Flavor and Fragrance

1. Spice (Perfume): also known as fragrance raw materials, is a kind of smell or taste can be smelled out of the smell of the substance, is used to modulate the raw materials of the flavor. Classification of fragrances can be briefly divided into natural fragrances (animal or plant-based natural fragrances), artificial fragrances (single from the fragrances, synthetic fragrances).

2. flavor (Perfume compound): also known as the blend of spices, is a mixture of a variety of spices formulated by artificial. Flavor has a certain flavor, such as rose flavor, jasmine flavor, mint flavor, sandalwood flavor, pineapple flavor, lemon flavor and so on. Mixed with various types of flavors commonly used in the quality of the percentage or thousand percent ratio.

3. Natural perfume (Natural perfume): the spice is divided into two categories of animal or plant natural spices, which comes from nature in the animal or plant.

Animal natural spices commonly used only four kinds, namely, musk (Musk) cat incense (Civer) beaver incense (Castoreum) ambergris (Ambergris).

Plant-based natural spices are in nature, plant flowers, leaves, branches, skin, roots, stems, grasses, fruits, seeds, resins, etc. as raw materials, by steam distillation, pressing, extraction or absorption of products, these products are commercially known as essential oils, extracts, net oil, tincture, balsam, balm, resin, oleoresin and so on.

4. Synthetic spices (Synthetic perfume): the use of natural raw materials or chemical raw materials, through the chemical synthesis of spice compounds known as synthetic spices. At present, the world has reached more than 5000 kinds of synthetic spices, commonly used products are 400 to 500 kinds.

According to the functional group classification, can be divided into ketones, aldehydes, alcohols, acids, esters, esters, ethers, phenols, nitriles, hydrocarbons, acetal acetyl ketones and other spices.

According to the atomic skeleton classification, can be broadly divided into terpenes, aromatic, aliphatic spices, containing nitrogen, sulfur, heterocyclic and thick ring spices, synthetic musk spices and so on.

5. Single from the spice (Perfumery isolates): the use of physical or chemical methods from the natural spices separated from the single spice compounds called single from the spice. For example, from the peppermint oil separated from the menthol, from the celandine oil separated from the citral and so on.

6. spices (Spice): specifically as a flavor with the spice plant and its spice products. For example, pepper, pepper oil, pepper, pepper oil, fennel, fennel oil and so on.

7. Schiff base: amino compounds, such as o-aminobenzoic acid esters and aldehydes condensation product is called Schiff base. Schiff base spices and aldehydes compared to the fragrance, long-lasting aroma, chemical stability is better.

Commonly used terms in natural flavors

1. Essential oil (Essential oil): also known as essential oil, volatile oil or aromatic oil, is the main varieties of plant-based natural fragrances for most of the plant-based raw materials, mainly by steam distillation and pressing method to obtain essential oil. For example, rose oil, peppermint oil, lavender oil, iris oil, fennel oil, fir oil, etc. are produced using this method. For citrus raw materials, essential oils are mainly extracted by pressing method. For example, red orange oil, sweet orange oil, grapefruit oil, lemon oil and so on.

2. Dip (Concrete): is a kind of essential oils and plant waxes and other non-aqueous solvent containing concentrated extracts, is the main varieties of plant-based natural raw materials.

With volatile organic solvents leaching spice plant materials, and then distilled to recover organic solvents, distillation residue that is the paste. In addition to containing essential oils in the extract, but also contains a considerable amount of plant waxes, pigments and other impurities, so most of the extract at room temperature was dark paste live wax. For example, jasmine infusion, cinnamon infusion, ink red infusion, late tuberose infusion.

3. Tincture (Tincture): also known as ethanol solution, ethanol as a solvent, at room temperature or under heating conditions, leaching plant materials, natural resins or animal secretions obtained by the ethanol leachate, after cooling, clarification, filtration and the products obtained. For example, date tincture, coffee tincture, cocoa tincture, tincture of black beans, tincture of vanilla, musk tincture and so on.

4. Net oil (Absolute): ethanol extraction extract, balsam or resin obtained by the extract, after freezing, filtered to insoluble waxes and other impurities, and then distilled to ethanol under reduced pressure, the liquid obtained by the flow or semi-fluid liquid collectively referred to as net oil. Pure oil is relatively pure, is a good mix of cosmetics, perfume.

5. Balsam (Pomade): the use of refined animal fats or vegetable fats and oils to absorb the aromatic components of flowers, the aromatic components of this fat or oil saturated collectively known as balsam. Balsam can be used directly in cosmetic flavors, can also be extracted by ethanol to produce balsam net oil.

6. Balm (Balsam): Balm is a spice plant due to physiological or pathological reasons and exuded with the fragrant components of the paste. Most of the balm was semi-solid or viscous liquid state, insoluble in water, almost all dissolved in ethanol. Its main components are benzoic acid and its esters, cinnamic acid and its esters. For example, Peru balm, Tulu balm, Benzoin balm, Suha incense balm and so on.

