Perfume (Perfume), also known as fragrance raw materials, is a kind of can be smelled by the sense of smell or taste taste out of the aroma of the substance, is used to make the raw materials of the flavor. In addition to individual varieties, most of the spices can not be used alone. Spices are divided into natural spices and artificial spices, of which natural spices, including animal natural spices and plant natural spices; artificial spices, including a single from the spices and synthetic spices.

Basic introduction Chinese name: spice English name: spice Alias: big material production method: repair system, cooking, soaking, etc. Usage: smoked, coated, taking, building carving set of areas: daily necessities, food, tobacco, etc. Source, production, history, development, classification, natural spices, artificial spices, set of ancient spices, spice origin, production, wonderful, identification, source Spices is a kind of can be olfactory Fragrance is a substance that can be smelled or tasted by the sense of taste, is the raw material for the preparation of flavor. Fragrance is an important part of fine chemicals, which is composed of 3 parts: natural flavor, synthetic flavor and mono-fragrance. The ancient Roman poet Statius in a poem on a funeral for a pet parrot satire, the owner of his baby passed away after a funeral ceremony similar to the phoenix nirvana, so that it was reborn in the funeral fire lit with cinnamon. It can be said that spices like cinnamon play the most important role in this reincarnation. This statement is not an exaggeration at all, at least until the spice was consumed. If one traces up how various spices and seasonings have been recognized and utilized by people, one will find the facts even more astonishing. Production I. Production of natural spices: the production of plant-based natural spices are mainly eight spices 1, distillation - essential oils 2, extraction - extracts, tinctures, oleoresins, net oils 3, pressing - essential oils 4, absorption - balsam 5, enzymatic extraction 6, supercritical fluid extraction (SFE) 7, molecular distillation 8, microwave method Extraction II, the production of single isolated spices 1, physical methods --- fractional distillation, freeze precipitation, recrystallization 2, chemical methods --- borate ester method, phenol sodium salt method, sodium bisulfite addition method History Domestic spices have a long history, dating back five thousand years ago, the emperor of the Shennong era, there is a collection of plants used as medicinal supplies to repel the epidemic and avoid obscenity. At that time, human beings have attached great importance to the fragrance emitted from plants, and when smelling the aroma of blossoming flowers, they felt the beauty and fragrance at the same time ***; flowers, fruits, resins and other aromatic substances are dedicated to God, and the fragrance overflows to achieve the perfect religious realm. Therefore, in ancient times, these fragrant substances as a tribute to the gods, sacrifices, purification of the body and mind and funeral use, and later gradually used for food, decoration and beauty. In the Xia, Shang and Zhou Dynasties, there are records of powdered rouge, Zhang Huabo, "Zhou burned lead and tin for powder", "Chinese Ancient and Modern Note" also mentions "rouge from Zhou", long cloud, "since the three generations of lead for powder, Duke Qin Mu's daughter of the beautiful jade has a face, virtue senses immortal, Xiao Shi for the gods, the immortal, the immortal, the immortal, the immortal, the immortal, the immortal, the immortal, the immortal, the immortal, the immortal, the immortal, the immortal, the immortal, the immortal, and the immortal. Virtue sensation immortal, Xiao Shi for burning mercury for powder and coating, also known as flying clouds Dan, passed to the end of the flute song and rise", visible powder and grease products have been used as early as in the third generation. After the Spring and Autumn, the palace powder rouge in the folk women also began to use. Afang Palace Fu describes the palace women consume cosmetics in huge amounts, breathtaking. "Qi Min Ji Yao" recorded rouge, flour, orchid cream and grinding cream preparation method. Spices At the beginning of the Han Dynasty, rare foreign spices were imported into China, but the empresses of the Han Dynasty were frugal and did not use spices easily, and it was not until the Ban Gu period of the Eastern Han Dynasty at the latest that it was clearly recorded that incense, such as Suhuo incense, had been imported into China. After the Han Dynasty, through the Western land transportation and trade, as well as the influence of