Synthetic fragrances Natural spices
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Flavors and fragrances

Synthetic fragrances Natural spices
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Fragrance or spice refers to the material with an aromatic odor itself. Most of the pastries and cookies can be added with spices and fragrances in order to improve or enhance the aroma and flavor. These spices and fragrances are called flavoring agent. Spices, according to different sources, can be divided into natural and artificial spices. Natural spices also include animal and vegetable spices with food production mainly using vegetable spices. Artificial spice is compound made from the synthesis reaction of raw materials including petrochemical products and coal tar products. Fragrance is compound spices made from several or dozens of spices via diluent blending. Strictly speaking, spices generally refer to the raw material used for making fragrance and are rarely used directly in food. Fragrance is instead an important raw material directly used to increase the food flavor.

The food flavoring process is a complex project. It is not simply a composite of several fragrances, but also involves many factors such as whether this fragrance can be merged with food substrate material; whether it is acid resistant, heat resistant; whether it can keep stable during the process of sterilization and preservation, etc. Moreover, because of the different sources and purities of spices in different categories of fragrances, even for the same kind of fragrance, the usage amount in the same product can be quite difference and should be paid great attention. Generally speaking, for the liquid food, the total amount of various kinds of fragrances should not exceed 0.1% with <0.05% being appropriate. However, for solid product, the amount should be kept at about 0.1%.
For food, the fragrance and spice play a role of inducing appetite and promoting appetite, and thus being an indispensable part of food. Excellent fragrance, spice products play a role of “make the finishing point. Being fresh and natural is the goal that the food industry adopting fragrance and spices wish to achieve while the clever combination of a variety of fragrances can make the food product icing on the cake.

Spices and fragrances are relatively common in the recipe of cakes and biscuits. Except for a few species, almost every varies must be supplemented with spices or fragrances. The major purpose of supplementing spices or fragrance in cakes and biscuits is to endow the product with unique flavor and enhance the flavor of the product. Thus, according to different categories of cakes and biscuits, we can choose different spices or fragrances to make the product have different flavors. For example, cream crackers can be supplemented with butter fragrance; coconut cake can be supplemented with coconut oil fragrances; orange biscuits can be supplemented with orange essential oils and so on. Natural spices have high safety with mild and smoothing flavoring, being better than artificial spices and fragrances. There are many types of natural spices with commonly used types including lemon oil, orange oil and coconut oil. Most kinds of food fragrances are the fruit-aroma fragrances formulated from imitating a variety of fruit aromas.

In the production of biscuits, commonly used food fragrances include lemon fragrance, orange fragrance, coconut fragrance, banana fragrance and strawberry fragrance. In addition, there are some other more common types of flavors, such as cocoa fragrance, butter fragrance and vanilla fragrance. Water-soluble fragrances are formulated from using distilled water, ethanol, propylene glycol or glycerol as a diluent. They are prone to be evaporated and are not suitable for bakery scenting purposes. Oil-soluble fragrances are used to refine the vegetable oil and are formulated using glycerol or propylene glycol as the diluent with better heat resistance than the water-soluble fragrances, making it be suitable for baked goods.

