{"id":7685,"date":"2024-08-08T09:22:12","date_gmt":"2024-08-08T09:22:12","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7685"},"modified":"2024-08-08T09:22:12","modified_gmt":"2024-08-08T09:22:12","slug":"flavors-and-fragrances","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/flavors-and-fragrances\/","title":{"rendered":"Aromalar ve kokular nedir?"},"content":{"rendered":"

 <\/p>\n

Lezzet ve Koku<\/strong><\/p>\n

1. Spice (Parf\u00fcm):<\/strong> Koku hammaddeleri olarak da bilinen, maddenin kokusundan koklanabilen bir t\u00fcr koku veya tatt\u0131r, aroman\u0131n hammaddelerini mod\u00fcle etmek i\u00e7in kullan\u0131l\u0131r. Kokular\u0131n s\u0131n\u0131fland\u0131r\u0131lmas\u0131 k\u0131saca do\u011fal kokular (hayvan veya bitki bazl\u0131 do\u011fal kokular), yapay kokular (kokulardan tek, sentetik kokular) olarak ayr\u0131labilir.<\/p>\n

2. Lezzet (Parf\u00fcm bile\u015fi\u011fi):<\/strong> Baharat kar\u0131\u015f\u0131m\u0131 olarak da bilinen aroma, yapay olarak form\u00fcle edilmi\u015f \u00e7e\u015fitli baharatlar\u0131n bir kar\u0131\u015f\u0131m\u0131d\u0131r. Aroman\u0131n g\u00fcl aromas\u0131, yasemin aromas\u0131, nane aromas\u0131, sandal a\u011fac\u0131 aromas\u0131, ananas aromas\u0131, limon aromas\u0131 ve benzeri gibi belirli bir aromas\u0131 vard\u0131r. Y\u00fczde veya y\u00fczde bin oran\u0131nda yayg\u0131n olarak kullan\u0131lan \u00e7e\u015fitli aroma t\u00fcrleri ile kar\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>\n

3. Do\u011fal parf\u00fcm (Natural perfume):<\/strong> Baharat, hayvansal veya bitkisel do\u011fal baharatlar olmak \u00fczere iki kategoriye ayr\u0131l\u0131r; bunlar do\u011fadan hayvan veya bitki i\u00e7inde gelir.<\/p>\n

Yayg\u0131n olarak kullan\u0131lan hayvansal do\u011fal baharatlar sadece d\u00f6rt \u00e7e\u015fittir: misk (Musk) kedi t\u00fcts\u00fcs\u00fc (Civer) kunduz t\u00fcts\u00fcs\u00fc (Castoreum) ambergris (Ambergris).<\/p>\n

Bitki bazl\u0131 do\u011fal baharatlar, do\u011fada hammadde olarak bulunan bitki \u00e7i\u00e7ekleri, yapraklar\u0131, dallar\u0131, kabuklar\u0131, k\u00f6kleri, saplar\u0131, otlar\u0131, meyveleri, tohumlar\u0131, re\u00e7ineleri vb. \u00fcr\u00fcnlerin buhar distilasyonu, preslenmesi, ekstraksiyonu veya absorpsiyonu yoluyla elde edilir, bu \u00fcr\u00fcnler ticari olarak u\u00e7ucu ya\u011flar, ekstraktlar, net ya\u011f, tent\u00fcr, balsam, melisa, re\u00e7ine, oleoresin vb. olarak bilinir.<\/p>\n

4. Sentetik baharatlar (Sentetik parf\u00fcm):<\/strong> sentetik baharatlar olarak bilinen baharat bile\u015fiklerinin kimyasal sentezi yoluyla do\u011fal hammaddelerin veya kimyasal hammaddelerin kullan\u0131lmas\u0131. \u015eu anda d\u00fcnya 5000'den fazla sentetik baharat \u00e7e\u015fidine ula\u015fm\u0131\u015ft\u0131r, yayg\u0131n olarak kullan\u0131lan \u00fcr\u00fcnler 400 ila 500 \u00e7e\u015fittir.<\/p>\n

