Food flavors can be divided into three categories

Update:30 Jan 2018

(1) natural flavor. It is a completely natural material that is physically extracted from the flora and fauna of nature (spice). Commonly available natural fragrance carrier material are fruits, animal organs, leaves, tea and seeds. The extraction methods are extraction, distillation, concentration. Vanilla extract, cacao extract, strawberry extract and the like can be obtained by the extraction method; peppermint oil, anise oil, cinnamon (osmanthus) oil, eucalyptus oil and the like can be obtained by distillation; orange oil, lemon oil , Citrus oil, etc .; concentrated with apple juice concentrate, mango concentrate, orange sweat concentrate and the like. Currently there are more than 5,000 kinds of raw materials that can be used to extract food flavors. There are over 1500 commonly used ones. The company is located in:
(2) Equivalent to natural flavors. This type of essence is obtained by chemical means of natural raw materials or synthetic and natural flavor exactly the same chemical substances. The company is located in:
(3) Synthetic flavor. It is synthesized by chemical methods such as chemistry has not been confirmed in nature, the chemical molecules of the material. If found in nature and dominate the same chemical molecules, it is equivalent to natural flavors. As long as the essence of a raw material is synthetic, that is, artificial flavor. (4) flavors prepared by microbial methods. It is a flavor obtained by microbial fermentation or enzymatic reaction. (5) reactive flavor. Such flavor is the protein and reducing sugar heating Maillard reaction obtained, often in the meat, chocolate, coffee, malt incense.

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