Flavors and fragrances refer to substances with aromatic odors. Most cakes and biscuits can use spices and flavors to improve or enhance aromas and fragrances. These flavors and spices are called flavoring agents or flavoring agents. Spices can be divided into natural flavors and artificial flavors according to different sources. Natural flavors also include animal and plant flavors. Plant flavors are mainly used in food production. Artificial fragrances are compounds obtained from raw materials such as petrochemical products and coal tar products through synthetic reactions. Essence is a compound perfume made by mixing several or dozens of perfumes with diluents. Strictly speaking, spices generally refer to raw materials used as flavor components and are rarely directly used in food. Flavor is an important raw material used directly to increase the flavor of food.
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The Use of Flavors and Fragrances
Flavors and spices are more common in the recipes of cakes and biscuits. With the exception of a few varieties, almost every variety must be added with flavors or spices.
The main purpose of using flavors or spices in cakes and biscuits is to give the product a unique fragrance and improve the flavor of the product. Therefore, according to different types of cakes and biscuits, different flavors or spices can be selected to make the products have different fragrances. For example, cream crepe biscuits add cream flavor; coconut milk crepes add coconut oil flavor; orange biscuits add orange flavor oil and so on. Natural flavors have high safety, mellow flavor, and are better than artificial flavors and flavors. There are many types of natural flavors, such as lemon oil, orange oil, coconut oil and so on. Most edible flavors are fruity flavors that imitate various fruit flavors. In the production of biscuits, the more commonly used edible flavors include lemon flavor, orange flavor, coconut flavor, banana flavor, strawberry flavor, etc. In addition, there are some more commonly used other types of flavors, such as cocoa flavor, cream flavor, vanilla flavor and so on. Water-soluble flavors are blended with distilled water, ethanol, propylene glycol or glycerin as diluents, which are easy to volatilize and are not suitable for aromatization of baked goods. Oil-soluble flavors are blended with refined vegetable oils, glycerin or propylene glycol as diluents, and their heat resistance is better than water-soluble flavors, so they are suitable for bakery products.
The Dosage of Flavors and Fragrances
The flavoring of food is a complex project. It is not only a simple compound of several flavors, but also involves whether the flavor can be integrated with the food base material, whether it can be acid-resistant, whether it is heat-resistant, and it can be used in product sterilization, preservation, etc. Whether it can maintain stability in the process and many other factors. Moreover, since the sources and purity of fragrances of various flavors are different, even the same flavor, its dosage in the same product varies greatly, and attention should be paid when using it. Generally speaking, for liquid food, the total amount of various flavors should not exceed 0.1%, preferably <0.05%, but for solid products, the amount is basically about 0.1%. agents, sweeteners, sour agents, umami agents, quality improvers and leavening agents, etc. can significantly improve the sensory quality of food and meet people’s different needs.
Flavors and spices in food play a role in arousing and promoting appetite, so they are an indispensable part of food. Good flavors and spices play a finishing touch to the product. Fresh and natural is exactly what the food industry expects to achieve with flavors and spices, and the clever combination of various flavors can make food products icing on the cake.