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Annex 1

Annex 1

ANNEX

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

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

PART B

Flavouring preparations

PART C

Thermal process flavourings

PART D

Flavour precursors

PART E

Other flavourings

PART F

Source materials

(1) OJ L 124, 20.5.2009, p. 21.

(2) OJ L 183, 12.7.2002, p. 51.

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