The reasons for fragrance instability can be attributed to the following aspects:
1. Chemical changes between certain molecules in the essence (such as transesterification, esterification, phenolic condensation, aldol condensation, aldol condensation, oxidation of aldehydes, formation of diluent groups, etc.);
2. Oxidation or polymerization reactions (aldehydes, alcohols, unsaturated bonds, etc.) between certain analysis and air (oxygen) in the essence;
3. Some molecules in the essence undergo physical and chemical reactions after exposure to light (such as some aldehydes, ketones and nitrogen-containing compounds, etc.);
4. Physical and chemical reactions or compatibility insolubility between some components in the essence or the flavoring medium or some of the components (such as saponification, hydrolysis, changes in solubility, surface activity, etc. due to the influence of pH) );
5. The reaction between certain ingredients in the flavor and the packaging container materials of the flavored product, etc.
