The natural flavors and flavorings have been developing fast in recent years. The driving forces leading to this trend could be due to two factors, one is to satisfy the psychological need of consumers to natural products, and the other is for the sustainable development, which is a much more important factor. Therefore, “natural” has become the core of research of flavors and flavorings recently. The advances in preparation of some important flavors by biotechnology have been introduced, including vanillin, carvone, nootkatone, Ambrox, linalool oxide, rose oxide. Recovering flavors in the process followed by adding back to final products was an effective method to keep the natural flavor of food. Four techniques have been reported widely to apply for flavor recovery, including distillation, membrane distillation, supercritical fluid extraction, and adsorption. Savory flavorings are one important part of natural flavorings market, which are the most competitive products in Chinese market. The development of new technology and application will be crucial to their continuous growth.