Classified by purpose:
Daily essence: used for cosmetics, washing products, etc.
Edible essence: used in food processing to increase the flavor of food.
Other uses of essence: such as tobacco, pesticide, etc.
Classified by aroma or fragrance:
Soap essence: such as sandalwood, jasmine, rose, etc.
Essence for cream: such as three flowers, bell flower, osmanthus, etc.
Perfume essence: such as aldehyde fragrance, flower fragrance, green fragrance, etc.
Classified by solubility:
Water soluble essence: dissolved in water or water soluble solvent.
Oil soluble essence: dissolved in oil or oil soluble solvent.
Classified by dosage form:
Liquid essence: including paste, emulsion, etc.
Solid essence: including powder, block, etc.
Classified by chemical composition:
Natural spices: animals or plants from nature, such as musk, civet, beaver, ambergris, essential oil, extract, etc.
Synthetic flavors: commonly produced through chemical synthesis, including ketones, aldehydes, alcohols, acids, esters, lactones, ethers, phenols, nitriles, hydrocarbons, and aldol ketones.
Classified by usage scenario:
Perfume essence: such as perfume (Eau de Parfum, EDP), eau de toilette (EDT), Eau de Cologne (EDC), etc., according to the concentration, the application occasions and durability are also different.
These classification methods help us better understand the different characteristics and application scenarios of spices and essence, so as to select suitable products.
