Abstract:Imitation of flavor includes three aspects, the first one is qualitative analysis of unknown complex flavor, the second one is quantitative analysis of spices, the third one is imitating flavor constantly until satisfactory results are obtained. Early perfumers can only rely on nose sniffing to imitate flavor, which usually requires perfumers to blend repeatedly in order to achieve a higher similarity, not only requiring perfumers have higher lever but also consuming time, and it's more difficult t...
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