National Research Institute on Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
Food Chem Toxicol. 2013 Aug;58:236-41. doi: 10.1016/j.fct.2013.04.041. Epub 2013 Apr 29.
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.
本文提供了一个评估食品中有意添加调味物质的膳食暴露模型。目的是描述当前可用的方法及其科学依据。拟议的调味物质暴露模型设想了三个不同的精细化水平：基本、中间和精细化。在前两个水平，该模型可适用于欧洲实际使用的 2543 种物质，而精细化水平已应用于 FACET 项目中选择的 41 种目标调味物质。精细化水平需要使用添加到食品中的调味物质的添加概率和与食品加工过程中损失相关的校正因子。
