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References from Flavouring Group Evaluation 216 Revision 3 (FGE.216Rev3): Consideration of the genotoxic potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19. Local targets link to admitted publications; unresolved targets remain external evidence.
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry
10.1016/j.foodchem.2008.07.088 · 2009 · External reference
Aroma components of yeast extracts
10.1002/ffj.2730070208 · 1992 · External reference
Volatile components of an unflavored textured soy protein
10.1111/j.1365-2621.1984.tb12842.x · 1984 · External reference
Volatile components of okra
10.1016/0031-9422(90)85429-j · 1990 · External reference
Investigation of flavour defects in Asian cocoa liquors
10.1002/jsfa.2740390411 · 1987 · External reference
Sur la composition de l'arôme de thé noir II
10.1002/hlca.19670500610 · 1967 · External reference
Concentrations of some aliphatic aldehydes and ketones found in raw and roasted Spanish and runner peanuts
10.1007/bf02628733 · 1973 · External reference
Unusual volatile carbonyl components of potato chips
10.1021/jf60185a017 · 1973 · External reference
Cocoa butter flavors
1982 · External reference
10.3390/molecules26020344
10.3390/molecules26020344 · External reference
Aroma characterization of Chinese rice wine by gas chromatography–olfactometry, chemical quantitative analysis, and aroma reconstitution
10.1021/jf4030536 · 2013 · External reference
Relationship between procyanidin and flavor contents of cocoa liquors from different origins
10.1021/jf040105b · 2004 · External reference
Volatile components of roasted macadamia nuts
10.1111/j.1365-2621.1975.tb03775.x · 1975 · External reference
Unresolved reference
External reference
Genotoxicity test strategy for substances belonging to subgroups of FGE.19 ‐ Statement of the Panel on food contact materials, enzymes, flavourings and processing aids (CEF)
2008 · External reference
Scientific opinion. List of α,β‐unsaturated aldehydes and ketones representative of FGE.19 substances for genotoxicity testing. Statement of the Panel on food contact materials, enzymes, flavourings and processing aids (CEF)
2008 · External reference
Scientific opinion of the Panel on food contact materials, enzymes, flavourings and processing aids. Flavouring Group Evaluation 216: Α,β‐unsaturated aldehydes from chemical subgroup 3.3 of FGE.19: 2‐Phenyl‐2‐alkenals
2009 · External reference
10.2903/j.efsa.2009.1051
10.2903/j.efsa.2009.1051 · External reference
10.2903/j.efsa.2010.1623
10.2903/j.efsa.2010.1623 · External reference
10.2903/j.efsa.2013.3305
10.2903/j.efsa.2013.3305 · External reference
10.2903/j.efsa.2022.7420
10.2903/j.efsa.2022.7420 · External reference
10.2903/j.efsa.2011.2379
10.2903/j.efsa.2011.2379 · External reference
10.2903/j.efsa.2021.6770
10.2903/j.efsa.2021.6770 · External reference
Unresolved reference
External reference
Volatile flavour components of malt extract
10.1002/jsfa.2740310409 · 1980 · External reference
Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
10.1016/j.foodchem.2009.10.036 · 2010 · External reference
Genotoxicity assessment of food‐flavoring chemicals used in Japan
10.1016/j.toxrep.2022.04.026 · 2022 · External reference
Unresolved reference
2004 · External reference
Unresolved reference
2006 · External reference
Unresolved reference
2015 · External reference
Volatile components of roasted peanuts: Neutral fraction
10.1021/jf60177a019 · 1971 · External reference
10.1186/s41021-021-00182-6
10.1186/s41021-021-00182-6 · External reference
Flavor constituents of microbial‐fermented teas Chinese‐Zhuan‐cha and Koku‐cha
1987 · External reference
Volatile components of roasted filberts
10.1021/jf60183a013 · 1972 · External reference
Unresolved reference
1991 · External reference
Aromastoffe des Malzes und deren Beitrag zum Bieraroma
1979 · External reference
10.1016/j.foodchem.2024.139226
10.1016/j.foodchem.2024.139226 · External reference
Key odor impact compounds in three yeast extract pastes
10.1021/jf061102x · 2006 · External reference
Some aroma components of roasted sesame seed (Sesamum indicum L.)
10.1111/j.1365-2621.1974.tb00991.x · 1974 · External reference
Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce
10.1016/j.jbiosc.2024.08.009 · 2024 · External reference
Constituants aromatiques de cacaos de diverses provenances
1967 · External reference
Volatile constituents of pressure cooked pork liver
10.1021/jf60195a002 · 1974 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate
10.1111/j.1745-4549.2011.00602.x · 2012 · External reference
Studies on the volatile compounds in mushrooms
1975 · External reference
Identification of volatile compounds in seven edible fresh mushrooms
10.3891/acta.chem.scand.30b-0235 · 1976 · External reference
Unresolved reference
1976 · External reference
10.1016/j.foodchem.2022.134640
10.1016/j.foodchem.2022.134640 · External reference
Flavor of black tea: Part VI. Intermediate and high boiling components of the neutral fraction
1970 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Analytische Differenzierung von zwei Qualitäten schwarzen Tees mittels Kapillargaschromatographie‐Massenspektrometrie
1984 · External reference
Unresolved reference
External reference
Gaschromatographic‐mass spectrometric investigation of cocoa aroma
1988 · External reference
Gaschromatographlsch‐massenspektrometrlsche Untersuchungen des Rost‐kaffeearomas ‐quantitative Bestlmmung wasserdampffluchtlger aroma‐stoffe
1987 · External reference
Formation of flavor components in asparagus. 2. Formation of flavor components in cooked asparagus
10.1021/jf60211a048 · 1977 · External reference
Volatile components in the steam distillate of rice bran: Identification of neutral and basic compounds
1978 · External reference
Steam volatile aroma constituents of roasted cocoa beans
10.1021/jf60160a011 · 1968 · External reference
Unresolved reference
External reference
10.1016/j.foodchem.2024.139772
10.1016/j.foodchem.2024.139772 · External reference
Aroma components of dried bonito soup stock ‐ Isolation of aroma component by using porous polymer resin
1989 · External reference
Volatile flavor compounds of boiled buckwheat flour
1983 · External reference
10.1016/j.foodres.2021.110794
10.1016/j.foodres.2021.110794 · External reference
10.1016/j.foodchem.2024.140213
10.1016/j.foodchem.2024.140213 · External reference
Composition of flavor extracts of raw and roasted cocoas
10.1007/bf01202506 · 1991 · External reference
Lagerungsbedingte Veränderungen im Aroma von Milchschokoladen
10.1007/bf01042707 · 1988 · External reference
