

11795

 
 
 

EFSA

▼M3

02.110

2,6-Dimethylhept-6-en-1-ol

36806-46-9

348

 

At least 90 %; secondary component 5-10 % 2,6-dimethyl-5-hepten-1-ol

 
 

JECFA

▼M1

02.111

3-Methylbutan-2-ol

598-75-4

300

 
 
 
 

JECFA

02.112

Non-2(cis)-en-1-ol

41453-56-9

1369

10292

 
 

2

EFSA

02.113

Oct-5(cis)-en-1-ol

64275-73-6

322

 

At least 90%; secondary component 7-9% trans-5-octen-1-ol

 
 

JECFA

02.114

2-(2,2,3-Trimethylcyclopent-3-enyl)ethan-1-ol

1901-38-8

970

 
 
 
 

EFSA

02.115

3-Methylpentan-1-ol

589-35-5

263

10275

 
 
 

JECFA

02.119

Cedrenol

28231-03-0

 

10189

 
 
 

EFSA

02.120

(+)-Cedrol

77-53-2

 

10190

 
 
 

EFSA

02.121

Butan-2-ol

78-92-2

 

11735

 
 
 

SCF/CoE

▼M4 —————

▼M1

02.123

2-Methylbut-3-en-2-ol

115-18-4

 

11794

 
 
 

EFSA

02.124

6-Methylhept-5-en-2-ol

1569-60-4

 

10264

 
 
 

EFSA

02.125

Undec-10-en-1-ol

112-43-6

 

10319

 
 
 

EFSA

02.126

Tetradecan-1-ol

112-72-1

 

10314

 
 
 

EFSA

02.128

p-Anisyl alcohol

105-13-5

871

66

 
 
 

EFSA

02.129

(l)-alpha-Bisabolol

23089-26-1

 

10178

Sum of isomers at least 95%

 
 

EFSA

02.131

But-3-en-2-ol

598-32-3

 
 
 
 

1

EFSA

02.132

Butane-1,3-diol

107-88-0

 
 
 
 
 

EFSA

02.133

Butane-2,3-diol

513-85-9

 

10181

 
 
 

EFSA

02.134

2-Cyclohexylethan-1-ol

4442-79-9

 
 
 
 
 

EFSA

02.135

Cyclopentanol

96-41-3

 

10193

 
 
 

EFSA

02.136

Dec-1-en-3-ol

51100-54-0

1153

 
 
 

1

EFSA

02.137

Dec-2-en-1-ol

22104-80-9

1794

11750

 
 

2

EFSA

02.138

Dec-9-en-1-ol

13019-22-2

 
 
 
 
 

EFSA

02.139

Deca-2,4-dien-1-ol

18409-21-7

1189

 
 
 

2

EFSA

02.140

1,2-Dihydrolinalool

2270-57-7

 
 
 
 
 

EFSA

02.141

2-(6,6-Dimethylbicyclo[3.1.1]hept-2-en-2-yl)ethan-1-ol

128-50-7

986

 
 
 
 

EFSA

02.142

3,3-Dimethylbutan-2-ol

464-07-3

 
 
 
 
 

EFSA

02.144

2,6-Dimethyloct-7-en-2-ol

18479-58-8

 
 
 
 
 

EFSA

▼M3

02.145

2,6-Dimethylocta-1,5,7-trien-3-ol

29414-56-0

 
 
 
 
 

EFSA

▼M1

02.146

(E)-3,7-Dimethylocta-1,5,7-trien-3-ol

53834-70-1

 

10202

At least 93%; secondary components 2-3% linalool, 1-2% linalool oxide and up to 1% nerol oxide

 

4

EFSA

02.147

3,6-Dimethyloctan-3-ol

151-19-9

 
 
 
 
 

EFSA

02.148

Dodecan-2-ol

10203-28-8

 

11760

 
 
 

EFSA

02.149

(-)-alpha-Elemol

639-99-6

 

10205

 
 
 

EFSA

02.150

(E,E)-geranyl linalool

1113-21-9

 
 
 
 
 

EFSA

02.152

Hept-3-en-1-ol

10606-47-0

 

10219

 
 
 

EFSA

02.153

Hepta-2,4-dien-1-ol

33467-79-7

1784

 
 
 

2

EFSA

02.154

Heptadecan-1-ol

1454-85-9

 
 
 
 
 

EFSA

02.155

1-Hepten-3-ol

4938-52-7

1842

10218

 
 

1

EFSA

02.156

Hex-2(cis)-en-1-ol

928-94-9

1374

69

At least 92%; secondary component 3-4% hex-2(trans)-en-1-ol

 

2

EFSA

02.159

Hex-3-en-1-ol

544-12-7

315

750

 
 
 

SCF/CoE

02.162

Hexa-2,4-dien-1-ol

111-28-4

1174

 
 
 

2

EFSA

02.164

4-Hydroxy-3,5-dimethoxybenzyl alcohol

530-56-3

 
 
 
 
 

EFSA

02.165

4-Hydroxybenzyl alcohol

623-05-2

955

 
 
 
 

EFSA

02.166

2-(4-Hydroxyphenyl)ethan-1-ol

501-94-0

 

10226

 
 
 

EFSA

02.167

(1R,2R,5S)-Isodihydrocarveol

18675-35-9

 
 
 
 
 

EFSA

02.168

Isophytol

505-32-8

 

10233

 
 
 

EFSA

02.170

(R)-(-)-Lavandulol

498-16-8

 
 
 
 
 

EFSA

02.171

p-Menthan-8-ol

498-81-7

 
 
 
 
 

EFSA

02.173

3-(4-Methoxyphenyl)propan-1-ol

5406-18-8

 
 
 
 
 

EFSA

02.174

2-Methylbut-2-en-1-ol

4675-87-0

 

10258

 
 

1

EFSA

02.175

2-Methylbut-3-en-1-ol

4516-90-9

 

10259

 
 
 

EFSA

02.176

3-Methylbut-3-en-1-ol

763-32-6

 

10260

 
 
 

EFSA

02.177

2-Methylhexan-3-ol

617-29-8

 

10266

 
 
 

EFSA

02.178

2-Methyloctan-1-ol

818-81-5

 
 
 
 
 

EFSA

02.180

4-Methylpentan-1-ol

626-89-1

 

10278

 
 
 

EFSA

02.181

2-Methylpentan-2-ol

590-36-3

 

10274

 
 
 

EFSA

02.182

3-Methylpentan-2-ol

565-60-6

 

10276

 
 
 

EFSA

02.183

4-Methylpentan-2-ol

108-11-2

 

10279

 
 
 

EFSA

02.184

3-Methylpentan-3-ol

77-74-7

 

10277

 
 
 

EFSA

02.186

Myrtanol

514-99-8

 
 
 
 
 

EFSA

02.187

Non-1-en-3-ol

21964-44-3

 

10291

 
 

1

EFSA

02.188

Nona-2,4-dien-1-ol

62488-56-6

1183

11802

At least 92%; secondary component 3-4% 2-nonen-1-ol

 

2

EFSA

02.189

(Z,Z)-Nona-3,6-dien-1-ol

76649-25-7

1283

10289

 
 
 

EFSA

02.190

Nonan-3-ol

624-51-1

 

10290

 
 
 

EFSA

02.192

Oct-2-en-1-ol

22104-78-5

 
 
 
 

2

EFSA

02.193

Oct-2-en-4-ol

4798-61-2

1141

 
 
 

1

EFSA

▼M3

02.194

Octa-1,5-dien-3-ol

83861-74-9

 
 
 
 
 

EFSA

▼M1

02.195

Octa-(3Z,5E)-dien-1-ol

70664-96-9

 
 
 
 
 

EFSA

02.196

Octadecan-1-ol

112-92-5

 
 
 
 
 

EFSA

02.197

1,2,3,4,4a,5,6,7-Octahydro-2,5,5-trimethylnaphthalen-2-ol

41199-19-3

 

10173

 
 
 

EFSA

02.198

Octane-1,3-diol

23433-05-8

 
 
 
 
 

EFSA

02.201

Pent-4-en-1-ol

821-09-0

 
 
 
 
 

EFSA

02.202

Pentadecan-1-ol

629-76-5

 
 
 
 
 

EFSA

02.203

2-Phenylpropan-2-ol

617-94-7

 

11704

 
 
 

EFSA

02.204

Phytol

150-86-7

1832

10302

 
 
 

EFSA

02.205

Piperonyl alcohol

495-76-1

 

10306

 
 
 

EFSA

02.206

(-)-Sclareol

515-03-7

 

10311

 
 
 

EFSA

02.207

Thujyl alcohol

21653-20-3

1865

 
 
 
 

EFSA

02.209

3,3,5-Trimethylcyclohexan-1-ol

116-02-9

1099

 
 
 
 

EFSA

02.210

Undec-2-en-1-ol

37617-03-1

1384

 
 
 

2

EFSA

▼M3

02.211

Undeca-1,5-dien-3-ol

56722-23-7

 
 
 
 
 

EFSA

▼M1

02.213

Vanillyl alcohol

498-00-0

886

690

 
 
 

EFSA

02.214

Vetiverol

89-88-3

1866

10321

 
 

2

EFSA

02.216

12-beta-Santalen-14-ol

77-42-9

 

74

 
 

2

EFSA

02.217

12-alpha-Santalen-14-ol

115-71-9

 

74

 
 

2

EFSA

02.219

2,6-Dimethyl-2-heptanol

13254-34-7

 
 
 
 
 

EFSA

02.222

3-Pentenol-1

39161-19-8

 

10298

 
 
 

EFSA

02.224

3-(1-Menthoxy)propane-1,2-diol

87061-04-9

1408

 
 
 
 

EFSA

02.226

[S-(cis)]-3,7,11-Trimethyl-1,6,10-dodecatrien-3-ol

142-50-7

 

67

 
 
 

EFSA

▼M3

02.229

(-)-3,7-Dimethyl-6-octen-1-ol

7540-51-4

 
 

