Fragrances are substances that can be smelled by smell or tasted by taste. Fragrances are an important part of fine chemicals. Flavours is a synthetic concentrated aromatic oil that mimic the smell of fruit and natural spices. It is a kind of artificial perfume. It is mainly used in the manufacture of food, cosmetics and cigarettes. The raw material of essence：Essentialoil, Tincture, Absolute, Pomade, Balsam, Resin, Resinoid, Oleoresin.
It is mainly divided into natural fragrances and artificial fragrances. Natural fragrances are divided into animal and plant fragrances, extracted from plant parts or animal secretions. Artificial fragrances can also be divided into perfumery isolates and synthetic fragrance.
The main use of Fragrance is for the blending of flavors. Essence is also known as blending spices. Botanical spices are usually used in stewing meat and so on, which can make the food rich in flavor.
The first flavor synthesized by humans was vanillin, which was made by the German M. Dr. Halman and Dr. G. Terman were successfully synthesized in 1874. Vanillin is the
main ingredient of natural spice vanilla bean. Two years later, another chemist, K. Remel was also involved in the study of vanillin. His synthetic vanillin is almost indistinguishable from natural vanillin.
German chocolate makers first used artificial vanillin, and shortly after that, confectionery factories in London began making hard fruit candy from fruit sugar.
Today, the flavors of all kinds of fruits and fish can be synthesized by chemical methods. Edible essence refers to the scent of actual food. It involves the use of natural and similar spices. Synthetic spices are also used, but they are mixed carefully to produce various flavors that still maintain a natural taste.
Including fruit water quality and oil quality, milk, poultry, meat, vegetables, nuts, preserves, emulsification and alcohol and other flavors, suitable for beverages, biscuits, pastries, frozen food, candy, seasoning, dairy products, canned, wine and other food. The dosage forms of edible essence are liquid, powder, microcapsule, slurry and so on.
1.Production of natural spices: there are 8 main production methods of botanical natural spices
1.1Distillation-Essentialoil
1.2Extraction method-Extract, Tincture, Oleoresin, Absolute
1.3Pressing method-Essentialoil
1.4Absorption method-Balsam
1.5Enzymatic extraction
1.6Supercritical fluid extraction of (SFE)
1.7Molecular distillation
1.8Microwave extraction
2.Production of isolated Flavor
2.1Physical method -- fractionation, freeze-analysis, recrystallization
2.2Chemical methods-borate esterifieation,Phenol sodium salt method,Sodium bisulfite addition method
There are many varieties of flavors, and the methods of use are complex. Several principles of use need to be observed.
First, we must choose according to the type of food and the different flavors of the essence itself;
Second, to use the essence that can certainly dissolve;
Third, it should be added in a proportion of not more than 1% O2% o, which is allowed to increase only under special circumstance;
Fourth, avoid mixing with high concentration of sugar or acid solution;
Fifth, to strictly grasp the water temperature when adding, water-soluble flavor heating shall not be higher than 70 degrees, oil-soluble flavor shall not be higher than 120 degrees.
1.Oil flavors are suitable for hard candy, biscuits and other baked goods. The consumption is about 0.2%. But the oil flavor with propylene glycol as solvent can also be used for soft drinks and beverages. The general consumption is 0.05-0.1%.
2.Water flavors are suitable for soft drinks, beverages, ice cream, other cold drinks, wine and so on. The consumption is 0.07-0.15%.
3. Emulsified flavor is suitable for soft drinks and beverages. The consumption is about 0.1%, and the dosage of turbid agent is 0.08-0.12%.
4.The paste flavor is suitable for the preparation of soft drinks and beverage bottoms. It can also be used directly for soft drinks and drinks. The general consumption is 0.2-0.23% (panchromatic) and 0.05% (non full color, plus caramel 0.15-0.18%).
5. Coconut powder is suitable for biscuits, other meat, vegetables, poultry and other powders are suitable for puffed food, convenience food and soup. The general dosage is 0.3-1%.
6. The amount of flavoring used in wine is generally 0.04-0.1%, and the flavour is 1%. Feed powder flavor is usually 0.5%, feed flavor is used as additive 5%- 10%.
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