Processes for the extraction of fragrances, flavourings and/or flavourings from spices, fruits, cattle, beans, berries, seeds, tobacco and related plant parts and products

摘要

1389260 Recovering flavouring substances TOBACCO RESEARCH & DEVELOPMENT INSTITUTE Ltd 3 July 1972 [6 July 1971 31 Jan 1972] 30976/72 Heading C6E A vegetable material is pulped and water is added, then the sugar content is determined and, if necessary, sugar is added to a level suitable for fermentation to proceed and the mixture is fermented with an alcohol producing yeast culture and the off gases are passed through activated carbon to sorb the flavouring substances which are recovered by desorption. Desorption may be achieved using steam, ethanol vapour or liquid, a gas inert to the system, or application of a vacuum. The vegetable material may be spices, fruit, fruit rinds, flowers, berries, beans or seeds, herbaceous parts of plants, or substances extracted from plants.