COMPANY PRODUCTS NEWS CLIENTS CONTACTS 8 (800) 100 73 64 7 (495) 935 73 64 CREATE YOUR OWN SCENT PUBLICATIONS AND ARTICLES RAW MATERIALS AND INGREDIENTS Product Catalog Dry flavors and flavors Flavors for the confectionery industry Flavors for fat and oil products Flavors for sauces and mayonnaises Flavors for vegetable oils Ice Cream & Popsicle Flavors Flavors for dairy products Flavors for tea and coffee Flavors for low-alcohol and non-alcoholic drinks Herbs and Spices Flavors for Gastronomy Flavoring and aromatic mixtures for meat products and dough semi-finished products Flavors for the canning and fruit and vegetable industries Flavor-aromatic mixes for fish and seafood Flavors for baby, diet and sports nutrition Sprinkles and flavors Flavors for compound feed and premixes for feeding farm animals and poultry Flavors (attractants) for the production of bait mixtures, baits and dips for fishing Flavors for hookahs, tobacco products and e-cigarettes Cosmetic fragrances and perfume compositions Raw materials and ingredients for the food and perfumery and cosmetic industries LLC "Scorpio-Aromat" > Products > Flavors (attractants) for the production of bait mixtures, baits and dips for fishing > Flavors (attractants) for the production of bait mixtures, baits and dips for fishing According to their state, flavors are divided into dry and liquid. Dry flavors have a certain disadvantage - they have a lot of inertia in transferring their smell to the bait. First, the smell is transferred to the moisture, which is in the groundbait, and only after that the flavor is transferred (impregnation) to the bait ingredients. That is, it turns out that the bait mixture is flavored incrementally. The bait is more quickly impregnated with the smell if you use liquid flavors for fishing. But here, too, not everything is so simple. Any flavor can be based on different substances: volatile and non-volatile. If the aroma is made on the basis of any oil, the smell does not disappear so quickly from the bait. If it is made on the basis of alcohols or ethers, the process of reducing the concentration of odor occurs much faster. That is why, especially in hot weather, you need to constantly monitor the aroma of the bait and, if the odor decreases, add a small portion of the flavoring. Odor division Fragrances can be roughly divided into several types, depending on the odor emitted. They can be as follows: With a creamy aroma. Fruit and berry flavor. Based on fish, meat, shrimp, etc. aromas. Based on the smell of spices. A separate group includes flavors for fishing, which, in addition to smell, create an imitation of an increased oxygen content, fresh water, on a bait spot (anise, cloves). It's like simulating the freshness of human chewing gum. There are also smells that a person absolutely cannot like. For example, the same acidifying agents for baits that create the illusion of grain fermentation in fish. In short, it is the smell of a grain that has begun to ferment, in which sugar is formed in the grain. There is a strong belief that for warm water, various sweet, fruit and berry and creamy aromas are used, and for cold water, fish and meat smells are suitable. In fact, it's not that simple. Much depends on the natural diet of the fish. And the same carp, which is used to eating crustaceans or molluscs, in the summer can perfectly react to fish and meat odors in warm water. Therefore, there can be no single advice suitable for all occasions. Smell Bream Roach Carp / crucian Anise + + Coriander + Cinnamon + + Fennel + Pepper + + Garlic + + Dill + + Vanilla + + + Chocolate + + Cheese + Caramel + Biscuit + + A pineapple + + Banana + + Melon + + + Strawberry + + Plum + Tutti-fruit + + Peanut + + Almond + Honey + Seafood (shrimp, mussels, etc.) + © 1989-2018 Scorpio-Aromat "Food Flavor Factory" 8 (800) 100-73-64 Free within Russia +7 (495) 935-73-64 + 8835-1000-124-63-75 Free international number Moscow region, Odintsovo, st. Western building 19 (western industrial zone) info@s-aromat.ru