Fragrance blending is generally first determined by the perfumer according to the consumer's preference, and different fragrances are selected by experience. The fragrance generally includes the main fragrance, the combined fragrance, the modifier, and the fixative, and the fragrance can also be selected from the perspective of the top fragrance, the body fragrance and the base fragrance. In the actual fragrance blending process, the gap between the measured fragrance of the fragrance sample and the target fragrance should also be evaluated, and the added fragrance and ratio should be adjusted many times. After the prepared flavor samples are evaluated, application investigations in flavored foods should be conducted and the flavor formula will be adjusted until a satisfactory aroma is obtained before finalizing the flavor formula.
A typical fragrance preparation process is as follows: first, select the fragrances that meet the target fragrance type and mix them in proportion to obtain the main fragrance body; second, add a suitable fragrance combination to make the main fragrance more harmonious and prominent; third, add modifiers , changing the style of the main fragrance, either elegant or fresh, is a key step in the preparation of food flavors; fourth, adding a fixative to make the fragrance components in the fragrance volatilize proportionally to achieve a specific fragrance effect, and at the same time make the fragrance The fragrance lasts for a long time; fifth, a solvent such as ethanol is added and matured for a certain period of time, that is, a specific fragrance base is obtained. The flavor base can be reprocessed into water-soluble flavor, oil-soluble flavor, emulsified flavor or powder flavor through different processes.