At least 90 % cis-isomer; secondary components 2-6 % di-unsaturated and saturated C10 alcohols, 2-4 % citronellyl acetate and 2-3 % citronellal

 
 

EFSA

▼M1

02.230

Terpineol

8000-41-7

 
 

Sum of isomers: 91-99 %. Relative contribution of each isomer: 55-75% alpha, 16-23% gamma, 1-10% cis-beta, 1-13% trans-beta, 0-1% delta

 
 

EFSA

02.231

trans-2, cis-6-Nonadien-1-ol

28069-72-9

 
 
 
 

2

EFSA

02.234

(Z)-Non-3-en-1-ol

10340-23-5

 

10293

 
 
 

EFSA

02.242

2-Butoxyethan-1-ol

111-76-2

 

10182

 
 
 

EFSA

02.243

(E,Z)-3,6-Nonadien-1-ol

56805-23-3

1284

 

At least 92%; secondary component 6% (E,E)-3,6-nonadien-1-ol

 
 

EFSA

02.245

2,3,4-Trimethyl-3-pentanol

3054-92-0

1643

 
 
 
 

EFSA

02.246

p-Menthane-3,8-diol

42822-86-6

1416

 
 
 
 

EFSA

02.247

l-Menthoxyethanol

38618-23-4

1853

 
 
 
 

EFSA

02.248

Vanillin 3-(l-menthoxy)propane-1,2-diol acetal

180964-47-0

1879

 
 
 
 

EFSA

02.249

(4Z)-Hepten-1-ol

6191-71-5

1280

 
 
 
 

EFSA

02.250

2,4,8-Trimethyl-7-nonen-2-ol

437770-28-0

1644

 
 
 
 

EFSA

02.251

2,4,8-Trimethyl-3,7-nonadien-2-ol

479547-57-4

1645

 
 
 
 

EFSA

▼M3

02.252

4,8-Dimethyl-3,7-nonadien-2-ol

67845-50-5

1841

 
 
 
 

EFSA

▼M1

02.253

2,4-Dimethyl-4-nonanol

74356-31-3

1850

 
 
 
 

EFSA

02.254

(1R, 2S, 5S)-3-Menthoxy-2-methylpropane-1,2-diol

195863-84-4

1411

 
 
 
 

EFSA

02.255

(Z)-4-Hepten-2-ol

66642-85-1

 
 

At least 91%; secondary components (E)-4-hepten-2-ol (4-5%), 2-heptanol (up to 1%), trans-3-hepten-2-ol (up to 1%) cis-3-hepten-2-ol (up to 1%).

 
 

EFSA

03.001

1,8-Cineole

470-82-6

1234

182

 
 
 

EFSA

03.003

Benzyl ethyl ether

539-30-0

1252

521

 
 
 

EFSA

03.004

Dibenzyl ether

103-50-4

1256

11856

 
 
 

EFSA

03.005

2-Butyl ethyl ether

2679-87-0

1231

10911

 
 
 

EFSA

03.006

2-Methoxyethyl benzene

3558-60-9

1254

11812

 
 
 

EFSA

03.007

1,4-Cineole

470-67-7

1233

11225

At least 75%; secondary component 20-25% 1,8-cineole.

 
 

EFSA

03.008

2-Acetoxy-1,8-cineole

57709-95-2

 
 
 
 
 

EFSA

03.010

Benzyl butyl ether

588-67-0

1253

520

At least 93%; secondary component 2-5% benzyl alcohol

 
 

EFSA

03.011

Benzyl methyl ether

538-86-3

 

10910

 
 
 

EFSA

03.012

Benzyl octyl ether

54852-64-1

 
 
 
 
 

EFSA

03.015

Ethyl geranyl ether

40267-72-9

 
 
 
 
 

EFSA

03.016

Hexyl methyl ether

4747-07-3

 
 
 
 
 

EFSA

03.019

Prenyl ethyl ether

22094-00-4

1232

 
 
 
 

EFSA

03.020

alpha-Terpinyl methyl ether

14576-08-0

 
 
 
 
 

EFSA

03.022

1-Methoxy-1-decene

79930-37-3

1802

 
 
 
 

EFSA

03.023

1-Ethoxyethyl acetate

1608-72-6

 
 
 
 
 

EFSA

03.024

Digeranyl ether

31147-36-1

 
 
 
 
 

EFSA

04.002

6-Ethoxyprop-3-enylphenol

94-86-0

1264

170

 
 
 

EFSA

04.003

Eugenol

97-53-0

1529

171

 
 
 

EFSA

04.004

Isoeugenol

97-54-1

1260

172

 
 
 

EFSA

04.005

2-Methoxyphenol

90-05-1

713

173

 
 
 

EFSA

04.006

Thymol

89-83-8

709

174

 
 
 

EFSA

04.007

2-Methoxy-4-methylphenol

93-51-6

715

175

 
 
 

EFSA

04.008

4-Ethylguaiacol

2785-89-9

716

176

 
 
 

EFSA

04.009

2-Methoxy-4-vinylphenol

7786-61-0

725

177

 
 
 

EFSA

04.010

1-Methoxy-4-(prop-1(trans)-enyl)benzene

4180-23-8

217

183

 
 
 

JECFA

04.013

1,2-Dimethoxy-4-(prop-1-enyl)benzene

93-16-3

1266

186

 
 
 

EFSA

04.014

1-Methoxy-2-methylbenzene

578-58-5

1242

187

 
 
 

EFSA

04.015

1-Methoxy-4-methylbenzene

104-93-8

1243

188

 
 
 

EFSA

04.016

1,3-Dimethoxybenzene

151-10-0

1249

189

 
 
 

EFSA

04.017

1-Ethoxy-2-methoxy-4-(prop-1-enyl)benzene

7784-67-0

1267

190

 
 
 

EFSA

04.018

Benzyl isoeugenyl ether

120-11-6

1268

522

 
 
 

EFSA

04.019

2,5-Dimethylphenol

95-87-4

706

537

 
 
 

EFSA

04.020

3,5-Dimethylphenol

108-68-9

 

538

 
 
 

EFSA

04.021

3-Ethylphenol

620-17-7

 

549

 
 
 

EFSA

04.022

4-Ethylphenol

123-07-9

694

550

 
 
 

EFSA

04.026

3-Methylphenol

108-39-4

692

617

 
 
 

EFSA

04.027

2-Methylphenol

95-48-7

691

618

 
 
 

EFSA

04.028

4-Methylphenol

106-44-5

693

619

 
 
 

EFSA

04.029

Benzene-1,2-diol

120-80-9

 

680

 
 
 

SCF/CoE

04.031

Carvacrol

499-75-2

710

2055

 
 
 

EFSA

04.032

Anisole

100-66-3

1241

2056

 
 
 

EFSA

04.033

beta-Naphthyl ethyl ether

93-18-5

1258

2058

 
 
 

EFSA

04.034

1,4-Dimethoxybenzene

150-78-7

1250

2059

 
 
 

EFSA

04.035

Diphenyl ether

101-84-8

1255

2201

 
 
 

EFSA

04.036

2,6-Dimethoxyphenol

91-10-1

721

2233

 
 
 

EFSA

04.037

4-Ethoxyphenol

622-62-8

720

2258

 
 
 

EFSA

04.038

Carvacryl ethyl ether

4732-13-2

1247

11840

 
 
 

EFSA

04.039

1-Methoxy-4-propylbenzene

104-45-0

1244

11835

 
 
 

EFSA

04.040

1,2-Dimethoxy-4-vinylbenzene

6380-23-0

1251

11228

 
 
 

EFSA

04.041

Phenol

108-95-2

690

11811

 
 
 

EFSA

04.042

2,6-Dimethylphenol

576-26-1

707

11261

 
 
 

EFSA

04.043

1-Isopropyl-2-methoxy-4-methylbenzene

1076-56-8

1246

11245

 
 
 

EFSA

04.044

2-Isopropylphenol

88-69-7

697

11234

 
 
 

EFSA

04.045

2-(Ethoxymethyl)phenol

20920-83-6

714

11905

 
 
 

EFSA

04.046

2-Propylphenol

644-35-9

695

11908

 
 
 

EFSA

04.047

Benzene-1,3-diol

108-46-3

712

11250

 
 
 

EFSA

04.048

3,4-Dimethylphenol

95-65-8

708

11262

 
 
 

EFSA

04.049

2-Methoxy-4-propylphenol

2785-87-7

717

 
 
 
 

EFSA

04.050

4-Propylphenol

645-56-7

696

 
 
 
 

EFSA

04.051

4-Allyl-2,6-dimethoxyphenol

6627-88-9

726

11214

 
 
 

EFSA

04.052

4-Ethyl-2,6-dimethoxyphenol

14059-92-8

723

11231

 
 
 

EFSA

04.053

4-Methyl-2,6-dimethoxyphenol

6638-05-7

722

 
 
 
 

EFSA

04.054

Isobutyl beta-naphthyl ether

2173-57-1

1259

11886

 
 
 

EFSA

04.055

2,6-Dimethoxy-4-prop-1-enylphenol

20675-95-0

1265

 
 
 
 

EFSA

04.056

2,6-Dimethoxy-4-propylphenol

6766-82-1

724

 
 
 
 

EFSA

04.057

4-Vinylphenol

2628-17-3

711

11257

 
 
 

EFSA

04.058

4-Allylphenol

501-92-8

1527

11218

 
 
 

EFSA

04.059

Carvacryl methyl ether

6379-73-3

 

11224

 
 
 

EFSA

04.061

2,6-Dimethoxy-4-vinylphenol

28343-22-8

 

11229

 
 
 

EFSA

04.062

1,2-Dimethoxybenzene

91-16-7

1248

10320

 
 
 

EFSA

04.063

1,3-Dimethyl-4-methoxybenzene

6738-23-4

1245

 
 
 
 

EFSA

04.064

4-(1,1-Dimethylethyl)phenol

98-54-4

733

 
 
