How to use and view flavors and fragrances

I. Definition of flavors and fragrances

Fragrances: aromatic substances from animals and plants in nature or artificially synthesized.
Fragrances: a multi-component mixture made by blending spices with spices as raw materials.

II. Classification of spices

• Animal spices: such as civet incense and dragon birthday incense, usually used as fixatives in high-grade flavors.
• Plant spices: such as orange oil and lemon oil, extracted from plants.   Artificial flavors
• Isolated spices: a single component separated from natural spices.
• Synthetic spices: made by chemical synthesis.

III. The role of flavors in food

• Auxiliary role: enhance the original aroma of food.
• Stabilizing role: maintain the consistency of aroma and avoid the influence of external factors.
• Supplementary role: make up for the aroma lost during processing.
• Flavor correction: eliminate or cover up bad odors.
• Fragrance giving: give aroma to products that are originally odorless.
• Substitution role: replace natural products as the source of fragrance.

IV. Detection method of flavors

• Color: evaluate the color through a colorimetric dish.
• Aroma: use scent paper to detect the volatilization process of the aroma.
• Aroma: taste test through sugar acid water or salt water.
• Relative density: detect the purity of the substance.
• Refractive index: determine the concentration and purity of the flavor.
• Clarity: observe the transparency of the flavor and the presence of impurities.

V. Issues to be noted when using flavors

• Dosage: The dosage should be moderate and determined through experiments.
• Uniformity: ensure that the flavor is evenly dispersed.
• The quality of other raw materials: The quality of other raw materials such as water and sugar will affect the effect of the flavor.
• Carbon ratio: The appropriate sugar acid ratio can enhance the flavor effect.
• Temperature: Too high a temperature will cause the flavor to volatilize.