The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 15 flavouring substances in the Flavouring Group Evaluation 12, Revision 5, using the Procedure in Commission Regulation (EC) No 1565/2000. This revision is made due to the inclusion of the assessment of three additional candidate substances, beta-isomethylionone .041], 4-(2,5,6,6-tetramethyl-1-cyclohexenyl)but-3-en-2-one ] and tr-1-(2,6,6-trimethyl-1-cyclohexen-1-yl)but-2-en-1-one ], compared to FGE.12Rev4. These three substances have been cleared for a genotoxic concern in FGE.213Rev1 and can accordingly be evaluated using the Procedure in the present revision of FGE.12. The 15 substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that all 15 flavouring substances 02.186, 02.216, 02.217, 05.157, 05.182, 05.183, 05.198, 07.041, 07.200, 07.224, 08.135, 09.342, 09.670 and 09.829] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI (Maximised Survey-derived Daily Intake) approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for all 15 candidate substances. Out of the total 15 substances, one is an alicyclic saturated acid, two are primary alicyclic saturated alcohols, two are primary alicyclic α,β-unsaturated alcohols, three are alicyclic ketones, four are alicyclic unsaturated aldehydes and three are esters, of which two are with a primary saturated or unsaturated alicyclic alcohol moiety and one is an ethyl ester of a saturated alicyclic carboxylic acid.The 15 flavouring substances in this FGE are structurally related to 20 flavouring substances evaluated by the JECFA (The Joint FAO/WHO Expert Committee on Food Additives).Eleven of the 15 flavouring substances possess one or more chiral centres and due to the presence of a double bond, six of the 15 substances 02.217, 05.198, 07.041, 07.200 and 07.224] can exist as geometric isomers. The stereoisomeric composition has been specified for all 11 substances.All 15 candidate substances are classified into structural class I according to the decision tree approach presented by Cramer (Cramer et al, 1978).Five of the flavouring substances in the present group have been reported to occur naturally in essential oils and in a few food items.In its evaluation, the Panel as a default used the "Maximised Survey-derived Daily Intake" (MSDI) approach to estimate the per capita intakes of the flavouring substances in Europe. However, when the Panel examined the information provided by the European Flavour Industry on the use levels in various foods, it app...