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Are Vanillin and Fragrance the same thing?

Vanillin belongs to flavors, but flavors are divided into many categories, including edible flavors, chemical flavors, etc., and Vanillin is mainly edible.

How to use fragrance?

  Flavors and fragrances one. The definition of flavors and fragrances Color, aroma, taste and shape are four important indicators to measure the quality of food. Fragrance is second, and a good fragrance can strongly control people's appetite. It makes people want to eat when they smell it. Spices - some fragrant substances derived from natural animals, plants or artificially isolated and synthesized are called fragrances.

  Flavor - a multi-ingredient mixture made of spices as raw materials, flavored, and sometimes added with appropriate diluents is called flavor. two. Classification of spices 1 . Natural flavors: animal flavors, plant flavors (1) Animal flavors: There are few varieties. So far, only three kinds of animals, elk, civet, and beaver, and a kind of dragon birthday incense secreted in the stomach of sperm whales have been found.

  This type of fragrance has an unpleasant odor when it is strong, but it emits a beautiful aroma after dilution, and has a strong fragrance retention. It is often used as a fixative in high-grade fragrances. (2) Vegetable flavors: such as orange oil, from the peel of sweet oranges, extracted by steam distillation, pressing or rolling with an orange mill. Lemon oil, obtained by pressing or distilling the peel of lemons.

  2. Artificial fragrance: isolated fragrance, synthetic fragrance (1) Isolated fragrance: a relatively single ingredient separated from natural fragrance by physical and chemical methods. (2) Synthetic fragrance: a product obtained by complex chemical changes using isolated fragrance and coal tar-based ingredients as raw materials. five. The role of flavor in food 1. Auxiliary effect: The original aroma product has insufficient aroma concentration, so use the flavor that is compatible with its aroma to assist the aroma.

  2. Stabilizing effect: The aroma of natural products is affected by seasons, regions, climates, soils, and processing conditions, resulting in unstable aromas. After adding aroma, each batch of products can be kept basically stable. 3. Complementary effect: supplement part of the aroma lost during processing. 4. Flavor correction effect: medicinal flavor 5. Fragrance effect: Some products have no fragrance, and a certain type of fragrance can be selected to make the product have a certain fragrance.

  6. Substitution effect: It is difficult to directly use natural products as flavor sources, and flavors are used to replace or partially replace them. seven. The use of essence is a problem that should be paid attention to 1. Dosage: Too much or too little is not good. After repeated experiments and adjustments, it is ultimately determined by the taste of local consumers. 

  1. Uniformity: Disperse evenly to make the fragrance consistent.

  2. Dosage of other raw materials: The quality of other raw materials affects the aroma effect. The water treatment is not good, and the inferior sugar itself has a strong odor, which affects the flavor and fragrance and reduces the quality. 3. The combination of carbonic acid ratio: the sugar and acid ratio is appropriate, and the aroma effect is better. For example, the acid in the lemon drink is low, and no amount of flavor will have the desired effect.

  5. Temperature: high temperature, the essence volatilizes. Eight. Flavor detection method 1 . Color and lustre: The sample and standard sample are placed in a cuvette of the same volume to the same scale, and the color and lustre are evaluated. 2. Aroma: Smell the fragrance paper, dip the sample and the standard sample about 1-2 cm, taste the fragrance, and identify whether all the aromas in the volatilization process are consistent with the standard sample, and whether there is any abnormal gas, in addition to the top incense, should also be evaluated Body and tail.

  3. Fragrance: sugar and sour water, 8~12g sucrose, 0.1~0.16g citric acid, sample 0.1g, constant volume 100ml. Brine, 0.5 g salt, 0.1 g sample, make up to 100 ml. 4. Relative density: all substances have a certain specific gravity, and when the purity of the substance changes, the specific gravity also changes.

  Therefore, determining the specific gravity is a method to detect the purity of the substance or the concentration of the solution. 5. Refractive index: The size of the refractive index depends on the properties of the substance. Different substances have different refractive indices. For the same substance, the size of the refractive index depends on the concentration of the substance, so measuring the size of the refractive index can reflect its uniformity. degree and purity.

