Flavour & fragrance is compounding by many raw material, with aroma odor. Compounding rate is denoted by mass fraction.Flavour is using in food,including natural flavouring substances, natural-identical flavouring subatances, and artificial flavouring substances. 

Classification of Flavour

1.Water-solubility flavour. Application in carbonated drinks, ice cream, alcohol. Dosage is 0.07~0.15%。

2.Oil-solubility flavour. Application in biscuit, cake, candy etc. baker food.

3.Powder flavour . Application in solid drinks, powder food(for example gel powder) etc..

4.Emulsification flavour. Application in carbonated drinks, cool beverage(ice cream) etc..

Classification of Fragrance

1.Toilertries fragrance: cream, perfume, toilet water, sachet, hair oil, candle etc..

2.Internal fragrance: toothpaste, lipstick, dishware detergent, Essential Balm etc..

3.Enternal fragrance: soap, hair conditioner, detergent product, detergent powder and other products etc..