SourceIngredients

Flavours and Aromas

339 ingredients from 24+ Chinese manufacturers

The category spans three quite different kinds of material. Botanical extracts and oleoresins such as Capsicum Oleoresin and White Pepper carry the whole aromatic fraction of a spice. Aroma chemicals such as Ethyl Maltol and Menthol are single molecules made by synthesis or fermentation. Compounded savoury flavours, the beef and chicken types, are formulated products built on bases including Hydrolyzed Vegetable Protein.

Strength, form and stability separate them. Oleoresins are traded on measured active content, capsaicin units for capsicum and volatile oil for spices, so the stated concentration matters more than the name. Aroma chemicals are bought on purity and physical constants, and menthol is supplied both as crystal and as oil. Compounded flavours are sold as oil soluble liquids, water soluble liquids or spray dried powders, and the carrier decides where they can be dosed. Heat stability then divides flavours that survive extrusion or retort from those that must go in after cooking.

Sourcing from China

Production splits by material. Capsicum and paprika extraction sits close to the growing areas in Xinjiang, where most of the domestic chilli crop is dried, while compounded savoury flavours and hydrolysed protein bases come from formulation houses clustered around Shanghai, Jiangsu and Guangdong. Aroma chemicals such as ethyl maltol come from a small number of large plants, so quotations tend to move together. Buyers should ask whether a site compounds in house or repacks, and request the allergen statement, a FEMA reference where relevant and solvent residue data.

All Flavours and Aromas

Manufacturers of Flavours and Aromas