Flavors can be divided into two categories: sweet flavors and salty flavors. Fragrance composition: Fragrance is composed of at least several kinds of fragrance materials, even dozens of natural and synthetic fragrances, or a complex of organic compounds. The blending of flavors can consist of the following:

①Scent base-the main body that shows the characteristics of the fragrance type;

②Mixtures-ingredients for the purpose of reconciling the aromas of various ingredients;

③Modifiers-ingredients that change flavors;

④Scent-fixing type-it is not easy to volatile, and can inhibit the volatility of other volatile spices and slow down the volatilization;

⑤Diluent--appropriately dilute the fragrance and dissolve and dilute the crystalline fragrance and resinous balsam. It should be odorless, stable, safe and low in price.

Top fragrance-high volatility, is an important factor in determining the "image" and "freshness" of the essence.

Body scent-endows essence with characteristic scent, moderate volatility, and is also the main scent of essence.

Base fragrance-low volatility, correspondingly the molecular structure is relatively large and complex, making the fragrance last long.

A certain type of fragrance of a fragrance is called a fragrance type.

The general classification is as follows:

(1) Sweet flavor

① Floral fragrance: young people love to keep youthful, with single and compound floral fragrances;

②Fruity: Middle-aged people like to be light and unique, giving people an honest and credible effect;

③Wooden fragrance: cool, elegant, quiet and steady;

④Grass fragrance: fresh fragrance, fresh fragrance with green sentiment.

(2) Salty flavor

①Meat flavor: such as pork, chicken, beef and other flavors, can also be divided into barbecue, clear stew, braised and other flavors.

②Seafood flavor: such as shrimp, crab, sea fish and other flavors. ③Plant flavors: such as cumin, vanilla, cardamom, thyme and other flavors.

Microcapsule flavors are made by emulsifying and spray-drying flavors and coating agents (such as modified starch, etc.). They have the characteristics of preventing oxidation and volatilization loss. They are mainly used for flavoring solid beverages and seasonings.

Watersoluble flavors are blended with distilled water or ethanol as diluents and edible flavors, and are mainly used for flavoring soft drinks.

Oilsoluble flavors are obtained by blending propylene glycol and other flavors with food flavors, and are mainly used for flavoring candies and biscuits.

Emulsified flavor is an oil phase composed of edible flavors, edible oils, specific gravity regulators, antioxidants, preservatives, etc., and an aqueous phase composed of emulsifiers, colorants, preservatives, thickeners, acid flavors, and distilled water. It is made by emulsification and highpressure homogenization. It is mainly used for flavoring, flavoring, coloring or making soft drinks and cold drinks turbid.

Salty reaction flavors, also known as thermal processing flavors, generally refer to the thermal processing reaction between amino acids and reducing sugars to produce a mixture with specific flavors. The amino acids may come from the breakdown of proteins, or they may come from chemically synthesized products. Sugars generally use monosaccharides, which may be derived from natural products or chemically synthesized products.

The three values of fragrances and essences-fragrance ratio, fragrance value, and fragrance retention value

①The intensity of the aroma ratio (indicated by "b") The intensity of the aroma ratio is a way in which the aroma intensity of spices or essences is expressed by numbers.

The aroma intensity of phenylethyl alcohol is set as 10, and all other fragrances and flavors are compared with him, and a certain value is given according to their respective aroma intensity. If the aroma intensity of geraniol is 15 times that of phenethyl alcohol, then its aroma intensity value is 150.

② Fragrance value (indicated by "p") Fragrance value is the level of the "taste" of a flavor or spice, and is a relative concept. The familiar fragrance is used as the "reference" and scored by professional perfumers. Therefore, it is very subjective.

③The fragrance retention value (indicated by "l") is an important technical indicator of fragrance or spice. The coefficient of the fragrance that can not be smelled in less than a day is set as "1", and the coefficient of the fragrance that can be smelled more than 100 days is set as "100", and this coefficient is called the "scent retention value".

Classification of spices:

Natural fragrances are substances separated from natural aromatic plants or animal materials by purely physical methods. They are generally considered to be highly safe. Including essential oils, tinctures, extracts, absolutes and spice oleoresin.

Naturally equivalent fragrances are substances obtained by synthetic methods or separated from natural aromatic materials through chemical processes. These substances are chemically the same as those found in natural products (whether processed or not) for human consumption. There are many varieties of this kind of spices, which account for the majority of food spices and are very important for the preparation of food flavors.

Artificial fragrances are fragrance substances that have not yet been found in natural products for human consumption (whether processed or not). There are fewer varieties of such spices, they are made by chemical synthesis, and their chemical structure has not been found in nature so far. Based on this, the safety of this type of perfume has aroused great attention.

Synthetic fragrances are usually classified according to the functional groups of organic compounds, mainly including hydrocarbons, alcohols, ethers, acids, esters, lactones, aldehydes, ketones, acetals (ketones), nitriles, phenols, Heterocycles and various other sulfur-containing and nitrogen-containing compounds. The molecular weight of various synthetic spices generally does not exceed 300, and the volatility is related to the persistence of their aroma.

Natural spices: There are mainly two kinds of plant and animal.

Plantbased natural flavors: The most common ones are orange oil, which comes from the peel of sweet oranges. It is extracted by steam distillation, pressing or rolling with an orange grinder. Lemon oil is obtained by squeezing or distilling lemon peel.

A terpene series

Terpenes or terpene alcohols are the highest content of terpene compounds in plant essential oils, and these compounds are insoluble in water. According to the basic substance in biosynthesis, that is, the number of isoprene composed of C5, it is divided into 5 categories: terpenes containing C10 are monoterpenes; terpenes containing C15 are sesquiterpenes; terpenes containing C20 Alkenes are diterpenes; terpenes containing C30 are triterpenes; those with more than 20 C5 units are polyterpenes.

