Comprehensive information on natural flavors

Natural perfume (Natural Perfume) is the earliest spice used in history. The so-called natural spice refers to the original and unprocessed aroma-producing parts of animals and plants that are directly used; Or spices that have been extracted or refined through physical methods without changing their original ingredients. Natural flavors include animal and plant-based natural flavors. The most commonly used animal-based natural flavors are musk, civet, castoreum and ambergris. Botanical natural flavors are a mixture of various chemical components extracted from the flowers, fruits, leaves, bark, roots, stems, grasses and seeds of plants. Basic introduction Chinese name: natural perfume Foreign name: natural perfume Basic concepts, development history, variety classification, animal spices, plant spices, planting and production, planting and cultivation, raw material selection, extraction methods, practical application, regulations and systems, application areas, basic concepts English name: natural perfume Natural perfume refers to the original fragrance material made from the aromatic parts of animals and plants through simple processing. Most of its forms retain some of the inherent appearance characteristics of the plant, such as fragrant wood blocks, fragrant wood chips, etc.; or It is an aromatic substance separated from natural raw materials using physical methods (steam distillation, extraction, pressing, etc.). Its form is often essential oil, extract, absolute oil, balm, tincture, etc., such as rose oil, jasmine extract , vanilla tincture, brandy balsam, tulu resin, narcissus absolute, etc. Natural spices of the Atayal people There are more than 3,600 species of spice plants discovered in nature, and about 400 species are effectively utilized. The roots, stems, stems, branches, bark, leaves, flowers, fruits or resins of plants can all be used to produce fragrances. For example, jasmine and lavender are obtained from the flowers of the plants; cardamom, cumin and chicken tongue are obtained from the fruits; Pine and woody incense are taken from the roots, sandalwood and incense are taken from wood; borneol and frankincense are taken from resin. Animal spices are mostly secretions or excretions from animals. There are about a dozen kinds, and the four commonly used ones are musk, civet, castoreum and ambergris. Natural flavors are widely distributed in the glandular sacs of plants or animals. Natural spices have their own unique aroma fixing effect, coordination effect and unique natural fragrance, which are difficult to match with synthetic spices. The main components of natural flavors are terpenes, aromatic hydrocarbons, alcohols, acids, ketones, ethers, esters and phenols. Development History Ancient humans used natural spices. The development of synthetic fragrances began only after World War I. Rose, jasmine, tuberose, incense root and iris are still popular floral natural plant fragrances, and they are also important ingredients in various daily fragrances such as orchid and oriental fragrances. There are few types of natural animal spices, mainly including musk, ambergris, castoreum and civet. Generally divided into seven categories: extracts, absolute oils, essential oils, pressed oils, isolated spices, tinctures and aromatic tree ointments. Natural plant flavors are a mixture of volatile aromatic components extracted from the flowers, leaves, stems, roots and fruits of plants, or the leaves, wood, bark and roots of trees. With the changes in people's consumption concepts and considering the safety and environmental issues of chemically synthesized substances, the amount of chemically synthesized fragrances has gradually decreased. The application of natural flavors is becoming more and more widespread. Natural spices are increasingly loved by people for their green, safe and environmentally friendly features. The world's natural spice production is increasing at a rate of 10 to 15% every year. China is rich in botanical natural spice resources, with more than 500 species of aromatic plants widely distributed in 20 provinces and cities. However, due to backward extraction and processing technology, only some of the spice resources have been developed and utilized. Many plant-based natural flavors can only be initially extracted, and the yield and purity are low; some products are even shipped abroad for further processing. This not only leads to a shortage of plant-based natural flavors in the Chinese market, but also causes a serious waste of China’s precious resources. In recent years, countries such as Switzerland, the United States, Germany, Japan, and South Korea have been very active in applying research on natural spices, mainly focusing on the functional properties of natural spices; such as immunity, nervous system sedation, anti-cancer, and anti-aging properties. , anti-inflammatory and antibacterial properties, etc. There are many studies on natural flavor extraction in China. Natural spices abroad also have thousands of years of history.

