1 Basic concept

1.1 Flavor (Perfume) is a kind of substance that can be smelt and tasted. It can be sorted as:

1.2 Essence (Perfume Compound) is a kind of mixture of various flavors. Essence has a certain kind of aroma such as rose essence, jasmine essence, mint essence, pineapple essence and lemon essence and so on.

1.3 Aroma is subjective existence of essence existed in space and time. Physical and chemical performance of aroma is material content, while aroma is its performance.

1.4 One single type of essence is hard to satisfy people’s demands. So perfumer mixes various, even tens of flavors together according to flavor’s performance and purpose.

1.4.1 Top note It features high volatility and strong diffusing force, short time for remaining flavor time.
1.4.2 Body note It is main flavor of essence, possesses medium evaporating degree. Aroma lasting time is 2～6ｈ. It is the most important part of essence.

1.4.3 Basic note It is the last aroma with low volatility. Its aroma can maintain for above 6 hours.
2. Essence plays important role in food. It is able to arouse people’s appetite, is an important part of food. Make good use of essence will make perfect product.

2.1 Utilize essence for intensifying aroma for product.

2.2 Endow aroma for some product which doesn’t have any aroma.

2.3 Compensate product aroma which reduced by artificial functions.

2.4 Natural product can not have consistent aroma caused by geography, environment, condition and climate. Essence unifies these aromas and maintains its stability.

2.5 Substitute function For some reasons such as lack of material supply, price, natural product can not be applied directly. So it’s better to use essence to replace it.