What strange smell does claw essence have? Why can't I wash it off after sticking it on my hand several times? Is it harmful to human body?

This problem is complicated and needs to be discussed in detail. The first is edible spices, also known as flavoring agents. According to the terminology in the national standard GB/T 14 156-93 "Classification and numbering of edible spices", edible spices are "spices that can be used to prepare edible spices, including natural flavor substances, natural equivalent flavor substances and artificial flavor substances". Edible essence refers to a mixture of various soluble edible spices, and the solvent is generally glycerol, ethanol, water and other substances. Secondly, the ingredients of edible spices, as mentioned above, are divided into three categories. One is the extract of natural spices (such as cardamom, clove, fennel and pepper). ). The composition is complex, but it mainly comes from edible substances. Many of them are foods that humans have eaten for thousands of years, so they are very safe. The other is synthetic substances with the same chemical structure as natural extracts. Because of the same chemical structure, its safety is the same as that of natural substances. The third category is synthetic flavor substances, mainly esters, alcohols, aldehydes and so on. These substances did not exist in human food originally, but one or more of them will be very close to the flavor of a natural food, and substances that do little or no harm to human body can be used as raw materials of edible essence through toxicological experiments. Thirdly, the standards of edible flavors, exactly speaking, the standards of each flavor raw material do not exist at present (strictly speaking, they are incomplete), but the management norms and standards of edible flavors do exist. First, the list of flavor raw materials allowed to be used is clearly defined. In the national safety standard GB2760 for food additives, all the allowed flavor raw materials are listed one by one, and the synthetic substances in these flavor raw materials are considered harmless to human body after toxicological tests. Secondly, the consumption of edible essence is generally very small, and the proportion of edible essence in most foods will not exceed one thousandth. The so-called pure flavor substances only account for 1%- 10% of edible essence, which means that the real flavor substances in food are basically PPM. Combined with the existing toxicological experimental results, it can basically be concluded that these essence substances are harmless to human body. Thirdly, because of the strong fragrance, the consumption of edible essence can not be very large, but it will make the taste of food unacceptable, so it is really unnecessary for enterprises to overuse essence. Fourth, each flavor and fragrance enterprise has its own enterprise standards, and will formulate corresponding enterprise standards according to the specific products produced by its own enterprises. These enterprise standards need to be filed with the local quality supervision bureau before they can be implemented. Fifthly, there is an industry standard of edible essence at present, named "People's Republic of China (PRC) * * * and National Light Industry Standard QB/T 1505-2007 Edible Essence", which regulates the safety and hygiene indicators of edible essence and ensures that it meets the edible standards in terms of microorganisms, heavy metals and so on. Fourthly, there are currently 400 kinds of natural flavor substances in China, 1, 453 kinds of synthetic flavor substances (including natural equivalents) and 1, 853 kinds of * *. The types of flavors allowed in the United States and Japan are basically the same. Fifthly, regarding the labeling of edible flavors, the national standard GB77 18 "General Rules for Labeling in prepackaged foods" clearly stipulates that edible flavors and fragrances only need to be labeled as "edible flavors and fragrances". Whether this regulation is completely reasonable can be discussed, but from the label, the manufacturer's logo does meet the national standard, and it cannot be said that the manufacturer violates the regulations. Let's go back and talk about why GB77 18 stipulates this. My understanding is that there are too many kinds of edible flavors and fragrances, such as 1800 or more. Every taste is a mixture of many substances. There may be several, dozens or even hundreds. It's really hard to label them all. In addition, these flavors and fragrances have been tested for food safety and toxicity and confirmed to be harmful to human body. Finally, I'll answer your question. 1, what are edible flavors and fragrances? This is very clear, and it is listed in the national standard GB2760. In theory, there is no need to limit the amount of consumption. In practical application, using a little more, not to mention the cost, is not worth the loss in actual effect, and no enterprise will do so. 2. The production methods of flavors and fragrances include extraction from natural substances (generally speaking, extraction, separation and other technologies) and chemical synthesis. All allowed flavors and fragrances have been proved to be safe. Each permitted synthetic perfume has a corresponding molecular structure, which can be verified by identification experiments (gas phase, liquid chromatography, infrared spectrum, etc.). For natural spices, although the ingredients are very complicated, as mentioned above, it has been proved to be safe after thousands of years of consumption in human society. In addition, the safety problem of edible essence is more likely to lie in auxiliary materials, not fragrance base. For example, the plasticizer incident is caused by the use of non-food additives as auxiliary materials in essence production, which leads to problems in essence. Because most flavors and fragrances are volatile substances (there is no fragrance if they don't evaporate), some of them can't completely evaporate quickly, and it takes some time to leave the fragrance, so it is normal to have a taste residue after eating. One of the easiest examples to understand is the perfume used by women. If it evaporates quickly, the meaning of women using perfume will be gone.