Suggested citation: EFSA ; Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009 The Panel concluded that the six substances in the JECFA flavouring group are structurally related to the group of aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by the European Food Safety Authority (EFSA) in the Flavouring Group Evaluation 10, Revision 1 (FGE.10Rev1).The Panel agrees with the application of the Procedure as performed by the JECFA for all six substances. So, for the six named compounds there is no safety concern at the estimated level of intake as flavouring substance based on the MSDI approach.For five substances, use levels have been provided by the Industry 06.087, 06.089, 09.632 and 09.919]. The mTAMDI figures calculated for the five substances are above the threshold of concern for their structural classes. For these substances more reliable data are needed. On the basis on such data the flavouring substances should be reconsidered using the Procedure. For the remaining substance .090] use levels are needed to calculate the mTAMDI in order to identify if more refined exposure assessment is needed to finalise the evaluation.In order to determine whether the conclusion for the six JECFA evaluated substances can be applied to the materials of commerce, it is necessary to consider the available specifications. Adequate specifications are available for one of the six materials of commerce. For the remaining five substances For the remaining substance .090] the Panel agrees with the JECFA conclusion "No safety concern at estimated level of intake as flavouring substance" based on the MSDI approach.