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Food Fragrance

There are four main functions of fragrances applied in baked food: add flavors that people like; increase the stability of product aroma; improve and supplement the flavor of food; affect metabolism and digestion. The fragrances used in bakery must have the characteristics of high-temperature resistance.

Cherry Blossom Honey Coco Pumpkin Tomato Corn Milk
Ginseng Cotton Candy Bubble Gum Mint Cucumber Coffee
Black Sesame Seeds Green Tea With Lime Lemongrass Mimosa Mugwort Rosemary
Basil Sage Tea Tree White Tea Perfume White Tea With Green Peach  
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