Generally speaking, the types of food flavors and fragrances are:

Sweetener is an additive that gives food a sweet taste. The more commonly used are sodium saccharin (saccharin), sodium cyclamate (cyclamate), maltitol, sorbitol, xylitol and so on. There are many foods that use sweeteners, such as drinks, sauces, snacks, biscuits, toast, ice cream, dried fruits, sugar cubes, condiments, canned meat, etc. Basically, foods in daily life will be added Different types of sweeteners.

Acid value regulators have the effect of improving food quality and are more widely used in various foods. A considerable part of candy and chocolate products use sour agents to adjust and improve the flavor effect, especially fruit-based products. The more commonly used are citric acid, tartaric acid, lactic acid bacteria, and malic acid.

The color, aroma, taste, shape and taste of food are the key index values ​​to consider food quality. Food processing generally involves physical processes such as grinding, crushing, heating, and pressure. During these production processes, food is easy to fade, Discoloration, some of the original aroma of the food has also been lost. In addition, the same production process cannot solve the requirements of soft, hard, brittle, and tough taste of the product. Therefore, moderate application of additives, color protectants, food flavors and fragrances, tackifiers, emulsifiers, quality improvers, etc. can significantly improve the sensory quality of food and meet people's needs for food flavor and taste.

Food preservatives and antioxidant preservatives can prevent oxidative deterioration of food in the food industry, and have a key effect on ensuring the nutrition of food. At the same time, adding some nutrient elements to the food appropriately can further enhance and improve the nutrient content of the food. This is of key significance for preventing malnutrition and nutritional deficiencies, ensuring balanced nutrition, and improving people's health.

Salty spices and flavors form a comprehensive thermal reaction under various conditions to form a variety of products

1. The further development of reaction flavor leads to the reaction of raw materials. These are independent of the reaction between amino acids and sugars and form unique raw materials, which are generally completely different from the reaction between parent amino acids and sugars.

2. However, under special conditions, if xylose and cysteine, which are used as raw materials, first form other reactions, other products will be formed.

3. Furfural and hydrogen sulfide in moderate conditions and temperature

4. The oxidation of mercaptans can be used to produce other fragrance molecules. Furfuryl mercaptan and methyl mercaptan are oxidized together to form methyl furfuryl disulfide.