advances on extraction of flavour and aroma components and from vegetable matter

摘要

1419958 Flavourings; tea and coffee extracts BROOKE BOND LIEBIG Ltd 9 July 1973 [19 July 1972] 33795/72 Heading A2B Flavours and fragrances are extracted from vegetable material by treatment with a non- polar fluorinated hydrocarbon solvent having 2 or more c-atoms e.g. 1, 2 dichlorotetrafluoroethane. If the vegetable material is roasted or fermented a polar solvent, e.g. water, acetone, dichlorofluoromethane, is also used, simultaneously or sequentially. The solvents are evaporated off to isolate the flavouring material, which may be an oil. Essential oils can be separated from fixed oils by adding detergent to the solvent. The examples relate to the treatment of coffee, tea, orange, lemon, clementine, grapefruit, lime, cinnamon and pepper.