Types of Fragrance Storage

The types of fragrance storage are mainly classified according to the physical form of the fragrance, packaging materials, and storage conditions. Different types of fragrances have significant differences in storage methods, with the core objective being to prevent volatilization, oxidation, and deterioration of the fragrance, and to maintain its aroma stability.

I. Storage Types Classified by Physical Form
Liquid Fragrances
This is the most common type of fragrance, including water-soluble, oil-soluble, and emulsified fragrances.
Storage requirements: Sealed and protected from light, stored in a cool, dry, and well-ventilated environment. The temperature should be controlled between 5℃ and 25℃, avoiding high temperatures, direct sunlight, and violent shaking.

Packaging forms: Often use brown glass bottles or food-grade plastic containers (such as HDPE drums). The bottle mouth needs to be sealed with a sealing cap or aluminum foil to prevent fragrance volatilization and the entry of external impurities.
Points to note: Water-soluble fragrances should be kept away from acidic and alkaline substances; oil-soluble fragrances need to be kept away from fire sources to prevent flammability risks.

Solid Fragrances
Common forms include powder fragrances, microencapsulated fragrances, and solid fragrance pastes.
Storage requirements: Moisture-proof, high-temperature resistant, and sealed storage. Relative humidity should be controlled between 40% and 60%, and the temperature should not exceed 30℃.
Packaging forms: Powder fragrances and microencapsulated fragrances often use aluminum foil bags, vacuum bags, or sealed tin cans; solid fragrance pastes mostly use sealed plastic boxes or metal boxes.
Points to note: Microencapsulated fragrances should avoid compression to prevent capsule rupture and premature release of fragrance; powder fragrances need to be prevented from clumping, and should be sealed immediately after use.

Paste/Gel Fragrances
These have a viscous texture, between liquid and solid, such as some paste-like fragrances used in baking.
Storage requirements: Sealed and refrigerated or stored in a cool place at room temperature to prevent moisture loss and microbial growth, and to avoid large temperature fluctuations.
Packaging forms: Mostly sealed soft tubes, screw-cap plastic bottles, or small tin cans. II. Storage Types Classified by Storage Conditions
Room Temperature Storage Flavors
Most common flavors belong to this category. They can be stably stored at room temperature (5℃~30℃) in a cool, dry environment, without the need for special temperature control equipment. This is suitable for industrial-scale storage and daily use.

Refrigerated Storage Flavors
Some less stable flavors (such as those containing a large amount of natural essential oils, emulsified flavors, and fruit flavors) need to be stored under refrigerated conditions (0℃~10℃) to slow down oxidation and stratification, extending their shelf life.
Frozen Storage Flavors
Mainly used for high-concentration natural flavors, specially customized flavors, or flavor raw materials that require long-term storage. The storage temperature is generally around -18℃, which can significantly reduce the rate of chemical changes. However, slow warming is required during thawing to avoid the loss of aroma components.

III. Storage Types Classified by Packaging and Protection Levels
Ordinary Sealed Type
Suitable for flavors for short-term use, using conventional sealed packaging to meet daily light and moisture protection needs.
Vacuum/Inert Gas Protection Type
For high-grade flavors that are easily oxidized (such as natural floral and fruit flavors), the packaging is vacuum-sealed or filled with inert gases such as nitrogen or argon to isolate oxygen, prevent flavor deterioration, and extend storage life.
General Precautions for Flavor Storage
Keep away from sources of odor to prevent the flavor from absorbing external odors.
Avoid frequently opening and closing the packaging to reduce contact with air.
Follow the “first-in, first-out” principle, prioritizing the use of flavors that have been stored for a longer time.