Determination and Risk Assessment of Flavor Components in Flavored Milk

文献类型： 外文期刊

第一作者： Chen, Baorong

作者： Chen, Baorong;Wang, Xiaodan;Zhang, Yumeng;Zhang, Wenyuan;Pang, Xiaoyang;Zhang, Shuwen;Lv, Jiaping;Lu, Jing

作者机构：

关键词： flavored milk; SPME-GC/MS; flavor components; acceptable daily intake; toxicological concern threshold

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 11 期

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收录情况： SCI

摘要： This study aimed to determine chemical composition and assess exposure in flavored milk among Chinese residents, based on risk assessment methodologies of acceptable daily intake (ADI) and toxicological concern threshold (TTC). Esters (32.17%), alcohols (11.19%), olefins (9.09%), aldehydes (8.39%), and ketones (7.34%) comprised the majority of the flavoring samples. Methyl palmitate (90.91%), ethyl butyrate (81.82%), and dipentene (81.82%) had the highest detection rates in flavor samples. This study screened fifteen flavor components of concern and discovered that 2,3,5-trimethylpyrazine, furfural, benzaldehyde, and benzenemethanol were detected in 100% of flavored milk samples. Benzenemethanol was found in the highest concentration (14,995.44 mu g kg(-1)). The risk assessment results revealed that there was no risk for Chinese residents in consuming flavored milk, and the maximum per capita daily consumption of 2,3,5-trimethylpyrazine, furfural, and benzenemethanol were 226.208 g, 140.610 g, and 120.036 g, respectively. This study could provide guidelines for amounts of flavor additive ingredients in milk.

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