The difference between flavors and spices

1. The difference between flavors and spices Simply put, flavors and spices are volatile substances with certain aromas and fragrances, which can be detected by people's sense of smell and taste (some aromas and fragrances cannot be detected by people's senses, but they are all felt and distinguished by different creatures); and some of them are extremely smelly, and some of them are pleasant aroma.

2. The term spices in a broad sense, it refers to the general designation of incense raw materials (spices) and flavors; for example, what we usually call "spices industry" refers to the production of spices, flavors, and industries. In a narrow sense, spices only refer to spices (that is, fragrant raw materials) and do not include flavors; for example, the words "synthetic spices" and "natural spices" we usually say are narrow concepts, that is, "fragrant raw materials". Does not include the meaning of fragrance. In order to reduce muddy content, the word "spice" we mentioned below has its narrow content, that is, it does not include "essence. Spices are mainly divided into two parts, natural spices, synthetic spices. Below a brief introduction

(1) What are natural flavors

In a broad sense, natural spices refer to some physiological organs of animals or plants (also collectively referred to as organisms) containing fragrant ingredients, such as fragrant glands, flowers, leaves, branches, stems, skins, fruits, seeds, etc. and secretions (such as gums, branches, etc.), as well as substances including fragrant ingredients extracted from these tissues or secretions after processing, it is habitually called; essential oil, extract, balm resin, clean oil, tincture, etc.

(2) Synthetic spices

Refers to the use of different raw materials, through chemical (or biological) synthesis of the way to prepare a "single body" of spices.

In general, flavors are artificially formulated to contain more than a few or dozens of spices, sometimes containing a mixture of solvents and carriers. Flavors are classified into food flavors, daily chemical flavors, industrial flavors, incense flavors, etc.

The products of daily chemical essence include perfume, cologne, toilet water, soap, washing powder, shampoo, cream, hair oil, hair wax, classified cosmetics, aerosol insecticide, napkin, incense mosquito incense and other uses. The incense category includes Buddha incense and health incense. Industrial categories need to odor products, plastics, fibers, rubber

The aroma composition of 1. flavor

Flavor is a mixture of a variety of spices. The boiling points of various spices are different, and the volatilization has a sequence. Head incense (toq note) is also called top incense, which is the aroma produced by the volatile components of the essence. As an integral part of the overall aroma, the head incense can make the aroma of the whole essence lift, light and effective. Without the head incense, the aroma appears bland and the smell is not pleasant. In the first few minutes of sniffing, give a preliminary impression, which is very important for the image of the fragrance.

Body note (body note), also known as middle note (middle note), is the aroma produced by the medium volatile components of the essence. It is the main aroma of the essence and represents the characteristics of the essence. Its aroma can remain stable and consistent for a long time. Body note is the main component of the essence.

Basic note (basic note) is also called end note (end note). It is the aroma produced by the low volatility of the essence or some fixative. It lasts for a long time and has aroma even after drying. Some aroma can be maintained for several days or weeks or even months.

Raw material composition of 2. flavor

Each flavor in the flavor has a volatile effect on the overall aroma of the flavor, but the effects are different. Some are the main raw materials (main fragrance); Some play a role in coordinating the aroma of the main body (blending agent), while others play a role in modifying the main aroma (modifying agent); Some slow down the volatilization rate of volatile flavor components (fixing agent).

The main fragrance is the key to form a fragrance fragrance.

Blending agent (blender) is also called and spice, it is used to reconcile the aroma of the main spices, so that the smell of a single spice in the flavor is not too prominent, resulting in a coordinated aroma. Certain compounds and certain perfume mixtures are particularly effective, and such compounds are known as mixers.

Modifier (modifive), also known as dwarf fragrance, is the aroma of a spice to modify the aroma of another spice, so that it has a special effect of aroma. The amount of modifier is very small, and its aroma is often independent of the main aroma.

Fixation agent (fixative) is also called fragrance-preserving agent. Its function is to reconcile the volatility of ingredients, lengthen the fragrance retention time and stabilize the fragrance, I .e. keep the original fragrance type and fragrance characteristics as long as possible. The fixative reduces its vapor pressure through the physical and chemical effects of the volatile components in the fragrance (coating, electrostatic attraction and hydrogen bonding, etc.), thereby slowing down its evaporation rate. These fixers do not contribute much to the aroma of the fragrance, and the fixers also play a modifying role. It is a relatively large molecular mass, high boiling point substances, such as macrocyclic compounds, solid substances, fragrant resin, glue, etc. can be used as fixative.