| 摘要 |
1. A process for extracting natural aromas from vegetable products consisting in reducing the vegetable products to a fine pulp containing the aroma and the pectins, - in adding to said pulp a solvent which forms, when hot, with the water from the vegetable products a heterogeneous azeotropic mixture having a boiling point less than the maximum temperature of stability of the principle essences forming the aroma - in heating the pulp in a reactor at the boiling temperature of the azeotropic mixture, - in condensing the vapors in a separate receptacle, - in decanting the condensate obtained so as to separate the water and the solvent, - in recycling said solvent to the reactor. - in stopping the distillation at the moment when the temperature in the reactor rises sharply and becomes appreciably greater than the boiling temperature of the azeotropic mixture, - in filtering the extracts so as to separate the solid material from the solvent containing the aroma, and - in isolating the aroma from the solvent by any appropriate process. |