Fonksiyonel grup s\u0131n\u0131fland\u0131rmas\u0131na g\u00f6re ketonlar, aldehitler, alkoller, asitler, esterler, esterler, eterler, fenoller, nitriller, hidrokarbonlar, asetal asetil ketonlar ve di\u011fer baharatlar olarak ayr\u0131labilir.<\/p>\n

Atomik iskelet s\u0131n\u0131fland\u0131rmas\u0131na g\u00f6re, genel olarak terpenler, aromatik, alifatik baharatlar, azot i\u00e7eren, k\u00fck\u00fcrt, heterosiklik ve kal\u0131n halkal\u0131 baharatlar, sentetik misk baharatlar\u0131 vb. olarak ayr\u0131labilir.<\/p>\n

5. Baharattan tek (Parf\u00fcmeri izolatlar\u0131):<\/strong> Do\u011fal baharatlardan fiziksel veya kimyasal y\u00f6ntemler kullan\u0131larak tekli baharat denilen bile\u015fiklerin ayr\u0131\u015ft\u0131r\u0131lmas\u0131. \u00d6rne\u011fin mentol\u00fcnden ayr\u0131\u015ft\u0131r\u0131lan nane ya\u011f\u0131ndan, sitralinden ayr\u0131\u015ft\u0131r\u0131lan k\u0131rlang\u0131\u00e7otu ya\u011f\u0131ndan vb.<\/p>\n

6. baharatlar (Spice):<\/strong> \u00f6zellikle baharat bitkisi ve baharat \u00fcr\u00fcnleri ile bir lezzet olarak. \u00d6rne\u011fin, biber, biber ya\u011f\u0131, biber, biber ya\u011f\u0131, rezene, rezene ya\u011f\u0131 vb.<\/p>\n

7. Schiff baz\u0131:<\/strong> o-aminobenzoik asit esterleri gibi amino bile\u015fikleri ve aldehitlerin yo\u011funla\u015fma \u00fcr\u00fcn\u00fc Schiff baz\u0131 olarak adland\u0131r\u0131l\u0131r. Schiff baz\u0131 baharat ve aldehitlere k\u0131yasla koku, uzun s\u00fcreli aroma, kimyasal stabilite daha iyidir.<\/p>\n

Do\u011fal aromalarda yayg\u0131n olarak kullan\u0131lan terimler<\/strong><\/p>\n

1. U\u00e7ucu ya\u011f (Essential oil):<\/strong> U\u00e7ucu ya\u011f, u\u00e7ucu ya\u011f veya aromatik ya\u011f olarak da bilinen u\u00e7ucu ya\u011f, bitki bazl\u0131 hammaddelerin \u00e7o\u011fu i\u00e7in bitki bazl\u0131 do\u011fal kokular\u0131n ana \u00e7e\u015fitleridir, esas olarak buhar dam\u0131tma ve presleme y\u00f6ntemi ile u\u00e7ucu ya\u011f elde edilir. \u00d6rne\u011fin, g\u00fcl ya\u011f\u0131, nane ya\u011f\u0131, lavanta ya\u011f\u0131, iris ya\u011f\u0131, rezene ya\u011f\u0131, k\u00f6knar ya\u011f\u0131 vb. bu y\u00f6ntem kullan\u0131larak \u00fcretilir. Narenciye hammaddeleri i\u00e7in, u\u00e7ucu ya\u011flar \u00e7o\u011funlukla presleme y\u00f6ntemi ile elde edilir. \u00d6rne\u011fin, k\u0131rm\u0131z\u0131 portakal ya\u011f\u0131, tatl\u0131 portakal ya\u011f\u0131, greyfurt ya\u011f\u0131, limon ya\u011f\u0131 vb.<\/p>\n

2. Dald\u0131rma (Beton):<\/strong> bir t\u00fcr u\u00e7ucu ya\u011flar ve bitki mumlar\u0131 ve konsantre \u00f6zler i\u00e7eren di\u011fer sulu olmayan \u00e7\u00f6z\u00fcc\u00fcd\u00fcr, bitki bazl\u0131 do\u011fal hammaddelerin ana \u00e7e\u015fitleridir.<\/p>\n

