Flavors are typically categorized as follows:
Artificial Categories
Artificial – A chemical compound created by “flavorists” (flavor chemists) to mimic a natural flavor. According to Boehmer, the FDA has classified the roughly 2,800 artificial flavors as GRAS(generally recommended as safe). According to Lohs, they may use a range of GRAS carrying agents from petroleum and other source materials.
Natural & Artificial (N&A) – A blend of natural and artificial flavors. According to Boehmer, the vast majority of N&A flavors are predominantly comprised of artificial flavors.
Nature Identical – A legal term established in Europe meaning that the lab-produced flavor molecules perfectly match to those from nature. They are considered to be artificial in Europe and the U.S.
Natural Categories
Natural – A natural flavor from a single source, derived with an approved solvent, such as water or ethyl alcohol (a consumable alcohol). Boehmer said natural flavors often use propylene glycol (a substance that occurs naturally in foods in very small quantities, but which is derived from petroleum) as a carrier.
With Other Natural Flavors (WONF) – A natural flavor (such as lemon) that is blended with natural flavors from other sources (such as other citrus fruits). According to Vorsheim, the above example would be labeled as “natural lemon flavor with other natural flavors.”
Natural-Type Flavors – Natural flavors that mimic the taste of a particular natural ingredient without actually containing that ingredient. For example, a “natural apple-type flavor” may be a blend of natural flavors from fruits other than apples. According to Boehmer, if a tea blend contains a natural-type flavor and does not contain its namesake flavor (apple) or the flavor source (dried apple bits) as an ingredient, it must be labeled as “artificially apple-flavored with natural flavors.”
Natural Organic Program Compliant (NOP-Compliant) Flavors – Natural flavors that are made from organic-compliant materials. According to Boehmer, all ingredients must be from non-genetically-modified sources and must be organic compliant. Boehmer said the USDA only allows oil carriers such as organic soybean oil, as well as glycerin or alcohol extracted from organic, non-GMO plant materials for NOP-compliant flavors.
Natural processes
Natural flavors are also classified as either extracts or essential oils. Each requires different processing.
Extracts are natural flavors that are derived though a process akin to brewing. According to Vorsheim, plant materials may be extracted with ethyl alcohol or cold, warm or hot water. Vorsheim said each method produces a different flavor profile, so methods vary with the source material and desired extract qualities.
To derive essential oils, plant materials are usually placed under pressure. Vorsheim said plant materials are sometimes brewed for their vapor volatiles (the compounds that make a fresh-brewed cup of tea smell so delicious), which are then distilled into essential oils. While essential oils are a popular means of flavoring tea, sources said they tend to have less impact as tea ages.
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