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Production and application of flavour isolates of plant origin

✍ Scribed by Karwowska, K. ;Tokarska, B. ;Kostrzewa, E. ;Charazka, Z.

Book ID
102209685
Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
295 KB
Volume
27
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

A method for preparation of natural flavour isolates from fruits, vegetables and herb spices, developed at the Institute of Fermentation Industry in Warsaw, was presented. It involves extraction of raw materials with CC1~2~F~2~ at 5 Β· 10^5^ Pa. For the different groups of raw materials, three types of extracting apparatuses were developed. The quality of the preparations, technological parameters of their production, storage conditions and applications are the subject of several publications and non‐published materials; therefore, the present paper is of an only general nature.

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