本篇英国essay代写-The Development and Application of Food Flavors讲了香料是指具有可以被熔炼或品尝的香气的物质。香料可以作为生产香料的原料，一种具有化学价值的化学产品。随着科学研究的不断深入，香料的许多优良特性逐渐出现在公众眼前，促进香料和香料的不断扩展应用，成为全球新兴产业。本篇essay代写由51due代写平台整理，供大家参考阅读。
Introduction
Spices refer to the substance with aroma which can be smelt or tasted. Spices can be used as the raw materials to produce fragrances, a kind of chemical products with added value. With the constant deepening of scientific researches, many excellent characteristics of the spices and fragrances have exposed to the public gradually, promoting the expanding application of spices and fragrances and making it become a new prosperous industry worldwide. In this sense, spices are being widely used in food products, daily chemicals, tobacco, wine, cosmetics and pharmaceutical industries. On the basis of previous studies and researches, this paper provides some basic information about how spices have been applied in food industry as food flavors.
Spice History in Eastern and Western Countries
The spice has experience a long history during its development. Both western countries and eastern countries have been involved in developing and using spices for a number of years. According to Rosengarten, F (1973), China began to use spices from Xia, Shang and Zhou dynasties or even earlier. The emperor tomb of Egypt Mannaisi was excavated in 1897, leaving the ointment jar with some aroma still. This can be seen in the museums in the United States and Cario. Therefore, the ancient civilized countries including China, India and Greece were first countries to develop and use spices (History of Spices).
Spice Trade in History
The spice trade began in the Middle East over 4,000 years ago (Luanne Teoh, 2013). There were records of the plants for producing spices in ancient Greek works in the 370BC, with the idea of adsorption and extraction for the producing methods at the same time (Corn, C, 1998). It was until the fourteenth century that the Arab began to deal with spice business, extracting rose oil and rose water from flowers by distillation time (Corn, C, 1998). After the middle age, there was spice business trade between the Asian countries and European countries. With the development the Silk Road, Chinese spices were sold far away to the west as a kind of drugs. Following this tendency, business related to spices become more and more frequent between eastern and western countries. Thanks to the development of the organic chemistry in the eighteenth century, people began to explore the composition of natural spices and products structures. People were able to use chemical synthesis to imitate natural spices this way. Therefore, there were constant synthetic spices to the public after the appearance of single icon spices. The new era represented by the synthetic spices had greatly increased the material sources and decreased the production costs of the spices, which naturally promoted the improvement and further development of the spices. For this reason, food flavors become more and more popular in daily lives.
The Application of Food Flavors
Food flavors has been widely applied to various field of food production. Food flavor can improve the food quality and make up for the taste defects. With the use of food flavor, it not only improves the life quality and taste for people, but also promotes the rapid development of the food production industry (Tapsell, L. C., Hemphill, I., Cobiac, L., Patch, C. S., Sullivan, D. R., & Fenech, M., et al, 2006). In modern society, food flavors are mainly used in the following areas.
Food flavors can be applied in candy industry. The production of candy needs to go through heat processing, which can cause great aroma losses. Food flavors can make up for the lack of flavor. Food flavors have been widely used in the production of candy, such as inflatable candy, caramel, chewing gum and bubble gum. Food flavors are one of the indispensable additives for these production procedures. With relatively rare amount of food flavor, it plays a significant role in improving the aroma and flavor for the candy. Through countless changes, food flavor can meet the various demands of different tastes with pleasant flavors.
Food flavors are more than popular in producing beverages and cold drinks. It is easy for beverages and cold drinks to lose their aroma components in the production process. However, food flavor additives not only provide the lost aroma components but also maintains the natural taste and stability of the beverage and cold drink products. Besides, it is helpful to cover the unpleasant flavor of some drinks. All these characteristics of food flavors contribute to its functions in improving the product quality, increasing the added value of products and making products more popular in the worldwide market.
Food flavors also enjoys great popularity in seasoning industry, including meat seasoning, biscuit seasoning, puffed food seasoning and instant noodles seasoning. During the production process of seasonings, products can be comprehensively influenced by different materials, different temperature, and controlling conditions during the chemical reactions. These can result in less obvious distinctive and characteristic flavors of the products. However, the use of food flavors can effective solve these problems.
Milk products can provide people with high quality proteins. However, people generally have different taste preference and flavors. The application of food flavors enables products to have their unique flavors. Food flavors are mainly used in producing yogurt, beverage with lactic acid bacteria and artificial butter. A series of different flavors like milk, citrus fruit, mango, guava and grapefruit can be obtained through food flavors, satisfying increasingly different demands of the public.
Food flavors are most commonly used in producing meat products. Food flavors with different tastes can remove the disgusting raw smell of meat and increase the pleasant flavors of the meat. When producing meat products in low temperature environment, added food flavors can improve the taste and make the products more appealing to customers. When producing meat products in high temperature environment, they tend to lose original taste and have more cooking taste after sterilization. But the food flavors can improve this situation to a large extent.
Personal Views on Food Flavor Industry
As there is a growing demand for the natural spices and food flavors throughout the whole world, there is great potential to develop the flavor industry. However, some issues in relation to developing food flavors need to be taken into consideration. The first one lead to the natural resources. In terms of natural flavor planting industry, many countries have less developed, utilized or protected resources, resulting in the shortage and the disappearance of flavor plant resources. Then, many food flavor companies fail to establish their brand awareness and increase brand recognition domestically and internationally. In face of the great market demand for food flavors, most related companies have limited scales, weak technical strength and low brand awareness. The added value space of food flavors needs to be explored. Finally, new technologies and advanced production facilities can be constantly developed to improved the innovation ability, production technology and product qualities. Combing the market demand, companies should apply technology to develop multiple food flavor products to meet increasing demands.
Conclusion
As an essential part to provide people with better life experience, food flavors are playing a more and more important role in food industries. Nowadays, with the spread of fast food, leisure food, health food, frozen food and microwave food, the application fields of food flavors have been further expanded. With improved technological skills and management, it is believed that food flavor industry will have a promising future.
References
Corn, C. (1998). The scents of Eden: a history of the spice trade. Kodansha International, Kodansha America.
Luanne Teoh (2013). The Ancient Spice Trade Route from Asia to Europe 1500s to 1700s Changed the World.
Tapsell, L. C., Hemphill, I., Cobiac, L., Patch, C. S., Sullivan, D. R., & Fenech, M., et al. (2006). Health benefits of herbs and spices: the past, the present, the future. Medical Journal of Australia, 185(4 Suppl), 4-24.
Rosengarten, F. (1973). The Book of spices.
History of Spices. Science Institute.
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