Extraction of flavourings from natural sources.

摘要: Publisher Summary Naturalness of flavors became an increasingly important requirement for the food market from mid-1980s: nowadays, more than 65% all flavoring ingredients used in Europe and United States are labeled as natural. This development is putting enormous pressure on industrial production natural stressing its capacity to extent that can no longer be met by traditional recovery processes. Hence, need develop new, efficient extraction methods; biotechnology may also provide new techniques microbial enzymatic flavorings. Commercial enzyme preparations already being improve quality yield processing fruit juices. Current solid – liquid (SLE) essentially based diffusion osmosis. The usual ways shorten times yields increase temperature treatment and/or repeat it several with fresh solvent. simplest cheapest technique maceration, where surface area a matrix increased then material soaked which releases soluble components. As process chiefly diffusion-controlled, take so long putrefaction sets before completed. At any rate, if local saturation avoided at surface, stirring must work efficiently.