Nature Identical Onion Flavouring

About

What it is and where it shows up.

Nature identical onion flavouring is a synthetically manufactured mixture of sulfur-containing compounds — principally dipropyl disulfide, propanethiol, dimethyl disulfide, and related thiosulfinates — that are chemically identical to the volatile aroma compounds naturally present in Allium cepa (onion). It is used to impart or reinforce characteristic onion taste and aroma in processed foods, snacks, sauces, soups, and seasonings where fresh or dried onion cannot be used.

Safety summary

The regulatory and scientific consensus.

The component compounds (e.g. dipropyl disulfide, FEMA 3228 / JECFA 566) have been evaluated by JECFA and FEMA and are considered safe at typical flavouring-use levels; no Acceptable Daily Intake (ADI) has been numerically established as intake from normal food use is well below any concern threshold. No IARC carcinogenicity classification applies to the flavouring blend or its principal components. Individuals with allium sensitivity or sulfite-like sensitivity to organosulfur compounds may experience mild intolerance reactions at high doses.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Permitted under FSANZ Food Standards Code Standard 1.3.1 — Food Additives. Flavouring substances with JECFA or EFSA safety clearance are accepted; no specific maximum level set beyond quantum satis.source
EFSA (European Food Safety Authority) (European Union)	Approved	Governed by Regulation (EC) No 1334/2008; nature-identical flavouring substances are authorised under the EU Union list of flavourings (Annex I). The 'nature-identical' subcategory was subsequently merged into 'synthetic' flavouring substances under updated Codex/EU terminology, but chemically identical-to-nature compounds remain permitted on the positive list. EFSA's FAF Panel conducts ongoing safety assessments.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	FSSAI permits flavouring substances that are recognised as safe by JECFA or listed in the FSSAI Compendium of Food Additives. Nature-identical onion flavouring components aligned with JECFA-evaluated substances are permissible; must be used at the lowest effective level (quantum satis principle).source
FDA (Food and Drug Administration) (United States)	Approved	Nature-identical onion flavour compounds (e.g. dipropyl disulfide, FEMA 3228) are designated GRAS by the Flavor and Extract Manufacturers Association (FEMA) Expert Panel. FDA has not challenged FEMA GRAS determinations for these substances. Used under 21 CFR as natural/artificial flavour at the lowest level necessary to achieve the intended flavouring effect.

Who should approach with care

Whose guidance would steer them away.

Infants — Infants have immature hepatic detoxification pathways; organosulfur flavouring compounds at food-processing concentrations are not evaluated specifically for infant formula, and their use in baby foods is not recommended without specific regulatory clearance.

Ibs — Onion-derived organosulfur compounds are fructan-rich fermentable substrates that may exacerbate IBS symptoms; while nature-identical flavouring doses are far lower than dietary onion intake, sensitive individuals may still react.

Other — Individuals with known allium (onion/garlic) hypersensitivity or organosulfur compound sensitivity should exercise caution, as nature-identical onion flavouring contains the same sulfur molecules that trigger such reactions in whole onion.

Research citations

The sources behind this verdict.

1EFSA. Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods, 2022. efsa.europa.eu
2PubMed. Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, 2020. pmc.ncbi.nlm.nih.gov
3PubMed. The safety evaluation of food flavouring substances: the role of metabolic studies, 2018. pmc.ncbi.nlm.nih.gov
4PubMed. Investigation of Volatiles Emitted from Freshly Cut Onions (Allium cepa L.) by Real Time Proton-Transfer Reaction-Mass Spectrometry (PTR-MS), 2013. pmc.ncbi.nlm.nih.gov
5WHO/JECFA. JECFA Flavouring Agent Evaluation: Dipropyl Disulfide (JECFA No. 566, FEMA 3228), 1999. apps.who.int

Independently researched5 citations