exchanges with foreign countries, spices eastward route, basically there are the following kinds of: First, Central Asia through the Tianshan North-South Road Silk Road to China; Second, from the Roman Empire through India, Central Asia to Tibet; Third, through Central Asia to Qinghai, Xinjiang, into the Hexi Corridor; Fourth, from Central Asia, India, etc., through Myanmar into China's Yunnan Province; V. From Central Asia, India, etc., through Myanmar into Chengdu, Sichuan and other places; Fifth, from Central Asia, India, etc., through Myanmar into Sichuan, etc., through Myanmar into the spice. V. From Central Asia, India and other places, through Burma into Chengdu, Sichuan and other routes, and then to all parts of China. Regardless of which route is the eastward spread of spices, the road is quite far and arduous, and the number of spices that can be carried is also extremely limited. Until the rise of maritime trade, from the South Seas, India or Rome and other places of spices began to import large quantities of China. After the end of the Ming Dynasty, overseas trade was prevalent, all kinds of spices were transported into China by sea ships, and various kinds of folk incense, incense and other production were prevalent, and the use of more diversified ways, the use of spices gradually became a part of people's lives. In the ancient spice transportation, mostly used to grind to powder after preserved in the vessel transportation, but the amount of carrying is still limited. foreign foreign history of thousands of years. The tomb of the Egyptian Emperor Yannes in 3500 BC was excavated in 1987, and the beautiful ointment jar was found to contain a paste that was still fragrant and appeared to be a resin or balm. 2011 can be seen in the British Museum or the Egyptian Museum in Cairo. Monks were probably the main collectors, makers and users of spices. The Egyptians used fragrant oils or balms, thought to be beneficial to the skin, when bathing in 1350 B.C. Thyme, oregano, myrrh, and frankincense may have been used at that time, while sesame, almond, and olive oils were used as the medium. Musk was also used very early, around 500 BC. The seventh century A.D. Egyptian culture spread to Greece, Rome, spices became valuables that is, the aristocracy of the hobby goods, in order to seek spices and spices from around the world, promoting ocean voyages, promoting the discovery of the New World, the history of human transportation has contributed greatly. The Bible - Old Testament - Book of Egypt, chapter 30 recorded: "Please take spices, namely, thujone, myrrh, maple seed incense, pure frankincense, all kinds of spices must be of the same weight, and then make lavender according to the technology of making spices." The spices mentioned in the text are made from natural substances such as resins, some of which are still used today. In the same chapter there is also an account of the manufacture of spice oils, the ingredients used being liquid myrrh, cinnamon, cinnamon sticks and olive oil. As the demand for spices increased, the roots and bark of grasses and trees were not easy to handle and transport, and flowers could not be supplied throughout the seasons. Therefore, in the Middle Ages, the Arabs began to operate in the spice industry and used distillation to extract oil from flowers, the more famous is rose oil and rose water. After the Middle Ages, there was trade between Asia and Europe, and spices were one of the important items. Chinese spices were also shipped to the West along the Silk Road. The oldest perfume, "Hungarian water", was introduced in 1370, and was the first attempt to extract aromatic substances from ethanol. At first, it was probably distilled from a single species of rosemary, but later it contained lavender and oregano. At this time the perfume than before the original with pure natural spice plants to perfume a big step forward, there are pungent, floral, fruity, woody and other essential oils and other spices plant essential oils, balms, etc. for perfumers to use, the aroma or fragrance is also gradually becoming more complex. 1670 Marichelle Dumont to create a powder containing incense, called "La Poudre a la La Poudre a la Marechale" was famous for two centuries, which is also regarded as an example of a new flavor formula. The seventeenth century found not only the use of natural plant essential oils in perfumery, but also the use of natural animal fragrances, in 1708 the London perfumer Charles Lilly made a fragrant snuff, which contains "ambergris, orange blossom, musk, larkspur and violets," a comprehensive aroma. 