1. Perfume: Also known as the fragrant raw material, it is a substance that can be smelled by the olfactory odor or taste. It is a raw material for preparing flavors. Classification of spices can be divided into a simple natural spices (animal or plant natural flavor) b artificial spices (single-off spices, synthetic spices)
2. Perfume compound: also known as blend spice, is a mixture of various spices artificially formulated. Fragrance has a certain flavor, such as rose essence, jasmine essence, mint essence, sandalwood essence, pineapple flavor, lemon flavor and so on. The various flavors used in reconciliation are commonly expressed as percentages or percentages of mass.
3. Natural perfume: This type of spice is divided into two major categories of animal or plant natural flavors, which are derived from animals or plants in nature.
Only four kinds of animal natural spices are commonly used, namely Musk, Civer, Castoreum, Ambergris.
Plant-based natural flavors are prepared by steam distillation, pressing, extraction or absorption of flowers, leaves, branches, skins, roots, stems, grasses, fruits, seeds and resins of natural plants. Products, these products are commercially known as essential oils, extracts, clean oil, liniments, balsams, balsams, resins, oleoresins and the like.
4.Synthetic perfume: Synthetic perfumes are synthesized from natural raw materials or chemical raw materials and obtained through chemical synthesis. At present, there are over 5,000 kinds of synthetic spices in the world, and 400 to 500 products are commonly used.
Classified according to functional groups, can be divided into ketones, aldehydes, alcohols, acids, esters, lactones, ethers, phenols, nitriles, hydrocarbons, acetal ketals and other spices.
According to the atomic skeleton classification, it can be broadly divided into quinones, aromatics, and aliphatic spices, nitrogen-containing, heterocyclic, and condensed ring flavors, and synthetic musk flavors.
5. Perfumery isolates: Monomeric perfume compounds that are separated from natural flavors using physical or chemical methods are called single off fragrances. For example, menthol, which is separated from peppermint oil, citral, which is separated from cubeba oil, etc.
6. Spice: A spice plant and its spice product specially used for flavoring. For example, pepper, pepper oil, pepper, pepper oil, fennel, fennel oil and so on.
7. Schiff bases: Condensation products of amino-containing compounds such as esters and aldehydes are called drag groups. Compared to aldehydes, the scented scented scent has a long lasting aroma and good chemical stability.
two. Common terms in natural spices
1. Essential oil: Essential oil, also known as essential oil, essential oil or aromatic oil, is the main variety of plant-based natural spices. For most plant-based raw materials, essential oils are prepared by steam distillation and pressing. For example, rose oil, peppermint oil, lavender oil, iris oil, fennel oil, fir oil, etc. are all produced by this method. For citrus raw materials, the essential oils are mainly made by pressing. For example, red orange oil, orange oil, grapefruit oil, lemon oil and the like.
2. Concrete: Concentrated non-aqueous solvent extract containing essential oils, plant waxes, etc., is the main species of plant-based natural raw materials.
The aromatic plant material is extracted with a volatile organic solvent, and then the organic solvent is distilled to recover the distillation residue as an extract. In addition to the essential oil contained in the extract, still contains a considerable amount of plant wax, pigment and other impurities, so at room temperature most of the extract was dark cream live wax. For example, jasmine extract, osmanthus extract, inulin extract, tuberose extract and the like.
3. Tincture (Tincture): also known as ethanol solution, is ethanol as solvent, at room temperature or under heating conditions, extraction of plant raw materials, natural resin or animal secretions obtained by ethanol leaching solution, cooled, clarified, filtered and obtained The product. For example, dates, coffee pods, cocoa pods, black vanilla pods, vanilla citrons, musk pods, and the like.
4. Absolute: The extract obtained by extracting the extract, balm or resin with ethanol is subjected to freezing treatment to remove impurities such as insoluble wax, and then the ethanol is distilled off under reduced pressure to obtain the flow or half. The flowing liquid is collectively referred to as a net oil. Pure oil is relatively pure, is the allocation of cosmetics, perfumes to share.
5. Pomade: The use of refined animal fats or vegetable oils to absorb the aromatic components of flowers. These fats and oils saturated with aromatic ingredients are collectively referred to as balsams. Balms can be used directly in cosmetic essences and can also be extracted from ethanol to make balm oil.
6. Balsam: A balm is a cream with aroma components that is exuded by aromatic plants due to physiological or pathological causes. Most balsams are semi-solid or viscous liquids, insoluble in water, and almost completely soluble in ethanol. Its main components are benzoic acid and its esters, cinnamic acid and its esters. Examples include Peruvian balsam, Turpan balm, benzoin balm, and eucalyptus balm.
7. Resin: Resin is divided into natural resin and processed resin. Natural resin refers to a solid or semi-solid substance in which the quinone compound outside the plant leaks out of the plant and is formed by air oxidation. For example, Pistacia oleoresin resin, Sulfonate resin, Liquidambar resin, and the like. The processed resin is a product obtained by removing the essential oil from the natural resin. For example, after the pine resin is distilled, the rosin prepared by removing the turpentine oil is used.
8. Resinoid: refers to a concentrated extract with characteristic aroma obtained by extracting vegetable resin or balsamic substances with a hydrocarbon solvent. Fragrance resins are generally viscous liquids, semi-solid or solid homogeneous masses. For example, frankincense resin, benzoin resin, etc.
9. Oleosin: generally refers to concentrated extracts with characteristic aromas or aromas obtained by extracting natural spices with a solvent and then distilling off the solvent. Commonly used solvents are **, dichloromethane, *** and so on. Oleoresin is usually a viscous liquid with a darker color and a non-uniform state. For example, paprika oleoresin, pepper oleoresin, ginger butter resin, and the like.
