Novel estimates of the exposure to flavouring substances

There are thousands of flavouring substances and hundreds of ways of consuming them. It is consequently impossible to carry out detailed analysis of the consumption patterns of each one, so as a result, it is necessary to find more practical and conservative methods for assessing exposure. Two studies have compared the suitability of one method: the maximised survey-derived daily intake (MSDI). In one of these studies, the MSDI-estimated intakes of nine flavouring substances and one spice oleoresin were compared with detailed dietary intakes calculated over a 14-day period using frequency of eating, portion sizes, levels of the flavouring substance and probability of presence in a particularly food item. In a second study, the MSDI-estimated intakes of 12 flavouring substances were compared with intakes calculated using a stochastic model. This model used real levels in over 40,000 flavour formulae used in 31 different categories of food for which the intakes of males in the 16-24 years age group had been surveyed. In both of these studies, the ability of the MSDI to accurately but conservatively estimate upper percentile intakes was demonstrated. This stochastic method offers an opportunity to test whether the MSDI can also be used to estimate the intakes of the volatile constituents that are common to a number of different botanically derived flavouring materials and food ingredients.