1708 the famous Eau de Cologne, also known as Cologne, is known as a powder, called "La Poudre a la Marechale" known for two centuries, which is also regarded as a model for new flavor formulations. The famous cologne (Eau de cologne) came out in 1708, it is the original purpose is to have poison sterilization, but because it has an interesting and coordinated citrus aroma and herbal incense is quickly and universally used as a gargle, this type of popularity of the fragrance is very wide, herbal incense popularized all over the world, is still in vogue, and has a great deal of improvement and development. This is indeed an extremely successful fragrance creation. Before the eighteenth century, perfumers can get only the natural plant and animal spices provided by nature. Preparation of perfume and flavor, although more than the original perfume progress, but after all, there are certain limitations, so called "naturalist" perfume. Into the nineteenth century, with the rapid development of organic chemistry, synthetic spice industry, many new spices have come out, the perfumer's imagination is getting richer and richer, perfumery is also gradually from the natural school to the real school, impressionism, expressionism, expressionism and the combination of the real school of the development of the school, which continues to move forward, to be continued to find out, innovation. The earliest manufacture of synthetic fragrances was in 1834, artificially synthesized nitrobenzene. Soon people found the main component of wintergreen oil is methyl salicylate, bitter almond oil is the composition of benzaldehyde, and chemically synthesized these spices. 1868 synthesized the aroma of hay component coumarin, 1893 synthesized the aroma of violets component violet ketone, these compounds as an important synthetic spices one after another into the market. Fragrances The modern form of perfume is from the second half of the nineteenth century, in the south of France after the founding of the fragrance company began to enter the market. But perfume at that time is a kind of expensive luxury goods, only for the upper class women social use, the spice company was supported and protected by the court. Synthetic spice industry, natural flavor industry that is, essential oils industry, blending spice industry and food spice industry is generally known as the spice industry. Essential oil industry is mainly to deal with essential oils taken from plants. The methods of oil extraction are: water vapor distillation, pressing method, extraction method, supercritical extraction method and so on. Most of the essential oils as incense raw materials without treatment and direct use, but sometimes also the main components of the essential oils separated from the use, and some are mainly used as raw materials for synthetic fragrances. Synthetic fragrances with the increasing amount of use, the need for a large number of cheap and can guarantee the supply of raw materials. Raw materials used in the synthetic flavor industry, in terms of natural essential oils are mainly citronella oil, turpentine, in terms of chemical products are mainly acetylene, acetone, isoprene. The development of new synthetic fragrances is also making progress. They are mainly manufactured by chemical reactions such as oxidation, reduction, condensation, rearrangement, decomposition and esterification. When refining flavors it is not enough to simply increase the purity, it is very important to remove the trace amounts of odor-bearing substances contained in them. The development of flavor and fragrance is accompanied by the modern industrial development and the emergence of "high, refined, new" technology in one product, which has been widely used in food, daily chemical, tobacco, medicine and other industries, and people's daily life is closely related. With the rapid development of the national economy and the continuous improvement of people's living standards, the traditional life consumption can no longer meet the growing consumer demand. Consumers' diversified needs have driven the growth of fast-moving consumer goods such as food, cosmetics, cigarettes and medical products, which has led to the rapid development of the flavors and fragrances industry. 