What are the fragrances in perfume? What is the raw material of the perfume

Perfume is formulated from various aromatic chemical raw materials such as essential oils, extraction solutions, plant essences, etc., and contains fragrances, pigments, alcohol, distilled water, stabilizers and other ingredients, including natural fragrances, balsams, essential oils, synthetic flavors, etc.

There are many raw materials for making perfumes, which can generally be divided into artificial and natural, and most of the chemical ingredients in modern perfumes are synthetic. Artificial fragrances are substances obtained through chemical reactions, usually petroleum or turpentine, some artificial chemicals can be separated from nature, and some can only be produced in a synthetic way.

Natural raw materials have been used for thousands of years, while artificial raw materials have been used for a short time, so natural raw materials will be more recognized, but whether the raw materials are natural or artificial does not determine the quality of perfumes. Because natural raw materials refer to substances obtained from biological or animal materials through physical separation methods, such as distillation and extraction, the final raw materials obtained are basically the same as the chemical composition of raw materials, and other substances in natural raw materials will also affect their effects, and may not be able to achieve the efficacy of artificial raw materials.

Spices include star anise, fennel, cinnamon, bay leaves, mortar, angelica, nepeta, perilla, etc.

1. Star anise, also known as anise, wood fennel, and large material, is a woody plant. Flavorful spices. The taste is sweet and fragrant.

It is beautiful alone or in combination with other medicines. It is mainly used for animal raw materials such as burning, marinating, stewing, and simmering. It is also sometimes used in vegetarian dishes.

Such as stewed radish, braised tofu and so on. Star anise is the main spice in five-spice powder. It is also the most important Fengjian spice in brine.

2. Fennel, also known as cumin, grass fennel. It is a vanilla herb and a spice. The taste is sweet and fragrant, and it can be used alone or in combination with other medicines.

The young leaves of fennel can be used as dumpling filling, but they are rarely used for seasoning. Fennel seeds are mainly used for marinated and boiled poultry dishes or beans, peanuts, soy products, etc.

3. Cinnamon bark, also known as cinnamon, is the bark of the laurel tree. It belongs to the woody plant of the family of fragrant woods. Flavorful spices. The taste is sweet and fragrant, and it is generally used in combination with other medicines, and is rarely used alone. It is mainly used for marinating, roasting, boiling, simmering poultry and beasts and other dishes. It is the main seasoning in brine.

4. Cinnamon branches, that is, the twigs of the osmanthus tree, have the same taste, use, attributes and functions as cinnamon, but they are not as strong as cinnamon.

5. Xiangye, that is, the leaf of the laurel tree. The taste, use, attributes, and functions are the same as cinnamon, but the taste is lighter.

6. Sand ginger, also known as Shannai, mountain spicy. It is a vanilla herbaceous plant. This food spice.

The taste is spicy and fragrant. Raw or cooked food is acceptable. It is better to use it alone or in combination with other medicines.

It is mainly used for animal dishes such as roasting, marinating, simmering, and roasting. It is often processed into powder and used more in Cantonese cuisine.

7. Angelica sinensis is a herbaceous plant with a taste and spice. The taste is sweet, bitter and fragrant. It is mainly used for stewing and boiling livestock or beast dishes. Because of its strong flavor, the amount is very small, otherwise, it will ruin the dish.

8. Nepeta: It is a herbaceous plant and a spice. The taste is spicy, fragrant, not widely used, sometimes used for roasting, boiling meat, mainly used for vegetables.

10. Perilla is a herbaceous herb with dual use. The taste is spicy and fragrant. Not widely used. But it is used to fry snails, the taste is excellent, and sometimes it is used to cook beef and mutton, etc.