title: Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project.
abstract: This paper provides a model to assess dietary exposure to flavouring substances intentionally added to food. The purpose is to describe the approaches currently available and their scientific basis. The proposed exposure model for flavouring substances envisages three different levels of refinement: basic, intermediate and refined. At the two first levels, the model may be applied to all 2543 substances actually in use in Europe, while the refined level has been applied to 41 target flavouring substances selected within the FACET project. The refined level entails the use of the probability of addition of the flavouring substance added to the food and of correction factors related to losses owing to the processing of a food.
authors: National Research Institute on Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. mistura@inran.it
authors: Lorenza
authors: L
authors: Mistura
authors: Stefania
authors: S
authors: Sette
authors: Cian
authors: C
authors: O'Mahony
authors: Karl-Heinz
authors: KH
authors: Engel
authors: John
authors: J
authors: Mehegan
authors: Catherine
authors: C
authors: Leclercq
mesh_terms: D004032:Diet; D004781:Environmental Exposure; D005421:Flavoring Agents / Q000633:toxicity*; D006801:Humans; D008962:Models, Theoretical
chemical_list: D005421:Flavoring Agents
keywords: Added flavourings; Dietary exposure model; Flavouring substances