Edible essence is a special high-concentration additive which can affect the taste and flavor of food, and can make up for the flavor loss caused by food processing and manufacturing. Because of the different use methods of essence, it can give products a unique flavor and create new products. Standardization of products can make products difficult to be imitated. The amount of essence is generally small, but it determines the flavor of food. Therefore, edible essence is an essential food additive in food industry. Among food additives, it is self-contained, with more than a thousand varieties. The types of edible flavors can be divided into: (1) Natural flavors. It is a completely natural substance extracted from natural plants and animals (spices) by physical methods. Usually, the carriers of natural fragrance materials are fruits, animal organs, leaves, flowers and seeds. Its extraction methods include extraction, distillation, rectification and concentration. Vanilla extract, cocoa extract and strawberry extract can be obtained by extraction, peppermint oil, fennel oil, cinnamon oil and eucalyptus oil can be obtained by distillation, orange oil, lemon oil and citrus oil can be obtained by rectification, and apple juice concentrate, mango concentrate and orange juice concentrate can be obtained by concentration. At present, there are more than 5,111 kinds of raw materials that can extract edible flavors in the world, and more than 1,511 kinds are commonly used. (2) Equivalent to natural essence. This kind of essence is obtained by treating natural raw materials by chemical methods or artificially synthesized chemical substances exactly the same as natural essence. (3) Synthetic essence. It is a substance obtained by chemical methods such as artificial synthesis, which has not been proved to have this chemical molecule in nature. If the same chemical molecule is found and confirmed in nature, it is equivalent to natural essence. As long as one of the raw materials in the essence is artificially synthesized, it is artificially synthesized essence. (4) Flavor prepared by microbial method. It is an essence obtained by microbial fermentation or enzymatic reaction. (5) reactive essence. This kind of essence is obtained by heating protein and reducing sugar to produce Maillard reaction, which is common in meat, chocolate, coffee and malt. According to the state of flavors, edible flavors include: liquid flavors (water-soluble, oil-soluble, emulsifying), in which aromatic substances account for 11%-21% and solvents (water, propylene glycol, etc.) account for 81%-91%; Emulsified essence, in which solvent, emulsifier, gum, stabilizer, pigment, acid and antioxidant account for 81%-91%; Powder essence, in which the aromatic substance accounts for 11%-21% and the carrier accounts for 81%-91%. In recent years, powder essence has developed rapidly and is widely used in beverages, snacks and baked goods. There are three types of commonly used powder flavors: (1) mixed powder flavors: several powder flavor substances are mixed with each other, such as spiced powder and curry powder; Most of these flavors come from natural plant spices, and when preparing meat seasonings, in addition to spices, some powder meat flavors need to be added; Vanilla powder and vanillin are also mixed powder flavors. (2) Powder essence in adsorption form: the essence components are adsorbed on the surface of the carrier, and the essence composition should have low volatility; All kinds of meat flavors are mostly powder flavors in the form of adsorption. (3) encapsulated powder essence: the essence components are hidden in the carrier and encapsulated; Microencapsulated powder essence is the most widely used powder essence in food industry. Microencapsulation of essence is a special method for packaging, isolation, preservation, slow release and liquid solidification of essence. Its main purpose is to keep the original fragrance of essence for a long time, and at the same time, to preserve essence well and prevent essence deterioration caused by oxidation and other factors. This effect is not found in other powder flavors and liquid flavors. Therefore, microencapsulated powder flavors have special significance and wide practicability in the application of food industry. The brief introduction is as follows: Traditional solid drinks are mostly produced by spray drying, vacuum drying and boiling drying. When liquid essence is used in the production process, the solvent needs to be removed by heating, and the flavor of the products will be affected. Nowadays, the dry powder mixing method is mostly used in the production of solid drinks. In the production process, various powder ingredients are directly mixed with microcapsule powder essence without heating, and the flavor of the products remains unchanged. The use of microencapsulated powder essence in solid beverage is convenient to flavor, easy to mix evenly, and does not increase the temperature of the flavored product. The product maintains its original powder state and will not change color in white sugary products. Because the flavor components are encapsulated in the capsule, the volatilization loss is suppressed, thus prolonging the fragrance retention time. The fragrance components are isolated from the surrounding space, which prevents the possibility of fragrance deterioration due to oxidation and other factors, thus greatly prolonging the shelf life of the product. It is inconvenient to use liquid essence for perfuming, and it is not easy to mix evenly. It increases the water content of perfumed products, making the products easy to form caking phenomenon, which will gradually turn yellow in white sugary products. The essence can only be added to the surface and exposed to space, resulting in rapid volatilization, short time to keep the fragrance, and it is easy to be oxidized when it contacts with air in a large area, which makes the fragrance deteriorate and has a short shelf life. At present, the popular solid drinks in the market, such as lemon tea, orange, pineapple and litchi, all use microcapsule powder essence. These solid drinks are excellent in quality, fruity and smooth in taste, and they are excellent works for the application of powder essence. Potato chips and puffed food are popular snack foods. Its uniqueness lies in its crisp texture and rich flavor. In the production of snack food, all kinds of seasoning powders made from different powder flavors can give snack food different flavors, such as meat flavor, spicy flavor, barbecue flavor and sauce flavor. The purpose of using powder seasoning powder is to make the product taste more direct, reduce the moisture content of the product and extend the shelf life of the product. Nowadays, the development of baked goods (such as biscuits and snacks) has diversified, and besides sweet and salty taste, biscuits with fruit flavor and meat flavor and some baked goods with special flavor have become common occurrences. In the production of baked goods, powder essence is used to prepare dough and add flavor. Microcapsule powder essence can resist high temperature, reduce the aroma loss during baking, make the aroma of baked food thicker and the spices coated on the surface more diversified. The application of powder essence in candy is mainly the production of chewing gum. Powder essence and powdered sugar are fully mixed first, and then stirred evenly with gum base, so that the essence can be dispersed evenly, and the fragrance is released slowly during chewing, and the fragrance remains for a long time, thus prolonging the chewing time.