PRODUCTION OF DRY FRUIT FLAVOR

摘要

PURPOSE:To obtain a dry fruit flavor which has high quality and high favorableness for imparting a fragrance to foods and tobacco and is excellent in stability by using carbon dioxide in a subcritical or supercritical state to recover and separate the fragrant component of dry fruits. CONSTITUTION:Dry fruits are subjected to extraction with carbon dioxide in a subcritical or supercritical state under a pressure of about 50-500kg/cm<2> at about 20-150 deg.C.