Natural Aromas
In the production of natural aromas, only physical or
microbiological processed may be used. Among these production
procedures you can, for example find squeezing, destilling, warming,
filtering, grounding, blending, cutting or fermenting. The components
for this production are solely from plant or animal materials which can
be consumed by humans without concern.
![](https://www.dethlefsen-balk.de/images/ALTEBILDER/Zitrone2.jpg)
An example: Fruits are squeezed. The fruit juice is thickened.
In order to prevent a possible mildew and for better dosing as well as
making it last longer, a supporting agent (alcohol or prohylenglykol =
a type of alcohol) is added.