Synthetic spice

Synthetic fragrances, also known as synthetic fragrances, are humans that mimic natural flavors through their own science and technology. A "single body" fragrance prepared or created by chemical or biosynthetic means using different raw materials. At present, there are more than 5,000 synthetic fragrances in the world, and there are more than 400 kinds of commonly used products. The synthetic fragrance industry has become an important part of fine organic chemicals. Synthetic fragrances are classified according to their chemical structure or functional group, and are hydrocarbons, alcohols, acids, esters, lactones, aldehydes, ketones, phenols, ethers, acetals, ketals, and tracing. Sulfhydryls, phthalates, macrocycles, polycyclics, heterocycles (pyrazine, pyridine, furfurylthiazole, etc.), sulfides, halides, etc. China's GB2760 regulations allow for the use of up to 257 synthetic fragrances in the catalogue of edible spices. Synthetic fragrances commonly used in beverages can be divided into esters and non-esters. (1) Ester Synthetic Perfumes: Esters of organic acids and alcohols are generally saponified by alkali, and generally have poor alkali resistance in addition to the third-order sterol esters (pine oil acetate, linalyl acetate). Ester perfumes are generally obtained by esterification of organic acids with alcohols, and most of the ester perfumes in Tables 1-4-21 are acetates, up to 12 species. From the composition of the alcohol, there were 11 ethanol esters, 7 isoamyl alcohol esters, and 5 methyl esters. These ester perfumes are poorly soluble or hardly soluble in water and are easily soluble in alcohols and ethers. Due to its high volatility, it needs to be sealed and stored in a cool dark place. These ester fragrances are rarely used alone and are generally used in combination with various other fragrances. (2) Non-ester fragrances are mainly perfumes other than alcohols, aldehydes, volatile acids, ketones, etc., among which aldehydes, phenols and perfumes with unstable double bond structure are more in the air. It is easy to oxidize and should be fully taken care of during storage. In particular, aromatic aldehydes such as anisaldehyde, vanillin, ethyl vanillin, benzaldehyde, piperonal, and aldehydes having a double bond near the aldehyde group (α-pentyl laurel) Aldehydes, cinnamaldehyde and citral) are unstable non-ester perfumes. It is rarely used alone except vanillin and menthol, and is used in combination with other fragrances in most cases. Artificial flavors are aromas that have not yet been found in natural products for human consumption (whether processed or not). These varieties of spices are few, they are all made by chemical methods, and their chemical structures have not been found in nature so far. Based on this, the safety of such spices is quite interesting. In China, all such perfumes listed in GB/T14156-93 "Spices and Codes for Food" are subject to certain toxicological evaluations and are considered to be harmless to humans (under certain dosage conditions). In addition to individual varieties that have been fully toxicologically evaluated, they are currently classified as temporary licenses. However, it should be noted that with the continuous development of science and technology and people's understanding, some varieties of artificial fragrances have been found in natural foods. Therefore, it can be listed as a natural equivalent fragrance, for example, the artificial flavor allyl hexanoate which is temporarily allowed in China, which has been reorganized into a natural equivalent fragrance in the world.