3.2 Composing

3.2.1 Main flavor such as isoamyl acetate, amyl acetate butyrate in banana essence, orange oil, sweet orange oil in orange essence, biacetyl in milk essence, coconut aldehyde in coconut and so forth.

3.2.2 Assistant flavor

It usually needs assistant flavor for adjusting thickness. There is not any fixed range for choosing assistant flavor, just depending on experience.

3.2.3 Setting-aroma

Its purpose is to maintain various essence raw materials keeping even so that to maintain stability and coordination. For instance, vanillin, ethyl vanillin, eugenol, orange leaf oil are common edible essence. .Thinner are necessary in edible essence. Common thinner are distilled water, alcohol, glycerin, propylene glycol, phthalate, dibutyl and refined the tea oil, almond oil, walnut oil and emulsion and so forth.

4. Essence selection and matching play an important role in new food product development. So it’s better to know basic points about aroma and its concept

4.1 aromas

4.1.1 Aroma is a kind of feeling that simulates nasal cavity.

4.1.2 Scent means the feeling of scent and taste during food processing.

4.1.3 Aroma type means the comparison of description of essence.

4.2 Basic point for commenting aroma

1) Top note is clear. Can distinguish it quickly;

2) Stable body note. After comment aroma with correct method, we can choose proper essence, for instance, if we want to develop a cola beverage, first, we have to think out an ideal taste. Choose Coca-Cola or Pepsi? Its difference is Coca-Cola focuses on cinnamon assists with white lemon, while, Pepsi pays attention on white lemon and assists with cinnamon; the third step is to taste finished product.
4.3 Along with development of food industry, essence applied in various industries such as beverage, meat, candy, baking product, fast food, snack, expanded leisure food and so forth. Essence-matching is a special technique. It can create new flavor, develops new food breed, but there is no regulated rules on matching technology.