Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project.

Highlights: [•] We present a method to assess dietary exposure to flavouring substances added. [•] This method allows to estimate the dietary exposure by three levels of refinement. [•] The model is illustrated through an example of exposure to isoamyl acetate. [ABSTRACT FROM AUTHOR]