 
 

EFSA

04.065

2,3-Dimethylphenol

526-75-0

 

11258

 
 
 

EFSA

04.066

2,4-Dimethylphenol

105-67-9

 

11259

 
 
 

EFSA

04.067

1-Ethoxy-2-methoxybenzene

17600-72-5

 
 
 
 
 

EFSA

04.068

1-Ethoxy-4-methoxybenzene

5076-72-2

 
 
 
 
 

EFSA

04.069

1-Ethyl-4-methoxybenzene

1515-95-3

 
 
 
 
 

EFSA

04.070

2-Ethylphenol

90-00-6

 

11232

 
 
 

EFSA

04.072

3-Isopropylphenol

618-45-1

 
 
 
 
 

EFSA

04.073

4-Isopropylphenol

99-89-8

 
 
 
 
 

EFSA

04.074

2-Methoxynaphthalene

93-04-9

1257

 
 
 
 

EFSA

04.075

1-Methoxynaphthalene

2216-69-5

 
 
 
 
 

EFSA

04.076

3-Methoxyphenol

150-19-6

 
 
 
 
 

EFSA

04.077

4-Methoxyphenol

150-76-5

 

11241

 
 
 

EFSA

04.078

5-Methyl-2-(tert-butyl)phenol

88-60-8

 
 
 
 
 

EFSA

04.079

Methyl 4-methoxybenzyl ether

1515-81-7

 
 
 
 
 

EFSA

04.084

1,2,3-Trimethoxybenzene

634-36-6

 
 
 
 
 

EFSA

04.085

2,3,6-Trimethylphenol

2416-94-6

737

 
 
 
 

EFSA

04.088

1-Methoxy-4-(1-propenyl)benzene

104-46-1

 

183

 
 
 

CoE

04.091

Ethyl 4-hydroxybenzyl ether

57726-26-8

 
 
 
 
 

EFSA

04.092

4-Hydroxybenzyl methyl ether

5355-17-9

 
 
 
 
 

EFSA

04.093

Butyl vanillyl ether

82654-98-6

888

 
 
 
 

EFSA

04.094

Ethyl 4-hydroxy-3-methoxybenzyl ether

13184-86-6

887

 
 
 
 

EFSA

04.095

2,4,6-Trimethyl phenol

527-60-6

 
 
 
 
 

EFSA

04.096

2-Methoxy-6-(2-propenyl)phenol

579-60-2

1528

 
 
 
 

EFSA

04.097

4-Prop-1-enylphenol

539-12-8

 
 
 
 
 

EFSA

05.001

Acetaldehyde

75-07-0

80

89

 
 
 

JECFA

05.002

Propanal

123-38-6

83

90

 
 
 

JECFA

05.003

Butanal

123-72-8

86

91

 
 
 

JECFA

05.004

2-Methylpropanal

78-84-2

252

92

 
 
 

JECFA

05.005

Pentanal

110-62-3

89

93

 
 
 

JECFA

05.006

3-Methylbutanal

590-86-3

258

94

 
 
 

JECFA

05.007

2-Ethylbutanal

97-96-1

256

95

 
 
 

JECFA

05.008

Hexanal

66-25-1

92

96

 
 
 

JECFA

05.009

Octanal

124-13-0

98

97

At least 92%; secondary component 4-7% 2-methylheptanal

 
 

JECFA

05.010

Decanal

112-31-2

104

98

At least 92%; secondary component 4-7% 2-methylnonanal

 
 

JECFA

05.011

Dodecanal

112-54-9

110

99

At least 92%; secondary components 3-6% tetradecanal; 2-5% decanal; 1-2% hexadecanal

 
 

JECFA

05.012

3,7-Dimethyl-7-hydroxyoctanal

107-75-5

611

100

 
 
 

JECFA

05.013

Benzaldehyde

100-52-7

22

101

 
 
 

EFSA

05.014

Cinnamaldehyde

104-55-2

656

102

 
 
 

EFSA

05.015

4-Methoxybenzaldehyde

123-11-5

878

103

 
 
 

EFSA

05.016

Piperonal

120-57-0

896

104

 
 
 

EFSA

05.017

Veratraldehyde

120-14-9

877

106

 
 
 

EFSA

05.018

Vanillin

121-33-5

889

107

 
 
 

EFSA

05.019

Ethyl vanillin

121-32-4

893

108

 
 
 

EFSA

05.020

Citral

5392-40-5

1225

109

 
 
 

EFSA

05.021

Citronellal

106-23-0

1220

110

At least 85%; secondary components 12-14% mixture of terpenoid materials (mainly 1,8-cineole, 2-isopropylidene-5-methylcyclohexanol, linalool, citronellyl acetate and other naturally occurring terpenes)

 
 

EFSA

05.022

4-Isopropylbenzaldehyde

122-03-2

868

111

 
 
 

EFSA

05.023

2,6-Dimethyloctanal

7779-07-9

273

112

 
 
 

JECFA

05.024

2-Methyloctanal

7786-29-0

270

113

 
 
 

JECFA

05.025

Nonanal

124-19-6

101

114

At least 92%; secondary component 4-8% 2-methyloctanal

 
 

JECFA

▼M3

05.026

o-Tolualdehyde

529-20-4

 
 
 
 
 

EFSA

▼M1

05.027

Tolualdehyde

1334-78-7

866

115

At least 95% (sum of o,m,p-isomers)

 
 

EFSA

▼M3

05.028

m-Tolualdehyde

620-23-5

 
 
 
 
 

EFSA

05.029

p-Tolualdehyde

104-87-0

 
 
 
 
 

EFSA

▼M1

05.030

Phenylacetaldehyde

122-78-1

1002

116

 
 
 

EFSA

05.031

Heptanal

111-71-7

95

117

At least 92%; secondary component 4-7% 2-methylhexanal

 
 

EFSA

05.032

Tetradecanal

124-25-4

112

118

At least 85%; secondary components 10-12% dodecanal, hexadecanal, and octadecanal

 
 

JECFA

05.033

2-Ethylhept-2-enal

10031-88-6

1216

120

 
 

1

EFSA

05.034

Undecanal

112-44-7

107

121

At least 92%; secondary component 4-8% 2-methyldecanal

 
 

JECFA

05.035

Undec-10-enal

112-45-8

330

122

 
 
 

JECFA

05.036

Undec-9-enal

143-14-6

329

123

 
 
 

JECFA

05.037

2-Dodecenal

4826-62-4

1350

124

At least 93%; secondary component 3-4% 2-dodecenoic acid

 

2

EFSA

05.038

2-Phenylpropanal

93-53-8

1467

126

 
 
 

EFSA

05.039

alpha-Butylcinnamaldehyde

7492-44-6

684

127

 
 
 

EFSA

05.040

alpha-Pentylcinnamaldehyde

122-40-7

685

128

 
 
 

EFSA

05.041

alpha-Hexylcinnamaldehyde

101-86-0

686

129

 
 
 

EFSA

05.042

p-Tolylacetaldehyde

104-09-6

1023

130

 
 
 

EFSA

05.043

2-(p-Tolyl)propionaldehyde

99-72-9

1471

131

 
 
 

EFSA

05.044

p-Isopropyl phenylacetaldehyde

4395-92-0

1024

132

 
 
 

EFSA

05.045

3-(p-Cumenyl)-2-methylpropionaldehyde

103-95-7

1465

133

At least 90%; secondary component 5% 3-(p-cumenyl)-2-methylpropionic acid

 
 

EFSA

05.046

2-Methyl-4-phenylbutyraldehyde

40654-82-8

1462

134

 
 
 

EFSA

05.047

4-Hydroxybenzaldehyde

123-08-0

956

558

 
 
 

EFSA

05.048

2-Methoxycinnamaldehyde

1504-74-1

688

571

At least 94%; secondary component 3% o-methoxycinnamic acid

 
 

EFSA

05.049

2-Methylbutyraldehyde

96-17-3

254

575

 
 
 

JECFA

05.050

alpha-Methylcinnamaldehyde

101-39-3

683

578

 
 
 

EFSA

05.051

3-(4-Methoxyphenyl)-2-methylprop-2-enal

65405-67-6

689

584

 
 
 

EFSA

05.052

2-Methyl-3-(p-tolyl)propionaldehyde

41496-43-9

1466

587

 
 
 

EFSA

05.053

2,4,6-Trimethyl-1,3,5-trioxane

123-63-7

 

594

 
 
 

SCF/CoE

05.055

Salicylaldehyde

90-02-8

897

605

 
 
 

EFSA

05.056

4-Ethoxybenzaldehyde

10031-82-0

879

626

 
 
 

EFSA

05.057

Hexa-2(trans),4(trans)-dienal

142-83-6

1175

640

 
 

2

EFSA

05.058

Nona-2(trans),6(cis)-dienal

557-48-2

1186

659

At least 92%; secondary component 4-7% (E,E)-2,6-nonadienal

 

2

EFSA

05.059

Non-6(cis)-enal

2277-19-2

325

661

At least 90%; secondary component 6-9% trans-6-nonenal

 
 

JECFA

05.060

Oct-2-enal

2363-89-5

1363

663

At least 92%; secondary components 3-4% 2-octenoic acid and ethyl octanoate

 

2

EFSA

05.061

Oct-6-enal

63826-25-5

 

664

 
 
 

EFSA

05.062

2-Phenylcrotonaldehyde

4411-89-6

1474

670

 
 

2

EFSA

05.064

Trideca-2(trans),4(cis),7(cis)-trienal

13552-96-0

1198

685

At least 71%; secondary components 14% 4-cis-7-cis-tridecadienol; 6% 3-cis-7-cis-tridecadienol; 5% 2-trans-7-cis-tridecadienal; 3% 2-trans-4-trans-7-cis-tridecatrienal

 

2

EFSA

05.066

4-Ethoxy-3-methoxybenzaldehyde

120-25-2

 

703

 
 
 

EFSA

05.068

4-Ethylbenzaldehyde

4748-78-1

865

705

 
 
