in there own right they are a derivative of the whole,in other words the oils from a orange or other citrus,the pure nectar or a peach,processed and then reused,but you probable understood that ,so how do we get there?
first lets taste the zest of a lemon,(color part only)and immerse it in to alcohol (evercleer or vodka)let it soak for a month now you have a the extract of lemon,Cinnamon,or any fruit item you want to extract the oils from,most grape wines you can use concentrates,white or red to boost the background of the finish product,whether you want a cocoanut extract to make your own pino colada or making a great pineapple extract,but there is nothing that's fool proof ,the fun is in the trying,there are others on this forum who have tried my methods and have had great
response,from once they began to experiment in this arena,if you want go on my threads and I can elaborate just how to ,buying isn't always what it works out to be in this field,fpacs for example are a excellent chemical experiment when you see if coming from a pouch,but they work,fresh squeezing fruit is a another method of enhancing flavor directly,.
GREAT SUBJECT AND EVEN BETTER FUN