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Structure:
Chemical Name:
2,6-Dimethoxyphenol
CAS:
91-10-1
MF:
C8H10O3
Structure:
Chemical Name:
4-Propylphenol
CAS:
645-56-7
MF:
C9H12O
Structure:
Chemical Name:
2-Pyrazinylethanethiol
CAS:
35250-53-4
MF:
C6H8N2S
Structure:
Chemical Name:
Citronellol
CAS:
106-22-9
MF:
C10H20O
Structure:
Chemical Name:
2-Thienyl disulfide
CAS:
6911-51-9
MF:
C8H6S4
Structure:
Chemical Name:
Hydroxyacetone
CAS:
116-09-6
MF:
C3H6O2
Structure:
Chemical Name:
2,3,6-Trimethylphenol
CAS:
2416-94-6
MF:
C9H12O
Structure:
Chemical Name:
3-Heptanone
CAS:
106-35-4
MF:
C7H14O
Structure:
Chemical Name:
trans-2-Hexenoic acid
CAS:
13419-69-7
MF:
C6H10O2
Structure:
Chemical Name:
2-Pentanol
CAS:
6032-29-7
MF:
C5H12O
Structure:
Chemical Name:
Cinnamaldehyde
CAS:
104-55-2
MF:
C9H8O
Structure:
Chemical Name:
5-METHYLQUINOXALINE
CAS:
13708-12-8
MF:
C9H8N2
Structure:
Chemical Name:
alpha-Ionone
CAS:
127-41-3
MF:
C13H20O
Structure:
Chemical Name:
Benzaldehyde propylene glycol acetal
CAS:
2568-25-4
MF:
C10H12O2
Structure:
Chemical Name:
PROPYL BENZOATE
CAS:
2315-68-6
MF:
C10H12O2
Structure:
Chemical Name:
Methyl valeraldehyde
CAS:
123-15-9
MF:
C6H12O
Structure:
Chemical Name:
Dimethyl adipate
CAS:
627-93-0
MF:
C8H14O4
Structure:
Chemical Name:
4-Methylthiazole
CAS:
693-95-8
MF:
C4H5NS
Structure:
Chemical Name:
4-Methylvaleric acid
CAS:
646-07-1
MF:
C6H12O2
Structure:
Chemical Name:
alpha-Methylcinnamaldehyde
CAS:
101-39-3
MF:
C10H10O
Structure:
Chemical Name:
Benzothiazole
CAS:
95-16-9
MF:
C7H5NS
Structure:
Chemical Name:
L(-)-Carvone
CAS:
6485-40-1
MF:
C10H14O
Structure:
Chemical Name:
2,5-Dimethyl-1H-pyrrole
CAS:
625-84-3
MF:
C6H9N
Structure:
Chemical Name:
Ethyl butyrylacetate
CAS:
3249-68-1
MF:
C8H14O3
Structure:
Chemical Name:
2-METHOXYTHIAZOLE
CAS:
14542-13-3
MF:
C4H5NOS
Structure:
Chemical Name:
4-Ethylphenol
CAS:
123-07-9
MF:
C8H10O
Structure:
Chemical Name:
trans,trans-2,4-Decadien-1-al
CAS:
25152-84-5
MF:
C10H16O
Structure:
Chemical Name:
alpha-Hexylcinnamaldehyde
CAS:
101-86-0
MF:
C15H20O
Structure:
Chemical Name:
Sclareol
CAS:
515-03-7
MF:
C20H36O2
Structure:
Chemical Name:
DL-3-Methylvaleric acid
CAS:
105-43-1
MF:
C6H12O2
Structure:
Chemical Name:
2-Nonanone
CAS:
821-55-6
MF:
C9H18O
Structure:
Chemical Name:
2-Methylthiophene
CAS:
554-14-3
MF:
C5H6S
Structure:
Chemical Name:
4-Hexanolide
CAS:
695-06-7
MF:
C6H10O2
Structure:
Chemical Name:
2-Acetylfuran
CAS:
1192-62-7
MF:
C6H6O2
Structure:
Chemical Name:
Ethyl benzoylacetate
CAS:
94-02-0
MF:
C11H12O3
Structure:
Chemical Name:
4,5-Dimethyl-2-isobutyl-3-thiazoline
CAS:
65894-83-9
MF:
C9H17NS
Structure:
Chemical Name:
3-Methylthiophene
CAS:
616-44-4
MF:
C5H6S
Structure:
Chemical Name:
3-Methoxybenzoic acid
CAS:
586-38-9
MF:
C8H8O3
Structure:
Chemical Name:
alpha-Angelica lactone
CAS:
591-12-8
MF:
C5H6O2
Structure:
Chemical Name:
2,5-Dimethylfuran
CAS:
625-86-5
MF:
C6H8O
Structure:
Chemical Name:
2',4'-Dimethylacetophenone
CAS:
89-74-7
MF:
C10H12O
Structure:
Chemical Name:
trans,trans-2,4-Heptadienal
CAS:
4313-03-5
MF:
C7H10O
Structure:
Chemical Name:
METHYL MYRISTATE
CAS:
124-10-7
MF:
C15H30O2
Structure:
Chemical Name:
2,4-Dimethylthiazole
CAS:
541-58-2
MF:
C5H7NS
Structure:
Chemical Name:
3,4-Hexanedione
CAS:
4437-51-8
MF:
C6H10O2
Structure:
Chemical Name:
2-Heptanol
CAS:
543-49-7
MF:
C7H16O
Structure:
Chemical Name:
1-Penten-3-ol
CAS:
616-25-1
MF:
C5H10O
Structure:
Chemical Name:
ETHYL (METHYLTHIO)ACETATE
CAS:
4455-13-4
MF:
C5H10O2S
Structure:
Chemical Name:
Isobutyric acid
CAS:
79-31-2
MF:
C4H8O2
Structure:
Chemical Name:
2-Methyl-2-pentenoic acid
CAS:
3142-72-1
MF:
C6H10O2
Structure:
Chemical Name:
Octyl 4-methoxycinnamate