Third, commonly used terms in spice blending
1. Type: is used to describe the overall aroma type or style of a certain flavor or perfuming product, if the flavor, rose, jasmine, woody, cologne, etc.
2. Note: It is used to describe the characteristics of a particular fragrance, fragrance or fragrance product with a certain aroma rather than an overall aroma. The distinction between rhyme and rhyme is a more complex task.
3. Odor potential (Odor concentration): also known as aroma intensity, refers to the strength of the aroma itself, this degree can be judged by the aroma of the Lam limit, the smaller the Lam limit, the greater the aroma intensity.
4. Top note: also known as top note, refers to the flavor of aroma or flavoring products, the first moment when the impression of aroma, that is, people can smell the smell of the first. Top notes are generally produced by spices that have a stronger ability to diffuse. Flavors that start with aromas in the flavor become the top notes.
5. Body note: also known as the middle of the rhyme, is the main fragrance of the essence. The body scent is an aroma that is sensed immediately after the first scent, and can remain stable for a long period of time. Body fragrance is the main aroma characteristic of the essence. Perfumes that act as a body scent in perfumes are called Base perfumes.
6. Basic note: also known as the end of the incense or bottom incense, is the last scent of the fragrance after the first fragrance and body fragrance has evaporated. This aroma is generally produced by less volatile perfumes or fixatives. The spice that acts as a base in the essence is called a fixer.
7. Blend: Blending several spices together to give a harmonious scent. The purpose of the blending is to make the aroma of the fragrance become or beautiful, or fresh, or strong, or weak, so that the essence of the essence can work better. The spice that initiates the synergy in the flavor is called Blender or Blender.
8.Modify: refers to the use of a fragrance of aroma to modify the flavor of another fragrance, so that it has a specific effect in the flavor, so that the aroma becomes a special charm. The perfume that acts as a modifier in the fragrance is called a modifier or Modifier.
9. Base: Also known as the essence base, it is the main agent of the essence made of several kinds of spices. The fragrant base has a certain aroma characteristic or represents a certain type of aroma. The incense base is generally not used directly in the flavoring product but is used as a raw material in the flavor.
essence
[Abstract] The four main components of flavors (main fragrances, blending agents, transfer agents, fixatives); classification of flavors (head, body, tail).
With natural or synthetic flavors as raw materials, formulated with a mixture of predetermined flavor. According to the use, it can be divided into two categories: daily chemical flavor and edible flavor.
First, the composition consists of the following four components. 1 Master deodorant: The raw material that imparts the essential odor characteristics of the essence represents the main body of the entire fragrance; 2 The blending agent: often has a similar melody to the main scent, which is used to blend the various components of the main body scent and make the scent harmonious. 3 transposition agent: generally composed of different spices with the main fragrance, to modify the main aroma, change the flavor of the aroma components, so that the overall aroma is more abundance, more tune, and highlight the personality; 4 fixative: from The long-lasting fragrance with low volatility makes the fragrance of the fragrance volatilize evenly and lasts long.
In general, the preparation of a certain kind of essence is to combine the above four components in a proper proportion so that various aromas can be grown and avoided, and the harmony and balance of aroma can be achieved. A pleasant scent can be radiated from beginning to end.
Second, the aroma of aroma is a mixture. According to the changes in the aromas that occur over time during the volatilization process, it can be divided into head, body and base notes.
1 incense: The part of the fragrance that was first smelled. It is a breath of first impression. Flavors with high vapor pressure, fast evaporation, and poor aroma persistence are often used as top notes. The general preference is a strong, refreshing, refreshing, odor-adjusting aroma and a distinctive aroma component as a top note. Such as aldehyde sweet incense, citrus fragrance, harmony green incense, grass incense and light floral or heavy floral rhythm can be used for the first blend of flavor incense, it can achieve the overall aroma smooth and continuous fragrance effect. The first part of the incense generally accounts for about 20 to 25% of the essence.
2 body incense: also known as the middle of the rhyme. It is a pleasant, abundance of aroma after the first fragrance has evaporated. It represents the essential aroma of the essence as a whole. As a fragrance for body fragrance, its volatility and longevity are medium and last for several hours. Most of the body fragrances used for perfumes are floral and light woody. Commonly used natural flowers such as carnation, jasmine, orange blossom, rose, lily of the valley, lilac, commonly used synthetic spices are neoliquinal aldehyde, chlorinated ketone, methyl dihydrojasmonate, isoamyl salicylate, poplar Cis-3-hexenyl acid and the like. In addition, the imaginary fragrance is often an interesting body fragrance ingredient in the fragrance creation. The body odor generally accounts for 20-30% of the weight of the essence.
3 bottom incense: also known as the end of incense, remnants of incense. Is the last phase of the fragrance volatile flavor, generally can last for several days or even longer. Low steam pressure, low volatility, long-lasting fragrances are often used as bottom notes. Its use in flavors is as high as 40-55%. Commonly used aromatic resin flavors, scented root oil, cedar oil, sage oil, celery seed oil, acetyl cumene, ionone, benzyl acetate, benzyl benzoate, polycyclic, macrocyclic synthesis Musk and nitro musk: eugenol, isoeugenol, benzyl isoeugenol with spicy notes; jasmine aldehydes, vanillin and its derivatives with sweet notes. The animal spices ambergris, musk and civet are the finest ingredients for the daily fragrance essence.