For the mystery “natural flavours,” mass spectrometry was used. He got the essential oils and their quantities down: lemon oil, lime oil, tea tree oil, cinnamon oil, nutmeg oil, orange oil, coriander oil, and a natural pine–like flavour called fenchol.

Was still missing coca. Then he realised they were basically tea leaves and the mystery flavour was actually tannins, which are non-volatile, so using mass spectrometry tannins won’t show up. He found wine tannins are commercially sold in a water–soluble powder form, and this was the key pretty much.

This mix then had to be heated to blend/mature the essential oils, and then left to sit for 24 hours before being used in the final recipe to exact match the flavour profile.