Flavors and Fragrances
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CAS No: 105-01-1
Formula: C11H16O3
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CAS No: 94-48-4
Formula: C17H22O2
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CAS No: 68916-26-7
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CAS No: 4443-26-9
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CAS No: 192702-79-7
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CAS No: 122-73-6
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CAS No: 3487-99-8
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CAS No: 2373-79-7
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CAS No: 53197-57-2
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CAS No: 190777-77-6
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CAS No: 36015-19-7
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CAS No: 1878-29-1
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CAS No: 61197-07-7
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CAS No: 42075-45-6
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They can be both. Natural flavors and fragrances are extracted from plant or animal sources using methods such as distillation or pressing. Synthetic flavors and fragrances are created in laboratories to replicate natural aromas or to produce entirely new scent profiles. Synthetic versions are often more stable, cost-effective, and consistent in quality, making them widely used in large-scale production.
Flavors are widely used in industries such as beverages, confectionery, baked goods, dairy products, and pharmaceuticals (for example, in syrups or chewable tablets). Fragrances are used in perfumes, skincare, hair care, fabric care, cleaning products, and even industrial products like paints and plastics to mask unwanted odors or add signature scents.
The main difference lies in how they are perceived and applied. Flavors are designed to be tasted and are therefore used in food, beverages, and oral products. Fragrances are designed to be smelled and are commonly used in perfumes, cosmetics, soaps, detergents, and air fresheners. In general, flavors must meet stricter food safety standards, while fragrances focus more on scent stability and intensity.
Flavors and fragrances are chemical compounds or natural extracts used to create specific tastes and smells in products. Flavors are mainly used in food and beverage products to improve or modify taste, while fragrances are used in personal care, household, and industrial products to provide pleasant or functional scents. They can be obtained from natural sources such as plants, fruits, spices, or produced by chemical synthesis.