For friends who are new to the application of spice compound, sometimes when watching some articles, some books about spices, often encounter some words that do not know the meaning, today we will talk about the most basic words in the application of spice compounds, understand their meaning, perhaps for friends who are new to contact, can better enter the world of spice compound applications.
Former incense: former incense is also known as head incense, it refers to the aroma that people can first feel in the application of spice compounding, this part of the aroma is generally produced by more spices, such as star anise, cumin, cinnamon, pepper, pepper, southern ginger and other spices.
Inner fragrance: Inner fragrance is also known as meat aroma, medium incense, it refers to the aroma in the ingredients precipitation, this precipitation is generally composed of a variety of spices together to complete, and which in turn to the more permeable spices as the core.
Houxiang: Houxiang is also known as tail incense or back incense, which refers to the aroma that can continue to volatilize in the mouth and nose after eating ingredients, and this part is mainly completed by spices with less volatility and longer aroma retention, such as cloves, cumin and so on.
Dingxiang: Dingxiang refers to spices that can play a helping role in the stable aroma of other spices in different scenarios of spice compound applications, such as spices such as grass fruits, licorice, and tangerine peel.
Bone-through incense: Bone-through incense can refer to those spices with strong penetration in the application of spice compounding, such as cloves are very famous bone-through incense.
Aroma correction: Aroma correction refers to the application of spice compounding, mainly for the odor of specific ingredients, they can play a corrective role in the spices, such as white root, ginger, grass fruit, garlic, perilla and so on.
Deboned incense: Deboned incense is mainly in the application of spice compounding, those spices that promote the separation of flesh and bone for bone-bearing ingredients, such as grass nuts, betel nut slices, etc. are all of this type of spice.
Cool flavor agent: cool flavor agent refers to the spice with a cool feeling, this spice in the spice compound application can play a role in disturbing the sense of taste, for spicy, sweet have a regulatory effect, such as oregano, mint, lemon balm, etc. belong to this category.
Colorants: mainly refers to spices that play a dyeing effect in the application of spice compounding, such as gardenia, red yeast rice, safflower, saffron, etc. belong to this category.
Fragrance: Mainly refers to the fragrance compound application, those aromas are more uplifting, can drive other aromas up the spices, such as fragrant leaves, ginger, pepper belong to this category.