2001, China's flavors and fragrances industry had a sales revenue of only about 8.7 billion yuan, and by 2011 it had already reached 47 billion yuan, an increase of 4.42 times in 11 years. After years of rapid development, China's flavor and fragrance industry has gradually completed the small workshop production to industrialized production, from product imitation to independent research and development, from imported equipment to professional equipment design and manufacture, from sensory evaluation to the use of high-precision instrumentation testing, from the introduction of technical personnel to the independent training of professionals, from the collection of wild resources to the introduction of cultivation and establishment of bases and other aspects of the transformation of the domestic flavor and fragrance manufacturing industry has been developed. The flavor and fragrance manufacturing industry has developed into a more complete industrial system, and emerged a number of leading enterprises in the industry that can directly participate in the international market competition. The huge development space of China's flavor and fragrance market has also attracted many internationally renowned flavor and fragrance production enterprises to join the internationally renowned 10 major flavor and fragrance production enterprises have invested in China to build factories. With the entry of international famous flavor and fragrance manufacturers, the domestic flavor and fragrance market has gradually formed the international competition pattern of the domestic market, and domestic flavor and fragrance enterprises will directly face the fierce international competition. According to the "2013-2017 China flavor and fragrance industry development trend and investment outlook forecast analysis report" survey data show that, with the increasing competition in the flavor and fragrance industry, large flavor and fragrance enterprises between mergers and acquisitions and integration and capital operation is increasingly frequent, the domestic outstanding flavor and fragrance production enterprises pay more and more attention to the study of the industry market, especially on the industrial development environment and the in-depth study of the product buyers. The domestic excellent flavor and fragrance manufacturers pay more and more attention to the study of the industry market, especially the in-depth study of the industry development environment and product buyers. Because of this, a large number of domestic excellent flavor and fragrance brands are rapidly rising. Classification of natural fragrances plant-based natural perfume (Fiora natural perfume): plant-based natural fragrances are aromatic plants with flowers, branches, leaves, grass, roots, skin, stems, seeds or fruits, etc. as raw materials, with steam distillation, extraction method, pressing method, absorption method, etc., the production of essential oils, extracts, tinctures, balsams, resins and oils, such as rose oil, jasmine extract, tincture, vanilla extract and other essential oils, such as rose oil, jasmine tincture, jasmine extract and other essential oils. rose oil, jasmine extract, tincture of vanilla, vanilla resin, Narcissus net oil, etc.. Extraction methods are: ① steam distillation and water distillation, widely used in leaves, stems, trunks, bark, seeds and roots and other oil, such as peppermint, cedarwood, cinnamon, incense, roots, seeds and so on. ② Pressing, cold grinding method, mainly used for sweet orange, lemon, lemon and other citrus fruit oil extraction. This method is not subjected to heat, the resulting essential oil aroma fresh. ③ solvent extraction method, mainly used for flowers, aromatic plant resins, spices processing. The volatile organic solvents used are petroleum ether, ethanol, acetone, etc., depending on different raw materials and selected. From the flowers extracted from the infusion, after removing the solvent obtained from the material is called paste, such as jasmine paste, orchid paste, etc.: if obtained from the resin class is called incense resin, such as windproof incense resin, benzoin resin, etc.; from the spices, it is called oleoresin, such as chili pepper oil resin, celery seed oil resin and so on. The extract contains more waxes, poor solubility, commonly used ethanol will be alcohol-soluble fragrance components, filtered to remove the insoluble waxes, and finally depressurized evaporation of ethanol, and get the net oil. Liquid butane, carbon dioxide and supercritical fluid extraction technology to extract natural flavors is a relatively new process, only set for a few spice plants. Fragrances Fauna natural perfume: Fauna natural perfume is the secretion or excretion of animals. Animal natural spices have more than a dozen kinds, can form a commodity and often used only musk, ambergris, cats and beaver incense 4 kinds, it is commonly used in ethanol will be made of tincture after use. Essential oil-containing plants are distributed in many families, mainly Labiatae, Myrtaceae, Asteraceae, Rutaceae, Pinaceae, Umbelliferae, Camphoraceae, Gramineae, Leguminosae and Cypressaceae, etc., and