2008R1334 — EN — 22.04.2013 — 001.001

This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents

►B 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:









▼B

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 That Decision is now obsolete and should be repealed.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 Those rules are replaced by this Regulation and the Directive should now be repealed.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, Whereas: 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 01.015 Vinylbenzene 100-42-5 11022 1 EFSA 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 02.093 Non-6-en-1-ol 35854-86-5 324 10294 JECFA 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 02.110 2,6-Dimethylhept-6-en-1-ol 36806-46-9 348 At least 90%; secondary component 5-10% 6-methyl-5-hepten-2-one JECFA 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 02.122 p-Mentha-1,8(10)-dien-9-ol 3269-90-7 2 EFSA 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 02.145 2,6-Dimethylocta-1,5,7-trien-3-ol 29414-56-0 1 EFSA 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 02.194 Octa-1,5-dien-3-ol 83861-74-9 1 EFSA 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 02.211 Undeca-1,5-dien-3-ol 56722-23-7 1 EFSA 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 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 1 EFSA 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 02.252 4,8-Dimethyl-3,7-nonadien-2-ol 67845-50-5 1841 1 EFSA 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 05.026 o-Tolualdehyde 529-20-4 1 EFSA 05.027 Tolualdehyde 1334-78-7 866 115 At least 95% (sum of o,m,p-isomers) EFSA 05.028 m-Tolualdehyde 620-23-5 1 EFSA 05.029 p-Tolualdehyde 104-87-0 1 EFSA 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 05.085 Hept-4-enal 6728-31-0 320 2124 JECFA 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 05.137 Dec-4(cis)-enal 21662-09-9 At least 90%; secondary component at least 5% trans-isomer 1 EFSA 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 05.182 2,6,6-Trimethylcyclohex-2-ene-1-carboxaldehyde 432-24-6 1 EFSA 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-methylcyclo