A flavoring extract is defined as a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, or parts of the plant, with or without it coloring matter, conforming in name to the plant use in its preparation.
Flavoring has olfactory (smell) and gustatory (tats) components. Example of flavoring extract:
*Almond extract is the flavoring extract prepared from oil of bitter almonds, free form hydrocyanic acid, and contains not less than one percent by volume of oil of bitter almond. Oil of bitter almonds, commercial, is the volatile oil obtained from the seed of the bitter almond.
*Anise extract is the flavoring extract prepared from oil of anise and contains not less than three per cent by volume of oil of anise.
*Vanilla extract is made by dissolving finely cut vanilla beans in an alcohol solution. It contains in one hundred cubic centimeters the soluble matter from not less than ten grams of the vanilla beans.
Flavoring extract