  6. Clarity: The sample and the standard sample are placed in the same size cuvettes, under a colorless background, visually observe whether they are clear and transparent, and whether there are impurities. Edible Flavor Northern Fruit Flavor Almond Flavor The almond flesh is white and can produce a special fragrance after roasting. The aroma of almonds is dominated by benzaldehyde and methyl benzaldehyde, supplemented by aromas such as bean aroma, and if the baking aroma such as trimethylpyrazine and 2-acetylpyrrole can be used in an appropriate amount, the aroma will be more realistic.

  Recipe 1 Component dosage/g Component dosage/g Benzaldehyde 40.0 Peach aldehyde 0.2 Vanillin 1.0 Vegetable oil 57.8 Jasmine aldehyde 1.0 Formula 2 Component dosage/g Component dosage/g Benzaldehyde 7.695% Ethanol 52.0 Jasmine 0.2 Distilled water 40.0 Vanillin 0.0.

  2 Peach flavor formula 1 component dosage/g component dosage/g?-undecalactone 500 ethyl heptanoate 50 amyl acetate 150 ethyl butyrate 50 amyl formate 50 ethyl valerate 50 benzaldehyde 10 pandan Primer 100 Benzyl Cinnamate 40 Formula 2 Component Dosage/g Component Dosage/g Benzaldehyde 3?-Decalactone 120 Vanillin 42-Methylbutyric Acid 126 Benzyl Alcohol 13 Lactone Fragrance 40 Linalool 17 Ester-based 182 peach aldehyde 66 ethanol 429 grape flavor The aroma of grapes is characterized by methyl anthranilate and methyl N-methyl anthranilate, supplemented by wine aroma, green fruit aroma, rose-like flower aroma, Sweet and sweet, combined with fruity esters.

  Formula 1 Component dosage/g Component dosage/g ethyl heptanoate 1.05 ethyl cinnamate 0.004 methyl anthranilate 0.11 geranium oil 0.003 methyl salicylate 0.02 violet Ketone 0.003 Myricetal 0.10 Ethyl acetate 15.17 Bergamot oil 0.63 Lauryl ether 2.

  56 Nutmeg oil 0. 0695% ethanol 58. 35 Perilla oil 0. 04 Distilled water 20. 85 Sweet orange oil terpene 1. 05 Recipe 2 Component dosage/g Component dosage/g ethyl acetate 25 Sweet orange terpene 3 Isoamyl acetate 2. 5 Strawberry aldehyde 0. 2 Ethyl butyrate 3 Ethyl vanillin 0. 3 Isoamyl butyrate 5.

  5 Maltol 0.1 Ethyl benzoate 3 Geranium oil 0.7 Methyl salicylate 3 Orange leaf oil 3 Ethyl cinnamate 1.5 Clove oil 0.7 Methyl anthranilate 22.5 Vegetable oil 25 .7 Methyl ionone 0.3 Apple flavor Apple flavor is a fruity flavor with a green and sweet fragrance. The traditional apple essence uses rose fragrance to simulate its sweet fragrance, with benzyl acetate, linalool, etc. to set off its green fragrance, with isoamyl isovalerate and ethyl isovalerate as the characteristic fruity aroma of apple, and then again. Accompanied by ethyl acetate, isoamyl butyrate, isoamyl acetate, ethyl butyrate and citral to round out the fruity aroma.

  Recipe component dosage/g component dosage/g isoamyl isovalerate 110 phenethyl isovalerate 0. 2 citral (97%) 1 nonadecanal 0. 2 benzaldehyde 1 cold-pressed orange oil 1 formic acid fragrance Leaf ester 0.5BHA0.1isoamyl butyrate 15amyl formate 1vanillin 1glycerol 20ethyl acetoacetate 11ethyl acetate 22ethyl isovalerate 22distilled water 120 In water, it has the aroma of ripe apples. It is mainly used for flavoring soft drinks, popsicles, ice cream, etc. The amount of flavoring is generally 0.

