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Flavors and Fragrances

A frangrance is a substance that can be smelled by the sense of smell or tasted by the sense of taste, and is the raw material for the preparation of flavors. Fragrance is an important component of fine chemicals. It is composed of natural fragrance, synthetic fragrance and solitary fragrance. The process of blending several or even dozens of spices into a blended spice with a certain aroma or fragrance type and a certain use according to a certain ratio. This blended spice is called essence. Because human odor senses accept the scent of fragrance, the senses are closely related to the emotional part of the brain, so fragrance has a great influence on human emotions. "Flavors and Fragrances" on Echemi mainly supplies raw materials for Flavors and Fragrances.

Synthetic Fragrances

Synthetic fragrances are also called artificial fragrances. They are human beings that imitate natural fragrances through the science and technology they have mastered. A "single body" fragrance prepared or created by using different raw materials through chemical or biosynthetic means. There are more than 5000 kinds of synthetic spices in the world, and there are more than 400 kinds of commonly used products. The synthetic fragrance industry has become an important part of fine organic chemicals. "Synthetic Fragrances" on Echemi mainly supplies raw materials for synthetic fragrances.

Natural Spices

Natural spices refers to the original and unprocessed directly applied animal and plant fragrance parts; or the fragrance that is extracted or refined by physical methods without changing its original composition. Natural flavors include animal and plant natural flavors. Animal natural spices are the most commonly used, and commercial varieties include musk, civet, beaver and ambergris. Botanical natural flavors are a mixture of various chemical components extracted from plant flowers, fruits, leaves, skins, roots, stems, grasses, and seeds. "Natural Spices" on Echemi mainly supplies raw materials for Natural Spices.
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