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Home>products> Flavour & Fragrance : 1362 Products found filters

Flavour & Fragrance


Fragrances are substances that can be smelled by smell or tasted by taste. Fragrances are an important part of fine chemicals. It is mainly divided into natural fragrances and
artificial fragrances. Natural fragrances can be divided into animal natural fragrances and plant natural fragrances, which are extracted from natural plant flowers, fruits, leaves,
 stems, roots, skins or animal secretions. Artificial fragrances can also be divided into perfumery isolates and synthetic fragrance.
Application of spices: the main use is for the blending of flavors. Essence is also known as blending spices. Botanical spices are usually used in stewing meat and so on, which can
make the food rich in flavor.

Production of spices
1.Production of natural spices: there are 8 main production methods of botanical natural spices
1.1Distillation-Essentialoil
1.2Extraction method-Extract, Tincture, Oleoresin, Absolute
1.3Pressing method-Essentialoil
1.4Absorption method-Balsam
1.5Enzymatic extraction
1.6Supercritical fluid extraction of (SFE)
1.7Molecular distillation
1.8Microwave extraction
2.Production of isolated Flavor
2.1Physical method -- fractionation, freeze-analysis, recrystallization
2.2Chemical methods-borate esterifieation,Phenol sodium salt method,Sodium bisulfite addition method

Flavours is a synthetic concentrated aromatic oil that mimic the smell of fruit and natural spices. It is a kind of artificial perfume. It is mainly used in the manufacture of food,
cosmetics and cigarettes. The raw material of essence:Essentialoil, Tincture, Absolute, Pomade, Balsam, Resin, Resinoid, Oleoresin.

The first flavor synthesized by humans was vanillin, which was made by the German M. Dr. Halman and Dr. G. Terman were successfully synthesized in 1874. Vanillin is the
main ingredient of natural spice vanilla bean. Two years later, another chemist, K. Remel was also involved in the study of vanillin. His synthetic vanillin is almost
indistinguishable from natural vanillin. German chocolate makers first used artificial vanillin, and shortly after that, confectionery factories in London began making hard fruit
candy from fruit sugar. Today, the flavors of all kinds of fruits and fish can be synthesized by chemical methods. Edible essence refers to the aroma of natural food, the use of
natural and natural equivalent spices, synthetic spices carefully mixed into a variety of flavors with natural flavor. Including fruit water quality and oil quality, milk, poultry,
meat, vegetables, nuts, preserves, emulsification and alcohol and other flavors, suitable for beverages, biscuits, pastries, frozen food, candy, seasoning, dairy products, canned,
wine and other food. The dosage forms of edible essence are liquid, powder, microcapsule, slurry and so on.

There are many varieties of flavors, and the methods of use are complex. Several principles of use need to be observed.
First, we must choose according to the type of food and the different flavors of the essence itself; Second, to use the essence that can certainly dissolve; Third, it should be
added in a proportion of not more than 1% O2% o, which is allowed to increase only under special circumstance; Fourth, avoid mixing with high concentration of sugar or
acid solution; Fifth, to strictly grasp the water temperature when adding, water-soluble flavor heating shall not be higher than 70 degrees, oil-soluble flavor shall not be
higher than 120 degrees.

Application scope and reference quantity
1.Oil flavors are suitable for hard candy, biscuits and other baked goods. The consumption is about 0.2%. But the oil flavor with propylene glycol as solvent can also
be used for soft drinks and beverages. The general consumption is 0.05-0.1%.
2.Water flavors are suitable for soft drinks, beverages, ice cream, other cold drinks, wine and so on. The consumption is 0.07-0.15%.
3. Emulsified flavor is suitable for soft drinks and beverages. The consumption is about 0.1%, and the dosage of turbid agent is 0.08-0.12%.
4.The paste flavor is suitable for the preparation of soft drinks and beverage bottoms. It can also be used directly for soft drinks and drinks. The general
consumption is 0.2-0.23% (panchromatic) and 0.05% (non full color, plus caramel 0.15-0.18%).
5. Coconut powder is suitable for biscuits, other meat, vegetables, poultry and other powders are suitable for puffed food, convenience food and soup. The general dosage is 0.3-1%.
6. The amount of flavoring used in wine is generally 0.04-0.1%, and the flavour is 1%. Feed powder flavor is usually 0.5%, feed flavor is used as additive 5%- 10%.

