Under Circular 24/2019/TT-BYT, Article 3 clause 3, a flavouring is a substance added to food to impart, modify or enhance its flavour. Under Codex CXG 66-2008, synthetic flavouring substances are flavouring substances formed by chemical synthesis.
Under Circular 24/2019/TT-BYT, Article 5 clause 4, flavourings used in food include flavourings on one of these lists: those "evaluated by JECFA and determined safe at the expected intake or at the acceptable daily intake (ADI)"; those "recognised as safe (GRAS) issued by the Flavor and Extract Manufacturers Association of the United States (FEMA)"; and "the flavourings for food of the European Union issued by the European Parliament and the Council" (translated from the Vietnamese text).
Under Codex CXG 66-2008, synthetic flavouring substances are flavouring substances formed by chemical synthesis. The guideline defines flavouring substances as chemically-defined substances either formed by chemical synthesis or obtained from materials of plant or animal origin.
Under Codex CXG 66-2008, synthetic flavouring substances are formed by chemical synthesis, while natural flavouring substances are obtained from plant or animal material by physical, enzymatic or microbiological processes.
When the ingredient list says "hương liệu tổng hợp", "hương liệu nhân tạo" or "artificial flavouring". If a label says only "hương liệu" or "flavouring" without "tự nhiên" or "natural", Yenzo also counts it as artificial flavouring.
Updated 29 October 2026
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