Process for the production of high concentrated fruit-flavors from condensed fruit vapors.

摘要

A process for the production of highly concentrated fruit flavours from condensed fruit vapours is described, a) the fruit flavours in the fruit vapours being concentrated up to a content of 0.05 to 1% by weight by methods known per se, b) the concentrate from step a) being subjected to an extraction with compressed carbon dioxide at 60 to 180 bar and 10 to 50 DEG C and also c) following reduction in pressure of the carbon dioxide and, if required, after addition of water, separating off the flavour-rich oily phase from the aqueous phase low in flavours. In this manner, from very low concentration fruit vapour concentrates, a highly concentrated fruit flavour can be produced having a relatively low water or ethanol content and a high storage stability and good sensory properties.