their production areas throughout the world. For example, Chinese mint, cinnamon, cinnamon leaves, anise, celandine seeds, lemongrass, cinnamon and small-flowered jasmine, white orchids, tree orchids, etc.; sandalwood and lemongrass in India, Egyptian jasmine, Guyana's rosewood, Tanzania's cloves, Sri Lankan cinnamon, Madagascar's vanilla, Paraguay's bitter orange leaves, France's lavender, Bulgarian roses, U.S. Rumex, and the citrus in Italy. These spices are internationally renowned. There are about 200-300 kinds of natural spices commonly used in the world, and China produces more than 100 kinds of them, among which small-flowered jasmine, white orchid, tree orchid and so on are China's unique products. In addition, the use of fermentation processes and other biotechnological production of spices such as butyric acid, butanedione, benzaldehyde, etc. are also categorized as natural flavors, which have been emphasized in the development of edible flavors. Artificial Flavors Synthetic flavors and single isolated flavors. Synthesized with chemical raw materials known as fully synthetic spices, such as coumarin, phenylethanol and linalool synthesized from acetylene, acetone, etc.; physical or chemical methods from the essential oils separated from the purer fragrance components known as single from the spice, such as citral from the separation of Cranberry seed oil, cedar oil from the separation of cedarwood brain, etc.; from the single away from the spice or the terpene compounds in the essential oils derived from the chemical reaction known as semi-synthetic spices, such as from the citral Produced from citral violet ketone, synthesized from pinene pinolol and so on. Most of the varieties of mono and semi-synthetic fragrances can also be obtained by total synthesis, but there are subtle differences in the quality of the aroma. Synthetic spice production is not subject to the limitations of natural conditions, product quality and stability, cheaper, and there are many products do not exist in nature and have a unique aroma, so the last 20 years of rapid development. The development of synthetic spices are mainly three aspects: ① natural product synthesis, such as geraniol (geraniol), iris ketone, etc.; ② bulk chemical processing of essential oil raw materials, such as pinene (turpentine), lemongrass aldehyde (lemongrass oil), etc.; ③ the use of organic chemical raw materials such as coal tar products, petrochemicals and other raw materials. Commonly used synthetic spice varieties of not less than 2,000 kinds, the output varies. Synthetic spice classification and structure according to the chemical structure can be divided into hydrocarbons, halogenated hydrocarbons, alcohols, phenols, ethers, acids, esters, esters, aldehydes, ketones, acetal (ketone), nitrile, heterocyclic and so on. The molecular weight of synthetic fragrances ranges from 50 to 300, and the higher the molecular weight, the smaller the volatility and the weaker the aroma. Small changes in molecular structure, including different positions of substituents, geometric isomerism, stereoisomerism, etc. can lead to differences in aroma, such as vanillin (3-methoxy-4-hydroxybenzaldehyde) has a pleasant aroma of vanilla beans, while its isomer 2-hydroxy-3-methoxybenzaldehyde is similar to phenol-like unpleasant odor; nerolidol and geraniol is a cis-trans geometrical isomer, the former is more soft and sweet aroma The former has a softer and sweeter aroma; cis-trans rose ether is a stereoisomer, and the cis-type is better in terms of aroma. On the relationship between the molecular structure and sensory properties of the spice, is the spice chemists are actively studying the subject. Production methods synthetic methods involve many organic reactions, which can be mainly categorized as oxidation, reduction, esterification, substitution, condensation, addition, cyclization and isomerization and other major categories. As long as there is an unpleasant odor in the synthetic spices of trace impurities exist, will destroy the overall quality, therefore, the synthetic spices of the refining is an extremely important issue, commonly used means of refining is reduced pressure distillation and crystallization. China's synthetic spice production development in the 20th century after the 1950s, to Shanghai, Tianjin and other places more concentrated. The main raw materials used in the production of lemongrass oil, cranberry seed oil, camphor oil, camphor oil, cedar oil, turpentine, castor oil, miscellaneous alcohol oil, aromatic hydrocarbons and phenols. Size of the product *** more than 600 kinds of which vanillin, coumarin, phenylethanol, jasmine aldehyde and