Water -soluble flavors refer to the natural spices and synthetic spices used in the alcohol solvent. The commonly used solvents are 40%to 60%ethanol aquatic solution, and solvents such as propylene, propylene glycol, and propylene glycol. Water -soluble fragrances are widely used in fruit juice, jelly, jam, ice cream, tobacco, alcohol, perfume, flower dew water, etc.
The factors that affect fragrance instability are:
(1) Oxidation reaction: alcohol, aldehydes, etc. in flavors, and other molecules that contain unsaturated keys and air oxidation reactions affect the stability of flavors;
(2) Contrastation reaction: Entry exchange, esterization, phenolin contraction, alcohol aldehyde contraction such as certain spice molecules in flavors, affects the stability of flavors;
(3) materialization reactions: some aldehydes, ketones, nitrogen -containing compounds in flavors occur in the physical chemical reactions after light photos, etc., and affect the stability of flavors;
Hydrolysis reaction: between some ingredients in flavors due to the impact of acid and alkali, affect the stability of the flavor;
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