{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T02:52:51Z","timestamp":1789959171020,"version":"4.0.1"},"reference-count":46,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2023,5,26]],"date-time":"2023-05-26T00:00:00Z","timestamp":1685059200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Central Guidance on Local Science and Technology Development Fund","award":["2022ZY0003"],"award-info":[{"award-number":["2022ZY0003"]}]},{"name":"Central Guidance on Local Science and Technology Development Fund","award":["CARS-36"],"award-info":[{"award-number":["CARS-36"]}]},{"name":"Central Guidance on Local Science and Technology Development Fund","award":["G2022-IFST-04"],"award-info":[{"award-number":["G2022-IFST-04"]}]},{"name":"China Agriculture Research System-National Dairy Industry and Technology System","award":["2022ZY0003"],"award-info":[{"award-number":["2022ZY0003"]}]},{"name":"China Agriculture Research System-National Dairy Industry and Technology System","award":["CARS-36"],"award-info":[{"award-number":["CARS-36"]}]},{"name":"China Agriculture Research System-National Dairy Industry and Technology System","award":["G2022-IFST-04"],"award-info":[{"award-number":["G2022-IFST-04"]}]},{"name":"Chinese Academy of Agricultural Sciences","award":["2022ZY0003"],"award-info":[{"award-number":["2022ZY0003"]}]},{"name":"Chinese Academy of Agricultural Sciences","award":["CARS-36"],"award-info":[{"award-number":["CARS-36"]}]},{"name":"Chinese Academy of Agricultural Sciences","award":["G2022-IFST-04"],"award-info":[{"award-number":["G2022-IFST-04"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 \u03bcg kg\u22121). 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.<\/jats:p>","DOI":"10.3390\/foods12112151","type":"journal-article","created":{"date-parts":[[2023,5,27]],"date-time":"2023-05-27T16:16:04Z","timestamp":1685204164000},"page":"2151","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Determination and Risk Assessment of Flavor Components in Flavored Milk"],"prefix":"10.3390","volume":"12","author":[{"given":"Baorong","family":"Chen","sequence":"first","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaodan","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yumeng","family":"Zhang","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenyuan","family":"Zhang","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1813-2039","authenticated-orcid":false,"given":"Xiaoyang","family":"Pang","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0064-2236","authenticated-orcid":false,"given":"Shuwen","family":"Zhang","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Lu","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center for Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaping","family":"Lv","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"853","DOI":"10.1016\/S0002-8223(02)90192-6","article-title":"The nutritional consequences of flavored-mild consumption by school-aged children and adolescents in the United States","volume":"102","author":"Johnson","year":"2002","journal-title":"J. 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