METHOD AND INSTALLATION FOR TRANSFERRING TRUFFLE AROMAS TO A LIQUID BASE USING SUPERCRITICAL CARBON DIOXIDE

摘要

The invention concerns the extraction of the aroma of natural black truffles for making edible oils. The method consists in bringing carbon dioxide (CO2) beyond its critical point and causing it to pass successively through the truffles (9) then in the base (10) receiving the extracted aroma, then in the separator (8) to eliminate therefrom liquid traces before repeating the cycle again. The production methods currently used are generally based on chopped or sliced truffles, thereby obviously spoiling the mushroom.