(1) Natural flavors. It is a completely natural substance extracted from animals and plants (spice) in nature through physical methods. Usually the carriers for obtaining natural flavor substances are fruits, animal organs, leaves, tea and seeds. Its extraction methods include extraction, distillation and concentration. Vanilla extract, cocoa extract, strawberry extract, etc. can be obtained by extraction method; peppermint oil, anise oil, cinnamon (osmanthus) oil, eucalyptus oil, etc. can be obtained by distillation method; orange oil and lemon oil can be obtained by rectification method , citrus oil, etc.; apple juice concentrate, mango concentrate, orange sweat concentrate, etc. can be obtained by concentration method. At present, there are more than 5,000 kinds of raw materials that can extract edible flavors in the world, and more than 1,500 kinds are commonly used.
(2) Equivalent to natural flavors. This kind of flavor is obtained from natural raw materials by chemical methods or artificially synthesized with the same chemical substances as natural flavor substances.
(3) Synthetic fragrances. It is a substance obtained by chemical methods such as artificial synthesis, which has not been confirmed to exist in nature. If found in nature and dominated by the same chemical molecule, it is equivalent to natural flavor. As long as one of the raw materials in the flavor is artificially synthesized, it is a synthetic flavor.
(4) Flavor prepared by microbial method. It is an essence obtained through microbial fermentation or enzymatic reaction.
(5) Reactive flavors. This kind of flavor is obtained by heating protein and reducing sugar to undergo Maillard reaction, and is often found in meat, chocolate, coffee, and malt.
