NOVEL MINT TYPE FLAVOR OIL, PRODUCTION THEREOF AND COMPOSITION CONTAINING THE SAME

摘要

PURPOSE: To obtain a flavor oil which has clean and natural flavor and aroma, high stability and a long shelf life and has a volatile component and nonvolatile component containing a semisolid waxlike fraction insoluble with alcohol, and in which the nonvolatile component is a composite of compds. in a specified mol.wt. range. CONSTITUTION: A vegetable source material comprising spearmint or peppermint leaves or flowers or mixture of these is put in an extracting chamber. Supercritical CO2 is introduced into the extracting chamber by a pump to collect the mint extract. The critical temp. and critical pressure of CO2 are 31.1 deg.C and 1070psia (pound per square inch absolute), respectively. The extracted mint type flavor oil does not cause deterioration due to temp. dependance as a result of the low temp. process. Therefore, the obtd. flavor oil shows the natural flavor and aroma of the mint source material. Moreover, the oil can be mixed in various compsns. and shows characteristics with the flavor of original mint leaves, a longer life of the flavor and aroma and little deterioration by oxidation.