U\u00e7ucu organik \u00e7\u00f6z\u00fcc\u00fclerle baharat bitki materyalleri s\u00fcz\u00fcl\u00fcr ve ard\u0131ndan organik \u00e7\u00f6z\u00fcc\u00fcleri geri kazanmak i\u00e7in dam\u0131t\u0131l\u0131r, dam\u0131tma kal\u0131nt\u0131s\u0131 macundur. Ekstraktta u\u00e7ucu ya\u011flar i\u00e7ermesinin yan\u0131 s\u0131ra, \u00f6nemli miktarda bitki mumlar\u0131, pigmentler ve di\u011fer safs\u0131zl\u0131klar da i\u00e7erir, bu nedenle oda s\u0131cakl\u0131\u011f\u0131ndaki ekstrakt\u0131n \u00e7o\u011fu koyu renkli macun canl\u0131 balmumudur. \u00d6rne\u011fin, yasemin inf\u00fczyonu, tar\u00e7\u0131n inf\u00fczyonu, m\u00fcrekkep k\u0131rm\u0131z\u0131s\u0131 inf\u00fczyonu, ge\u00e7 tuberoz inf\u00fczyonu.<\/p>\n

3. Tent\u00fcr (Tent\u00fcr):<\/strong> Etanol \u00e7\u00f6zeltisi olarak da bilinen, \u00e7\u00f6z\u00fcc\u00fc olarak etanol\u00fcn, oda s\u0131cakl\u0131\u011f\u0131nda veya \u0131s\u0131tma ko\u015fullar\u0131nda, bitki materyallerinin, do\u011fal re\u00e7inelerin veya hayvan salg\u0131lar\u0131n\u0131n s\u00fcz\u00fclmesi ile elde edilen etanol s\u00fcz\u00fcnt\u00fcs\u00fc, so\u011futulduktan sonra, durultma, filtreleme ve elde edilen \u00fcr\u00fcnler. \u00d6rne\u011fin hurma tent\u00fcr\u00fc, kahve tent\u00fcr\u00fc, kakao tent\u00fcr\u00fc, siyah fasulye tent\u00fcr\u00fc, vanilya tent\u00fcr\u00fc, misk tent\u00fcr\u00fc vb.<\/p>\n

4. Net petrol (Mutlak):<\/strong> Etanol ekstraksiyon \u00f6z\u00fc, balsam veya re\u00e7ine ile elde edilen \u00f6z, dondurulduktan sonra \u00e7\u00f6z\u00fcnmeyen mumlara ve di\u011fer safs\u0131zl\u0131klara s\u00fcz\u00fcl\u00fcr ve daha sonra d\u00fc\u015f\u00fck bas\u0131n\u00e7 alt\u0131nda etanole dam\u0131t\u0131l\u0131r, ak\u0131\u015f veya yar\u0131 ak\u0131\u015fkan s\u0131v\u0131 ile elde edilen s\u0131v\u0131 topluca net ya\u011f olarak adland\u0131r\u0131l\u0131r. Saf ya\u011f nispeten saft\u0131r, iyi bir kozmetik, parf\u00fcm kar\u0131\u015f\u0131m\u0131d\u0131r.<\/p>\n

5. Balsam (Pomad):<\/strong> \u00c7i\u00e7eklerin aromatik bile\u015fenlerini emmek i\u00e7in rafine edilmi\u015f hayvansal ya\u011flar\u0131n veya bitkisel kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n kullan\u0131lmas\u0131, bu ya\u011f\u0131n veya doymu\u015f ya\u011f\u0131n aromatik bile\u015fenleri topluca balsam olarak bilinir. Balsam do\u011frudan kozmetik aromalarda kullan\u0131labilir, ayr\u0131ca balsam net ya\u011f\u0131 \u00fcretmek i\u00e7in etanol ile ekstrakte edilebilir.<\/p>\n

