There is a difference in the odor of the rind and flesh of the orange, with the rind having a distinctly tallowy-waxy odor, or even worse, a more powerful turpentine scent and a poorer aroma. Flesh has a sweet orange fruit flavor. This is exactly what people like to eat oranges when they feel the flavor. The blending of tangerine flavor is mainly to imitate the aroma characteristics of tangerine pulp. The key components of orange flavor are aldehydes, alcohols and esters. Among them, the trace components that produce the sweet and fruity flavor are ethyl butyrate, ethyl 2-methylbutyrate, sweet orange aldehyde and so on.

Food Flavor characteristics
1. Composition: essence = Base + taste (fragrance/flavors);
2. Addition ratio: Normally the ratio is 0.2%-0.3%, the addition amount varies depending on the product;
and in beverages is 0.07%~0.1%;
3. Purity: 99%
4.Fragrance solvent:
1) Soluble in alcohol (mostly used in drinks);
2) Soluble in propylene glycol(PG);
3) Soluble in soybean oil or salad oil.