14. Peppermint extract is the flavoring extract prepared from oil of peppermint, or from peppermint, or both, and contains not less than three (3) percent by volume of oil of peppermint.
14a. Peppermint is the leaves and flowering tops of Mentha piperita L.
14b. Oil of peppermint is the volatile oil obtained from peppermint and contains not less than fifty (50) percent by weight of menthol.
15. Rose extract is the flavoring extract prepared from otto of roses, with or without red rose petals, and contains not less than four-tenths (0.4) percent by volume of otto of roses.
15a. Otto of roses is the volatile oil obtained from the petals of Rosa damascena Mill., R. centifolia L., or R. moschata Herrm.
16. Savory extract is the flavoring extract prepared from oil of savory, or from savory, or both, and contains not less than thirty-five hundredths (0.35) percent by volume of oil of savory.
16a. Oil of savory is the volatile oil obtained from savory.
17. Spearmint extract is the flavoring extract prepared from oil of spearmint, or from spearmint, or both, and contains not less than three (3) percent by volume of oil of spearmint.
17a. Spearmint is the leaves and flowering tops of Mentha spicata L.
17b. Oil of spearmint is the volatile oil obtained from spearmint.