Add time:09/08/2019 Source:sciencedirect.com
Beverages and yogurts containing pineapple fruit or juice were analyzed in order to assess the variability of concentration levels of Allyl hexanoate (cas 123-68-2), present as added flavoring. Average concentrations in products with pineapple as the main fruit ingredient were in fair agreement with average use level data reported from industry surveys for the relevant food categories. Dietary exposure to allyl hexanoate due to the consumption of these products was estimated by screening techniques developed by the European Food Safety Authority, using use level data provided by the industry: estimates were in the same order of magnitude as the estimates obtained for regular consumers who would be loyal to the pineapple yogurt and beverage products containing the highest observed concentration of the substance of interest.
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