Determination and Risk Assessment of Flavor Components in Flavored Milk

Determination and Risk Assessment of Flavor Components in Flavored Milk

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%),...

Full description

Bibliographic Details
Main Authors: Baorong Chen, Xiaodan Wang, Yumeng Zhang, Wenyuan Zhang, Xiaoyang Pang, Shuwen Zhang, Jing Lu, Jiaping Lv
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
flavored milk
SPME-GC/MS
flavor components
acceptable daily intake
toxicological concern threshold
Online Access:https://www.mdpi.com/2304-8158/12/11/2151

Internet

https://www.mdpi.com/2304-8158/12/11/2151

Similar Items