  05% to 0.15%. Cherry essence The aroma of cherries is dominated by characteristic fruity aromas, supplemented by sweet and spicy aromas, and then fruity aromas are used to enrich the overall aroma. Some natural essential oil raw materials play a rounding and modifying role. Characteristic fruit aromas are commonly used benzaldehyde, methyl benzaldehyde and their glycerol acetals, bitter almond oil, etc., supplemented by vanillin, clove oil, anisaldehyde and other sweet and spicy aromas, commonly used orange oil, lemon oil , neroli oil, rose oil, kang niang oil, etc. are modified and rounded to obtain cherry essence.

  Recipe component dosage/g component dosage/g ethyl acetate 2.118 orange leaf oil 0.06 ethyl butyrate 0.48 sweet orange oil 0.30 amyl butyrate 0.84 peach aldehyde 0.012 amyl formate Ester 0. 30 Benzaldehyde 0. 48 Amyl acetate 0. 30 Jasmine aldehyde 0. 30 Anisaldehyde 0.

  06 Ethyl heptanoate 0. 12 Vanillin 0. 18 Ethyl benzoate 0. 24 Cinnamaldehyde 0. 0395% ethanol 70. 00 Clove oil 0. 18 Distilled water 14. 00 Recipe 2 Component dosage/g Component dosage /g butanedione 0.50 cinnamyl isovalerate 0.2 ethyl isovalerate 2.50 butyric acid 0.2.

  5 ethyl lactate 20.0 methyl benzaldehyde (mixture of three isomers) 8.0 benzaldehyde 32.5 methyl salicylate 0.1 p-tolyl acetate 7.0 strawberry aldehyde 4.0 heptyne carboxylate Methyl acid 0.2 peach aldehyde (pure) 0.3 cinnamon oil 3.5 vanillin 10.0 anisaldehyde 3.0 ethyl vanillin 0.

  5 Eugenol 0. 710% Iris extract 0. 5 Anisyl acetate 2. 5 Propylene glycol 3. 5 Preparation The above mixture was mixed with propylene glycol in a proportion of 10%. Strawberry Flavor Preparation Strawberry flavor is often composed of fresh, sweet and sour flavors. Strawberry flavors are generally dominated by oxalaldehyde (3-methyl-3-phenyl glycidyl ethyl ester) and 3-phenyl glycidyl ethyl ester.

  For fragrance, methyl heptynecarboxylate, methyl octynecarboxylate, ethyl acetoacetate, benzyl acetate, jasmine absolute oil, neroli oil, violet leaf absolute oil, etc. are commonly used; for sweet fragrance, rose oil, rose alcohol, Geraniol, phenethyl alcohol, nerol, lauric acid esters, ionone, maltol, ethyl maltol, nerol, vanillin, ethyl vanillin and 2,5-dimethyl-4 -Hydroxy-3(2H)furanone, etc.; then use acetic acid, butyric acid, strawberry acid, berry acid and 2-methylvaleric acid as the acid aroma, and then add fruit aromas such as esters to enrich the fruity aroma.

  Recipe component dosage/g component dosage/g ethyl nonanoate 5.0 vanillin 5.0 ethyl laurate 20.0 ethyl vanillin 2.0 cinnamyl isobutyrate 10.0 isobutyric acid Ethyl ester 100.0 Butanedione 0.5 Ethyl isovalerate 50.0 Acetate cuminate 10.0 Ethyl heptanoate 10.0 Peach aldehyde 50.

  0 Strawberry aldehyde 10. 0 Raspberry ketone 3. 0 Strawberry acid 3. 0 Ethyl acetate 2. 095% ethanol 207. 5ß-ionone 10. 0 Propylene glycol 500. 0 Maltol 2. 0 Hawthorn flavor Hawthorn aroma is composed of acid Fragrant, sweet and green. The sour fragrance is composed of 2-methylbutyric acid, 2-methylvaleric acid, strawberry acid, berry acid, acetic acid, caproic acid, etc.; the sweet fragrance is composed of rose oil, geranium oil, rose alcohol, geraniol, β- It is composed of terkenone, clove oil, Peruvian extract, iris extract, etc.; then modified with green incense, with leaf alcohol, leaf acetate, trans-2-hexenol, trans-2-hexenyl acetate, aromatic camphor oxide, etc.

