Flowers
Weak top notes. Low-temperature fractionation captures head-note compounds for fresh, layered florals.
Low-Temperature Cyclic Fractional Extraction
The underlying extraction technology behind every Wondefeel concentrate.
How it works
Extraction at low temperature keeps the signature aroma
We analysed the strengths and weaknesses of each extraction route, weighed raw-material character, geographic advantage and equipment yield, and after repeated scientific validation confirmed low-temperature fractional extraction as the underlying technology for all our concentrates.
By completing extraction at low temperature, the characteristic aroma of the raw material is better preserved, overcoming the spoilage and impurity dissolution that occur in conventional extraction.
- Low temperature: less loss and transformation of heat-sensitive aroma compounds
- Cyclic: multi-pass extraction raises the yield of effective flavour compounds
- Fractional: fractions collected by aroma-compound profile for clear aroma layering
Flavour analysis
Validating aroma composition with data
Problems We Solve
Four raw-material families, four industry pain points
Tea
Turbidity. Controlled extraction and finishing keep the liquor clear and close to freshly brewed.
Coffee
Harsh bitterness. Roast and extraction are tailored per bean to remove bitterness while keeping elegant acidity, caramel and fruit.
Citrus
Oxidation. Optimised processing and an anti-oxidation system keep citrus aroma clean and bright.
Natural Flavour Composition
Turning “does it taste right?” into measurable data
Taking strawberry and white tea as examples, we analyse the aroma composition of the concentrate and identify key flavour compounds — 1-hexanol, trans-2-hexenol, linalool, 2-methylbutanoic acid, γ-dodecalactone and others — then adjust fractionation and blending accordingly so that the natural aroma is fully and accurately reproduced.
- Fidelity: close to the aroma character of the raw material itself
- Authenticity: natural layering and warmth retained after dissolution
- Consistency: stable flavour performance batch to batch
GC-MS analysis
Validating aroma composition with data
Two plants, two product lines
One serves finished products, the other serves the flavourist
The Yunnan plant focuses on high-ratio concentrates for finished products; the Tibet plant produces ultra-high-ratio concentrates born for flavours. Both lines cover the same categories — flowers, fruit, vegetables, coffee, tea and more.
200× / 500× ultra-high-ratio concentrates — born for flavours
If the Yunnan plant serves finished products, the Tibet plant serves the flavourist.
- Concentration reaches 200× and 500×; at 200×, 200 kg of raw material yields 1 kg of concentrate
- A leading producer of ultra-high-ratio concentrates in China’s industry
- Formulated with raw material plus alcohol and other organic solvents
- Same product categories as the Yunnan plant — flowers, fruit, vegetables, coffee, tea and more
- Used as a flavour/fragrance raw material in food, personal care and household compounds
- Products comply with the GB 17325 standard
Approx. 20–50× high-ratio concentrates — a minimal label for clean-label positioning
The Yunnan plant’s core product is the high-ratio concentrate line at roughly 20–50×. Its defining feature is an extremely short ingredient list: raw material + water, with water used purely as the extraction solvent. What the formulator writes on the label is what the consumer can understand — no unnecessary additive burden, a natural fit for clean-label positioning.
- Ingredients: raw material + water (water as extraction solvent only)
- Serving finished products: beverages, food, freshly made tea drinks, coffee
- Ambient liquid storage, no cold chain required
From Raw Material to Product
Six stages, each under control
Origin control
Partner bases at origin, managed by dedicated specialists under strict quality control.
Rapid processing
Raw materials are processed quickly from origin to plant, preserving freshness and aroma integrity.
Low-temperature fractional extraction
Fractional extraction at low temperature preserves signature aroma and avoids spoilage and impurity dissolution.
Flavour analysis & blending
Analytical data validates aroma composition; repeated blending trials form the finished product.
Preservation & anti-oxidation
A reliable preservation and anti-oxidation system enables ambient liquid storage.
Application validation & delivery
Performance validated in the customer’s real application, delivering a stable production-ready solution.
Need technical support or flavour development help?
We provide application-solution planning, working with you from flavour concept through to commercial production.