GB/T 21171-2018Technical terms of fragrances and flavors (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

This standard replaces GB/T 21171-2007 "Technical terms of fragrances and

flavors". As compared with GB/T 21171-2007, the main technical changes are

as follows:

- DELETE 15 terms and their definitions, namely: semi-synthetic fragrances

(see 2.5.1 of 2007 version), fully-synthetic fragrances (see 2.5.2 of 2007

version), daily fragrance ingredients (see 3.1.1 of 2007 version), daily

fragrance solvent (see 3.1.2.1 of 2007 version), daily fragrance carrier (see

2007 version);

- MODIFY 2 terms, namely, oleoresin (see 2.2.1; 2.1.2.1 of 2007 version),

cold-pressed essential oil (see 3.2.2.1.2; 2.3.1.2 of 2007 version);

- MODIFY the English equivalent of 9 terms, namely: essential oil of fruit juice

(see 3.2.2.1.3; 2.3.1.3 of 2007 version), aromatic water (see 3.2.2.7; 2.3.7

of 2007 version), feed flavorings (see 4.3.2; 3.3.2 of 2007 version),

flavorings contacted with oral cavity and lips (see 4.3.3; 3.3.3 of 2007

version), liquid fragrance compound and flavorings (see 4.5; 3.6 of 2007

version), oil-soluble liquid fragrance compound and flavorings (see 4.5.1;

1 Scope

This standard defines the terms of natural raw materials, spices, fragrances and

blending.

This standard applies to normalizing the terms of flavor and fragrance industry.

2 Terms of natural raw materials

2.1

Natural raw material

Raw materials derived from plants, animals or microorganisms, including

products as obtained from such raw materials by physical methods,

enzymatic methods, microbial processing or conventional preparation

processes (e.g., extraction, distillation, heating, baking, fermentation).

Note: It may have additional requirements for other aspects of activity.

2.2

Exudate

Natural raw material (2.1) as secreted by plants.

2.2.1

Oleoresin

An exudate (2.2) which consists mainly of volatiles and resinous materials.

Note 1: For example, pine oleoresin, gurjum.

Note 2: Naturally exuded oleoresin is different from extracted oleoresin

(3.2.3.7).

2.2.1.1

Balsam

A kind of oleoresin (2.2.1). It is characterized by the presence of benzoic

Note 1: It is a general term for natural fragrance and flavor ingredient

[including derivatives of natural raw materials (resin-like materials, volatile

products, extracted products)] and synthetic fragrance and flavor ingredient.

Note 2: According to the use, it may be divided into two categories: fragrance

ingredient and flavor ingredient.

3.2

Natural fragrance and flavor ingredient; natural fragrance and flavor

material

The fragrance and flavor ingredient as obtained through processing the raw

materials of plants, animal, or microorganism as raw materials by a physical

method, an enzymatic method, a microbial method or a conventional food

processing method.

3.2.1

Derivatives of natural raw materials: resinous materials

3.2.1.1

Resin

The product obtained after removing the volatile component as completely

as possible from the oleoresin (2.2.1).

3.2.2

Derivatives of natural raw materials: volatile products

3.2.2.1

Essential oil

A product obtained from a plant-derived natural raw material (2.1) by any

of the following methods:

- Water vapor distillation;

- The exocarp of citrus fruits as processed by mechanical methods;

- Dry distillation.

It is obtained by physically separating the aqueous phase.

Note 1: Essential oils can be physically treated (e.g., filtered, decanted,

centrifuged), without significantly changing their composition.

3.2.2.2.1

Rectified essential oil

Essential oil (3.2.2.1) that has been fractionated in order to change the

content and/or color of certain components.

Note: For example, rectified mint essential oil.

3.2.2.2.2

Post-treated essential oil

Post-treated product.

Note: This type of product is designated as "adding the essential oil of the

special treatment type in front of the name", such as decolorized essential

oil, washed essential oil, iron-removed essential oil.

3.2.2.3

Essential oil whose composition has significantly changed

3.2.2.3.1

Terpeneless essential oil

A rectified essential oil (3.2.2.2.1) which mainly contains monoterpenes

and whose certain fraction is partially removed.

3.2.2.3.2

"Terpeneless and sesquiterpeneless" essential oil

A rectified essential oil (3.2.2.2.1) which mainly contains monoterpenes &

sesquiterpene and whose certain fraction is partially removed.

3.2.2.3.3

"X-less" essential oil

Essential oils (3.2.2.1) in which the X component has been partially or

completely removed.

Note: For example, the essential oil of bergamot which does not contain

furocoumarin, essential oil of Mentha arvensis whose menthol content has

been partially reduced.

3.2.2.3.4

concentrated from essential oil (3.2.2.1), or the by-products which are

obtained through other separation techniques (3.2.2.1).

3.2.3

Derivatives of natural raw materials: extracting products

3.2.3.1

Extract

The product which is obtained from processing a natural raw material (2.1)

by one or more solvents.

Note 1: For example, coffee extract, tea extract.

Note 2: The resulting solution may be cooled and filtered.

Note 3: "Extract" is a general term.

Note 4: One or more solvents are subsequently removed in whole or in part.

3.2.3.2

Tincture and infusion

The solution as obtained by impregnating a natural raw material (2.1) in the

presence of ethanol of variable concentrations or the solution as obtained

through water-impregnating.

Note: For example, tincture of benzoin, tincture of grey amber, vanilla

infusion.

