Natural spice

The earliest application of spices in history began with natural flavors, which are substances that are isolated from natural aromatic plants or animal raw materials by purely physical methods. They are generally considered to be highly secure. This includes essential oils, tinctures, extracts, neat oils, and emollient oleoresins. Natural flavors are an important part of the fragrance industry. At present, there are more than 3,000 aromatic plants found in the world, but only 200 kinds have been industrially produced. Among them, natural essential oils used as semi-synthetic raw materials, such as citronella oil, cedar oil, mountain seed oil, lemon grass oil, Lemon eucalyptus oil, sassafras oil, etc. are used in large quantities. Other large-sized citrus essential oils, such as orange oil, lemon oil, lime oil, bergamot oil, red orange oil, round grapefruit oil, etc.; mint essential oils, such as peppermint oil, spearmint oil and the like. The production of natural flavors has grown exponentially in the international market from the mid-1980s to the mid-1990s, but the growth rate obviously lags behind synthetic fragrances. This is mainly because the cultivation of natural flavors is affected by many factors such as climate, environment and transportation. To make natural spices fluctuate in terms of yield, quality and price. With the advancement of analytical and synthetic process technologies, many of the key components of natural flavors can be artificially synthesized, resulting in a decrease in the proportion of natural flavors in the formulation of daily chemical flavors and an increase in the proportion of synthetic fragrances. However, in terms of flavor, people still admire nature, and think that it gives people a sense of security, so the natural food flavor is doubled. Even in the fragrance of household chemicals, natural flavors still have an irreplaceable role. The natural aroma of natural spices, they have a unique structural aroma, some have not yet been recognized, they can make the flavor more full, more harmonious and round, giving the fragrance a natural feeling. Leaving the natural spice, today's perfumery skills are still difficult to achieve this state. In recent years, the global spread of “return to nature” has injected vitality into natural spices. The development of natural flavors is in line with the realm of human and nature coexistence, and is a good opportunity for the development of natural flavors. With the continuous development of science and technology, the range of natural flavors is gradually expanding. In addition to the extraction of aromatic plants through distillation, extraction, and milling, it also includes the non-enzymatic reaction of amino acids and carbohydrates under certain conditions. A mixture of chemicals, we call it the Maillard reaction and various bio-flavors synthesized by enzyme chemistry. The sugars used in the Maillard reaction include glucose, sucrose, xylitol, rhamnose, and polyhydric alcohols such as propylene glycol, glycerol, sorbitol, etc., and many types of amino acids are used, and dynamic (plant) substances are also used. Hydrolyzed protein, animal fat or bone powder, yeast, etc., after reaction, produces a mixture of different flavors such as chicken, meat, bread, chocolate, etc. These mixtures are internationally considered "natural" and therefore are formulated in various ways. It is widely used in food flavors and tobacco flavors. Another type of bio-flavored material is an organic acid and an alcohol produced by natural fermentation. The ester formed by dehydration under the action of esterase is also considered to be "natural"; it is also useful as a raw material for yeast, lactobacillus or The reaction is carried out under the action of an enzyme to form diacetyl or propyl lactone. These bio-technologies and bio-processed aromas are also considered to be "natural". This high-tech product is actively being developed internationally. .