From the industrial point of view, the fragrance is used to configure the flavor of the volatile aroma of the substance, its source is divided into two categories: one is “natural flavor”, from plants, animals, microbial materials using “physical method” extract aroma substances; One is “synthetic fragrance”, which is made of some “distillate” and acid, alkali, salt and other chemicals obtained from mineral components such as petroleum and coal through chemical treatment and processing. In recent years, natural flavors have been greatly sought after and prices have skyrocketed, but are natural flavors really better than synthetic flavors?
Natural spices are divided into animal spices and plant spices: animal natural spices are mainly four kinds: musk, civet, castoreum and ambergris; Plant natural fragrance is an organic mixture extracted from the flowers, leaves, branches, stems, fruits, etc., of aromatic plants. Synthetic spices have semi-synthetic spices and full synthetic spices: the use of a natural component after chemical reaction to change the structure of the spices are called semi-synthetic spices, the use of basic chemical raw materials synthetic called full synthetic spices. According to the classification of functional groups, synthetic fragrances can be divided into ether fragrances (diphenyl ether, anisole, etc.), aldehyde-ketone fragrances (musketone, cyclopentadecanone, etc.), lactone fragrances (isoamyl acetate, amyl butyrate, etc.), alcohol fragrances (fatty alcohol, aromatic alcohol, terpenoid alcohol, etc.), etc.
Early flavors can only be prepared with natural flavors, after the emergence of synthetic flavors, perfumers can almost at will to prepare a variety of flavors to meet the needs of all walks of life. For industry workers and consumers, the main concern is the stability and safety of spices. Natural flavors are not necessarily safe, and synthetic flavors are not necessarily unsafe. The stability of flavor is mainly manifested in two aspects: first, their stability in aroma or flavor; Second, the stability of physical and chemical properties in itself or in the product; Safety refers to whether there is oral toxicity, skin toxicity, irritation to the skin and eyes, whether skin contact will be allergic, whether there is photosensitivity poisoning and skin photosensitization.
As far as spices are concerned, natural spices are a complex mixture, affected by factors such as origin and weather, which are not easily stable in composition and aroma, and often contain a variety of compounds. The composition of the aroma is extremely complex, and with the current level of chemistry and biotechnology, it is difficult to achieve a completely accurate analysis and grasp of its aroma components, and the impact on the human body is not easy to understand. Some of these risks are actually unknown to us; The composition of synthetic spices is clear, relevant biological experiments can be carried out, safe use can be achieved, and the aroma is stable, and the aroma of the added product can also be stable, which brings us convenience in use.
As for residual solvents, synthetic fragrances are the same as natural fragrances. Natural flavors also require solvents in the extraction process. In the process of synthesis, the solvent can be controlled in a safe range through the choice of solvent and removal.
Most natural flavors and flavors are more expensive than synthetic flavors and flavors, but this is not directly related to safety, and some synthetic flavors are even more expensive than natural flavors. People think natural is better, sometimes because natural aromas make people more pleasant, and some trace ingredients in natural flavors may bring subtle differences to the experience. Not natural is good, synthetic is not good, as long as the use within the scope of regulations and standards is safe, and scientifically speaking, synthetic spices are controllable, more safe, at the current stage, more suitable for public use.
Post time: Apr-26-2024