CAS:
5466-77-3
MF:
C18H26O3
Structure:
Chemical Name:
2,6-Dimethyl-5-heptenal
CAS:
106-72-9
MF:
C9H16O
Structure:
Chemical Name:
2,4-Dimethyl-3-ethyl-1H-pyrrole
CAS:
517-22-6
MF:
C8H13N
Structure:
Chemical Name:
4-Methyloctanoic acid
CAS:
54947-74-9
MF:
C9H18O2
Structure:
Chemical Name:
2,6-DIMETHYLTHIOPHENOL
CAS:
118-72-9
MF:
C8H10S
Structure:
Chemical Name:
Piperidine
CAS:
110-89-4
MF:
C5H11N
Structure:
Chemical Name:
2,5-Dihydroxy-1,4-dithiane
CAS:
40018-26-6
MF:
C4H8O2S2
Structure:
Chemical Name:
2-Pentylpyridine
CAS:
2294-76-0
MF:
C10H15N
Structure:
Chemical Name:
gamma-Valerolactone
CAS:
108-29-2
MF:
C5H8O2
Structure:
Chemical Name:
Diethyl 2,4-dimethylpyrrole-3,5-dicarboxylate
CAS:
2436-79-5
MF:
C12H17NO4
Structure:
Chemical Name:
3-Acetyl-2,5-dimethylthiophene
CAS:
2530-10-1
MF:
C8H10OS
Structure:
Chemical Name:
gamma-Octanoic lactone
CAS:
104-50-7
MF:
C8H14O2
Structure:
Chemical Name:
2-Pentyl-3-methyl-2-cyclopenten-1-one
CAS:
1128-08-1
MF:
C11H18O
Structure:
Chemical Name:
4-Heptanone
CAS:
123-19-3
MF:
C7H14O
Structure:
Chemical Name:
(E,E)-Farnesol
CAS:
106-28-5
MF:
C15H26O
Structure:
Chemical Name:
Ethyl 3-phenylpropionate
CAS:
2021-28-5
MF:
C11H14O2
Structure:
Chemical Name:
2-Octanone
CAS:
111-13-7
MF:
C8H16O
Structure:
Chemical Name:
2',5'-Dimethoxyacetophenone
CAS:
1201-38-3
MF:
C10H12O3
Structure:
Chemical Name:
2,6-Diacetylpyridine
CAS:
1129-30-2
MF:
C9H9NO2
Structure:
Chemical Name:
1-Octen-3-ol
CAS:
3391-86-4
MF:
C8H16O
Structure:
Chemical Name:
Ethyl crotonate
CAS:
623-70-1
MF:
C6H10O2
Structure:
Chemical Name:
Pyruvic acid
CAS:
127-17-3
MF:
C3H4O3
Structure:
Chemical Name:
2-Acetylthiophene
CAS:
88-15-3
MF:
C6H6OS
Structure:
Chemical Name:
4-Methyl-5-vinylthiazole
CAS:
1759-28-0
MF:
C6H7NS
Structure:
Chemical Name:
2-Tridecanone
CAS:
593-08-8
MF:
C13H26O
Structure:
Chemical Name:
2-Methyl-1-butanol
CAS:
137-32-6
MF:
C5H12O
Structure:
Chemical Name:
4-Methyl-5-thiazolylethyl acetate
CAS:
656-53-1
MF:
C8H11NO2S
Structure:
Chemical Name:
2,5-Dimethyl-3(2H)-furanone
CAS:
14400-67-0
MF:
C6H8O2
Structure:
Chemical Name:
Tributyrin
CAS:
60-01-5
MF:
C15H26O6
Structure:
Chemical Name:
2,3-Pentanedione
CAS:
600-14-6
MF:
C5H8O2
Structure:
Chemical Name:
Butyl hexanoate
CAS:
626-82-4
MF:
C10H20O2
Structure:
Chemical Name:
2,5-Dimethylthiophene
CAS:
638-02-8
MF:
C6H8S
Structure:
Chemical Name:
3-Phenylpropionic acid
CAS:
501-52-0
MF:
C9H10O2
Structure:
Chemical Name:
5-Hydroxymethylfurfural
CAS:
67-47-0
MF:
C6H6O3
Structure:
Chemical Name:
1-Bromopentane
CAS:
110-53-2
MF:
C5H11Br
Structure:
Chemical Name:
2-Isobutylthiazole
CAS:
18640-74-9
MF:
C7H11NS
Structure:
Chemical Name:
trans-2-Hexen-1-ol
CAS:
928-95-0
MF:
C6H12O
Structure:
Chemical Name:
β-Lonone
CAS:
79-77-6
MF:
C13H20O
Structure:
Chemical Name:
4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
CAS:
28664-35-9
MF:
C6H8O3
Structure:
Chemical Name:
1,1-Dimethoxyethane
CAS:
534-15-6
MF:
C4H10O2
Structure:
Chemical Name:
(1R)-(-)-Menthyl acetate
CAS:
2623-23-6
MF:
C12H22O2
Structure:
Chemical Name:
2-Acetylpyridine
CAS:
1122-62-9
MF:
C7H7NO
Structure:
Chemical Name:
1-Pentanol
CAS:
71-41-0
MF:
C5H12O
Structure:
Chemical Name:
2-Methyl-2-thiazoline
CAS:
2346-00-1
MF:
C4H7NS
Structure:
Chemical Name:
Dihydro-2-methyl-3(2H)-thiophenone
CAS:
13679-85-1
MF:
C5H8OS
Structure:
Chemical Name:
D(+)-Carvone
CAS:
2244-16-8
MF:
C10H14O
Structure:
Chemical Name:
delta-Dodecalactone
CAS:
713-95-1
MF:
C12H22O2
Structure:
Chemical Name:
Ethyl L(-)-lactate
CAS:
687-47-8
MF:
C5H10O3
Structure:
Chemical Name:
5,6,7,8-Tetrahydroquinoxaline
CAS:
34413-35-9
MF:
C8H10N2
Structure:
Chemical Name:
Quinaldine
CAS:
91-63-4
MF:
C10H9N