METHOD FOR PREPARING AN AROMATIC WATER-SOLUBLE PLANT ESSENCE HAVING HIGH ORGANOLEPTIC QUALITY AND TIME STABILITY, AND USES THEREOF IN MISCELLANEOUS BEVERAGES AND COMPOSITIONS

摘要

The invention relates to a process for preparing a water-soluble vegetable aromatic essence. This method comprises preparing an aqueous-alcoholic mixture of a crude essential oil grading of 20 to less than 40 ° alcohol, which is subjected to distillation by means of a low power rectification apparatus. The distillate is collected which insoluble supernatant is removed. The invention allows to prepare a water-soluble vegetable aromatic gasoline of high organoleptic quality, stable over time, in particular from essential oil of lemon or lime.