Table 2 Toxicity classification calculations for each flavouring compound using the maximum concentrations reported by Vardavas et al.

Menthol

Η315 Category 2

0.4991

10

− 95.0%

Η319 Category 2

0.4991

10

− 95.0%

Ethyl maltol

Η302 Category 4

7.096

7046

≤ 2000

− 71.6%

Linalool

Η315 Category 2

0.263

10

− 97.4%

Η317 Category 1

0.263

1

− 73.7%

Η319 Category 2

0.263

10

− 97.4%

Methyl cyclopentenolone

Η302 Category 4

2.5067

19,946

≤ 2000

− 90.0%

Η319 Category 2

2.5067

10

− 74.9%

Η334 Category 1

2.5067

1

150.7%

Η335 Category 3

2.5067

20

− 87.5%

β-Damascone

Η317 Category 1

0.0742

1

− 92.6%

Η411 Category 2

0.0742

25

− 99.7%

Ethyl vanillin

Η302 Category 4

0.9135

54,734

≤ 2000

− 96.3%

Η315 Category 2

0.9135

10

− 90.9%

Η319 Category 2

0.9135

10

− 90.9%

Η335 Category 3

0.9135

20

− 95.4%

Η412 Category 3

0.9135

25

− 96.3%

β-Ionone

Η400 Category 1

0.0076

25

> − 99.9%

Η411 Category 2

0.0076

25

> − 99.9%

Acetyl pyrazine

Η315 Category 2

0.1067

10

− 98.9%

Η319 Category 2

0.1067

10

− 98.9%

Η335 Category 3

0.1067

20

− 99.5%

α-Ionone

Η334 Category 1

0.012

1

− 98.8%

Η412 Category 3

0.012

25

> − 99.9%

2,5 Dimethylpyrazine

Η302 Category 4

0.0197

2,538,071

≤ 2000

− 99.9%

α-Damascone

Η302 Category 4

0.0078

6,410,256

≤ 2000

> − 99.9%

Η317 Category 1

0.0078

1

− 99.2%

Η411 Category 2

0.0078

25

> − 99.9%

3,4 Dimethoxy-benzaldehyde

Η302 Category 4

0.0359

1,392,757

≤ 2000

− 99.9%

Limonene

Η304 Category 1

0.0001

10

> − 99.9%

Η315 Category 2

0.0001

10

> − 99.9%

Η317 Category 1

0.0001

1

> − 99.9%

Η400 Category 1

0.0001

25

> − 99.9%

Η410 Category 1

0.0001

25

> − 99.9%