artificial sandalwood and so on in the international market has a considerable reputation. Set of uses The main use is used to blend flavors, flavors are also known as blending spices. Botanical spices are usually used in meat stews and other additives, can make the food flavor. Spice flavors are widely used in soaps, detergents, all kinds of cosmetics (cold cream, snow cream, hair milk, hair wax, shampoo, flower water and perfume, etc.), skincare and beauty products, toothpaste, air cleaners and fungicides and other environmental hygiene products, candies, cookies, beverages, cigarettes, wine, soya bean milk, milk products, plant protein food, as well as pharmaceuticals, paper, plastics, leather, fabrics, etc., the addition of flavor. Ancient spice sets Spices originated on the Pamir Plateau, where he had a close relationship with the birth of religion, and the gods breathed in these fragrances through the rituals of incense, enabling them to get closer to the gods. The Pamir Plateau was a necessary part of the ancient Silk Road, located in southeastern Central Asia, China's western region across Tajikistan, China and Afghanistan. Thus, the four ancient civilizations were the first to use spices. Fragrant aroma means that can be close to the gods, on behalf of noble, means health, but also a symbol of wealth, from life to death of the ancient Egyptians are inseparable from the incense, 3,000 years ago, the ancient Egyptians used spices to smear the body to make mummies, they believe that the soul of the dead will be attached to the body or statue, and the destruction of the body means the soul of the demise, so long as the preservation of the physical body, the soul only has a place to stay, the dead can be reincarnated. The dead can be reincarnated. That why mummies can not rot for thousands of years, according to research with the role of antiseptic spices play a big role. Spices, especially like incense, sandalwood such spices, used for smoked incineration produced not only the aroma of warmth and elegance, on the human body's health is also very helpful, it can play a refreshing and awake the brain, soothing emotions, get rid of the worries, the smooth breathing, assisted sleep, regulate the endocrine health care and many other health effects. Ancient people often use this as a good companion for cultivation and health care. In addition, incense used for home life can effectively kill mold in the room, to play the obscenity of the evil spirits, purify the air effect, which is also often used in the palace to prevent plague incense part of the reason. Ancient spices Princess Shouyang Plum Blossom incense [drugs] incense seven two two money, stack incense five two, chicken tongue four two, sandalwood, musk two two, patchouli six money, zero Ling incense four money, A incense two money (law), a little bit of lobster. [Preparation] on the pounded Luo fine powder, refined honey and well, pills such as beans. [Usage] Heat it. xuanhe guifei wang's gold incense [drugs] real wax incense eight two, sandalwood two two, tooth nitrate, a incense (system), the amount of incense, cloves, half a two, musk one or two, the slice of white brain four two [preparation] on the finely powdered, refining honey and the first and before the incense, and then into the brain, musk for the pills, the size of any, to the gold foil for the clothes. [Usage] Heat as usual. Mrs. Hua Rui Nga incense [drugs] incense, stack incense each three two, sandalwood, frankincense each one or two, lobster brain half a money (another research, incense into the whirlpool), A incense one or two (law), musk one money (another research, incense into the whirlpool). [Preparation] in addition to the lobster brain, with the end of the powder into the charcoal skin, Park Nitro each one money, raw honey mix well, into the porcelain box heavy soup boiled for several boils, take out the cellar for seven days. [Usage] heat of the cake Tang Kaiyuan Palace incense [Drugs] incense two two (fine filing, in a silken bag hanging in the middle of the铫, do not make the bottom, honey water immersion, slow fire boil a day), sandalwood two two (tea soaked overnight, fried so that no sandalwood odor), lobster brain two two (another research), musk two two, a money incense, a money of nitrate of the horse's teeth. [Preparation] on for fine powder, refining honey and uniform, celling more than a month to take out, spinning into the brain, musk pills. Jiangnan Li main account incense [drugs] incense one or two (filed such as cone large), Suhe Xiang oil (to not Jin porcelain hidden). [Preparation] on the incense cast oil, sealed immersion 100 days. [Usage] Heat. Into the rose water