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Document 02008R1334-20160818

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/2008/1334/2016-08-18

2008R1334 — EN — 18.08.2016 — 013.001


This text is meant purely as a documentation tool and has no legal effect. The Union's institutions do not assume any liability for its contents. The authentic versions of the relevant acts, including their preambles, are those published in the Official Journal of the European Union and available in EUR-Lex. Those official texts are directly accessible through the links embedded in this document

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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

►M5

COMMISSION REGULATION (EU) No 1098/2014 of 17 October 2014

  L 300

41

18.10.2014

►M6

COMMISSION REGULATION (EU) 2015/648 of 24 April 2015

  L 107

15

25.4.2015

►M7

COMMISSION REGULATION (EU) 2015/1102 of 8 July 2015

  L 181

54

9.7.2015

►M8

COMMISSION REGULATION (EU) 2015/1760 of 1 October 2015

  L 257

27

2.10.2015

►M9

COMMISSION REGULATION (EU) 2016/54 of 19 January 2016

  L 13

40

20.1.2016

►M10

COMMISSION REGULATION (EU) 2016/55 of 19 January 2016

  L 13

43

20.1.2016

►M11

COMMISSION REGULATION (EU) 2016/178 of 10 February 2016

  L 35

6

11.2.2016

►M12

COMMISSION REGULATION (EU) 2016/637 of 22 April 2016

  L 108

24

23.4.2016

►M13

COMMISSION REGULATION (EU) 2016/692 of 4 May 2016

  L 120

7

5.5.2016

►M14

COMMISSION REGULATION (EU) 2016/1244 of 28 July 2016

  L 204

7

29.7.2016




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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)



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 ( 1 ) 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 ( 2 ), 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 ( 3 ) 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 ( 4 );

 “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

▼M7 —————

▼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

▼M14

02.060

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

536-59-4

974

2024

 

In categories 1, 3, 4.2, 5 (except category 5.3), 6, 7, 14.1, 14.2 and 16

1

EFSA

▼M1

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

▼M14

02.091

Myrtenol

515-00-4

981

10285

 

In categories 1, 3, 5, 6, 14.1, 14.2, 15 and 16

1

EFSA

▼M1

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

▼M11 —————

▼M1

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

▼M14

05.106

Myrtenal

564-94-3

980

10379

 

In categories 1, 2, 3, 4.2, 5, 6, 7, 8, 9, 10, 11, 12, 14.1, 14.2, 15, and 16

1

EFSA

▼M1

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

▼M8 —————

▼M1

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

▼M12 —————

▼M1

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