3.2.3.3

Concrete

The extract (3.2.3.1) which is obtained by extracting a fresh natural raw

material (2.1) through one or more solvents.

Note: One or more solvents are subsequently removed in whole or in part.

3.2.3.4

Pomade

A fat of characteristic aroma which is obtained by "cold enfleurage" (the

aroma component of the flower diffuses into the fat) or "hot enfleurage" (the

flower is immersed in the molten fat) of flower.

3.2.4

Natural flavoring substance

A substance which has a defined chemical structure and a fragrant nature

as obtained from a food or animal or plant material (either not processed or

processed by a food preparation process) by suitable physical method,

microbiological method, or enzymatic methods.

Note 1: Usually they are not used directly for consumption; but are suitable

for human consumption at their applied concentrations.

Note 2: Salts of natural edible aromas which contain NH4+, Na+, K+, Ca2+,

Fe3+ cations or Cl-, SO42-, CO32- anions are generally classified as natural

flavoring substances.

3.2.5

Natural flavoring complex

A preparation which contains natural flavoring substances (3.2.4) as

obtained by a physical method (for example, distillation and solvent

extraction), an enzymatic method or a microbial method (that is, a non-single

compound, but a mixture).

Note 1: These animal and plant raw materials may be unprocessed or

processed by traditional food preparation processes (such as drying, baking,

fermentation) suitable for human consumption.

Note 2: Natural flavoring complex includes essential oils, essential oils of

fruit juice, extracts, protein hydrolysates, distillates or any products through

baking, heating, or enzymolysis.

3.3

Synthetic fragrance and flavor substance; synthetic aroma chemical

A substance which has defined chemical structure and aroma and/or aroma

characteristics as formed through chemical synthesis method.

3.4

Maillard reaction products; non-enzyme browning reaction products

A product obtained by reacting a carbonyl group-containing compound (such

as a reducing sugar or the like) with an amino group-containing compound

(such as an amino acid, a peptide, etc.) under certain conditions (specific

temperature and time).

fragrance and flavor ingredient (3.1) and/or adjuncts for fragrance

compound and flavorings (4.9).

Note: Generally, it is not consumed directly, but is used after being applied

to flavoring products.

4.2

Fragrance compound; fragrance

A mixture prepared from fragrance ingredient (3.8) and adjuncts for

fragrance compound and flavorings (4.9) according to a certain formula.

4.3

Flavorings; compounded flavor

A product added to food, feed, food-related products to impart, modify, or

enhance the aroma of the flavored product.

Note: It does neither include substances that are only sweet, sour or salty,

nor include flavor enhancers.

4.3.1

Food flavorings

A concentrated blending mixture which consists of a food flavoring and/or

thermal process flavorings (3.5) and adjuncts for food flavorings and

produces fragrance (except for formulations which produce only a salty,

sweet or sour taste).

Note 1: It contains adjuncts for food flavorings or not.

Note 2: Usually it is not used directly for consumption, but for food

processing.

4.3.2

Feed flavorings

Flavorings (4.3) which are specially formulated for the flavoring of various

animal feeds.

4.3.3

Flavorings contacted with oral cavity and lips

Flavorings (4.3) which is specially used to enhance the fragrance of

Liquid fragrance compound and flavorings

A variety of flavorings that appear in liquid form.

4.5.1

Oil-soluble liquid fragrance compound and flavorings

Liquid fragrance compound and flavorings (4.5) which use oil or oil-

soluble substances as solvent.

4.5.2

Water-soluble liquid fragrance compound and flavorings

Liquid fragrance compound and flavorings (4.5) which use water or

water-soluble substances as solvent.

4.6

Solid fragrance compound and flavorings

Various fragrance compound and flavorings (4.1) in the form of solids

(including powder).

4.6.1

Blended solid fragrance compound and flavorings

Fragrance compound and flavorings (4.1) in which the aroma and/or

flavor (5.2) ingredients are mixed with a solid (including powder) carrier.

4.6.2

Encapsulated fragrance compound and flavorings

The fragrance compound and flavorings (4.1) in particle form whose

aroma and/or flavor (5.2) ingredients are encapsulated in solid wall material

in the form of a core material.

4.7

Emulsified fragrance compound and flavorings

Various fragrance compound and flavorings (4.1) in the form of emulsions.

4.8

Paste fragrance compound and flavorings

Threshold

The lowest concentration of a certain spice (3.1) that can be perceived by a

sensory organ in a given medium.

Note: The same spice has different thresholds in different media, which can

be divided into olfactory thresholds and taste thresholds.

5.6

Top note; head note; outgoing note

Top incense

The impression of aroma at the initial moment of sniffing the spice (3.1) or

fragrance compound and flavorings (4.1).

Note 1: The top notes are the first aroma characteristics that people can

smell. The duration is usually only a few minutes.

Note 2: The top notes are generally produced by spices which have strong

aroma diffusing power and low boiling point.

Note 3: It is only applicable to fragrance ingredient as well as fragrance

compound and flavorings.

5.7

Middle note; medium note

Mid-note

The main aroma of the spice (3.1) or fragrance compound and flavorings

(4.1).

Note 1: Middle note (5.7) is the aroma that is immediately felt by the scent

after the top note (5.6), which remains stable or consistent over a relatively

long period of time (typically 4 hours or longer).

Note 2: It is only applicable to fragrance ingredient as well as fragrance

compound and flavorings.

5.8

Lower note; low note; base note; body note; back note; depth note;

dry-away

Tail aroma

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