Coca-Cola formula version of Coca-Cola syrup contains kola nut extract; originally included for its caffeine content, modern Coca-Cola uses caffeine citrate produced by the decaffeination of coffee. The primary taste of Coca-Cola is thought to come from vanilla and cinnamon, with trace amounts of essential oils, and spices such as nutmeg. A 2015 study identified and measured 58 aroma compounds in common colas, confirming significant amounts of compounds corresponding to cinnamon, vanilla, nutmeg, orange and lemon essential oils in Coca Cola. During the 1980s, most U.S. Coca-Cola bottlers switched their primary sweetening ingredient from cane sugar (sucrose) to the cheaper high-fructose corn
Auvergnat Cola production and reduced profit margins. He was convinced that this type of product is only viable as an adjunct to an existing enterprise, where it can be added to the existing structure of the business and economies of scale be realised by that means. The idea of Auvergnat Cola came to him when he was on holiday in Corsica and was drinking the local Corsica Cola. (Other pre-existing regional colas in France included Breizh Cola in Brittany, Fada Cola in Marseille and Chtilà Cola, since renamed Ch'nord Cola, in Nord-Pas-de-Calais, and Meuh Cola in Normandy, Montania Cola in Chambéry and