 

EFSA

05.069

2-Methylpentanal

123-15-9

260

706

 
 
 

JECFA

05.070

2-Heptenal

2463-63-0

1360

730

 
 

2

SCF/CoE

05.071

Nona-2,4-dienal

6750-03-4

1185

732

At least 89%; secondary components 5-6% 2,4-nonadien-1-ol and 1-2% 2-nonen-1-ol

 

2

EFSA

05.072

trans-2-Nonenal

18829-56-6

 

733

At least 92%; secondary component 3-4% 2-nonenoic acid

 

2

CoE

05.073

Hex-2(trans)-enal

6728-26-3

1353

748

At least 92%; secondary component 3-4% 2-hexenoic acid

 

2

CoE

05.074

2,6-Dimethylhept-5-enal

106-72-9

349

2006

At least 85%; secondary components 9-10% 6-methyl-5-hepten-2-one; 1-2% 2,6-dimethyl-6-heptenal

 
 

JECFA

05.075

Hex-3(cis)-enal

6789-80-6

316

2008

 
 
 

JECFA

05.076

Dec-2-enal

3913-71-1

1349

2009

At least 92%; secondary components 3-4% 2-decenoic acid

 

2

EFSA

05.077

2-Methylundecanal

110-41-8

275

2010

 
 
 

JECFA

05.078

Tridec-2-enal

7774-82-5

1359

2011

At least 92%; secondary components 3-4% 2-tridecenoic acid

 

2

EFSA

05.079

Citronellyl oxyacetaldehyde

7492-67-3

592

2012

At least 75%; secondary components 20-21% geranyloxyacetaldehyde; 1-2% citronellol

 
 

EFSA

05.080

3-Phenylpropanal

104-53-0

645

2013

 
 
 

EFSA

05.081

2,4-Decadienal

2363-88-4

 
 

At least 89%; secondary components mixture of the (cis, cis)-; (cis, trans)- and (trans, cis)- 2,4-decadienals (sum of all isomers 95%); acetone and isopropanol

 

2

EFSA

05.082

(Z,Z)-3,6-Dodecadienal

13553-09-8

 

2121

 
 
 

EFSA

05.084

Hepta-2,4-dienal

4313-03-5

1179

729

At least 92%; secondary components 2-4% (E,Z)-2,4-heptadienal and 2-4% 2,4-heptadienoic acid

 

2

EFSA

▼M3

05.085

(Z)-Hept-4-enal

6728-31-0

320

2124

At least 93 % of Z-form of hept-4-enal; secondary component 2-5 % of E-form of hept-4-enal.

 
 

JECFA

▼M1

05.090

2-Methylpent-2-enal

623-36-9

1209

2129

At least 92%; secondary components 1.5-2.5% propionaldehyde and 3.5-4.5% propionic acid

 

1

EFSA

05.091

2-Hydroxy-4-methylbenzaldehyde

698-27-1

898

2130

 
 
 

EFSA

05.094

3-(4-Isopropylphenyl)propionaldehyde

7775-00-0

680

2261

85-90% p-isomer and 5-10% o-isomer

 
 

EFSA

05.095

2-Methylcrotonaldehyde

497-03-0

1201

2281

 
 

1

EFSA

05.096

4-Decenal

30390-50-2

326

2297

 
 
 

JECFA

05.097

3-Methyl-2-phenylbutyraldehyde

2439-44-3

1463

135

 
 
 

EFSA

05.098

p-Menth-1-en-9-al

29548-14-9

971

10347

 
 
 

EFSA

05.099

5-Methyl-2-phenylhex-2-enal

21834-92-4

1472

10365

 
 

2

EFSA

05.100

4-Methyl-2-phenylpent-2-enal

26643-91-4

1473

10366

 
 

2

EFSA

05.101

Penta-2,4-dienal

764-40-9

1173

11695

 
 

2

EFSA

05.102

Pent-2-enal

764-39-6

1364

10375

 
 

2

EFSA

05.103

3-Phenylpent-4-enal

939-21-9

679

10378

 
 
 

EFSA

05.104

2,6,6-Trimethylcyclohexa-1,3-diene-1-carbaldehyde

116-26-7

977

10383

 
 
 

EFSA

05.105

2-Butylbut-2-enal

25409-08-9

1214

10324

 
 

1

EFSA

05.106

Myrtenal

564-94-3

980

10379

 
 

2

EFSA

05.107

2-Isopropyl-5-methylhex-2-enal

35158-25-9

1215

10361

 
 

1

EFSA

05.108

Undeca-2,4-dienal

13162-46-4

1195

10385

 
 

2

EFSA

05.109

2-Undecenal

2463-77-6

1366

11827

 
 

2

EFSA

05.110

2,4-Dimethylbenzaldehyde

15764-16-6

869

 
 
 
 

EFSA

05.111

Octa-2(trans),6(trans)-dienal

56767-18-1

1182

10371

 
 

2

EFSA

05.112

2,6,6-Trimethylcyclohex-1-en-1-acetaldehyde

472-66-2

978

10338

At least 92%; secondary components 2-3% beta-cyclocitral; 0.5-1% beta-ionone; 2-4% methyl beta-homocyclogeranate; 0.6-1% ethyl beta-homocyclogeranate

 
 

EFSA

05.113

Hex-4-enal

4634-89-3

319

10337

 
 
 

JECFA

05.114

4-Methylpent-2-enal

5362-56-1

1208

10364

 
 

2

EFSA

05.115

2-Phenylpent-4-enal

24401-36-3

1476

10377

 
 
 

EFSA

05.116

3,5,5-Trimethylhexanal

5435-64-3

269

10384

 
 
 

JECFA

05.117

p-Mentha-1,8-dien-7-al

2111-75-3

973

11788

 
 

2

EFSA

05.118

4-Methoxycinnamaldehyde

1963-36-6

687

11919

 
 
 

EFSA

05.119

(1R) 2,2,3-Trimethylcyclopent-3-en-1-yl acetaldehyde

4501-58-0

967

10325

 
 
 

EFSA

05.120

Dodeca-2,6-dienal

21662-13-5

1197

 
 
 

2

EFSA

05.121

2,6,6-Trimethyl-1-cyclohexen-1-carboxaldehyde

432-25-7

979

2133

 
 

2

EFSA

05.122

p-Methylcinnamaldehyde

1504-75-2

682

10352

 
 
 

EFSA

05.123

(1R,2R,5S) 5-Isopropenyl-2-methylcyclopentanecarboxaldehyde

55253-28-6

968

 
 
 
 

EFSA

05.124

3-Methylcrotonaldehyde

107-86-8

1202

10354

 
 
 

EFSA

05.125

Dodeca-2,4-dienal

21662-16-8

1196

11758

At least 85%; secondary component 11-12% 2-trans-4-cis isomer

 

2

EFSA

05.126

2-Methyloct-2-enal

49576-57-0

1217

10363

 
 

1

EFSA

05.127

Octa-2(trans),4(trans)-dienal

30361-28-5

1181

11805

 
 

2

EFSA

05.128

Oct-5(cis)-enal

41547-22-2

323

 

At least 85%; secondary component 10-15% trans-5-octenal

 
 

JECFA

05.129

2-Methoxybenzaldehyde

135-02-4

 

10350

 
 
 

EFSA

05.134

2-Methyl-3-tolylpropionaldehyde (mixed o,m,p-)

 
 

587

At least 95% (sum of isomers p-80%; o-10%; m-5% )

 
 

CoE

▼M3

05.137

Dec-4(cis)-enal

21662-09-9

 
 

At least 90 %; secondary component at least 5 % trans-isomer

 
 

EFSA

▼M1

05.139

Dec-9-enal

39770-05-3

1286

 
 
 
 

EFSA

05.140

Deca-2(trans),4(trans)-dienal

25152-84-5

1190

2120

At least 89%; secondary components 3-4% mixture of ( cis-cis)-; (cis-trans)- and (trans-cis)- 2,4-decadienals; 3-4% acetone and trace of isopropanol

 

2

EFSA

05.141

Deca-2,4,7-trienal

51325-37-2

1786

 
 
 

2

EFSA

05.142

3,4-Dihydroxybenzaldehyde

139-85-5

 

10328

 
 
 

EFSA

05.143

2,5-Dimethyl-2-vinylhex-4-enal

56134-05-5

 
 
 
 
 

EFSA

05.144

Dodec-2(trans)-enal

20407-84-5

 
 

At least 93%; secondary component 2-3% 2-dodecenoic acid

 

2

EFSA

05.147

2-Ethylhexanal

123-05-7

 

10331

 
 
 

EFSA

05.148

Farnesal

19317-11-4

1228

 
 
 
 

EFSA

05.149

Glutaraldehyde

111-30-8

 
 
 
 
 

EFSA

05.150

Hept-2(trans)-enal

18829-55-5

1360

730

 
 

2

EFSA

05.152

Hexadecanal

629-80-1

 

10336

 
 
 

EFSA

05.153

4-Hydroxy-3,5-dimethoxybenzaldehyde

134-96-3

1878

10340

 
 
 

EFSA

05.154

(E)-4-Hydroxy-3,5-dimethoxycinnamaldehyde

4206-58-0

 

10341

 
 
 

EFSA

05.155

4-Hydroxy-3-methoxycinnamaldehyde (mixture of isomers)

458-36-6

 

10342

 
 
 

EFSA

05.156

3-(4-Hydroxy-3-methoxyphenyl)propanal

80638-48-8

 
 
 
 
 

EFSA

05.157

Isocyclocitral

1335-66-6

 
 
 
 
 

EFSA

05.158

3-Methoxybenzaldehyde

591-31-1

 

10351

 
 
 

EFSA

05.159

p-Methoxyphenylacetaldehyde

5703-26-4

 
 
 
 
 

EFSA

05.160

2-Methyldecanal

19009-56-4

 
 
 
 
 

EFSA

05.164

2-Methylhexanal

925-54-2

 
 