6. Balsam (Balzam):<\/strong> Melisa, fizyolojik veya patolojik nedenlerden dolay\u0131 baharat bitkisidir ve macunun kokulu bile\u015fenleri ile d\u0131\u015far\u0131 at\u0131l\u0131r. Balsam\u0131n \u00e7o\u011fu yar\u0131 kat\u0131 veya viskoz s\u0131v\u0131 haldedir, suda \u00e7\u00f6z\u00fcnmez, neredeyse tamam\u0131 etanolde \u00e7\u00f6z\u00fcnm\u00fc\u015ft\u00fcr. Ana bile\u015fenleri benzoik asit ve esterleri, sinnamik asit ve esterleridir. \u00d6rne\u011fin, Peru balsam\u0131, Tulu balsam\u0131, Benzoin balsam\u0131, Suha t\u00fcts\u00fc balsam\u0131 vb.<\/p>\n

7. Re\u00e7ine (Re\u00e7ine):<\/strong> Re\u00e7ine, do\u011fal re\u00e7ine ve i\u015flenmi\u015f re\u00e7ine olarak ikiye ayr\u0131l\u0131r. Do\u011fal re\u00e7ine, hava oksidasyonu ve kat\u0131 veya yar\u0131 kat\u0131 maddelerin olu\u015fumu nedeniyle bitki terpen bile\u015fiklerinin d\u0131\u015f\u0131na at\u0131lan bitkiyi ifade eder. Do\u011fal re\u00e7inelere \u00f6rnek olarak sar\u0131 balsam re\u00e7inesi, soursop re\u00e7inesi ve ak\u00e7aa\u011fa\u00e7 re\u00e7inesi verilebilir. \u0130\u015flenmi\u015f re\u00e7ineler, do\u011fal re\u00e7inelerden u\u00e7ucu ya\u011flar\u0131n \u00e7\u0131kar\u0131lmas\u0131yla elde edilen \u00fcr\u00fcnlerdir. \u00d6rne\u011fin, \u00e7am re\u00e7inesi dam\u0131t\u0131ld\u0131ktan sonra terebentinden ar\u0131nd\u0131r\u0131l\u0131r ve re\u00e7ine elde edilir.<\/p>\n

8. Aroma re\u00e7inesi (Resinoid):<\/strong> konsantre ekstraktlar\u0131n karakteristik aromas\u0131 ile elde edilen bitki re\u00e7inelerini veya balsam benzeri maddeleri \u00e7\u0131karmak i\u00e7in hidrokarbon \u00e7\u00f6z\u00fcc\u00fclerin kullan\u0131m\u0131n\u0131 ifade eder. Aroma re\u00e7inesi genellikle viskoz s\u0131v\u0131, yar\u0131 kat\u0131 veya kat\u0131 homojen topaklard\u0131r. \u00d6rne\u011fin, buhur re\u00e7inesi, benzoin re\u00e7inesi.<\/p>\n

9. Oleoresin (Oloresin):<\/strong> genellikle do\u011fal baharatlar\u0131n \u00e7\u00f6z\u00fcc\u00fc ekstraksiyonu anlam\u0131na gelir ve daha sonra konsantre ekstrakt\u0131n karakteristik aromas\u0131 veya kokusu ile \u00e7\u00f6z\u00fcc\u00fcden sonra buharla\u015ft\u0131r\u0131l\u0131r. Yayg\u0131n olarak kullan\u0131lan \u00e7\u00f6z\u00fcc\u00fcler aseton, metilen klor\u00fcr, izopropil alkol ve benzerleridir. Oleoresin genellikle koyu renkli ve d\u00fczensiz viskoz bir s\u0131v\u0131d\u0131r. \u00d6rnekler aras\u0131nda biber oleorezini, biber oleorezini, zerde\u00e7al oleorezini vb. bulunur.<\/p>\n

Aroma harmanlamada yayg\u0131n olarak kullan\u0131lan terimler<\/strong><\/p>\n

1. Koku t\u00fcr\u00fc (Tip):<\/strong> t\u00fcts\u00fc, g\u00fcl, yasemin, ah\u015fap, kolonya vb. gibi t\u00fcr veya stilin genel aromas\u0131n\u0131n bir lezzetini veya koku \u00fcr\u00fcnlerini tan\u0131mlamak i\u00e7in kullan\u0131l\u0131r.<\/p>\n

