There are three principle methods for producing mastic flavor, fragrance adjustment, combination of enzyme and fragrance adjustment, combination of ferment and fragrance.

The latter two methods adopt natural substances so it will produce natural flavor.

Application Theory of Mastic Flavor
The combination of zymotechnics and fragrance mastic flavor based on fresh milk, utilize self-separation, second time choice to make further biochemical technology processing which makes fragrance natural and soft.
Mastic Flavor Characteristics

I.                    Natural and soft flavor. It has complex components, contains original flavor of milk and increase aroma produced by animalcule ferment including hundreds of fragrance contents such as organic acid, various resins, sulfide and so forth which flavor very closes to natural milk.

II.                 High security. Its sanitation index accords with state relevant technology standard. It tested as very safe by Sanitation Guarantee Bureau.

III.               Good flavor. Its fragrance content has natural proportion, can coordinate with each other very well. It will obviously increase product quality if add with this kind of flavor.

To sum up, choosing natural mastic flavor as bottom substance is correct method.