 
 
 

EFSA

05.166

4-Methylpentanal

1119-16-0

 

10369

 
 
 

EFSA

05.167

12-Methyltetradecanal

75853-50-8

 
 
 
 
 

EFSA

05.169

12-Methyltridecanal

75853-49-5

1229

 
 
 
 

EFSA

05.170

Neral

106-26-3

 
 
 
 

1

EFSA

05.171

Non-2-enal

2463-53-8

1362

733

At least 92%; secondary component 3-4% 2-nonenoic acid

 

2

EFSA

05.172

Nona-2(trans),6(trans)-dienal

17587-33-6

1187

 
 
 

2

EFSA

05.173

Nona-2,4,6-trienal

57018-53-8

1785

 
 
 

2

EFSA

05.174

Pent-4-enal

2100-17-6

1619

 
 
 
 

EFSA

05.175

2-Phenylpent-2-enal

3491-63-2

 
 
 
 

2

EFSA

05.179

(E)-Tetradec-2-enal

51534-36-2

1803

 
 
 

2

EFSA

▼M3

05.182

2,6,6-Trimethylcyclohex-2-ene-1-carboxaldehyde

432-24-6

 
 
 
 
 

EFSA

▼M1

05.183

4-(2,6,6-Trimethylcyclohexenyl)-2-methylbutanal

73398-85-3

 
 
 
 
 

EFSA

05.184

Undec-2(trans)-enal

53448-07-0

 
 
 
 

2

EFSA

05.186

2,4-Octadienal

5577-44-6

 
 
 
 

2

EFSA

05.188

trans-3,7-Dimethylocta-2,6-dienal

141-27-5

 
 
 
 

1

EFSA

05.189

2-Hexenal

505-57-7

 
 

At least 92%; secondary component 3-4% 2-hexenoic acid

 

2

EFSA

05.190

trans-2-Octenal

2548-87-0

 
 

At least 92%; secondary components 3-4% 2-octenoic acid and ethyl octanoate

 

2

EFSA

05.191

trans-2-Decenal

3913-81-3

 
 

At least 92%; secondary component 3-4% 2-decenoic acid

 

2

EFSA

05.192

3-Hexenal

4440-65-7

1271

 

At least 80% (total of cis- and trans-isomers); secondary component 18-20% trans-2-hexenal.

 
 

EFSA

05.194

tr-2, tr-4-Nonadienal

5910-87-2

 
 

At least 89%; secondary components at least 5% 2,4-nonadien-1-ol and 2-nonen-1-ol and other isomers of 2,4-nonadienal

 

2

EFSA

05.195

trans-2-Tridecenal

7069-41-2

 
 

At least 92%; secondary components 2-5% 2-tridecenoic acid and 3-5% cis-2-tridecenal

 

2

EFSA

05.196

tr-2, tr-4-Undecadienal

30361-29-6

 

10385

 
 

2

EFSA

05.198

3-Butenal, 2-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-

58102-02-6

 
 
 
 
 

EFSA

05.203

9-Octadecenal

5090-41-5

1641

 
 
 
 

EFSA

05.208

Z-8-Tetradecenal

169054-69-7

1640

 
 
 
 

EFSA

05.211

6-Methyloctanal

30689-75-9

 
 
 
 
 

EFSA

05.217

(Z)-5-Decenal

21662-08-8

 
 
 
 
 

EFSA

05.218

16-Octadecenal

56554-87-1

 
 
 
 
 

EFSA

05.219

3-Methylhexanal

19269-28-4

 
 
 
 
 

EFSA

05.220

4Z-Dodecenal

21944-98-9

1636

 

At least 94% of (4Z)-dodecenal; secondary component 3-4% dodecanal

 
 

EFSA

05.221

6,6'-Dihydroxy-5,5'-dimethoxy-biphenyl-3,3'-dicarbaldehyde

2092-49-1

1881

 
 
 
 

EFSA

05.222

2-Phenyl-4-methyl-2-hexenal

26643-92-5

 
 
 
 

2

EFSA

05.223

4-Ethyloctanal

58475-04-0

1819

 
 
 
 

EFSA

05.224

(4E)-hexenal

25166-87-4

1622

 
 
 
 

EFSA

05.225

6-Methylheptanal

63885-09-6

 
 
 
 
 

EFSA

05.226

E-4-Undecenal

68820-35-9

 
 
 
 
 

EFSA

06.001

1,1-Diethoxyethane

105-57-7

941

35

 
 
 

EFSA

06.002

5-Hydroxy-2-phenyl-1,3-dioxane

1708-40-3

838

36

At least 98% (sum of 5-hydroxy-2-phenyl-1,3-dioxane and 2-phenyl-4-hydroxymethyl-1,3-dioxalane)

 
 

EFSA

06.003

alpha,alpha-Dimethoxytoluene

1125-88-8

837

37

 
 
 

EFSA

06.004

Citral diethyl acetal

7492-66-2

948

38

At least 98% (sum of isomers + hemiacetals + citral)

 
 

EFSA

06.005

Citral dimethyl acetal

7549-37-3

944

39

At least 98% (sum of isomers + hemiacetals + citral)

 
 

EFSA

06.006

1,1-Dimethoxy-2-phenylethane

101-48-4

1003

40

 
 
 

EFSA

06.007

Phenylacetaldehyde glyceryl acetal

29895-73-6

1004

41

57% 5-hydroxymethyl-2-phenyl-1,3-dioxolan; 38% 5-hydroxy-2-phenyl-1,3-dioxan

 
 

EFSA

06.008

1,1-Dimethoxyoctane

10022-28-3

942

42

 
 
 

EFSA

06.009

1,1-dimethoxydecane

7779-41-1

945

43

 
 
 

EFSA

06.010

1,1-Diethoxy-3,7-dimethyloctan-7-ol

7779-94-4

613

44

 
 
 

JECFA

06.011

1,1-Dimethoxy-3,7-dimethyloctan-7-ol

141-92-4

612

45

 
 
 

JECFA

06.012

Tolualdehyde glyceryl acetal

1333-09-1

867

46

40% 5-hydroxydioxane; 60% 5-hydroxymethyldioxalane

 
 

EFSA

06.013

alpha-Pentylcinnamaldehyde dimethyl acetal

91-87-2

681

47

 
 
 

EFSA

06.014

Cinnamaldehyde ethylene glycol acetal

5660-60-6

648

48

 
 
 

EFSA

06.015

1,1-Dimethoxyethane

534-15-6

940

510

 
 
 

EFSA

06.016

1-Phenylethoxy-1-propoxy ethane

7493-57-4

1000

511

 
 
 

EFSA

06.017

(Diethoxymethyl)benzene

774-48-1

 

517

 
 
 

EFSA

06.019

1-Benzyloxy-1-(2-methoxyethoxy)ethane

7492-39-9

840

523

 
 
 

EFSA

06.020

1,1-Diethoxydecane

34764-02-8

 

531

 
 
 

SCF/CoE

06.021

1,1-Diethoxyheptane

688-82-4

 

553

 
 
 

SCF/CoE

06.023

1,1-Diethoxyhexane

3658-93-3

 

557

 
 
 

SCF/CoE

06.024

1,1-Di-isobutoxy-2-phenylethane

68345-22-2

1006

595

 
 
 

EFSA

06.025

1,1-Diethoxynona-2,6-diene

67674-36-6

946

660

 
 

2

EFSA

06.027

4,5-Dimethyl-2-benzyl-1,3-dioxolan

5468-06-4

1005

669

At least 93%; secondary component 2-3% butane-2,3-diol

 
 

EFSA

06.028

1,1-Dimethoxyheptane

10032-05-0

947

2015

 
 
 

EFSA

06.029

Heptanal glyceryl acetal (mixed 1,2 and 1,3 acetals)

72854-42-3

912

2016

Mixture of acetals (56-58% dioxolane; 37-39% dioxane) and 1-2% unreacted heptanal

 
 

EFSA

06.030

1,1-Dimethoxy-2-phenylpropane

90-87-9

1468

2017

 
 
 

EFSA

06.031

1,1-Diethoxyhex-2-ene

54306-00-2

1383

2135

 
 

2

EFSA

06.032

4-Methyl-2-phenyl-1,3-dioxolane

2568-25-4

839

2226

 
 
 

EFSA

06.033

1,1-Dibutoxyethane

871-22-7

 

2341

 
 
 

SCF/CoE

06.034

1,1-Dipropoxyethane

105-82-8

 

2342

 
 
 

SCF/CoE

06.035

Citral propylene glycol acetal

10444-50-5

 

2343

 
 
 

SCF/CoE

06.036

1-Butoxy-1-(2-phenylethoxy)ethane

64577-91-9

1001

10007

 
 
 

EFSA

06.037

1,1-Diethoxyhept-4-ene (cis and trans)

1192738-48-9

949

10011

 
 
 

EFSA

06.038

4,4-Dimethoxybutan-2-one

5436-21-5

593

10029

 
 
 

JECFA

06.039

1,2-Di((1′-ethoxy)-ethoxy)propane

67715-79-1

927

 
 
 
 

EFSA

06.040

1,2,3-Tris([1′-ethoxy]-ethoxy)propane

67715-82-6

913

11930

 
 
 

EFSA

06.041

1-Isobutoxy-1-ethoxy-2-methylpropane

 
 

10055

 
 
 

EFSA

06.042

1-Isobutoxy-1-ethoxy-3-methylbutane

85136-40-9

 

10057

 
 
 

EFSA

06.043

1-Isoamyloxy-1-ethoxypropane

238757-30-7

 

10038

 
 
 

EFSA

06.044

1-Isobutoxy-1-ethoxypropane

67234-04-2

 

10058

 
 
 

EFSA

06.045

1-Isobutoxy-1-isopentyloxy-2-methylpropane

 
 

10061

 
 
 

EFSA

06.046

1-Isobutoxy-1-isopentyloxy-3-methylbutane

 
 

10060

 
 
 