2. Kafiye (Not):<\/strong> genel aroma \u00f6zelliklerinden ziyade belirli bir aroma kafiyesine sahip baharat, lezzet veya aroma \u00fcr\u00fcnlerini tan\u0131mlamak i\u00e7in kullan\u0131l\u0131r. Kafiye ayr\u0131m\u0131 daha karma\u015f\u0131k bir \u00e7al\u0131\u015fmad\u0131r.<\/p>\n

3. Aroma potansiyeli (Koku konsantrasyonu):<\/strong> Aroman\u0131n yo\u011funlu\u011fu olarak da bilinir, aroman\u0131n g\u00fcc\u00fcn\u00fcn derecesini ifade eder, bu derecenin kapsam\u0131 zeytin s\u0131n\u0131r\u0131n\u0131n aromas\u0131 ile de\u011ferlendirilebilir, zeytin s\u0131n\u0131r\u0131 ne kadar k\u00fc\u00e7\u00fckse, aroman\u0131n yo\u011funlu\u011fu o kadar b\u00fcy\u00fckt\u00fcr.<\/p>\n

4. Ba\u015f kokusu (\u00dcst nota):<\/strong> Kokunun tepesi olarak da bilinen koku, koklama s\u0131ras\u0131nda koku veya aroma \u00fcr\u00fcnlerini, aroma izleniminin olu\u015ftu\u011fu ilk an\u0131, yani insanlar\u0131n aroman\u0131n \u00f6zelliklerini hissetmek i\u00e7in koklayabildikleri ilk an\u0131 ifade eder. \u0130lk koku genellikle baharat\u0131n dif\u00fczyon kabiliyetinin nispeten g\u00fc\u00e7l\u00fc olmas\u0131yla \u00fcretilir. Baharatlar\u0131n kokusunun ba\u015f\u0131nda rol oynayan aromada, aroma maddesinin ba\u015f\u0131 haline gelir.<\/p>\n

5. V\u00fccut kokusu (Body note):<\/strong> Kafiyenin ortas\u0131 olarak da bilinen, aroman\u0131n ana aromas\u0131d\u0131r. G\u00f6vde notas\u0131, ilk kokudan hemen sonra koku duyusu taraf\u0131ndan hissedilen ve uzun bir s\u00fcre boyunca sabit ve tutarl\u0131 kalabilen aromad\u0131r. G\u00f6vde kokusu, aroman\u0131n en \u00f6nemli aroma \u00f6zelli\u011fidir. Baharat\u0131n g\u00f6vde kokusunun aromadaki rol\u00fc ana aroma maddesi (Baz) olarak adland\u0131r\u0131l\u0131r.<\/p>\n

6. Baz nota (Temel nota):<\/strong> kokunun sonu veya kokunun dibi olarak da bilinir, kokunun ba\u015f\u0131d\u0131r ve v\u00fccut kokusu u\u00e7arak nihai aromay\u0131 b\u0131rak\u0131r. Bu aroma genellikle daha zay\u0131f baharatlar\u0131n veya koku maddelerinin u\u00e7uculu\u011fu ile \u00fcretilir. Baz kokunun baharat\u0131n aromas\u0131ndaki rol\u00fcne Fixer (Sabitleyici) denir.<\/p>\n

7. Kar\u0131\u015ft\u0131rma (Blend):<\/strong> Koordineli bir aroma yaymas\u0131 i\u00e7in birlikte kar\u0131\u015ft\u0131r\u0131lan birka\u00e7 \u00e7e\u015fit baharat\u0131 ifade eder. Harmanlaman\u0131n amac\u0131, aroman\u0131n ana maddesinin rol oynayabilmesi i\u00e7in aroman\u0131n aromas\u0131n\u0131 g\u00fczel veya taze veya g\u00fc\u00e7l\u00fc veya zay\u0131f hale getirmektir. Aroman\u0131n harmanlanmas\u0131nda rol oynayan baharat, harmanlama ajan\u0131 veya koordinat\u00f6r (Blender) olarak adland\u0131r\u0131l\u0131r.<\/p>\n

