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 |
0. | All categories of foods |
01. | Dairy products and analogues |
01.1 | Unflavoured pasteurised and sterilised (including UHT) milk |
01.2 | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation |
01.3 | Unflavoured fermented milk products, heat-treated after fermentation |
01.4 | Flavoured fermented milk products including heat-treated products |
01.5 | Dehydrated milk as defined by Directive 2001/114/EC |
01.6 | Cream and cream powder |
01.6.1 | Unflavoured pasteurised cream (excluding reduced fat creams) |
01.6.2 | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
01.6.3 | Other creams |
01.7 | Cheese and cheese products |
01.7.1 | Unripened cheese excluding products falling in category 16 |
01.7.2 | Ripened cheese |
01.7.3 | Edible cheese rind |
01.7.4 | Whey cheese |
01.7.5 | Processed cheese |
01.7.6 | Cheese products (excluding products falling in category 16) |
01.8 | Dairy analogues, including beverage whiteners |
01.9 | Edible caseinates |
02. | Fats and oils and fat and oil emulsions |
02.1 | Fats and oils essentially free from water (excluding anhydrous milkfat) |
02.2 | Fat and oil emulsions mainly of type water-in-oil |
02.2.1 | Butter and concentrated butter and butter oil and anhydrous milkfat |
02.2.2 | Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions |
02.3 | Vegetable oil pan spray |
03. | Edible ices |
04. | Fruit and vegetables |
04.1 | Unprocessed fruit and vegetables |
04.1.1 | Entire fresh fruit and vegetables |
04.1.2 | Peeled, cut and shredded fruit and vegetables |
04.1.3 | Frozen fruit and vegetables |
04.2 | Processed fruit and vegetables |
04.2.1 | Dried fruit and vegetables |
04.2.2 | Fruit and vegetables in vinegar, oil, or brine |
04.2.3 | Canned or bottled fruit and vegetables |
04.2.4 | Fruit and vegetable preparations, excluding products covered by 5.4 |
04.2.4.1 | Fruit and vegetable preparations excluding compote |
04.2.4.2 | Compote, excluding products covered by category 16 |
04.2.5 | Jam, jellies and marmalades and similar products |
04.2.5.1 | Extra jam and extra jelly as defined by Directive 2001/113/EC |
04.2.5.2 | Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC |
04.2.5.3 | Other similar fruit or vegetable spreads |
04.2.5.4 | Nut butters and nut spreads |
04.2.6 | Processed potato products |
05. | Confectionery |
05.1 | Cocoa and chocolate products as covered by Directive 2000/36/EC |
05.2 | Other confectionery including breath refreshening microsweets |
05.3 | Chewing gum |
05.4 | Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 |
06. | Cereals and cereal products |
06.1 | Whole, broken, or flaked grain |
06.2 | Flours and other milled products and starches |
06.2.1 | Flours |
06.2.2 | Starches |
06.3 | Breakfast cereals |
06.4 | Pasta |
06.4.1 | Fresh pasta |
06.4.2 | Dry pasta |
06.4.3 | Fresh pre-cooked pasta |
06.4.4 | Potato gnocchi |
06.4.5 | Fillings of stuffed pasta (ravioli and similar) |
06.5 | Noodles |
06.6 | Batters |
06.7 | Pre-cooked or processed cereals |
07. | Bakery wares |
07.1 | Bread and rolls |
07.1.1 | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt |
07.1.2 | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
07.2 | Fine bakery wares |
08. | Meat |
08.1 | Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 |
08.2 | Meat preparations as defined by Regulation (EC) No 853/2004 |
08.3 | Meat products |
08.3.1 | Non-heat-treated meat products |
08.3.2 | Heat-treated meat products |
08.3.3 | Casings and coatings and decorations for meat |
08.3.4 | Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates |
08.3.4.1 | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) |
08.3.4.2 | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) |
08.3.4.3 | Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) |
09. | Fish and fisheries products |
09.1 | Unprocessed fish and fisheries products |
09.1.1 | Unprocessed fish |
09.1.2 | Unprocessed molluscs and crustaceans |
09.2 | Processed fish and fishery products including mollusks and crustaceans |
09.3 | Fish roe |
10. | Eggs and egg products |
10.1 | Unprocessed eggs |
10.2 | Processed eggs and egg products |
11. | Sugars, syrups, honey and table-top sweeteners |
11.1 | Sugars and syrups as defined by Directive 2001/111/EC |
11.2 | Other sugars and syrups |
11.3 | Honey as defined in Directive 2001/110/EC |
11.4 | Table-top sweeteners |
11.4.1 | Table-top sweeteners in liquid form |
11.4.2 | Table-top sweeteners in powder form |
11.4.3 | Table-top sweeteners in tablets |
12. | Salts, spices, soups, sauces, salads and protein products |
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.
evaluation to be completed by the Authority
additional scientific data shall be submitted by 31 December 2012
additional scientific data shall be submitted by 30 June 2013
additional scientific data shall be submitted by 31 December 2013
additional scientific data shall be submitted in a timeframe agreed with the Commission Services, for the evaluation to be completed by the Authority.
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:
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;
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 | |||
▼M9 ————— | ||||||||
▼M5 ————— | ||||||||
▼M2 | ||||||||
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 | ||
▼M29 | ||||||||
02.060 | p-Mentha-1,8-dien-7-ol | 536-59-4 | 974 | 2024 | EFSA | |||
▼M2 | ||||||||
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 | |||
PART B
Flavouring preparations
PART C
Thermal process flavourings
PART D
Flavour precursors
PART E
Other flavourings
PART F
Source materials