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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: 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 Where the necessary information is not provided by the time requested, the flavouring substance in question will be withdrawn from the Union list.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 (5) 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:

(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. PART B Flavouring preparations PART C Thermal process flavourings PART D Flavour precursors PART E Other flavourings PART F Source materials