The tomb of the Egyptian emperor Yanais in 3500 BC was excavated in 1987. It was found that the paste in the beautiful ointment jar still had a fragrance, which seemed to be resin or balm. Can be seen in the British Museum or the Cairo Museum in Egypt. Monks were probably the main collectors, manufacturers and users of spices. When the Egyptians bathed in 1350 BC, they used sesame oil or ointment, thinking it was beneficial to the skin. They may have used thyme, oregano, myrrh, frankincense, etc. at that time, and used sesame oil, almond oil, and olive oil as the medium. Musk was also used very early, around 500 BC. After Egyptian culture spread to Greece and Rome in the seventh century AD, spices became valuable items, that is, a hobby of the aristocratic class. In order to seek bananas and spices from all over the world, it promoted ocean navigation and the discovery of the New World, which greatly influenced the history of human transportation. Contribute. The Bible lt; Old Testament gt; Chapter 30 of Egypt records: "Please take spices, namely styrax, myrrh, maple, and pure frankincense. The weight of each spice must be the same, and then make incense according to the technology of making spices. ..." The spices mentioned in the article are all made of natural substances such as resin, and some of them are still in use in the 21st century. In the same chapter there is an account of the manufacture of fragrant oil, from liquid myrrh, cinnamon, cinnamon sticks and olive oil. As the demand for spices increases, grass roots and bark are inconvenient to handle and transport, and flowers cannot be supplied all year round. Therefore, by the Middle Ages, the Arabs began to operate the spice industry and used distillation to extract oil from flowers, the more famous ones being rose oil and rose water. After the Middle Ages, there were trade exchanges between Asia and Europe, and spices were one of the important items. Chinese spices were also transported to the West along the Silk Road. The oldest perfume, "Hungarian Water", came out in 1370. This was also the earliest attempt to use ethanol to extract aromatic substances. At first, it may have been distilled from only one variety of rosemary, and later it included lavender, oregano, etc. At this time, fragrance making was a big step forward compared to the original use of pure natural spice plants to make fragrance. There were already spicy, floral, fruity, woody and other essential oils as well as other spice plant essential oils and balms for fragrance. As the person uses it, the aroma or fragrance becomes more and more complex. In 1670, Marechale created a fragrant powder called "La Poudre a la Marechale" which has been famous for two centuries. This is also seen as a model for new fragrance formulations. In the seventeenth century, it was discovered that not only natural plant essential oils were used in perfumery, but also natural animal flavors were used. In 1708, London perfumer Charles Lilly created a fragrant snus containing the comprehensive aroma of "ambergris, orange blossom, musk, civet and violet". The famous cologne (Eau de cologne, also known as Cologne water) came out in 1708. Its original purpose was to have detoxification and bactericidal properties, but because of its interesting and harmonious citrus aroma and herbs, it Incense was quickly and widely used as gargle water. This type of fragrance is extremely popular. Herbal fragrance is popular all over the world. It is still popular and has been greatly improved and developed. This is indeed a highly successful fragrance creation. Before the 18th century, all perfumers had access to were natural flavours, flavours, and flavours. Although the prepared perfumes and essences are improved compared to the original fragrances, they have certain limitations after all, so they are called "natural" spice fragrances. After entering the 19th century, with the rapid development of organic chemistry and synthetic perfume industry, many new perfumes came out one after another. The imagination of perfumers became more and more abundant, and perfumery gradually changed from naturalism → realism → impressionism → expressionism → Expressionism and realism are still moving forward, waiting for people to continue to explore and innovate. The first synthetic fragrance was manufactured in 1834, when nitrobenzene was synthesized. Soon it was discovered that the main component of wintergreen oil is methyl salicylate, and the main component of bitter almond oil is benzaldehyde, and these spices were synthesized using chemical methods. Coumarin, the aroma component of hay, was synthesized in 1868, and ionone, the aroma component of violets, was synthesized in 1893. These compounds entered the market one after another as important synthetic fragrances. Modern forms of perfume only began to enter the market in the second half of the 19th century, after fragrance companies were founded in the south of France.

Practical application of regulations and systems In order to ensure the safety of use, many countries have toxicological regulations or laws for various existing spices. For example, the American Fragrance Research Institute and the European International Daily Fragrance Association specialize in formulating regulations on spices for daily chemicals; the American Seasoning and Extract Manufacturers Association and the European Council specialize in strictly assessing the safety of edible spices and publish generally considered Safe spices and their dosage, etc. China’s National Food Additives Standardization Technical Committee’s Spice Branch is responsible for reviewing safety regulations in this area. Application fields: Flavors and flavors are widely used in soaps, detergents, various cosmetics (cold cream, cream, hair cream, hair wax, shampoo, toilet water and perfume, etc.), skin care and beauty products, toothpaste, air cleaners and disinfectants and other environments Hygienic products, candies, biscuits, beverages, cigarettes, wine, soy milk, dairy products, plant protein foods, as well as fragrances for medicine, paper, plastic, leather, fabrics, etc. Larger spice companies include International Flavors and Fragrances of the United States, Givaudan of Switzerland, Hallmann-Raime of the Federal Republic of Germany, Naarden International of the Netherlands, and Takasago Flavor Industries of Japan. The International Essential Oils and Essential Oils Conference is an international professional conference. Its activities cover the agriculture and processing of spice plants, analysis and utilization of essential oil components, synthetic spices and trade, etc. Generally held once every three years. In 1983, Chinese representatives participated in the Ninth Conference held in Singapore for the first time.