Flavour & Fragrance


Flavour & Fragrance

Flavour Fragrance

Flavors and fragrances refer to substances with aromatic odors. They are compound fragrances that are blended with several or dozens of fragrances through diluents. Most of the cakes and biscuits can use spices and flavors to improve or enhance the aroma and fragrance.
Strictly speaking, spices generally refer to raw materials used as flavor components and are rarely directly used in food. Flavor is an important raw material used directly to increase the flavor of food.

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Flavour Fragrance classification

Spices can be divided into natural flavors and artificial flavors according to their sources.

Natural flavors also include animal and plant flavors. Plant flavors are mainly used in food production. Artificial fragrances are compounds obtained from raw materials such as petrochemical products and coal tar products through synthetic reactions.

Its products are widely used in perfuming products such as food, medicine and daily use.

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Synthetic and natural fragrances

For a natural fragrance, analyze and determine the chemical structure of its aromatic components through chemical techniques, and then use corresponding chemical methods to produce compounds with the same structure, that is, artificial synthetic fragrances. Synthetic fragrances often use simulated natural fragrances. Named after the name, such as muscone. Artificially synthesized perfume can be roughly understood as chemically synthesized perfume.

In 1868, the chemist Parkin used coal tar to produce a synthetic fragrance-coumarin in the UK. So far, for most natural fragrances, corresponding synthetic fragrances have been created. And there are some synthetic spices that have not yet found their corresponding species in nature, which can be called "artificial spices."

The purpose of the production of synthetic spices is to obtain compounds with specific molecular structures, so the raw materials do not need to be derived from natural animals and plants, but mostly coal chemical products or petrochemical products.

Because the raw materials are easily available, the output and production speed of synthetic spices are not restricted by natural factors such as climate and region, and the cost is greatly reduced, which greatly expands the application range of spices and enables people to enjoy them in daily life. There has been a significant increase in fragrance items, and many non-obvious fragrance materials and items are actually added with synthetic fragrances.

There are many reasons why synthetic fragrances cannot produce the same effect as natural fragrances. One is that natural flavors are a complex mixture, often containing multiple compounds, and the aroma components are complex. Some people even compare it to a chaotic system. With the current level of chemistry and biotechnology, it is difficult to achieve complete aroma components. Analysis and grasp. Even for rose fragrance and jasmine fragrance, new ingredients have been identified every year until now.


Natural flavors

The earliest application of spices in history began with natural spices. The so-called natural spices refer to substances separated from natural aromatic plant or animal materials by purely physical methods. Typical natural species include essential oils, tinctures, extracts, absolutes and spice oleoresins.

They are generally considered to be highly safe. Natural spices are an important part of the perfume industry. At present, there are more than 3,000 kinds of aromatic plants discovered in the world, and only more than 200 kinds of industrialized plants.

Natural-flavors

From the mid-1980s to the mid-1990s, although the production of natural spices increased exponentially in the world, the growth rate obviously lags behind that of synthetic spices. This is mainly because the cultivation and processing of natural spices is affected by many factors such as climate, environment, and transportation. As a result, natural flavors fluctuate in terms of output, quality and price.

With the advancement of analysis and synthesis technology, many key ingredients of natural fragrances can be artificially synthesized more and more, which leads to a decline in the proportion of natural fragrances in daily chemical fragrance formulations and an increase in the proportion of synthetic fragrances.

But in terms of edible flavors, people still admire nature and believe that it gives people a sense of security, so the value of pure natural food flavors has doubled. Even in the flavors of daily chemicals, natural flavors still have an irreplaceable role.

Nature

The harmonious aromas of natural spices themselves, they have unique structural aroma components, some of which are not yet known. They can make the formulated flavors more plump, more harmonious and round, and give the flavors a natural feel. Without natural fragrances, today's perfumery skills can hardly reach this state. In recent years, the global spread of "return to nature" has added vitality to natural spices.

The development of natural flavors is in line with the coexistence of mankind and nature, and is a good opportunity for the development of natural flavors given by the times.

Artificial flavors

Synthetic fragrances are also called artificial synthetic fragrances, which are humans who imitate natural fragrances through their own science and technology. A certain "single body" fragrance prepared or created through chemical or biosynthetic methods using different raw materials.

At present, there are more than 5000 kinds of synthetic fragrances in the world, and there are more than 400 kinds of commonly used products. The synthetic perfume industry has become an important part of fine organic chemicals.

Artificial fragrances are fragrance substances that have not been found in natural products (whether processed or not) for human consumption. There are fewer varieties of this kind of spices, they are all made by chemical methods, and their chemical structure has not been found in nature so far. Based on this, the safety of this kind of spices attracts attention.
However, it should be noted that with the continuous in-depth development of science and technology and people's understanding, some varieties of artificial flavors are found in natural foods, so artificial flavors can be classified as natural equivalents.

The use of flavors and fragrances

The flavoring of food is a complex project. It is not only a simple compound of several flavors, but also involves whether the flavor can be integrated with the food base material, whether it can be acid-resistant, whether it is heat-resistant, and it can be used in product sterilization, preservation, etc. Whether it can maintain stability in the process and many other factors.

Moreover, since the sources and purity of fragrances of various flavors are different, even the same flavor, its dosage in the same product varies greatly, and attention should be paid when using it.

Generally speaking, for liquid food, the total amount of various flavors should not exceed 0.1%, preferably <0.05%, but for solid products, the amount is basically about 0.1%.

Flavors and spices in food play a role in arousing and promoting appetite, so they are an indispensable part of food.

Good flavors and spices play a finishing touch to the product. Fresh and natural is exactly what the food industry expects to achieve with flavors and spices, and the clever combination of various flavors can make food products icing on the cake.

Flavors and spices are more common in the recipes of cakes and biscuits. With the exception of a few varieties, almost every variety must be added with flavors or spices.

The main purpose of using flavors or spices in cakes and biscuits is to give the product a unique fragrance and improve the flavor of the product.

Therefore, according to different types of cakes and biscuits, different flavors or spices can be selected to make the products have different fragrances.