A method for extracting and concentrating the flavours of one of more foodstuffs, including the steps of (a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours, preferably between 1.5 and 13 hours, at a temperature of between 50 and 90° C., preferably between 70 and 88° C., more preferably between 80 and 86° C., in order to obtain an exudate of the foodstuff or foodstuffs, (b) collecting the exudate, (c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and (d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, where step (a) of under vacuum cooking is carried out in bags of the vacuum bag type.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

The present invention relates to a method for the purification of natural vanillin, comprising a step involving the stripping of a liquid flow F2 containing natural vanillin. The invention also relates to the natural vanillin that can be obtained using the method of the invention, as well as a device for purifying natural vanillin.

The present invention relates to a process for producing an ethanol-free vanilla extract, and an ethanol-free vanilla extract obtainable by the process according to the invention. In particular, the present invention relates to an ethanol-free vanilla extract comprising at most 100 mg/kg ethanol, the use of this ethanol-free vanilla extract and products comprising the ethanol-free vanilla extract. The focus of the present invention is in particular to provide an ethanol-free vanilla extract which contains only traces of ethanol naturally contained in fermented vanilla beans and is produced without the use of ethanol.

The present invention is in the field of flavouring food and relates to dried fermented spice plant part particles, a process for producing the spice plant part particles according to the invention, a flavouring extract from the dried fermented spice plant part particles, the use of the dried fermented spice plant part particles as well as the aroma extract from the dried fermented spice plant part particles as well as products comprising the spice plant part particles of the invention or the aroma extract from the dried fermented spice plant part particles. The focus of the present invention is in particular to obtain spice plant part particles with a high yield of flavouring substances.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

A Lucuma nervosa essence, a Lucuma nervosa aroma enhancer, a preparation method and applications thereof are disclosed. The Lucuma nervosa aroma enhancer includes methyl 3,7-dimethyl-6-octenoate and/or 3-(methylthio)propyl butyrate. A mass percentage of the Lucuma nervosa aroma enhancer in a Lucuma nervosa essence is 0.08%-1.1%, the Lucuma nervosa essence includes a substrate and the Lucuma nervosa aroma enhancer. The preparation method of the Lucuma nervosa essence includes mixing the components of the Lucuma nervosa essence. The Lucuma nervosa essence can be applied in preparing a food and/or a flavoring with a Lucuma nervosa flavor. When the Lucuma nervosa aroma enhancer provided by the present invention is used in combination with a Lucuma nervosa extract, or mixed with a composition in conjunction with other essence raw materials, the prepared Lucuma nervosa essence has full fruity aroma and strong sulfide aroma, thus effectively improving the aroma and taste of final products.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

A plant extract can be produced from a plant material, such as a cannabis plant material, via an ambient temperature distillation followed by a cold trap condensation. The cold trap apparatus has at least one sealable chamber under vacuum connected to a condenser for extracting chemical compositions at an unelevated temperature from a plant material. Desirable chemicals can be volatilized under negative pressure at low temperatures utilizing the cold trap system described herein.