is better. Han Jianning Palace incense [drugs] yellow incense four pounds, white aconite, thatched incense two pounds, clove skin five two, patchouli leaves, zero Ling incense, sandalwood, Angelica dahurica, raw incense four two, fennel two two, Gan Song half a catty, frankincense one or two (another research), half a catty of jujube (roasted). [Preparation] above for fine powder, refined honey and uniform, cellar more than a month, for the pill or cake. [Usage] Heat. Han Weigong thick plum incense [drugs] black horn sink half two, clove one money, wax tea one money, tulip five points (small, wheat bran fried red color), musk a word, a rice grain of powder, white honey one money. [Preparation] on the end of each for the end, musk first fine research, take the end of wax tea soup point clarification tuning musk, the next into the incense, the next into the clove, the next into the tulip, the next into the rest of the tea set powder, *** research fine, is into the honey to make the thinning and thickening of the collection of sand bottles, celling more than a month to take the burning, long time is better. [Usage] When burned with mica stone or silver leaf lining. Forcing insect incense [drug] Mao Xiang one or two five money, fine Xin one or two five money, zero Ling Xiang one money three points, crabapple one or two, Sichuan pepper two or two five money, patchouli one money six points, Qianjin grass three money six points, curcuma one or two seven money three points. [Preparation] ***Pulverized into a coarse powder. Hundred and incense [drug] sinking water incense five two, Ding Zi Xiang, chicken bone incense, Tou Lou Po incense, A Xiang each two, fumigation Lu Xiang, white sandalwood, cooked Jie Xiang, charcoal powder each two, zero Ling Xiang, patchouli incense, green Gui Xiang, white gradient incense, green wood incense, Gan Song Xiang each one or two, bird's head incense, Suhui Xiang, Benzoin incense, musk, Yan Xiang half a two. [Preparation] on the twenty flavors of the end of the wine sprinkled to make soft, and then overnight wine gas rest, to white honey and, into the porcelain, wax paper seal, do not let leakage. [Usage] It is especially good for use in winter months. Identification mechanism In order to ensure the safety of use, many countries have a variety of spices, there are provisions on toxicology or regulations. Such as the United States Spice Institute, Europe's International Household Spices Association specializes in the development of daily chemicals with the provisions of the spice; the United States Seasonings and Extracts Manufacturers Association and the Council of Europe specializes in the safety of food spices strictly for the evaluation, the announcement of the general security of the spice and its dosage, and so on. China's National Technical Committee for Food Additives Standardization (NTCFAS) is responsible for the consideration of safety regulations in this area. International Conference on Essential Oils (ICEO) is an international professional conference, whose activities involve the agriculture and processing of spice plants, analysis and utilization of essential oil components, synthetic fragrances and trade, etc. It is generally held every three years. It is generally held once every three years. 1983 Chinese delegates participated for the first time in the ninth session held in Singapore. Spice origin The spices we use, part of the origin of foreign countries, mainly India, Vietnam, Thailand, Indonesia, Malaysia and other tropical regions of the incense wood, such as sandalwood, incense, etc.; southern France, Spain and other southern European regions of lavender, rose and other herbs, flowers made of essential oils; or Himalayas and other alpine regions of the endemic spice plants, and so on. Spices from all over the world add to the richness and uniqueness of spices. Production The production process of spices is often unfamiliar to many users, and detailed descriptions of the process are therefore rare. There are various ways of making spices for different raw materials and different uses, and the following is a brief list of some of the ways of making spices that are recorded in ancient Chinese books. Trimming Remove impurities, water or unusable parts, especially patchouli, Zuolingxiang and other herbs, must be picked off the stalks and weeds, organized into a uniform size of the branches and leaves, exposed to drying, and then kneaded to remove the dust, and do not use water to decoct. Boil with a vessel filled with water incense, used to remove the odor, adjust the medicinal properties of incense. For example, when making A-scented incense, it should be boiled with