EFSA

06.047

1-Isopentyloxy-1-propoxyethane

238757-63-6

 

10065

 
 
 

EFSA

06.048

1-Isopentyloxy-1-propoxypropane

238757-65-8

 

10066

 
 
 

EFSA

06.049

1-Butoxy-1-(2-methylbutoxy)ethane

77249-20-8

 
 
 
 
 

EFSA

06.050

1-Butoxy-1-ethoxyethane

57006-87-8

 

10003

 
 
 

EFSA

06.051

1,1-Di-(2-methylbutoxy)ethane

13535-43-8

 
 
 
 
 

EFSA

06.052

1,1-Di-isobutoxy-2-methylpropane

13262-24-3

 

10025

 
 
 

EFSA

06.053

1,1-Di-isobutoxyethane

5669-09-0

 

10023

 
 
 

EFSA

06.054

1,1-Di-isobutoxypentane

13262-27-6

 

10026

 
 
 

EFSA

06.055

1,1-Di-isopentyloxyethane

13002-09-0

1729

10028

 
 
 

EFSA

06.057

1,1-Diethoxy-2-methylbutane

3658-94-4

 

10013

 
 
 

EFSA

06.058

1,1-Diethoxy-2-methylpropane

1741-41-9

 

10015

 
 
 

EFSA

06.059

1,1-Diethoxy-3-methylbutane

3842-03-3

1730

10014

 
 
 

EFSA

06.061

1,1-Diethoxybutane

3658-95-5

 

10009

 
 
 

EFSA

06.062

1,1-Diethoxydodecane

53405-98-4

 
 
 
 
 

EFSA

06.063

(Z)-1,1-diethoxyhex-3-ene

73545-18-3

 
 
 
 
 

EFSA

06.064

Diethoxymethane

462-95-3

 

10012

 
 
 

EFSA

06.065

1,1-Diethoxynonane

54815-13-3

 

10016

 
 
 

EFSA

06.066

1,1-Diethoxyoctane

54889-48-4

 
 
 
 
 

EFSA

06.067

1,1-Diethoxypentane

3658-79-5

 

10017

 
 
 

EFSA

06.069

1,1-Diethoxypropane

4744-08-5

 

10018

 
 
 

EFSA

06.070

1,1-Diethoxyundecane

53405-97-3

 
 
 
 
 

EFSA

06.071

1,1-Dihexyloxyethane

5405-58-3

 

10022

 
 
 

EFSA

06.072

1,1-Dimethoxyhex-2(trans)-ene

18318-83-7

1728

 
 
 

2

EFSA

06.073

1,1-Dimethoxyhexane

1599-47-9

 
 
 
 
 

EFSA

06.074

Dimethoxymethane

109-87-5

 

10031

 
 
 

EFSA

06.075

1,1-Dimethoxypentane

26450-58-8

 
 
 
 
 

EFSA

06.076

1,1-Dimethoxypropane

4744-10-9

 
 
 
 
 

EFSA

06.077

2,4-Dimethyl-1,3-dioxolane

3390-12-3

1711

 
 
 
 

EFSA

06.078

1,1-Diphenethoxyethane

122-71-4

 
 
 
 
 

EFSA

06.079

1-Ethoxy-1-(2-methylbutoxy)ethane

13602-09-0

 

10040

 
 
 

EFSA

06.080

1-Ethoxy-1-(2-phenylethoxy)ethane

2556-10-7

 

10049

 
 
 

EFSA

06.081

(Z)-1-Ethoxy-1-(3-hexenyloxy)ethane

28069-74-1

943

10034

 
 
 

EFSA

06.082

1-Ethoxy-1-hexyloxyethane

54484-73-0

 

11948

 
 
 

EFSA

06.083

1-Ethoxy-1-isopentyloxyethane

13442-90-5

 

10037

 
 
 

EFSA

06.084

1-Ethoxy-1-methoxyethane

10471-14-4

 

10039

 
 
 

EFSA

06.085

1-Ethoxy-1-pentyloxyethane

13442-89-2

 

10046

 
 
 

EFSA

06.086

1-Ethoxy-1-propoxyethane

20680-10-8

 

10050

 
 
 

EFSA

06.087

Ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate

6290-17-1

1715

 
 
 
 

EFSA

06.088

2-Ethyl-4-methyl-1,3-dioxolane

4359-46-0

 
 
 
 
 

EFSA

06.089

2-Hexyl-4,5-dimethyl-1,3-dioxolane

6454-22-4

1712

 
 
 
 

EFSA

06.090

4-Hydroxymethyl-2-methyl-1,3-dioxolane

3773-93-1

 
 
 
 
 

EFSA

06.091

1-Isobutoxy-1-ethoxyethane

6986-51-2

 

10054

 
 
 

EFSA

06.092

1-Isobutoxy-1-isopentyloxyethane

75048-15-6

 

10059

 
 
 

EFSA

06.094

4-Methyl-2-pentyl-1,3-dioxolane

1599-49-1

928

 
 
 
 

EFSA

06.095

4-Methyl-2-propyl-1,3-dioxolane

4352-99-2

 
 
 
 
 

EFSA

06.096

Triethoxymethane

122-51-0

 

10903

 
 
 

EFSA

06.097

1,1,3-Triethoxypropane

7789-92-6

 

10075

 
 
 

EFSA

06.098

2,2,4-Trimethyl-1,3-dioxolane

1193-11-9

929

11423

 
 
 

EFSA

06.100

1,1-Dipentyloxyethane

13002-08-9

 

10032

 
 
 

EFSA

06.102

2-Hexyl-5-hydroxy-1,3-dioxane

1708-36-7

 

2016

 
 
 

EFSA

06.104

Vanillin propylene glycol acetal

68527-74-2

1882

 
 
 
 

EFSA

06.105

3-Methyl-1,1-di-isopentyloxybutane

13285-51-3

 

10070

 
 
 

EFSA

06.106

2-Methyl-1,1-di-isopentyloxypropane

13112-63-5

 

10071

 
 
 

EFSA

06.107

1-(2-Methylbutoxy)-1-isopentyloxyethane

13548-84-0

 

10068

 
 
 

EFSA

06.109

8,8-Diethoxy-2,6-dimethyloct-2-ene

71662-17-4

 
 
 
 
 

EFSA

06.111

1-Ethoxy-1-methoxypropane

127248-84-4

 
 
 
 
 

EFSA

06.114

1-Hexyloxy-1-isopentyloxyethane

233665-90-2

 
 
 
 
 

EFSA

06.115

1-isopentyloxy-1-pentyloxyethane

13442-92-7

 
 
 
 
 

EFSA

06.120

DL-Menthone-1,2-glycerol ketal

63187-91-7

446

 
 
 
 

JECFA

06.123

1-Butoxy-1-isopentyloxyethane

238757-27-2

 

10004

 
 
 

EFSA

06.124

1,1-Di-isobutoxy-3-methylbutane

13439-98-0

 

10024

 
 
 

EFSA

06.125

1,1-Di-isobutoxypropane

13002-11-4

 

10027

 
 
 

EFSA

06.128

1-Ethoxy-1-pentyloxybutane

3658-92-2

 

10045

 
 
 

EFSA

06.129

1-Ethoxy-2-methyl-1-isopentyloxypropane

253679-74-2

 

10043

 
 
 

EFSA

06.130

1-Ethoxy-2-methyl-1-propoxypropane

238757-42-1

 

10044

 
 
 

EFSA

06.131

1-Ethoxy-1-(3-methylbutoxy)-3-methylbutane

238757-35-2

 

10042

 
 
 

EFSA

06.132

Vanillin butan-2,3-diol acetal (mixture of stereo isomers)

63253-24-7

960

 
 
 
 

EFSA

06.133

l-Menthone-1,2-glycerol ketal

563187-91-7

445

 
 
 
 

JECFA

06.135

2-Isobutyl-4-methyl-1,3-dioxolane

18433-93-7

1732

 
 
 
 

EFSA

06.136

6-Isopropyl-3,9-dimethyl-1,4-dioxyspiro[4.5]decan-2-one

831213-72-0

1859

 

Sum of isomers 98% with at least 60-70% (3S,5R,6S,9R)- 6-isopropyl-3,9-dimethyl-1,4-dioxyspiro[4.5]decan-2-one.

 
 

EFSA

06.137

Acetaldehyde ethyl isopropyl acetal

25334-93-4

 
 
 
 
 

EFSA

07.001

2-Oxopropanal

78-98-8

937

105

 
 
 

EFSA

07.002

Heptan-2-one

110-43-0

283

136

 
 
 

JECFA

07.003

Heptan-3-one

106-35-4

285

137

 
 
 

JECFA

07.004

Acetophenone

98-86-2

806

138

 
 
 

EFSA

07.005

Vanillyl acetone

122-48-5

730

139

 
 
 

EFSA

07.007

alpha-Ionone

127-41-3

388

141

 
 

2

JECFA/ EFSA

07.008

beta-Ionone

14901-07-6

389

142

 
 

2

JECFA/EFSA

07.009

Methyl-alpha-ionone

7779-30-8

398

143

At least 90%; secondary component 5-6% methyl-beta-ionone

 

2

JECFA/ EFSA

07.010

Methyl-beta- ionone

127-43-5

399

144

At least 88%; secondary component 7-10% alpha- and beta-isomethylionone

 

2

JECFA/ EFSA

07.011

4-(2,5,6,6-Tetramethyl-2-cyclohexenyl)-3-buten-2-one

79-69-6

403

145

 
 

2

JECFA/ EFSA

07.012

Carvone

99-49-0

380

146

 
 
 

SCF/CoE

07.013

Methyl 2-naphthyl ketone

93-08-3

811

147

 
 
 

EFSA

07.014

Maltol

118-71-8

1480

148

 
 

2

EFSA

07.015

6-Methylhept-5-en-2-one

110-93-0

1120

149

 
 
 

EFSA

07.016

Undecan-2-one

112-12-9

296

150

 
 
 

