The function of natural flavor

Introduction: there are many natural flavors produced in China, so what are the functions of natural flavors? Natural flavors can change the original taste of food, increase a lot of aroma, and people's senses will play a very important role Natural flavor can also prevent some food from deteriorating, which has the effect of sterilization and antioxidant Therefore, natural flavor is not only edible value, but also has medicinal value China is rich in natural spices, which account for more than 40% of the world's total production of spices, also known as a potential raw material country With the continuous improvement of the quality of life, people began to pay more attention to the food in life, so the dependence and demand of natural spices are also increasing But is the edible flavor harmful to human body? Where is the function of natural flavor? Next, please introduce the main functions and chemical components of natural flavor in detail There are two kinds of natural flavor: animal natural flavor (such as musk) and plant natural flavor The main functions of natural flavor are: 1 To improve the flavor of food or feed, to increase appetite; 2 To eliminate or cover up the peculiar smell, to ensure the purity and freshness of food odor and taste; 3 To add fragrance and fragrance to some tasteless food; 4 To color food, to make it beautiful and pleasant; 5 To prevent the oxidation and sterilization of food deterioration; 6 Physiological and pharmacological functions of disease prevention and control; 7 Physiological and biochemical functions of regulating plant growth The edible of natural flavor is an old and most active application field In recent years, with the spread of people's fear of chemical synthetic food additives, scientists are more and more keen to develop natural food additives More and more attention has been paid to the antioxidative effect of natural flavor The chemical composition of natural flavor is very complex It is generally composed of nearly one hundred chemical components, some of which are even composed of hundreds of chemical components Its main antioxidant chemical components are composed of phenols, flavonoids, terpenes, aldehydes, ketones, acids, alcohols, esters, alkaloids and unsaturated hydrocarbons The above is mainly about the function of natural flavor Through the above explanation, you are familiar with the function of natural flavor Different flavor plants contain different antioxidant ingredients In the process of storage and use, the chemical ingredients in natural flavor plants will also produce certain biochemical reactions and form many new compounds To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob