Fl@vouring substances

1. Results : 2762 flavouring substances found.

  Page : 1 / Total pages 111 Next
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FL No In register Flavis name CAS No CE No JECFA No FEMA No Chemical group number Status Remarks Ref short  

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No na
17.036
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No S-allyl-L-cysteine 21593-77-1 1710 34 FGE.97 Evaluated by JECFA in 2007
17.035
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No 4-Amino-butyric acid 56-12-2 1771 34 FGE.94 Evaluated by JECFA in 2007
17.034
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Yes Glycine 56-40-6 11771 1421 3287 34 FGE.79 Not evaluated using the Procedure; the substance is a macronutrient and a normal component of protein and, as such, human exposure through food is orders of magnitude higher than the anticipated level of exposure from use as a flavouring subst. [REF:4494]
17.033
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Yes l-Cysteine 52-90-4 10464 1419 3263 34 FGE.79 Not evaluated using the Procedure; the substance is a macronutrient and a normal component of protein and, as such, human exposure through food is orders of magnitude higher than the anticipated level of exposure from use as a flavouring subst. [REF:4494]
17.032
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Yes l-Cysteine hydrochloride 52-89-1 11746 34 FGE.26 Additional substance under evaluation
17.031
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Yes l-Lysine monochlorhydrate 657-27-2 11947 34 FGE.26
17.028
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Yes l-Valine 72-18-4 3444 34 FGE.26 Additional substance under evaluation
17.027
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Yes l-Methionine 63-68-3 3301 34 FGE.26 Additional substance under evaluation
17.026
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Yes l-Lysine 56-87-1 11947 1439 3847 34 FGE.79 Not evaluated using the Procedure; the substance is a macronutrient and a normal component of protein and, as such, human exposure through food is orders of magnitude higher than the anticipated level of exposure from use as a flavouring subst. [REF:4494]
17.024
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Yes DL-Alanine 302-72-7 11729 1437 3818 34 FGE.79
17.023
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Yes DL-Valine 516-06-3 1426 3444 34 FGE.79
17.022
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Yes l-Thyrosine 60-18-4 1434 3736 34 FGE.79 Not evaluated using the Procedure; the substance is a macronutrient and a normal component of protein and, as such, human exposure through food is orders of magnitude higher than the anticipated level of exposure from use as a flavouring subst. [REF:4494]
17.021
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Yes Threonine 80-68-2 34 FGE.26
17.020
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Yes Serine 302-84-1 34 FGE.26
17.019
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Yes l-Proline 147-85-3 10490 1425 3319 34 FGE.79 Not evaluated using the Procedure; the substance is a macronutrient and a normal component of protein and, as such, human exposure through food is orders of magnitude higher than the anticipated level of exposure from use as a flavouring subst. [REF:4494]
17.018
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Yes l-Phenylalanine 63-91-2 10488 1428 3585 34 FGE.79 Not evaluated using the Procedure; the substance is a macronutrient and a normal component of protein and, as such, human exposure through food is orders of magnitude higher than the anticipated level of exposure from use as a flavouring subst. [REF:4494]
17.017
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Yes DL-Phenylalanine 150-30-1 10488 1432 3726 34 FGE.79
17.015
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Yes S-Methylmethioninesulphonium chloride 1115-84-0 761 1427 3445 34 FGE.79
17.014
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Yes d,l-Methionine 59-51-8 569 1424 3301 34 FGE.79
17.013
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Yes DL-Lysine 70-54-2 11947 3847 34 FGE.26
17.012
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Yes l-Leucine 61-90-5 10482 1423 3297 34 FGE.79 Not evaluated using the Procedure; the substance is a macronutrient and a normal component of protein and, as such, human exposure through food is orders of magnitude higher than the anticipated level of exposure from use as a flavouring subst. [REF:4494]
17.010
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Yes d,l-Isoleucine 443-79-8 10127 1422 3295 34 FGE.79
17.009
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Yes 4-Hydroxyproline 36901-87-8 34
17.008
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Yes l-Histidine 71-00-1 1431 3694 34 FGE.79 Not evaluated using the Procedure; the substance is a macronutrient and a normal component of protein and, as such, human exposure through food is orders of magnitude higher than the anticipated level of exposure from use as a flavouring subst. [REF:4494]
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