| 摘要 |
This invention describes the transient incorporation of CO2 gas into fruits and vegetables so as to enhance their flavor. The fruits and vegetables are exposed to a strongly CO2 environment for a specified amount of time and within a specific temperature range. After this exposure the foodstuffs so exposed will have incorporated some of the CO2 to which they were exposed to and develop a more effervescent and/or tangy flavor through the uptake of the CO2 to form carbonic acid. This enhancement in flavor is a direct consequence of CO2 exposure.
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