Flavour Enhancers
Flavour enhancers (E620–E650) intensify the existing taste perception of food without contributing a strong flavour themselves. The most prominent is monosodium glutamate (MSG, E621), which elicits the "umami" (savoury) taste. Despite decades of controversy surrounding "Chinese Restaurant Syndrome", extensive scientific review has not established MSG as the cause of the reported symptoms. EFSA set an ADI for glutamates of 30 mg/kg body weight/day in 2017, revising downward from "not specified", primarily based on concerns about high acute intake in sensitive individuals.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
All Flavour Enhancers (17 additives)
Frequently Asked Questions
Is MSG (E621) safe?
Monosodium glutamate (E621) is approved in all major food regulatory jurisdictions. EFSA completed a full re-evaluation in 2017, establishing an ADI of 30 mg/kg body weight/day for glutamates as a group. This represented a revision from the previous "not specified" (unlimited) status, reflecting caution about high acute intake, particularly from multiple sources simultaneously. "Chinese Restaurant Syndrome" — reported symptoms after MSG-containing meals — has not been confirmed in well-controlled double-blind studies; the underlying mechanism remains unestablished by regulatory toxicology.
What is umami and how do flavour enhancers create it?
Umami is the fifth basic taste (alongside sweet, sour, salty, and bitter), corresponding to the taste of L-glutamate. It is naturally abundant in fermented foods, aged cheeses, mushrooms, and tomatoes. Flavour enhancers like MSG (E621), inosinate (E631), and guanylate (E627) activate L-glutamate receptors on the tongue. Nucleotides (E626–E635) have a synergistic effect with glutamate, meaning small amounts of both together produce a stronger umami response than either alone.
Does Japan have different rules for flavour enhancers than the EU?
Japan's approach to flavour enhancers reflects the cultural importance of umami in Japanese cuisine. MSG was first isolated from kombu seaweed by Japanese scientist Kikunae Ikeda in 1908 and has been produced industrially in Japan since 1909. Japan's food additive system designates MSG as a "chemical seasoning" with its own regulatory category. The Japanese government's ADI approach for glutamates follows JECFA guidelines, though maximum use levels may differ from EU quantum satis authorisations.