1. A process for extracting, concentrating and purifying natural aromas of vegetable origin, comprising a step for extracting the aroma by means of an appropriate solvent, characterized in that a partial separation is then carried out by distillation of the solvent contained in the solution coming from the extraction stage, in that this distillation is interrupted when the concentration of the aroma in said solution becomes such that the boiling temperature of the solution risks exceeding that of the pure solvent and in that the residual solution is then stripped by means of an inert gas for eliminating the rest of the solvent and recovering the natural aroma in the substantially pure state.
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