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Knowledge of perfume: classification of spices
Release time：
2021-09-15
It is the earliest spice discovered and adopted by human beings. More than 500 kinds of spices have been successfully developed and utilized, and more than 300 kinds are commonly used. It mainly collects fragrant parts of fragrant plants such as flowers, leaves, stems, stems, branches, skins, roots, fruits, seeds and resin exudates for processing.
Natural plant flavor: It is the earliest flavor discovered and adopted by human beings. More than 500 kinds have been successfully developed and utilized, and more than 300 kinds are commonly used. It mainly collects fragrant parts of fragrant plants such as flowers, leaves, stems, stems, branches, skins, roots, fruits, seeds and resin exudates for processing.
Natural animal spices: rare, represented by rare musk, ambergris, civet and beaver, are now rare treasures and can hardly be used for flavoring, most of which are replaced by synthetic spices. The variety of synthetic spices has reached more than 5000. It can be said that a hundred flowers bloom and bring forth the new.
According to the use, it can be divided into food flavor and daily chemical flavor. Food flavor is flavored food and harmless to human body. Some products in daily chemical spices need to contact human organs, such as skin, facial features, etc., without any injury or allergic effects. Spices used in perfume belong to this category.
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