Flavourings constitute a very wide field - from essential oils - which are obtained by simple expression from oil-bearing fruits - to synthetic essences - which are composed of aromatic organic compounds.
In the case of essences - whether fruit or synthetic - the constituent oils or aromatic compounds are brought into a perfect solution by means of a suitable solvent - such as isopropyl alcohol - ethyl alcohol - di-ethylene glycol - triacetin and diacetin.
Another type of flavouring essence may be composed by using an extract of a fruit and reinforcing the natural products with suitable added synthetics.
A typical formula is given here :
Apricot extract ------------------------------------------------ 1.000 parts
Gamma Lactone of undecylenic acid -------------------- 10 parts
Nonyl aldehyde ----------------------------------------------- 1 part
Vanillin --------------------------------------------------------- 0.5 part
Ethyl vanillin -------------------------------------------------- 0.2 part
Ethyl cinnamate ---------------------------------------------- 0.2 part
Benzyl cinnamate -------------------------------------------- 0.2 part
Tannic acid ---------------------------------------------------- 0.1 part