Flavors can give food special flavor and taste, as a food additive, it not only added to enhance food processing and transportation in the process of loss of flavor can also increase the added value of the product.

Food flavor composition and classification

Generally speaking, the complete essence usually consists of four kinds of main fragrance, auxiliary agent, top-off agent and fixative agent, or three kinds of spice of head fragrance, body fragrance and base incense. Flavors used in the baking of foodstuffs, usually perfumes of a certain scent, which are obtained by blending a plurality of spices according to a certain ratio and process.

Head fragrant. Top also known as the top of the volatile, diffusive spice, fragrant time is short after the volatile volatile residue no longer. The first fragrance to give people the first wonderful sense of fragrance aroma with appeal and imagination.

Body scent. Aroma after the first fragrance, is the main fragrance of the essence, with a moderate degree of volatility, body fragrance composition of the characteristics of the fragrance, is the most important part of the fragrance.

Base incense. Also known as tail fragrance, refers to the last paragraph of the aroma of fragrance, low volatile base fragrance, reserved, base fragrance can not only make the flavor lasting fragrance but also constitute the essential part of the flavor of the fragrance.

Food flavors classification. First, according to the type of fragrance: There are fruits, meat, vegetables, flowers and so on. Second, by nature: water-soluble, water and oil dual-use, oil-soluble flavor, and emulsified flavor and powder flavor. Third, according to the classification of raw materials: mainly divided into natural flavors, natural flavors and synthetic flavors.

The role of food flavors in baked goods

First, give the food a variety of scent. Some food base itself is not fragrant After adding food flavors to get a variety of people want the pleasant flavor plus fruit, vegetable flavor. The second is to stabilize product quality. Adding flavorants is very helpful to stabilize the aroma of the product. The flavors are formulated according to the same formula, so that the aroma of each product is relatively stable. Third is to improve and complement the scent of food. Some baked goods due to processing technology and time constraints, often lack of flavor or smell, after adding flavoring, can make its fragrance improved and supplemented and can mask the bad flavor. Fourth, other roles. In addition to meeting people's appetite for delicious food, some of its functions are also related to digestion and metabolism. The scent of food stimulates saliva secretion, which helps to promote appetite and help digestion of the body.