B phenols

Phenolic substances have a variety of biological functions, the most important of which is the defense against herbivores, insects and microorganisms. The phenolic rotenone is a strong insecticide, while the isomer flavonoid has an anti-estrogen effect, causing infertility in livestock. Flavonoids are found in many flowers and leaves of green plants. Their function is to absorb excessive ultraviolet rays and only allow visible light to pass through, playing a role in protecting plants. When the ultraviolet rays increase, the synthesis of flavonoids and flavonols in plants also increases. In addition, the phytoantinotoxins in plants also have antibacterial and anti-pathogen effects.

C alkaloid series

Alkaloids are nitrogen-containing organic compounds found in many plants. Its growth regulation effect in plants is not very clear, but when humans eat large amounts of alkaloids, they show toxicity. Such as strychnine, atropine and poisonine are toxic, but they have medical effects when taken in small amounts. Morphine, codeine, atropine and ephedrine are medicinal plant alkaloids, and cocaine, caffeine and nicotine can be used as over-the-counter stimulants or tranquilizers.

Plant fragrance manufacturing:

Natural botanical flavors are produced by using the flowers, branches, leaves, grasses, roots, skins, stems, seeds or fruits of aromatic plants as raw materials, using steam distillation, extraction, pressing, absorption and other methods. Essential oils, extracts, tinctures, balsams, aromatic resins and absolute oils, such as rose oil, jasmine extract, vanilla tincture, brandy balsam, toluxiang resin, narcissus absolute, etc. Plant-based natural fragrances are the most widely used and have many types. The main commodity forms include essential oils, absolute oils, extracts, tinctures, etc. These are mixtures of multiple components produced from plant flowers, leaves, branches, bark, roots, stems, fruits, seeds, etc. as raw materials.

Animal natural flavors:

The most commonly used commercial varieties of animal natural fragrances are musk, civet, castoreum, ambergris and muskrat. They are all good fixatives and are widely used in perfumes or high-end cosmetics.

A Musk (Musk)

Source: Musk is the gonadal secretions of male musk deer that live in the cold regions of Southwest China, Northwest China and the cold regions of North India, Nepal, and Siberia. The 2-year-old male musk deer begins to secrete musk, and the best secretion period is about 10 years old. Each musk deer can secrete about 50g.

Ingredients: dark-brown musk powder, mostly composed of animal resin and animal pigments, and its main aromatic component is the saturated macrocyclic ketone, which accounts for only about 2%-muscone. In 1906, Walbaum isolated the macrocyclic ketone from natural musk. In 1926, Ruzicka determined that its chemical structure was 3methylcyclopentadecanone. Later, Mookherjee and others conducted further research on the natural musk ingredients and identified the fragrance components as 5-cyclopentadecenone, 3methylcyclotridecenone, cyclotetradecenone, 5cyclotetradecenone, and musk. More than ten kinds of macrocyclic compounds such as pyran and musk pyridine.

B civet fragrance (Civer)

Source: There are two types of civets: large civet and small civet. He lives in the middle and lower reaches of the Yangtze River in China, India, the Philippines, Myanmar, Malaysia, Ethiopia and other places. Both male and female civets have two cystic secretory glands, which are located between the anus and genitals. The viscous substance secreted by the sachet is called civet scent.

Ingredients: Most of the civet scent is animal mucus, animal resin and pigment. Its main component is the unsaturated macrocyclic ketone-civic ketone, which accounts for only about 3%. Sack was successfully isolated in 1915. In 1926, Luzika determined that its chemical structure was 9cycloheptadelenone. Later, Mookherjee, Wan Dorp and others further analyzed the natural civet fragrance components and identified two other fragrance components. 8 kinds of macrocyclic ketone compounds including hydrocivic ketone, 6-cycloheptadelenone, and cyclohexadecenone.

C castoreum (Castoreum)

Source: Beavers inhabit the banks of small rivers or lakes and marshes. He mainly lives in Russia, Siberia and Canada. Both male and female beavers have two pearshaped glands near the genitals, which contain a white milky viscous liquid, which is castoreum.

Ingredients: Most of castoreum is animal resin, except for a small amount of salicin (C17H18O7), benzoic acid, benzyl alcohol, and pethylphenol, its main ingredient is 4% to 5% of unclear structure Crystalline castorin (Castorin). In 1977, Swiss chemists analyzed and identified castoreum, quinoline derivatives, trimethylpyrazine and tetramethylpyrazine and other nitrogencontaining fragrance components in castoreum.

D Ambergris (Ambergris)

Source: Ambergris is produced in the intestines of sperm whales. There are different theories about the cause of ambergris. It is generally believed that a stone formed by sperm whales swallowing a large number of sea animals is excreted from the body of the whale, floating on the sea or washing up on the coast. The main producing areas are tropical coasts such as southern China, India, South America and Africa.

Ingredients: In addition to a small amount of benzoic acid, succinic acid, calcium phosphate, and calcium carbonate, Ambergris contains organic compounds such as organic oxides, ketones, aldols, and cholesterol. It is said that ambergris mellow is the main component of ambergris aroma, and its molecular formula is C30H52O.

E Muskrat

Source: Secretions from the sachet of an adult male muskrat (Ondatra zibethica) reared in captivity.

Ingredients: Musketone, Normusketone, Cyclo 17 ketone, etc. In recent years, countries such as Switzerland, the United States, Germany, Japan, and South Korea have been very active in the application of natural flavors. They mainly tend to study the functions of natural flavors, such as immunity, sedation of the nervous system, anticancer, and antiaging. , Antiinflammatory and antibacterial properties. At present, there are many researches on the extraction of natural spices in China.