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n-Propyl acetate
  • CAS No: 109-60-4
  • Molecular Weight: 102.1317
  • Molecular Formula:C5H10O2
Properties Safety and Handling 175 Suppliers
2-Acetylpyridine
  • CAS No: 1122-62-9
  • Molecular Weight: 121.13658
  • Molecular Formula:C7H7NO
Properties Safety and Handling 240 Suppliers
Methyl anthranilate
  • CAS No: 134-20-3
  • Molecular Weight: 151.165
  • Molecular Formula:C8H9NO2
Properties Safety and Handling 270 Suppliers
Benzyl salicylate
  • CAS No: 118-58-1
  • Molecular Weight: 228.247
  • Molecular Formula:C14H12O3
Properties Safety and Handling 176 Suppliers
Acetophenone
  • CAS No: 98-86-2
  • Molecular Weight: 120.14852
  • Molecular Formula:C8H8O
Properties Safety and Handling 306 Suppliers
Essential oils, eucalyptus
  • CAS No: 8000-48-4
  • Molecular Weight: 154.25
  • Molecular Formula:UNSPECIFIED
Properties Safety and Handling 431 Suppliers
Methyl salicylate
  • CAS No: 119-36-8
  • Molecular Weight: 152.14732
  • Molecular Formula:C8H8O3
Properties Safety and Handling 449 Suppliers
Ethyl laurate
  • CAS No: 106-33-2
  • Molecular Weight: 228.376
  • Molecular Formula:C14H28O2
Properties Safety and Handling 102 Suppliers
1-Dodecanol
  • CAS No: 112-53-8
  • Molecular Weight: 186.339
  • Molecular Formula:C12H26O
Properties Safety and Handling 224 Suppliers
Cinnamaldehyde
  • CAS No: 104-55-2
  • Molecular Weight: 132.16
  • Molecular Formula:C9H8O
Properties Safety and Handling 366 Suppliers
Garlic Oil
  • CAS No: 8000-78-0
  • Molecular Weight: 114.2086
  • Molecular Formula:C6H10S
Properties Safety and Handling 141 Suppliers
Coumarin
  • CAS No: 91-64-5
  • Molecular Weight: 146.14274
  • Molecular Formula:C9H6O2
Properties Safety and Handling 356 Suppliers
Thymol
  • CAS No: 89-83-8
  • Molecular Weight: 150.21756
  • Molecular Formula:C10H14O
Properties Safety and Handling 278 Suppliers
benzyl alcohol
  • CAS No: 100-51-6
  • Molecular Weight: 108.13800
  • Molecular Formula:C7H8O
Properties Safety and Handling 855 Suppliers
Cyclohexanol,5-methyl-2-(1-methylethyl)-, (1R,2S,5R)-
  • CAS No: 2216-51-5
  • Molecular Weight: 156.2652
  • Molecular Formula:C10H20O
Properties Safety and Handling 409 Suppliers
Essential oils, clove
  • CAS No: 8000-34-8
  • Molecular Weight: 417.92902
  • Molecular Formula:C22H28CLN3O3
Properties Safety and Handling 250 Suppliers
Peppermint oil
  • CAS No: 68917-18-0
  • Molecular Weight: 965.51672
  • Molecular Formula:C62H108O7
Properties Safety and Handling 108 Suppliers
Eugenol
  • CAS No: 97-53-0
  • Molecular Weight: 164.20108
  • Molecular Formula:C10H12O2
Properties Safety and Handling 299 Suppliers
Geranium oil
  • CAS No: 8000-46-2
  • Molecular Weight:
  • Molecular Formula:
Properties Safety and Handling 144 Suppliers
4-Hydroxy-2,5-dimethyl-3(2H)furanone
  • CAS No: 3658-77-3
  • Molecular Weight: 128.13
  • Molecular Formula:C6H8O3
Properties Safety and Handling 169 Suppliers
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