ABSTRACT
Ethyl alcohol, propyl glycol and water are generally used as solvents for water-soluble flavors. Solvents account for 40%99% of the composition in the formulae. These flavors are clear and have good topnote, but they are sensitive to heat. Water-soluble flavors are wildly used in beverage, ice cream, water ice, dairy products, pectin jelly, jam, etc.
