What kinds of food flavors are there?

Introduction: in order to maximize the benefits, the modern food industry needs to add the corresponding flavors to enhance or improve the fragrance of its products, induce consumption and expand sales Flavor as a special high concentration additive that can affect the taste and flavor of food has been widely applied to various fields of food production Food flavor is the abbreviation of food flavors It is a mixture that can give food aroma There is no need for consumers to worry about the safety of excessive consumption of spices and flavors Edible flavor also has the characteristics of "self handicapping" when used When it exceeds a certain amount, its fragrance will be unacceptable What kinds of flavors are there? 1, natural flavor It is a completely natural substance extracted from natural animals and plants (spices) by physical methods The carriers of natural flavor substances are fruits, animal organs, leaves, tea and seeds The extraction methods include extraction, distillation and concentration Vanilla extract, cocoa extract and strawberry extract can be obtained by extraction; peppermint oil, anise oil, cinnamon (osmanthus) oil and eucalyptus oil can be obtained by distillation; orange oil, lemon oil and orange oil can be obtained by distillation; apple juice concentrate, mango concentrate and orange juice concentrate can be obtained by concentration There are over 5000 kinds of raw materials that can extract flavor from all over the world, and there are more than 1500 commonly used ingredients 2, equal to natural flavor This kind of essence is obtained by chemical treatment of natural raw materials or synthesized with natural flavor substances exactly the same chemical substances 3 Synthetic flavors It is a kind of substance which has not been proved to have this chemical molecule in nature by chemical methods such as artificial synthesis If they are found in nature and dominate the same chemical molecules, they are equivalent to natural flavors As long as there is a raw material in the flavor is synthetic, that is, synthetic flavor 4 The essence of microbiological preparation It is obtained through microbial fermentation or enzymatic reaction 5, reactive flavor This kind of essence is obtained by heating the protein and reducing sugar by Maillard reaction It is often used in meat, chocolate, coffee and malt 6 According to the state of flavor, edible flavors include: liquid flavor (water-soluble, oil soluble, emulsifying), of which flavoring substances account for 10%--20%, solvents (water, propylene glycol, etc.) account for 80%-90%; emulsified flavors, including solvents, emulsifiers, adhesives, stabilizers, pigments, acids and antioxidants, etc 80%--90%; powder flavors, of which aroma substances occupy 10%-20%, and carriers account for 80%-90 % Through the introduction of Xiaobian Xiaobian safety net, we know all kinds of food flavors If you want to know more about food additives, then we can continue to browse the contents of the food safety column in this website, so as to ensure that our families can enjoy safe food Editor in charge: Zhang Xiaofu