The key factor that affects the safety of food flavors is its raw materials, which mainly fall into three categories:

1. Spices and food flavors can only be used in flavors that have passed toxicological evaluation tests that have been proven to be safe for humans. The safety assurance of any food spice is based on the quality and usage of its products. Food spice manufacturers, sellers and users must strictly guarantee the quality of food spice. The user must ensure that these food flavors are used within the allowed usage range.

In fact, people do not have to worry about the harm to food safety due to excessive use of spices, because food flavors have the characteristics of "self-limiting" when used, that is, when the amount of any food flavor exceeds a certain range, its fragrance will be affected. It is unpleasant, and the user has to reduce its dosage to an appropriate range, and the additional effect is counterproductive.

2. Thermal reaction raw materials There are many varieties of thermal reaction raw materials, mainly including various amino acids, reducing sugars, HVP, HAP, yeast, spices, vegetable juices, etc. These raw materials must be non-contaminated, non-deteriorated, and qualified raw materials that are allowed to be used in food. The temperature and time of the thermal reaction must meet the requirements.

3. Solvents and carriers The auxiliary materials of food flavors such as solvents, solid carriers, etc. must be varieties that are allowed to be used in food, and their quality must meet the requirements.

Spices, heat-reactive raw materials and other auxiliary materials used in the production of food flavors must be allowed to be used in foods and products of qualified quality, and their dosage must be within the allowable range, and the production process and product packaging must comply with relevant food hygiene regulations . Savory food flavors that meet the above conditions will not affect food safety.

2、热反应原料热反应原料品种许多
，主要包括种种氨基酸、还原糖、HVP、HAP、酵母、香辛料、蔬菜汁等
。这些原料必须是允许在食品中使用的、未被污染的、未变质的、质量及格的原料
。热反应的温度和时间必须切合要求
。

3、溶剂和载体食品香精的辅助原料如溶剂、固体载体等必须是允许在食品中使用的品种
，其质量必须切合要求
。

食品香精生产中所使用的香料、热反应原料和其它辅料必须是允许在食品中使用的、质量及格的产品
，其用量必须在允许的规模内
，生产历程和产品包装必须切合食品卫生的有关划定
。切合上述条件的咸味食品香精对食品的宁静不会造成影响
。