JECFA

07.017

4-Methylpentan-2-one

108-10-1

301

151

 
 
 

JECFA

07.018

Hexan-2,3-dione

3848-24-6

412

152

At least 93%; secondary components 2-3% hexanediones

 
 

JECFA

07.019

Octan-2-one

111-13-7

288

153

 
 
 

JECFA

07.020

Nonan-2-one

821-55-6

292

154

 
 
 

JECFA

07.021

Undeca-2,3-dione

7493-59-6

417

155

 
 
 

JECFA

07.022

4-Methylacetophenone

122-00-9

807

156

 
 
 

EFSA

07.023

2,4-Dimethylacetophenone

89-74-7

809

157

 
 
 

EFSA

07.024

4-Phenylbut-3-en-2-one

122-57-6

820

158

 
 

2

EFSA

07.025

4-Methyl-1-phenylpentan-2-one

5349-62-2

828

159

 
 
 

EFSA

07.026

4-(p-Tolyl)butan-2-one

7774-79-0

817

160

 
 
 

EFSA

07.027

3-Methyl-4-phenylbut-3-en-2-one

1901-26-4

821

161

 
 

2

EFSA

07.028

Benzoin

119-53-9

836

162

 
 
 

EFSA

07.029

4-(4-Methoxyphenyl)butan-2-one

104-20-1

818

163

 
 
 

EFSA

07.030

1-(4-Methoxyphenyl)pent-1-en-3-one

104-27-8

826

164

 
 

2

EFSA

07.031

Piperonyl acetone

55418-52-5

 

165

 
 
 

SCF/CoE

07.032

Benzophenone

119-61-9

831

166

 
 
 

EFSA

07.033

Isojasmone

11050-62-7

1115

167

 
 

2

EFSA

07.034

2-Hexylidenecyclopentan-1-one

17373-89-6

1106

 
 
 
 

EFSA

07.035

Tetramethyl ethylcyclohexenone (mixture of isomers)

17369-60-7

1111

168

 
 
 

EFSA

07.036

alpha-Isomethyl ionone

127-51-5

404

169

 
 

2

JECFA

07.038

4-Methoxyacetophenone

100-06-1

810

570

 
 
 

EFSA

07.040

1-Phenylpropan-1-one

93-55-0

824

599

 
 
 

EFSA

07.041

beta-Isomethyl ionone

79-89-0

 

650

 
 

2

EFSA

07.042

4-Isopropylacetophenone

645-13-6

808

651

 
 
 

EFSA

07.044

Pent-3-en-2-one

625-33-2

1124

666

 
 

1

EFSA

07.045

2,2,6-Trimethylcyclohexanone

2408-37-9

1108

686

 
 
 

EFSA

07.046

Vanillylidene acetone

1080-12-2

732

691

 
 

2

EFSA

07.047

Ethyl maltol

4940-11-8

1481

692

 
 
 

EFSA

07.048

4-Hexen-3-one

2497-21-4

1125

718

 
 

1

EFSA

07.049

1-(4-Methoxyphenyl)-4-methylpent-1-en-3-one

103-13-9

829

719

 
 

2

EFSA

07.050

Acetone

67-64-1

139

737

 
 
 

JECFA

07.051

3-Hydroxybutan-2-one

513-86-0

405

749

 
 
 

JECFA

07.052

Diacetyl

431-03-8

408

752

 
 
 

JECFA

07.053

Butan-2-one

78-93-3

278

753

 
 
 

JECFA

07.054

Pentan-2-one

107-87-9

279

754

 
 
 

JECFA

07.055

4-(p-Hydroxyphenyl)butan-2-one

5471-51-2

728

755

 
 
 

EFSA

07.056

3-Methylcyclopentan-1,2-dione

80-71-7

418

758

 
 
 

JECFA

07.057

3-Ethylcyclopentan-1,2-dione

21835-01-8

419

759

At least 90%; secondary component 5-10% 3-ethylcyclopentan-1,2-dione (enolic form)

 
 

JECFA

07.058

Heptan-4-one

123-19-3

287

2034

 
 
 

JECFA

07.059

p-Menthan-3-one

10458-14-7

 
 
 
 

1

EFSA

07.060

Pentan-2,3-dione

600-14-6

410

2039

At least 93%; secondary component 2-3% 2,5-diethylcyclohexadien-1,4-dione (dimer of 2,3-pentadione)

 
 

JECFA

07.061

Allyl alpha-ionone

79-78-7

401

2040

 
 

2

JECFA/EFSA

07.062

Octan-3-one

106-68-3

290

2042

 
 
 

JECFA

07.063

4-Methylpentan-2,3-dione

7493-58-5

411

2043

 
 
 

JECFA

07.064

Heptan-2,3-dione

96-04-8

415

2044

 
 
 

JECFA

07.065

5-Hydroxyoctan-4-one

496-77-5

416

2045

 
 
 

JECFA

07.067

2R,5S-isopulegone

29606-79-9

754

2051

 
 

4

EFSA

07.069

Tetrahydro-pseudo-ionone

4433-36-7

1121

2053

 
 
 

EFSA

07.070

3-Benzylheptan-4-one

7492-37-7

830

2140

 
 
 

EFSA

07.071

Octane-4,5-dione

5455-24-3

 

2141

 
 
 

EFSA

07.072

6-Methylheptan-3-one

624-42-0

 

2143

 
 
 

EFSA

07.075

3,4-Dimethylcyclopentan-1,2-dione

13494-06-9

420

2234

 
 
 

JECFA

07.076

3,5-Dimethylcyclopentan-1,2-dione

13494-07-0

421

2235

 
 
 

JECFA

07.077

Hexan-3,4-dione

4437-51-8

413

2255

 
 
 

JECFA

07.078

d,l-Isomenthone

491-07-6

430

2259

 
 
 

JECFA

07.079

1-Phenylpropan-1,2-dione

579-07-7

833

2275

 
 
 

EFSA

07.080

3-Methylcyclohexan-1,2-dione

3008-43-3

425

2311

 
 
 

JECFA

07.081

Oct-1-en-3-one

4312-99-6

1148

2312

 
 

1

EFSA

07.082

Oct-2-en-4-one

4643-27-0

1129

2313

 
 

1

EFSA

07.083

beta-Damascone

23726-92-3

384

2340

At least 90%; secondary components 5-8% alpha- and delta-damascone

 

2

JECFA/EFSA

07.084

Pentan-3-one

96-22-0

 

2350

 
 
 

EFSA

07.086

1,3-Diphenylpropan-2-one

102-04-5

832

11839

 
 
 

EFSA

07.087

4-Methoxyphenylacetone

122-84-9

813

11836

 
 
 

EFSA

07.088

Methyl-delta-ionone

7784-98-7

400

11852

 
 

2

JECFA/EFSA

07.089

Nootkatone

4674-50-4

1398

11164

At least 93%; secondary component 3-4% dihydronootkatone

 

2

EFSA

07.090

1-Hydroxybutan-2-one

5077-67-8

1717

11102

 
 
 

EFSA

07.091

gamma-Ionone

79-76-5

390

 
 
 

2

JECFA/EFSA

07.092

p-Menthan-2-one

499-70-7

375

11128

 
 
 

JECFA

07.093

5-Methylhexan-2,3-dione

13706-86-0

414

11148

 
 
 

JECFA

07.094

3-Methyl-2-(pent-2(cis)-enyl)cyclopent-2-en-1-one

488-10-8

1114

11786

 
 

2

EFSA

07.095

2-(sec-Butyl)cyclohexanone

14765-30-1

1109

11044

At least 94%; secondary component 2-2.5% 2-isobutyl cyclohexanone

 
 

EFSA

07.096

Hexan-3-one

589-38-8

281

11097

 
 
 

JECFA

07.097

3-(Hydroxymethyl)octan-2-one

59191-78-5

1839

11113

At least 90%; secondary component 7% 3-methylene-2-octanone

 
 

EFSA

07.098

3-Methylcyclohex-2-en-1-one

1193-18-6

1107

11134

 
 
 

EFSA

07.099

6-Methylhepta-3,5-dien-2-one

1604-28-0

1134

11143

 
 

1

EFSA

07.100

5-Methylhex-5-en-2-one

3240-09-3

1119

11150

 
 
 

EFSA

07.101

4-Methylpent-3-en-2-one

141-79-7

1131

11853

 
 

1

EFSA

07.102

Pent-1-en-3-one

1629-58-9

1147

11179

 
 

1

EFSA

07.103

Tridecan-2-one

593-08-8

298

11194

 
 
 

JECFA

07.104

Hept-2-en-4-one

4643-25-8

1126

11093

 
 

1

EFSA

07.105

Hept-3-en-2-one

1119-44-4

1127

11094

 
 

1

EFSA

07.106

5-Methylhex-3-en-2-one

5166-53-0

1132

11149

 
 

1

EFSA

07.107

Oct-3-en-2-one

1669-44-9

1128

11170

At least 94%; secondary component 4-6% 4-octen-2-one

 

1

EFSA

07.108

beta-Damascenone

23696-85-7

387

11197

 
 

2

JECFA/ EFSA

07.109

2,6,6-Trimethylcyclohex-2-en-1,4-dione

1125-21-9

1857

11200

 
 

2

EFSA

07.112

3-Methyl-2-cyclopenten-1-one

2758-18-1

1105

11137

 
 

2

EFSA

07.113

Nonan-3-one

925-78-0

294

11160

 
 
 

JECFA

07.114

6,10,14-Trimethylpentadeca-5,9,13-trien-2-one

762-29-8

1123

11206

 
 
 

EFSA

07.115

3,4-Dehydrodihydro-beta-ionone

20483-36-7

396

11057

At least 70%; secondary component 25-27% tetrahydroionone

 
 

JECFA

07.117

3-Ethyl-2-hydroxy-4-methylcyclopent-2-en-1-one

42348-12-9

422

11077

 
 
 

JECFA

07.118

5-Ethyl-2-hydroxy-3-methylcyclopent-2-en-1-one

53263-58-4

423

11078

 
 
