• The best similarity to the natural taste and flavor, authenticity and identity.
• Long-term taste, pleasant aftertaste, lack of off-note.
• High concentration and stability of flavor composition, low dosages of use.

Flavors are introduced into food products in such quantities  to make the content of flavor substances correspond approximately to their content in the respective products that have not been processed. Therefore, the application rates are recommended, but can be corrected taking into account the taste preferences. Multiple and/or a significant excess of recomended application rates can lead to  deterioration in the organoleptic properties of the finished product due to high concentration of food flavors.