8. de\u011fi\u015fiklik (Modify):<\/strong> Belirli bir baharat\u0131n aromas\u0131n\u0131n ba\u015fka bir baharat\u0131n aromas\u0131n\u0131 de\u011fi\u015ftirmesini ifade eder, b\u00f6ylece belirli bir etkinin lezzetinde ortaya \u00e7\u0131kar, b\u00f6ylece aroma ay\u0131rt edici lezzet haline gelir. Lezzette baharat\u0131n modifikasyon rol\u00fcne de\u011fi\u015ftirici veya de\u011fi\u015ftirici (Modifier) denir.<\/p>\n

9. Koku taban\u0131 (Base):<\/strong> Aroma baz\u0131 olarak da bilinir, b\u00f6ylece birka\u00e7 \u00e7e\u015fit baharat\u0131n kombinasyonu aroman\u0131n ana maddesi haline gelir. Koku baz\u0131n\u0131n belirli bir aroma \u00f6zelli\u011fi vard\u0131r veya belirli bir koku t\u00fcr\u00fc ad\u0131na kullan\u0131l\u0131r. Aroma baz\u0131 genellikle aromal\u0131 \u00fcr\u00fcnlerde do\u011frudan kullan\u0131lmaz, ancak kullan\u0131lacak aromada bir hammadde olarak kullan\u0131l\u0131r.<\/p>\n

Aroma harmanlamada kullan\u0131lan yayg\u0131n terimler<\/strong><\/p>\n

Bir aroman\u0131n 4 ana bile\u015feni (ana aroma maddesi, harmanlama maddesi, de\u011fi\u015fim maddesi ve aroma sabitleme maddesi)<\/p>\n

\u2460 Ana aroma maddesi:<\/strong> aroman\u0131n temel aroma \u00f6zelliklerini veren, aroman\u0131n t\u00fcm aromas\u0131n\u0131n ana g\u00f6vdesini temsil eden hammaddedir;<\/p>\n

\u2461 Harmonizer:<\/strong> S\u0131kl\u0131kla ve ana aroma benzer bir kafiyeye sahiptir, \u00e7e\u015fitli bile\u015fenlerin ana aromas\u0131n\u0131 uyumlu hale getirmek i\u00e7in kullan\u0131l\u0131r, b\u00f6ylece aroma uyumu sa\u011flan\u0131r;<\/p>\n

De\u011fi\u015fim ajan\u0131:<\/strong> Genellikle ana aromay\u0131 de\u011fi\u015ftirmek i\u00e7in kullan\u0131lan baharatlar\u0131n farkl\u0131 bir tonuna sahip ana koku ile, lezzet tonunun aroma bile\u015fenlerinin aromas\u0131ndaki de\u011fi\u015fiklikler, b\u00f6ylece genel aroma daha bol, \u00e7ok tonlu ve bireyselli\u011fi vurgulamaktad\u0131r;<\/p>\n

\u2463 sabit aroma maddesi:<\/strong> Kal\u0131c\u0131 aroma, baharatlar\u0131n bile\u015fiminin daha d\u00fc\u015f\u00fck derecedeki u\u00e7uculu\u011fu, b\u00f6ylece aroman\u0131n aromas\u0131n\u0131n tekd\u00fcze, uzun \u00f6m\u00fcrl\u00fc kokusunun u\u00e7uculu\u011fu.<\/p>\n

Genellikle, belirli bir aroman\u0131n yukar\u0131daki d\u00f6rt bile\u015fene uygun oranda haz\u0131rlanmas\u0131, b\u00f6ylece \u00e7e\u015fitli aromalar\u0131n g\u00fc\u00e7l\u00fc ve zay\u0131f y\u00f6nlerini en iyi \u015fekilde kullanabilmesi, aroman\u0131n uyumunu ve dengesini sa\u011flamak i\u00e7in ba\u015ftan sona ho\u015f bir aroma yayabilir.<\/p>","protected":false},"excerpt":{"rendered":"

  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), […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are flavors and fragrances? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/flavors-and-fragrances\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are flavors and fragrances? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"  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. 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