 

JECFA

07.119

2-Hydroxycyclohex-2-en-1-one

10316-66-2

424

11046

 
 
 

JECFA

07.120

2-Hydroxy-3,5,5-trimethylcyclohex-2-en-1-one

4883-60-7

426

11198

 
 
 

JECFA

07.121

Dec-3-en-2-one

10519-33-2

1130

11751

 
 

1

EFSA

07.122

2,6-Dimethylheptan-4-one

108-83-8

302

11914

At least 80%; secondary component 15-17% 4,6-dimethyl-2-heptanone

 
 

JECFA

07.123

Geranylacetone

3796-70-1

1122

11088

 
 
 

EFSA

07.124

2-Hydroxyacetophenone

118-93-4

727

11784

 
 
 

EFSA

07.125

3-Hydroxypentan-2-one

3142-66-3

409

11115

 
 
 

JECFA

07.126

3,5,5-Trimethylcyclohex-2-en-1-one

78-59-1

1112

11918

 
 
 

EFSA

07.127

p-Mentha-1,4(8)-dien-3-one

491-09-8

757

11189

 
 

2

EFSA

07.128

Dihydrocarvone

7764-50-3

377

11703

At least 77%; secondary components 10-15% dihydrocarveol; 5-6% carvone; 2-3% carveol

 
 

JECFA

07.129

3-Methyl-5-propylcyclohex-2-en-1-one

3720-16-9

1113

 
 
 
 

EFSA

07.130

delta-Damascone

57378-68-4

386

 
 
 

2

JECFA/ EFSA

07.131

Dihydro-beta-ionone

17283-81-7

394

11060

 
 
 

JECFA

07.132

Dihydro-alpha-ionone

31499-72-6

393

11059

 
 
 

JECFA

07.134

alpha-Damascone

43052-87-5

385

11053

 
 

2

JECFA/EFSA

07.135

2,4-Dihydroxyacetophenone

28631-86-9

729

11884

23-25% 2,3-isomer; 19-22% 2,4-isomer; 19-20% 2,5-isomer; 20-21% 3,4-isomer and 15-18% 3,5-isomer

 
 

EFSA

07.136

4,4a,5,6-Tetrahydro-7-methylnapthalen-2(3H)-one

34545-88-5

1405

 
 
 

2

EFSA

07.137

Pentadecan-2-one

2345-28-0

299

11808

 
 
 

JECFA

07.139

5-Methylhept-2-en-4-one

81925-81-7

1133

 
 
 

1

EFSA

07.140

3-Methyl-2-pentylcyclopent-2-en-1-one

1128-08-1

1406

 
 
 

2

EFSA

07.142

Acetovanillone

498-02-2

 

11035

 
 
 

EFSA

07.146

d-Carvone

2244-16-8

380.1

 
 
 
 

JECFA

07.147

l-Carvone

6485-40-1

380.2

 
 
 
 

JECFA

07.148

Cyclohexanone

108-94-1

1100

11047

 
 
 

EFSA

07.149

Cyclopentanone

120-92-3

1101

11050

 
 
 

EFSA

07.150

Decan-2-one

693-54-9

 

11055

 
 
 

EFSA

07.151

Decan-3-one

928-80-3

1118

11056

 
 
 

EFSA

07.152

3,3-Diethoxybutan-2-one

51933-13-2

 
 
 
 
 

EFSA

07.153

(4R,4aS,6R,8aS)-1,10-Dihydronootkatone

20489-53-6

1407

 

At least 90%; secondary component 5-6% nootkatone

 
 

EFSA

07.154

1-(3,5-Dimethoxy-4-hydroxyphenyl)propan-1-one

5650-43-1

 

11106

 
 
 

EFSA

07.156

2,6-Dimethyloct-6-en-3-one (mixture of E and Z)

90975-15-8

 
 
 
 
 

EFSA

07.157

6,10-Dimethylundecan-2-one

1604-34-8

 

11068

 
 
 

EFSA

07.158

Dodecan-2-one

6175-49-1

 

11069

 
 
 

EFSA

07.159

d-Fenchone

4695-62-9

1396

551

 
 
 

EFSA

07.160

Heptadecan-2-one

2922-51-2

 

11089

 
 
 

EFSA

07.161

Hex-1-en-3-one

1629-60-3

 
 
 
 

1

EFSA

07.162

Hex-5-en-2-one

109-49-9

 
 
 
 
 

EFSA

07.164

4-Hydroxy-3,5-dimethoxyacetophenone

2478-38-8

 

11105

 
 
 

EFSA

07.165

4-Hydroxy-4-methylpentan-2-one

123-42-2

 
 
 
 
 

EFSA

07.167

4-Hydroxyhexan-3-one

4984-85-4

 

11108

 
 
 

EFSA

07.168

2-Hydroxypiperitone

490-03-9

 
 
 
 
 

EFSA

07.169

1-Hydroxypropan-2-one

116-09-6

 

11101

 
 
 

EFSA

07.170

beta-Ionone epoxide

23267-57-4

1571

11202

 
 

2

EFSA

07.171

Isopinocamphone

18358-53-7

1868

11125

 
 
 

EFSA

07.172

4-Isopropylcyclohex-2-en-1-one

500-02-7

1110

11127

 
 
 

EFSA

07.175

p-Menth-1-en-3-one

89-81-6

435

2052

At least 94%; secondary components 2-3% menthol and menthone

 
 

JECFA

07.176

trans-Menthone

89-80-5

429

2035

 
 
 

JECFA

07.177

7-Methyl-3-octenone-2

33046-81-0

1135

 

At least 94%; secondary components 2-4% 7-methyl-4-octen-2-one, 5,6-dimethyl-3-hepten-2one and 3-nonen-2-one

 

1

EFSA

07.178

3-Methylbutan-2-one

563-80-4

 

11131

 
 
 

EFSA

07.179

2-Methylcyclohexanone

583-60-8

1102

 
 
 
 

EFSA

07.180

3-Methylcyclohexanone

591-24-2

1103

 
 
 
 

EFSA

07.181

6-Methylheptan-2-one

928-68-7

 

11146

 
 
 

EFSA

07.182

5-Methylheptan-3-one

541-85-5

 
 
 
 
 

EFSA

07.184

3-Methylnona-2,4-dione

113486-29-6

2032

 
 
 

4

JECFA/EFSA

07.185

3-Methylpentan-2-one

565-61-7

 

11157

 
 
 

EFSA

07.187

Non-2-en-4-one

32064-72-5

 

11162

 
 

1

EFSA

07.188

Non-3-en-2-one

14309-57-0

1136

11163

 
 

1

EFSA

07.189

Nonan-4-one

4485-09-0

 

11161

 
 
 

EFSA

▼M3

07.190

Octa-1,5-dien-3-one

65213-86-7

1848

 

Mixture of stereoisomers: 60-90 % E-form and 10-40 % Z-form

 
 

EFSA

▼M1

07.193

1-Phenylbutan-1-one

495-40-9

 
 
 
 
 

EFSA

07.194

4-Phenylbutan-2-one

2550-26-7

 

11182

 
 
 

EFSA

07.195

1-Phenylpropan-2-one

103-79-7

 

11042

 
 
 

EFSA

07.196

Pin-2-en-4-one

80-57-9

1870

11186

 
 
 

EFSA

▼M3

07.198

Pseudo-ionone

141-10-6

 

11191

 
 
 

EFSA

▼M1

07.199

Tetradecan-2-one

2345-27-9

 

11192

 
 
 

EFSA

07.200

4-(2,5,6,6-Tetramethyl-1-cyclohexenyl)but-3-en-2-one

79-70-9

 
 
 
 

2

EFSA

07.201

Tridec-12-en-2-one

60437-21-0

 
 
 
 
 

EFSA

▼M3

07.202

2,6,6-Trimethylcyclohex-2-en-1-one

20013-73-4

 
 
 
 
 

EFSA

▼M1

07.203

3,3,5-Trimethylcyclohexan-1-one

873-94-9

 
 
 
 
 

EFSA

▼M3

07.204

3,3,6-Trimethylhepta-1,5-dien-4-one

546-49-6

 
 
 
 
 

EFSA

▼M1

07.205

6,10,14-Trimethylpentadecan-2-one

502-69-2

 

11205

 
 
 

EFSA

07.206

4-(2,3,6-Trimethylphenyl)but-3-en-2-one

56681-06-2

 
 
 
 

2

EFSA

07.210

1-Nonene-3-one

24415-26-7

 
 
 
 

1

EFSA

07.214

alpha-Methyl naphthyl ketone

941-98-0

 
 
 
 
 

EFSA

07.215

d-Camphor

464-49-3

1395

140

 

In category 1 – not more than 16 mg/kg

In categories 2 and 8 – not more than 50 mg/kg

In category 3 – not more than 20 mg/kg

In categories 5, 6, 7, 12 and 15 – not more than 100 mg/kg

In category 14.1 – not more than 50 mg/l

In category 14.2 – not more than 50 mg/l (except not more than 850 mg/l in Schwedenbitter)

 

EFSA

07.219

trans-3-Methyl-2-(2-pentenyl)-2-cyclopenten-1-one

6261-18-3

 
 
 
 

2

EFSA

07.224

tr-1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)but-2-en-1-one

23726-91-2

 
 

At least 90%; secondary components 2-4% alpha-damascone and 2-4% delta-damascone

 

2

EFSA

07.225

cis-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)but-2-en-1-one

23726-94-5

 
 

At least 92%; secondary component 4% trans-isomer

 

2

EFSA

07.226

trans-1-(2,6,6-Trimethyl-2-cyclohexen-1-yl)but-2-en-1-one

24720-09-0

 
 
 
 

2

EFSA

07.231

alpha-Damascenone

35044-63-4

 
 
 
 

2

EFSA

07.234

1-(4-Hydroxy-3-methoxyphenyl)-3-decanone

27113-22-0

2021