In the world we live in, aroma is everywhere. The fresh floral scent in the first ray of sunshine in the morning, the mellow aroma of a cup of coffee in the afternoon, and the elegant fragrance of the body after bathing at night, these pleasant smells are often inseparable from the contribution of flavors. Flavors, this seemingly mysterious existence, have actually penetrated into every corner of our lives, from food and beverages to cosmetics, from household cleaning products to industrial products. It is like a magical magician, giving everything a charming scent.
In the national standard, “edible flavors” are the key raw materials for making flavors. From the source, they are mainly divided into the following categories:

Naturally extracted edible flavors: “essential oils” and “pure dew” can be extracted using traditional steam distillation technology, while modern “solvent extraction technology” and “supercritical carbon dioxide extraction technology” can extract “oleoresins” containing more complete aroma components. These aroma substances extracted from natural plants and animals have a unique natural smell. ​
Chemically synthesized edible flavors: various aroma substances are synthesized by chemical means. Among them, some substances belong to “natural equivalent flavorings”, that is, they exist in nature but are mass-produced by chemical methods. However, there are also a small number of substances that do not exist in nature at all. ​
Flavors produced by microbial fermentation: Some aroma substances produced by fermentation belong to this category, such as the characteristic smell of cheese, fermented bean curd, and soy sauce. In industrial production, microbial fermentation is often used to mass-produce these aroma substances. ​
Heat-processed flavorings: Maillard reaction and caramelization reaction that occur when food is heated will produce unique aromas. In industry, heat-reactive substrates such as sugars and amino acids are used to simulate the “processed” taste of food. Caramel flavor, wok flavor, barbecue flavor, bread baking flavor, etc., all use a lot of heat-processed flavorings. ​
Other flavorings: also include flavorings obtained by enzyme treatment, oxidation, etc.
Diverse types of flavors
Classification by use
Daily flavors: widely used in cosmetics, detergents, perfumes and other products, giving these products a pleasant aroma and enhancing the user experience. For example, perfume is a typical application of daily flavors. Through the clever blending of different spices, various unique fragrances are created, such as fresh citrus, elegant floral, warm oriental, etc., to meet the different personalities and preferences of consumers. In cosmetics, fragrances can mask the smell of the product matrix, making skin care products, makeup, etc. more pleasant to use. After adding appropriate fragrances to products such as face creams and shampoos, they can emit charming fragrances during use, bringing physical and mental relaxation. ​
Edible flavors: used in the food and beverage industry to improve and enhance the flavor of food. Whether it is beverages, candies, cakes, instant noodles, meat products, etc., they are inseparable from the role of edible flavors. In beverages, fruity flavors are the most commonly used, which can give beverages such as orange juice, apple juice, grape juice, etc. realistic fruit flavors; in candies and cakes, mint, almond, vanilla, cocoa and other flavors are widely used to add rich and diverse flavors to the products; instant noodles are mostly meaty and seafood flavors to simulate the delicious taste of soup.​
Other flavors: They are also used in some special fields. For example, the tobacco industry uses tobacco flavors to improve the taste and aroma of tobacco. In industrial products, such as rubber and plastic, adding flavors can cover up their own odors.