0 s . ▁ ▁F lav or ings ▁The ▁primary ▁modern ▁flav oring ▁ing red ients ▁in ▁a ▁col a ▁drink ▁are ▁cit rus ▁o ils ▁( from ▁orange , ▁l ime , ▁and ▁le mon ▁pe els ), ▁c inn am on , ▁van illa , ▁and ▁an ▁acid ic ▁flav or ant . ▁Man ufact ur ers ▁of ▁col a ▁drink s ▁add ▁trace ▁flav or ings ▁to ▁create ▁distinct ively ▁different ▁t ast es ▁for ▁each ▁brand . ▁Trace ▁flav or ings ▁may ▁include ▁a ▁wide ▁variety ▁of ▁ing red ients , ▁such ▁as ▁sp ices ▁like ▁nut m eg ▁or ▁cor i ander , ▁but ▁the ▁base ▁flav or ings ▁that ▁most ▁people ▁identify ▁with ▁a ▁col a ▁taste ▁remain ▁cit rus , ▁van illa ▁and ▁c inn am on . ▁Ac id ity ▁is ▁often ▁provided ▁by ▁ph osph or ic ▁acid , ▁sometimes ▁accompanied ▁by ▁cit ric ▁or ▁other ▁isolated ▁ac ids . ▁C oca - Col a ' s ▁reci pe ▁is ▁maintained ▁as ▁a ▁corpor ate ▁trade ▁secret . ▁ ▁A ▁variety ▁of ▁different ▁swe eten ers ▁may ▁be ▁added ▁to ▁col a , ▁often ▁partly ▁dependent ▁on ▁local ▁agricult ural ▁policy . ▁High - f ruct ose ▁corn ▁sy rup ▁( H FC S ) ▁is ▁pre domin antly ▁used ▁in ▁the ▁United ▁States ▁and ▁Canada ▁due ▁to ▁the ▁lower ▁cost ▁of ▁government - sub s id ized ▁corn . ▁In ▁Europe , ▁however , ▁H FC S ▁is ▁subject ▁to ▁production ▁quot as