Cocoa aroma extraction - from cocoa powder or press-cake by two-step solvent extraction

摘要

Cocoa extract, useful for flavouring food, directly or as a soln. in water, alcohol, fat, fat/water emulsions and/or other non-toxic solvents, or absorbed on solid carriers, is obtd. free from fats, e.g. cocoa butter, by first exhaustively extracting cocoa powder or press-cake with a non-polar organic solvent, pref. opt. linear hydrocarbons and/or low boiling halohydrocarbons, and then dissolving out aroma-yielding components from residue of first extraction, using a polar organic solvent, solvent mixt. and/or aq. organic solvent, pref. alcohols, and/or esters, esp. MeOH or EtOH, partic. 40-80 (50-65) wt.% aq. MeOH or EtOH.