Mint Flavor Compositions

A method of making a flavor comprising the steps:

• (a) steam distilling Mentha genus plant matter to produce a first mint distillate, wherein the first mint distillate comprises:
• at least 25 peak area percent of limonene, as determined by Lei-Hoke Method I;
• at least 15, by peak area percent, of the pinene, as determined by Lei-Hoke Method I;
• at least 25 peak area percent of one or more mint flavor components, as determined by Lei-Hoke Method I, wherein each of the one or more mint flavor components have a boiling point from 155-183 degrees Celsius;
• and
• less than 1 peak area percent of menthone, menthol, or combinations thereof, as determined by Lei-Hoke Method I;
• (b) determining whether the first mint distillate comprises less than 1,000 parts per million (PPM at weight/weight) of a sulfur compound;
• and
• (c) if the first mint distillate comprises less than 1,000 parts per million (PPM at weight/weight) of the sulfur compound, combining the first mint distillate and a synthetic additional mint flavor component such that the first mint distillate comprises 0.5%-6.0% by weight of the flavor and the synthetic additional mint flavor component comprises greater than 90% by weight of the flavor, wherein the synthetic additional mint flavor component comprises:
• 35-45 peak area percent of racemic menthol, as determined by Lei-Hoke Method I;
• 22-26 peak area percent of racemic menthone or isomenthone, as determined by Lei-Hoke Method I;
• 1-12 peak area percent of racemic menthyl acetate, as determined by Lei-Hoke Method I;
• 2.3-6 peak area percent of eucalyptol, as determined by Lei-Hoke Method I.