The stability of spices and flavors

The stability of spices and flavors is mainly manifested in two aspects: 

One is the stability of aroma or aroma, that is to say, whether their aroma or aroma type is basically the same or has obvious changes under certain periods and conditions. 

The other is whether the physical and chemical properties of themselves and in the medium (or matrix) remain stable, especially in a certain period of time or after heat, light or contact with air. These two kinds of stability are often interrelated or cause and effect each other. Nigeria undiluted Fragrance oil factory 

The stability of spices can be investigated by synthetic and isolated spices and natural spices respectively. 

Synthetic and isolated spices, because they are "monolithic", in their separate existence, if they are not affected by light, heat, humidity, air oxidation or stored for too long, and are not polluted, most of their aromas are more consistent. So it's relatively stable. 

Natural spices, because they are multi-component mixtures, the contents of these components are different, physical and chemical properties are also different, especially the evaporation rate is different, so their aroma stability is relatively poor. 

Analysis on the factors affecting the Stability of Flavor and the cause of instability. 

The aroma of some varieties is obviously different before and after. For example, some natural spices of essential oils contain more terpenes which are easy to polymerize or change, which will lead to obvious changes in aroma. Synthetic and isolated spices and natural spices, their molecular structure characteristics, activity and physical properties of functional groups are important factors related to their adaptation or compatibility in a certain perfuming medium. For example, turbidity, or precipitation, or emulsion destruction, or discoloration, or coloring, or variation in application efficiency, or variation in the quality of the inner wall of a packaging container due to the addition of a certain perfume indicates, This spice is unstable between this perfuming medium and this kind of packaging material. 

The stability of essence is similar to that of natural flavor to some extent. 

As we all know, essence is composed of different amounts of synthetic and isolated spices, natural spices, fixed flavor agents, sometimes according to the needs of application, but also contains a certain amount of solvents and carriers. Nigeria undiluted Fragrance oil factory Each of these components has its own physical and chemical properties, when mixed together, there will be complex changes. These changes are related to the stability of the essence. 

As far as the essence itself is concerned, if the evaporation rate of the whole volatilization process is more balanced, in other words, the aroma changes little during the volatilization process, it can be said that its aroma is more constant, it should be considered stable. However, it is not enough to meet this requirement, but also to investigate whether its flavor type is still stable after it is added to a certain medium and in the process of use. Whether the aroma type is basically consistent with that of the original essence (that is, whether the evolution of head aroma, body aroma and basic fragrance is stable), whether the degree of aroma diffusion is still similar to that of the original essence, whether it is improved or decreased; Whether its aroma persistence and fragrance effect have changed. Nigeria undiluted Fragrance oil factory 

The composition of flavors is much more complex than natural flavors, often a mixture of dozens or even hundreds of compounds with different molecular structures. the physical and chemical properties of these compounds are often very different. The most prominent is their difference in vapor pressure or evaporation rate. If properly proportioned, they can form azeotropic mixtures that can evaporate closely, consistently and rhythmically from the surface of the essence and the perfuming medium. Nigeria undiluted Fragrance oil factory  Then the aroma type or aroma can be obtained more stable results. So. When designing an flavor prescription for a perfumed product, the perfumer should know in detail the performance of the perfumed medium (including whether it has a special flavor). In addition, according to the requirements of aroma type, safety and economy, when selecting spices (including modification, harmony, fixed fragrance, etc.), we should comprehensively consider the first fragrance, body fragrance, base aroma according to aroma, physical and chemical stability, etc. The satisfactory flavor formula was obtained through variety, dosage and application test.