The concept of aroma substances, like the concept of flavor substances, should be used loosely, because a compound may contribute to the typical smell or taste of one food, while in another food it may cause an off-odor or off-taste, or be tasteless in both.
Pineapple Flavor,
Hazelnut Flavor,
Coconut Flavor,
Cream Flavor,
Lemon Flavor,
Banana Flavor,
Forest Fruits Flavor,
Orange Flavor,
Peach Flavor Powder,
Vanilla Flavor