wine or carbon juice, mud water, or hu ma paste. Frying must be crushed into the appropriate size of incense, with a small fire slowly fried, sometimes also added to other spices mixed, fried until burnt or smoke, in order to remove the incense itself has a foreign flavor. For example, the fishy odor of sandalwood. Cannon directly in the pot with high heat frying incense, sometimes also add sand together with the mixing and frying, used to change the medicinal properties of incense. The use of spices Compared to other plants or substances, spices are unique in that they have an intriguing aroma, a soothing effect on the body and mind, and a healing effect on the soul. The use of spices can be basically categorized into smoking, burning, applying, taking, building and carving, and so on. Nine spices super fat enhancement early fall thin power 1. pepper pepper contains spicy ingredients with antibacterial and eliminate the role of loss of appetite. It can also promote blood circulation and improve the cold body. 2. Garlic Garlic contains allicin components that can sterilize, eliminate fatigue, promote cell metabolism, and promote blood circulation. It is also useful in the treatment of arteriosclerosis and hypertension. 3. Ginger Ginger is the most commonly used condiment. The curcumin contained can promote blood circulation, help perspiration, promote gastrointestinal peristalsis, but also has the role of anti-acidification, sterilization, soften protein enzymes. 4. Nutmeg Nutmeg can remove the odor of meat, commonly used in meat dishes. Moreover, nutmeg can promote blood circulation and increase body temperature. In the past, it was often used as a digestive herb, which is good for loss of appetite and diarrhea. 5. Pepper Pepper has a strong antiseptic effect, and can improve appetite, promote blood circulation, and anti-acidification. 6. Capsicum Capsaicin can *** central nervous system. Promote the secretion of adrenaline, increase the rate of blood flow, and help perspiration. It is rich in vitamin A and vitamin C. It is also powerful in sterilization. It also has a certain effect on fat metabolism and can prevent obesity. 7. Cumin Cumin is a common spice in exotic cuisine. Especially when cooking meat dishes, it is often used. Not only can it improve appetite and digestion, but it has also been found that cumin has anti-cancer effects. 8. Curry Powder Curry powder is made from a mixture of cinnamon, cloves, and nutmeg, plus a variety of spices. It is a spice that every family will make different flavors with Indian style. It has the effect of improving appetite and blood circulation. 9. Wasabi Allyl mustard oil, which is the main component of wasabi, has a strong antiseptic effect and has been used as a condiment for eating raw fish since ancient times. In addition, it helps digestion and absorption, prevents blood clots, improves appetite, and is rich in vitamin C, which has been found to have anti-cancer properties. Identification Chemical flavors compared to natural spices, although the aroma is similar, or even stronger, but in terms of the quality of the aroma and the function of tranquility, enlightenment, the two are not the same. Many natural spices are classified as superior medicinal herbs, whereas synthetic spices, which are chemical products, are harmful to health when used more often, even though they may smell good at first. Moreover, even in terms of smell alone, chemical flavors are only close to and far from being comparable to natural fragrances. The reason why chemical flavorings can be popular, but also because most of the incense burners just burn incense as a ritual. Since they do not smell incense, do not taste incense, just burn incense, look at the incense, it is natural to ignore the incense materials, formulations and quality, but only focus on the appearance of the incense products beautiful or flavorful. The extensive use of chemical flavorings and chemical processing technology has also substantially changed the contemporary incense-making process. Although some traditional methods and techniques are still used, they are only peripheral and formally retained, while the selection of spices, concoctions, compositions, fire and other core elements have been discarded. One of the consequences of this is the interruption of the process of making incense and the loss of the recipe of incense, so that very few people are really proficient in the traditional technology of making incense. Although the chemical flavors of the incense has been the main force, but still can see the natural spices made of incense, which is also for those who like to taste the incense people left a party space.