There are four main functions of fragrances applied in baked food: add flavors that people like; increase the stability of product aroma; improve and supplement the flavor of food; affect metabolism and digestion. The fragrances used in bakery must have the characteristics of high-temperature resistance.
| Cherry Blossom Honey | Coco | Pumpkin | Tomato | Corn | Milk |
| Ginseng | Cotton Candy | Bubble Gum | Mint | Cucumber | Coffee |
| Black Sesame Seeds | Green Tea With Lime | Lemongrass | Mimosa | Mugwort | Rosemary |
| Basil | Sage | Tea Tree | White Tea Perfume | White Tea With Green Peach |
