There are over 4,200 flavor components approved for use in the U.S., including natural and synthetic chemicals, essential oils, extracts and botanicals. When simulating a desired flavor character, each flavor component chemical contributes to the characterizing flavor to get the desired profile. Flavor components may be soluble only in certain solvents. Solvents can provide a stable environment for flavor components, keeping flavor homogeneous in the ingredient. Non-flavor ingredients include processing aids, such as the flow agents tricalcium phosphate and silicon dioxide; antioxidants, like alpha tocopherol and rosemary oil; flavor enhancers, such as artificial sweeteners and monosodium glutamate; and colors.
Active principles are chemically defined substances that occur in certain flavor source materials that should not be used as flavoring substances in their own right, because they typically have toxicological concerns. As a result, they have maximum limits set in foods. Coumarin in cinnamon and hydrocyanic acid in almonds are examples.