In comparison with the risk assessment methods for other food additives, the method for food flavourings is different. The main method for the risk assessment of food flavourings is Threshold of Toxicological Concern (TTC). Accurate estimation of the exposure level of food flavourings in diets is also necessary in the application of TTC method. At present, the commonly used methods for assessing the exposure of food flavourings are maximised survey-derived daily intakes (MSDI), single-portion exposure technique (SPET) and added portion exposure technique (APET). The methods for assessing the risk of food flavourings will be introduced in this paper.