SUBSTANTIATION OF MAXIMUM SINGLE ALLOWABLE CONCENTRATION OF FOOD FLAVORS VOLATILE COMPONENTS IN THE RESIDENTIAL AREAS ATMOSPHERIC AIR

The paper presents results of experimental studies on substantiation of maximum single allowable concentration (MAC maximum single) of food flavors volatile components (groups: lemonade, rum, citrus, vanilla-creamy, milk-creamy, fruit and berry) in the residential areas atmospheric air at 0.4 mg/m3 level. The value was set based on olfactoryodorimetry with consideration of new approaches to inadmissibility of «obsessive» odor as limiting criterion for substantiation of MAC maximum single according to international practice of setting odor limits and to the domestic experience in standardization of allowable odor limits and regulation of odorous substances in the atmospheric air over recent years. Meeting established values, which correspond to levels recommended in foreign countries for production of flavors and flavorings protects the population from «obsessive» odor.

MAC maximum single, food flavorings, «unspecified» odor, «obsessive» odor, olfactory-odorimetry