An Flavour combines the sensorial characteristics of a food or a substance, deriving from the combination of smell and taste (often also of colour). The European norm lists 3 categories of aromas

Natural Flavours
Obtained with several procedures (distillation, extraction with solvents, squeezing) directly from natural substances such as roots, leaves, flowers etc

Natural-identical Flavours
Obtained with several syntheses processes that concur to realize molecular structures completely similar to those of the natural products

Artificial Flavours
Obtained with several syntheses processes, in order to create new molecules or molecules not present in nature.
The Flavours can be in liquid form, in powder or in paste both in function of the real characteristics of the constituents or of user’s requirements.