Bitters alcoholic, flavor ingredients

Food. Aloe extracts are used as a flavor ingredient primarily in alcoholic and nonalcoholic beverages and in candy to impart a bitter note. Based on the reported average maximum use levels of about 0.02% in alcoholic (186 ppm) and nonalcoholic (190 ppm) beverages and 0.05% in candy, the extracts used must be tinctures or greatly diluted extracts, as standard extracts (e.g., solid extract or fluid extract) would contain too much active anthraglycosides to be safely used. The most preferred commercial aloe exudates used in bitter spirits (Port Elzabeth and Mossel Bay aloes) show a balance of major aromatic constituents not found in many other aloe extracts. ... 

Food. Leaves and their extracts used mainly as a flavor ingredient in alcoholic beverages (bitters, liqueurs, etc.). Reported average maximum use level for leaves is 0.0016% (16 ppm). 

Food. Sweet maijoram oil and oleoresin are used as flavor ingredients in most food categories, including alcoholic (bitters, vermouths, etc.) and nonalcoholic beverages. 

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