1. Production of natural flavors: There are 8 main production methods of plant-based natural flavors:

1. Distillation --- essential oils

2. Extraction method--- extract, tincture, oleoresin, and clean oil

3. Essential oils --- by pressing method

4. Absorption method --- balsam

5. Enzymatic extraction

6. Supercritical Fluid Extraction (SFE)

7. Molecular distillation

8. Microwave extraction

Second, the production of single fragrance fragrances

1. Physical methods--- fractionation, freeze precipitation, and recrystallization

2. Chemical methods--- borate method, sodium phenol salt method, sodium bisulfite addition method

Spices have a long history, dating back to the time of Emperor Shennong 5,000 years ago, when plants were collected as medical supplies to ward off diseases and avoid filth. At that time, human beings attached great importance to the aroma volatilized in plants, and when they smelled the fragrance of flowers in full bloom, they felt the beauty and aroma pleasure at the same time; Flowers, fruits, resins, and other aromatic substances are offered to the gods, and the fragrance overflows to achieve a perfect religious realm. Therefore, in ancient times, these incense substances were used for worshipping the gods, sacrifices, purifying the body and mind, and funeral, and later gradually used for food, decoration and beauty. In the third dynasty of the Xia Shang Dynasty, there is a record of the fragrant powder rouge, Zhang Huabo contains "burning lead and tin as powder", "Chinese Ancient and Modern Notes" also mentions that "rouge starts from the powder", Jiuyun, "since the three generations of lead as powder, Qin Mu Gongnu beautiful jade has a look, Degan immortals, Xiao Shi is burned mercury for powder and coating, also known as Feiyun Dan, passed on to the flute and eventually rises", it can be seen that the fat powder has been used as early as three generations. After the Spring and Autumn Period, Gong Powder Rouge also began to be used among folk women. The huge amount of cosmetics consumed by the palace maids is described in the palace fu, which is breathtaking. "Qi Min Ji Yao" records the preparation method of rouge, flour, blue paste and grinding paste.

At the beginning of the Han Dynasty, rare foreign spices were introduced to China, but the queens of the Han Dynasty did not use spices easily because of their frugality, and it was not until the Bangu period of the Eastern Han Dynasty that it was not clearly recorded in history that Suhexiang and other incense products were introduced to China in history. After the Han Dynasty, through the land transportation and trade in the Western Regions, as well as the influence of exchanges with foreign countries,

The routes of spices to the east are basically as follows:

1. Central Asia to China via the Silk Road from the Tianshan Mountains to the North-South Road;

2. From the Roman Empire to Tibet via India and Central Asia;

3. Enter the Hexi Corridor through Central Asia to Qinghai and Xinjiang;

4. From Central Asia, India and other places, through Myanmar into Yunnan, China;

5. From Central Asia, India and other places, through Myanmar into Chengdu, Sichuan and other routes, and then to all parts of China.

Regardless of the route of the spices to the east, the journey was quite long and arduous, and the amount of spices that could be carried was extremely limited. It wasn't until the rise of maritime trade that spices from places like the South Seas, India, or Rome began to be imported into China in large quantities. After the end of the Ming Dynasty, overseas trade prevailed, all kinds of spices were transported into China by sea ships in large quantities, and the production of various incense sticks and incense sticks was prevalent, and the use of spices became more diverse, and the use of spices gradually became a part of people's lives. In the transportation of ancient spices, most of them were ground to powder and stored in utensils, but the amount carried was still limited.

abroad

There are also thousands of years of history abroad. The tomb of the Egyptian Emperor Yannais, excavated in 3500 BC in 1987, found that the paste in the beautiful ointment jar still had a fragrance, which appeared to be resin or balm. In 2011, it can be seen at the British Museum or the Cairo Museum in Egypt. Monks were probably the main ones who gathered, made, and used spices.

When bathing in 1350 B.C., the Egyptians used sesame oil or balm, believing that it was good for the skin, and at that time they used thyme, oregano, myrrh, frankincense, etc., while sesame oil, almond oil, and olive oil were used as the medium. Musk was also used very early, around 500 BC. 公元七世纪埃及文化流传到希腊、罗马后，香料成为贵重物品即贵族阶级的嗜好品，为了从世界各地寻求香料及辛香料，推动了远洋航海，促进了新大陆的发现，对人类交通史大有贡献。