When it comes to essence, we may first associate it with the products of modern industry. However, tracing back to its "past life", the history of human utilization of fragrances has long been intertwined with thousands of years of civilization. The prototype of essence is a direct gift from nature - in ancient times, humans discovered that flowers, fruits, and resin of plants could emit unique fragrances, which could not only be used for sacrifices and blessings, but also for insect repellent and disease prevention, and could also add flavor to food. The ancient Egyptians used rose and myrrh to make perfumes, while the ancient Romans incorporated herbs into wine and baked goods. In the pre-Qin period of China, there were also records of "burning pepper and orchid to fill the curtains". These preliminary applications of natural spices were the primitive forms of essence. At this time, "fragrance blending" was not supported by scientific theory, but relied solely on empirical exploration, which laid the foundation for the essence industry in later generations.

It was not until the rise of modern chemistry that essences underwent a scientific transformation in their "current life". In the early 19th century, German chemists first isolated linalool from jasmine flowers, unveiling the chemical essence of fragrances. In 1868, chemists extracted vanillin from orchids and successfully synthesized it, marking the first synthetic fragrance and signifying the transition of essences from "natural extraction" to a new era of "scientific blending". Today, essences, as scientifically defined, are mixtures created by perfumers based on the chemical composition and sensory logic of fragrances, blending natural essences (extracted from plants or animal secretions), synthetic essences (chemically synthesized), and auxiliary ingredients in specific proportions. These essences possess dual attributes of "replicating nature" and "creating uniqueness".

From "empirical exploration" to "scientific precision", the core value of essence has always revolved around "the controllability and applicability of fragrance". In ancient times, natural spices were limited by region, season, and production volume, resulting in unstable fragrances and extremely high costs; whereas modern essences, through precise formulation, can not only perfectly replicate natural fragrances (such as recreating the scarce scent of white orchids) but also create complex fragrances that do not exist in nature (such as the caramel-sugar fragrance of cola and the milk-covered tea fragrance of milk tea). More importantly, modern essences have undergone rigorous safety assessments, with their raw material selection and dosage in compliance with the standards of authoritative institutions such as the Codex Alimentarius Commission (CAC). Their application in food, daily chemical, and pharmaceutical fields is both safe and efficient, serving as an important bridge connecting natural fragrances with modern life.