Scientific Opinion on Flavouring Group Evaluation 06, Revision 2 (FGE.06Rev2): Straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4

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Scientific Opinion on Flavouring Group Evaluation 06, Revision 2 (FGE.06Rev2): Straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4

机译：关于调味剂基团评估06的科学意见，修订版2（FGE.06Rev2）：来自化学组1和4的直链和支链脂族不饱和伯醇，醛，羧酸和酯

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Scientific Opinion on Flavouring Group Evaluation 06, Revision 2 (FGE.06Rev2): Straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4.

机译：关于调味基团评估06的科学意见，修订版2（FGE.06Rev2）：直链和支链脂族不饱和伯醇，醛，羧酸和化学组1和4的酯。

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《EFSA Journal》 |2011年第3期|共78页
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1. Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched‐chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008) [J] . EFSA Journal . 2010,第11期

机译：香精基团评估报告62 Rev1（FGE.62 Rev1）：考虑了由JECFA评估的直链和支链脂族不饱和，未共轭的醇，醛，酸和相关酯（61 st 和68
2. Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched‐ and straight‐chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched‐ and straight‐chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008) [J] . EFSA Journal . 2010,第11期

机译：关于风味基团评估95的科学意见（FGE.95）：考虑到JECFA（第69次会议）评估的脂肪族，直链或支链饱和和不饱和醇，醛，酸和相关酯的结构相关性EFSA在FGE中评估的支链和直链脂族饱和伯醇与一种仲醇的酯以及支链和直链不饱和羧酸的酯.05Rev1（2008）
3. Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids, esters of these and straight‐chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 [J] . EFSA Journal . 2013,第10期

机译：关于调味基团评估72的科学意见，修订版1（FGE.72Rev1）：考虑到JECFA（第六十一次会议）评估的与支链和直链结构相关的脂肪族，支链饱和和不饱和醇，醛，酸和相关酯EFSA在FGE.05Rev2中评估的链状不饱和羧酸，这些的酯和直链脂肪族饱和醇
4. LINEAR AND BRANCHED-CHAIN ALIPHATIC, UNSATURATED, UNCONJUGATED ALCOHOLS, ALDEHYDES, ACIDS AND RELATED ESTERS [C] . I.G. Si pes, J. Alexander, M. DiNovi Meeting of the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives . 2012

机译：线性和支链脂族，不饱和，未缀合的醇，醛，酸和相关酯
5. Scientific Opinion on Flavouring Group Evaluation 5 Revision 3 (FGE.05Rev3): Branched‐ and straight‐chain unsaturated aldehydes dienals unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1 2 3 5 and 15 [O] . EFSA Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, 2019

机译：关于调味剂基团评估5的科学意见修订版3（FGE.05Rev3）：支链和直链不饱和醛二烯不饱和和饱和羧酸及相关酯与饱和和不饱和脂族醇以及化学基团与苯乙酸有关的酯1、2、3、5和15
6. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 06, Revision 2 (FGE.06Rev2): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4 [O] . Larsen John Christian, Nørby Karin Kristiane, Beltoft Vibe Meister, 2011

机译：EFsa食品接触材料，酶，调味剂和加工助剂专家组（CEF）;关于调味组评价的科学意见06，修订版2（FGE.06Rev2）：来自化学组1和4的直链和支链脂肪族不饱和伯醇，醛，羧酸和酯
7. Scientific Literature Review of Primary Alcohols, Aldehydes, Acids and Related Esters with Thiol or Sulfide Functions in Flavor Usage. Volume 1. Introduction and Summary, Tables of Data, Bibliography [R] . 1984

机译：具有硫醇或硫化物功能的原料醇，醛，酸及相关酯类的科学文献综述。第1卷。简介和摘要，数据表，参考书目

Scientific Opinion on Flavouring Group Evaluation 06, Revision 2 (FGE.06Rev2): Straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4

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