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See What Compounds Actually Make 'Pumpkin Flavor'

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It's common knowledge by now that Starbucks' beloved pumpkin latte (and other pumpkin flavorings often pumped into processed food) contains little-to-no pumpkin, often using holiday-familiar spices — cinnamon, nutmeg, clove — in lieu of actual pumpkin flesh. This New York Times video takes things one step further, breaking down the sometimes-80+ additives that go into creating pumpkin "flavor" and texture. Among them: delicious-sounding things like lactones, ketones, cyclotenes, pyrazines, and oh, vanilla. Go, watch:

Video: Pumpkin Spice: Now, With 0% Pumpkin

· Pumpkin Spice: Now, With 0% Pumpkin [YouTube via Videogum]
· All Pumpkin Spice Latte Coverage on Eater [-E-]

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