The Main Classification Of Spices

According to the raw materials or production methods, it can be divided into natural flavors and synthetic flavors.
Natural spices
In a broad sense, it refers to certain physiological organs of animals or plants (also collectively referred to as organisms) that contain fragrance components, such as fragrance glands, sachets, flowers, leaves, branches, stems, etc., as well as secretions (such as gum, resin, ointment, etc.), and substances containing fragrance components extracted from these tissues or secretions through processing (such as essential oils, ointments, fragrance resins, purified oils, etc.).
Narrowly speaking, "natural flavors" only refer to the latter category, which is the aromatic components extracted from the organs or secretions of fragrant animals and plants through processing, commonly known as essential oils, extracts, aromatic resins, purified oils, isolated products, and so on.
There are about 1500 types of natural spices, with 200 commonly used. Animal flavorings are no longer used due to environmental and safety concerns.
Synthetic spice
It refers to the "monolithic" spice varieties prepared through chemical (or biological) synthesis using different raw materials.
If these varieties are distinguished by their chemical structure or functional groups, they include hydrocarbons, alcohols, acids, esters, lactones, aldehydes, ketones, ethers, phenols, acetals, ketones, macrocycles, heterocycles, etc.
Synthetic flavors have developed to over 6000 types, with 500-600 commonly used in flavoring.