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Quirin K.-W., Gerard D. and Ehlers
D.: Vanilla CO2-extracts - production, composition and comparison to
alcoholic extracts. In: K.-H. Baser, Flavours, Fragrances and Essential Oils. Proceedings
of the 13th International Congress of Flavours, Fragrances and Essential Oils,
Istanbul, Turkey, 15-19 October 1995, Vol. 2
Abstract
CO2 extraction of vanilla
beans is described, a process which leads to products of different vanillin
content of typically 12, 25 and 95 %. If the intimate character of
hydroalcoholic extracts is prefered CO2/ethanolic extraction can
improve the usual solvent procedure. The composition of the CO2
extracts with respect to vanillin, p-hydroxybenzaldehyde, vanillic acid and
p-hydroxybenzoic acid is discussed and compared to the conventional
hydroalcoholic extracts.
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