  Finally, the whole round and natural hawthorn extract are used to form the hawthorn essence. Recipe component dosage/g component dosage/g geraniol 0. 2 linalool oxide 0. 2 rose alcohol 0. 5 ethyl butyrate 2. 5 rose flower oil 0. 5 2-methyl butyrate ethyl ester 4. 02-Methylbutyric acid 1.5 Lemon oil 1.

  0 strawberry acid 0.3 ethyl acetate 2.0 acetic acid 0.2 hawthorn tincture 70.0 iris curd 0.895% ethanol 12.0 clove oil 1.2 distilled water 3.0 leaf alcohol 0.1 apricot flavor apricot flavor often Its floral fragrance is embodied by neroli oil, jasmine oil, rose oil, petitgrain, violet, etc. or corresponding synthetic fragrances.

  Then add bitter almond oil, benzaldehyde, sweet orange oil, lemon oil, ethyl acetate, ethyl butyrate, ethyl valerate, amyl acetate, amyl butyrate, amyl valerate, allyl caproate, Allyl heptanoate, allyl cyclohexylcaproate, ethyl cinnamate, propyl cinnamate, γ-nonolactone, γ-undecalactone and other synthetic fragrances are combined into fruit incense.

  The fatty wax gas can be obtained from higher fatty alcohols (heptanol, octanol, nonanol, decanol, etc.) and their esters and esters of higher fatty acids. At the same time, adding an appropriate amount of natural kang yong oil, ethyl caproate, ethyl heptanoate, ethyl octanoate, etc. can increase the sense of ripeness. Formula component dosage/g component dosage/g allyl cyclohexylhexanoate 0.

  2 Geranium oil 0.5 Bitter almond oil (benzaldehyde) 11.5 Jasmine oil 9.5 Amyl acetate 7.5 Neroli oil 18.5 Amyl butyrate 7.5 Rose oil 3.0 Amyl formate 10 .0 Lemon Oil 5.0 Amyl Valerate 15.0 Sweet Orange Oil 10.5 Cinnamon Oil (Sri Lanka) 0.5 Isoamyl Phenylacetate 0.0.

  1 ethyl acetate 14. 5 propyl cinnamate 0. 2 ethyl butyrate 4. 5?-undecalactone 200. 0 ethyl valerate 50. 0 vanillin 85 ethyl caproate 10. 0 solvent 527a -Ionone 9.5 The aroma of raw pears is very light, only some famous varieties such as pears, fragrant pears, and Dangshan pears have relatively strong aromas.

  The preparation of raw pear essence often uses bergamot oil, isoamyl acetate, etc. as its characteristic fruity aroma, and then is combined with sweet aromas such as rose, clove, iris and vanillin, and delicate aromas such as benzyl acetate and linalool, supplemented by butyric acid. Ethyl ester, ethyl acetate, sweet orange oil, ethyl pelargonate and other fruits and wine aroma and aroma, which constitute the raw pear essence.

  Recipe component dosage/g component dosage/g eugenol 0.08 ethyl heptanoate 0.04 orange leaf oil 0.30 ethyl butyrate 2.00 bergamot oil 0.80 ethyl acetate 3.43 ethyl acetate Fragrances 0.30 Amyl acetate 2.00 Sweet orange oil 1.0095% ethanol 75.00 Peach aldehyde 0.00

  04 Distilled water 15.00 Butanedione (10% ethanol) 0.01 Sweet orange oil 1 Melon essence The aroma of melon is composed of green, sweet and fruity aromas. Fruit aroma is commonly composed of ethyl formate, ethyl acetate, butyl acetate, ethyl butyrate, amyl butyrate, ethyl valerate, amyl valerate, benzaldehyde, hexadecaldehyde, lemon oil, etc.; It is prepared with vanillin, maltol, methyl cinnamate, benzyl cinnamate, ionone, clove oil, etc.; and the fragrance is commonly used methyl heptynecarboxylate, methyl octynecarboxylate, benzyl acetate, benzyl formate Ester, phenylacetaldehyde, etc.