2-{2-[(2,6-Dichloro­phen­yl)amino]­phen­yl}ethanol

In the title compound, C14H13Cl2NO, the 2,6-dichloro­anilino unit is roughly planar (r.m.s. deviation = 0.0298 Å) and makes a dihedral angle of 67.71 (4)° with the benzene ring containing the ethanol group. The C–C–O fragment is oriented at a dihedral angle of 64.94 (9)° with respect to its parent benzene ring. The molecular conformation is stabilised by a bifurcated N—H⋯(O,Cl) hydrogen bond. C—H⋯π, O—H⋯π and π–π inter­actions [centroid–centroid distance = 3.5706 (11) Å] stabilize the crystal structure

[2-(2,3-Dimethyl­anilino)phen­yl]methanol

In the title compound, C15H17NO, the 2,3-dimethyl­phenyl group is disordered over two sites with an occupancy ratio of 0.869 (3):0.131 (3). The major and minor components of the 2,3-dimethyl­anilino group are planar, with r.m.s. deviations of 0.0214 and 0.0303 Å, respectively, and are oriented at a dihedral angle of 2.6 (6)°. The phenyl­methanol–benzene ring is oriented at dihedral angles of 83.16 (6) and 81.0 (3)° with respect to the major and minor components of the 2,3-dimethyl­anilino group, respectively. An S(6) ring motif is present due to intra­molecular N—H⋯O hydrogen bonding. In the crystal, mol­ecules are connected into supra­molecular chains via O—H⋯O hydrogen bonding along the b axis. C—H⋯π inter­actions help to stabilize the crystal structure

Re‐evaluation of glycerol esters of wood rosin (E 445) as a food additive

The present opinion deals with the re‐evaluation of glycerol esters of wood rosin (GEWR, E 445) when used as a food additive. Regarding GEWR originating from Pinus palustris (longleaf pine) and Pinus elliottii (slash pine), based on the overall toxicity database, and given the absence of reproductive and developmental toxicity data, the Panel concluded that the current acceptable daily intake (ADI) of 12.5 mg/kg body weight (bw) per day for GEWR (E 445) as established by the Scientific Committee on Food (SCF) in 1994 should be temporary pending the provision of such data. This assessment is restricted to GEWR derived from P. palustris (longleaf pine) and P. elliottii (slash pine) and with a chemical composition in compliance with GEWR used in the toxicological testing. The Panel concluded that the mean and the high exposure levels (P95) of the brand‐loyal refined exposure scenario did not exceed the temporary ADI in any of the population groups from the use of GEWR (E 445) as a food additive at the reported use levels. For GEWR originating from Pinus halepensis and Pinus brutia, the Panel noted that concentrations of the fractions of ‘glycerol monoesters’, ‘free resin acids’ and ‘neutrals’, which are considered to be of particular toxicological relevance, are not known; therefore, the evaluation of chemical equivalence with GEWR originating from P. palustris (longleaf pine) and P. elliottii (slash pine) is not possible; no data on stability were available; no toxicological data were available. Therefore, the Panel concluded that a safety assessment of GEWR originating from P. halepensis and P. brutia could not be performed. The Panel recommended the European Commission to consider an update of the definition of GEWR (E 445) in the EU specifications. It should be indicated that GEWR (E 445) (i) contain, besides the mentioned glycerol di‐ and triesters, a residual fraction of glycerol monoesters, and (ii) contain residual free resin acids and neutrals (non‐acidic other saponifiable and unsaponifiable substances)

Identification of volatiles emitted during the blanching process of Brussels sprouts and cauliflower

Volatiles produced during the blanching process of Brussels sprouts (Brassica oleracea L var gemmifera DC) and cauliflower (Brassica oleracea L var botrytis subvar cauliflora DC)in laboratory and industrial conditions were identified. Thiols, sulphides, polysulphides, isothiocyanates, nitriles, carbonyl compounds, furans, esters and terpenes were identified in the head space of both vegetables. Isothiocyanates and nitriles were predominant in Brussels sprouts whereas aldehydes were the most abundant cauliflower volatiles. Several volatiles were identified for the first time. 2-Methylbutyl isothiocyanate and 3-methylpentanenitrile, breakdown products of 2-methylbutylglucosinolate, were identified in the head space of Brussels sprouts. The presence of this glucosinolate in Brussels sprouts has not previously been reported