PROCESS FOR THE EXTRACTION OF UNDESIRABLE AROMATIC MOLECULES FROM CORK VIA A THERMO-HYDRO-MECHANICAL TREATMENT OF INSTANTANEOUS CONTROLLED PRESSURE DROP (DIC) OPTIONALLY IN SUCCESSIVE FORM (EDS)

摘要

The present invention relates to a process for the extraction of aromatic molecules from cork, which are responsible for the "corky flavour", via a thermo-hydro-mechanical treatment by instantaneous controlled pressure drop DIC optionally carried out in a successive form (EDS). It also relates to the products originating from the cork that are obtained via this process. The process of the invention makes it possible to obtain a cork that is stripped of its undesirable aromatic molecules, in particular the chlorinated molecules such as 2,4,6-trichloroanisole (TCA) responsible for the "corky flavour", while preserving its mechanical properties.