Flavor can be divided into six categories: non-floral, fruity, wine, floral, tobacco, and food.
Non-floral. Non-floral flavors include sandalwood, wood, powder, musk, fantasy, various fruit flavors, various wine flavors, and food flavors such as coffee, cream, vanilla, mint, and almond.
Fruity. Most fruit flavors are formulated to imitate the aroma of fruit. Such as apples, oranges, grapes, strawberries, bananas, cherries, lemons, pears, etc. Most of these flavors are used in food and dental products.
Aroma for wine. Commonly used wine-flavor flavors include light-flavor, strong-flavor, sauce-flavor, rice-flavor, rum-flavor, gin-flavor, brandy-flavor, whisky-flavor, etc.
Floral. Floral flavors can be divided into rose, jasmine, tuberose, lily of the valley, magnolia, clove, narcissus, sunflower, orange blossom, gardenia, hyacinth, acacia, lavender, locust flower, fragrant bamboo stone, osmanthus, violet, Chrysanthemum, ylang-ylang and other fragrances.
Tobacco flavor. Commonly used tobacco flavors include cocoa, peach, honey, rum, mint, Unila, Nanweike, and camellia.
Food flavor. The most commonly used in beverages is the fruity type. Mint, almond, walnut, vanilla, cocoa, coffee, cream, cream toffee, caramel, etc. are commonly used in candy and cakes. In instant noodles, meat-flavored, seafood-flavored, etc. are often used.
