Pumpkin spice has its proponents and its detractors, but whether you’re a fan or a hater, this video about the creation of the much-hyped artificial flavoring and flavor science in general is worth a watch.
Though you might taste cinnamon and cloves when you sip that latte, you haven’t actually consumed any of the bona fide spices. This is thanks to the highly-trained “flavorists” (that’s really what they’re called) who are chemistry and food science experts.
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Taste is determined by chemicals—basically, everything is made of chemicals, so that’s no surprise. The flavorists’ expertise comes in determining which chemicals create which flavors, and flavorists and their companies try to keep this as secret as possible. Every chemical has to be on a “safe” FDA list, but the company doesn’t have to disclose on its ingredients list which chemicals it’s used, which is why you’ll see only the phrases “natural flavors” or “artificial flavors” on the list.
Natural flavors and artificial flavors differ in that natural flavors have to start out as part of a certain living thing. The list of acceptable organic materials includes spices, produce, meat, dairy, plants, and a few others. Sometimes the same chemical compound will be considered natural or artificial depending simply on how it was made. Banana flavor extracted directly from a banana is natural, but the same molecule made in a lab is considered artificial.
Watch to learn more about the history of artificial flavors like vanilla and grape, and the work that goes into creating the pumpkin spice “flavor pack.”
