Flavoring Essence Oils

Flavoring oils are mostly combinations of natural and synthetic flavor chemicals which are compounded by professional flavor chemists.

Natural oils used in flavored coffees are extracted from a variety of sources such as vanilla beans, cocoa beans, and various nuts and berries. Cinnamon, clove, and chicory are also used in a variety of coffee flavors.

Synthetic flavor agents are chemicals which are manufactured on a commercial basis. Flavor chemists blend many such oils to achieve specific flavor combinations. While other food flavors may be composed of nine or 10 ingredients, coffee flavors require up to 80 different compounds. An ideal flavor should mask some of the harsh notes of the coffee yet not interfere with its aromatic characteristics. Virtually any taste can be reproduced. Most consumers prefer coffee flavors with sweet creamy notes.

The pure flavor compounds described above are highly concentrated and must be diluted in a solvent to allow the blending of multiple oils and easy application to the beans. Common solvents include water, alcohol, propylene glycol, and fractionated vegetable oils. These solvents are generally volatile chemicals that are removed from the beans by drying. The current flavoring essences technology uses stable solvents which leave the beans with a glossy sheen and longer lasting flavor.

The flavor chemicals and the solvents used in flavors must not only be approved for use in foods, but they must also not adversely react with the packaging material and the processing equipment with which they come into contact.