Ralph R Kitts

US Patent:

46474668, Mar 3, 1987

Filed:

Jun 19, 1985

Appl. No.:

6/746607

Inventors:

Cornelis H. Japikse - Wyoming OH
Lester P. Van Brocklin - Wyoming OH
Johnny A. Hembree - Fairfield OH
Ralph R. Kitts - Fairfield OH
Donald R. Meece - Norwood OH

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23L 1222

US Classification:

426387

Abstract:

The present invention is a process for the production of citrus flavor and aroma compositions comprising the steps of: (a) contacting organic citrus flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100. degree. C. (212. degree. F. ), and having a reduced pressure between about 0. 56 and about 1. 31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separarting the dissolved compounds from the solvent gas. This process produces an extract which is enriched in the desirable lower molecular weight flavor and aroma compounds and decreased in concentration in the undersirable higher molecular weight flavor and aroma compounds which could impart off-flavors. The invention further comprises the resulting flavor and aroma compositions, as well as citrus juice and citrus beverages containing these resulting compositions.

US Patent:

46939059, Sep 15, 1987

Filed:

Jun 19, 1985

Appl. No.:

6/746608

Inventors:

Cornelis H. Japikse - Wyoming OH
Lester P. Van Brocklin - Wyoming OH
Johnny A. Hembree - Fairfield OH
Ralph R. Kitts - Fairfield OH
Donald R. Meece - Norwood OH

Assignee:

The Procter & Gamble Company - Cincinnati OH

International Classification:

A23L 202

US Classification:

426599

Abstract:

The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at least about 0. 50%) and valencene (at least about 5%), and a low concentration of decanal (less than about 0. 35%). They are prepared by a process comprising the steps of: (a) contacting organic orange flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100. degree. C. (212. degree. F. ), and having a reduced pressure between about 0. 56 and about 1. 31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separating the dissolved compounds from the solvent gas. The composition can be added to orange juice and orange beverages to enhance fresh orange flavor.