7. Resin (Resin): Resin is divided into natural resin and processed resin. Natural resin refers to the plant exuded outside the plant terpene compounds due to air oxidation and the formation of solid or semi-solid substances. Examples of natural resins include yellow balsam resin, soursop resin, and maple resin. Processed resins are products made by removing the essential oils from natural resins. For example, pine resin after distillation, remove the turpentine and produce rosin.

8. Aroma resin (Resinoid): refers to the use of hydrocarbon solvents to extract plant resins or balm-like substances obtained with the characteristic aroma of the concentrated extracts. Aroma resin is generally viscous liquid, semi-solid or solid homogeneous lumps. For example, frankincense resin, benzoin resin.

9. Oleoresin (Oloresin): generally refers to the solvent extraction of natural spices, and then evaporated after the solvent with characteristic aroma or fragrance of the concentrated extract. Commonly used solvents are acetone, methylene chloride, isopropyl alcohol and so on. Oleoresin is usually a viscous liquid, darker in color and uneven. Examples include chili oleoresin, pepper oleoresin, turmeric oleoresin, etc.

Commonly used terms in flavor blending

1. Fragrance type (Type): is used to describe a flavor or fragrance products of the overall aroma of the type or style, such as if the type of incense, rose, jasmine, wood, cologne and so on.

2. Rhyme (Note): is used to describe a spice, flavor or aroma products with a certain aroma rhyme rather than the overall aroma characteristics. Rhyme of the distinction is a more complex work.

3. Aroma potential (Odor concentration): also known as the intensity of the aroma, refers to the degree of the strength of the aroma itself, the extent of this degree can be judged by the aroma of the olive limit, the smaller the olive limit, the greater the intensity of the aroma.

4. Head fragrance (Top note): also known as the top of the fragrance, refers to the fragrance or aroma products in the sniffing, the first moment when the impression of the aroma, that is, the first people can smell to feel the characteristics of the aroma. The first fragrance is generally produced by the diffusion ability of the spice is relatively strong. In the flavor to play a role in the head of the fragrance of the spices become the head of the aroma agent.

5. Body fragrance (Body note): also known as the middle of the rhyme, is the main aroma of the flavor. Body note is the aroma that is felt by the sense of smell immediately after the first fragrance, and can remain stable and consistent over a long period of time. Body fragrance is the most important aroma characteristics of the flavor. In the flavor of the role of the body fragrance of the spice is called the main aroma agent (Base).

6. Base note (Basic note): also known as the end of the fragrance or the bottom of the fragrance, is the head of the fragrance and body fragrance volatilization, leaving the final aroma. This aroma is generally produced by the volatility of the poorer spices or fragrance agents. In the role of the base fragrance in the flavor of the spice is called Fixer (Fixer).

7. Blending (Blend): refers to several kinds of spices mixed together, so that it sends out a coordinated aroma. The purpose of blending is to make the aroma of the flavor or beautiful, or fresh, or strong, or weak, so that the main agent of the flavor can play a role. In the flavor plays a role in blending the spice is called blending agent or coordinator (Blender).

8. modification (Modify): refers to the aroma of a certain spice to modify the aroma of another spice, so that it occurs in the flavor of a specific effect, so that the aroma becomes distinctive flavor. In the flavor in the role of modification of the spice is called modifier or modifier (Modifier).

9. Fragrance base (Base): also known as the flavor base, so that the combination of several kinds of spices into the main agent of the flavor. Fragrance base has a certain aroma characteristics, or on behalf of a certain type of fragrance. Aroma base is generally not used directly in flavored products, but as a raw material in the flavor to be used.

Common terms used in flavor blending

The 4 main components of a flavor (main aroma agent, blending agent, change agent, and aroma fixing agent)

① Main aroma agent: the raw material that gives the basic aroma characteristics of the flavor, representing the main body of the entire aroma of the flavor;

② Harmonizer: often and the main aroma has a similar rhyme, used to harmonize the main aroma of the various components, so that the aroma harmony;

③ change agent: generally by the main fragrance with a different tone of the spices, used to modify the main aroma, changes in the aroma of the aroma components of the flavor tone, so that the overall aroma is more plentiful, multi-tone, and highlight the individuality;

④ fixed aroma agent: by the aroma of lasting, volatility of the lower degree of the composition of the spices, so that the aroma of the flavor of the volatility of the uniform, long-lasting fragrance.

Usually, the preparation of a certain flavor to the above four components in the appropriate ratio, so that a variety of aroma can make the best use of their strengths and weaknesses, to achieve harmony and balance of the aroma, from beginning to end can emit a pleasant aroma.