Extract

<h2 id="extraction-techniques">Extraction techniques</h2>

<p>Most natural essences are obtained by extracting the <a href="/facts/Essential_oil/cq8V5ocP">essential oil</a> from the <a href="/facts/Feedstock/cthCpclF">feedstock</a>, such as <a href="/facts/Blossom/UuMTt8T6">blossoms</a>, <a href="/facts/Fruit/PBpuzk60">fruit</a>, and <a href="/facts/Root/x2U60Gdm">roots</a>, or from intact plants through multiple techniques and methods:
</p>
<ul><li><a href="/facts/Ram_press_(food)/LLCBWqs0">Expression</a> (<a href="/facts/Juicing/C0CVmvTo">juicing</a>, <a href="/facts/Fruit_press/zW7Cfxmr">pressing</a>) involves physical extraction material from feedstock, used when the oil is plentiful and easily obtained from materials such as <a href="/facts/Citrus_peel/p9J9Kp35">citrus peels</a>, <a href="/facts/Olive/tWecyIbg">olives</a>, and <a href="/facts/Pressing_(wine)/7J7BqWHt">grapes</a>.</li>
<li><a href="/facts/Absorption_(chemistry)/XGeB64bC">Absorption</a> (<a href="/facts/Steeping/G4tKI8kJ">steeping</a>, <a href="/facts/Decoction/zphoyo1I">decoction</a>).  Extraction is done by soaking material in a <a href="/facts/Solvent/LoMPMz8S">solvent</a>, as used for <a href="/facts/Vanilla_bean/TL21NweG">vanilla beans</a> or tea leaves.</li>
<li><a href="/facts/Maceration_(food)/Uhn0FuA9">Maceration</a>, as used to soften and degrade material without heat, normally using oils, such as for <a href="/facts/Peppermint/A0xDeVe0">peppermint</a> extract and <a href="/facts/Maceration_(wine)/bjqUzt3H">wine making</a>.</li>
<li><a href="/facts/Distillation/plDvUMxn">Distillation</a> or <a href="/facts/Separation_process/8Ie5Lv5Y">separation process</a>, creating a higher concentration of the extract by heating material to a specific boiling point, then collecting this and condensing the extract, leaving the unwanted material behind, as used for <a href="/facts/Lavender/WGnWX9Rh">lavender</a> extract.<a class="footnote-ref" id="fnref:1" href="#fn:1"><sup>1</sup></a></li></ul>
<p>The distinctive flavors of nearly all fruits are desirable adjuncts to many food preparations, but only a few are practical sources of sufficiently concentrated flavor extract, such as from lemons, oranges, and vanilla beans.
</p>
<h2 id="artificial-extracts">Artificial extracts</h2>
<p>The majority of concentrated fruit flavors, such as banana, cherry, peach, pineapple, raspberry, and strawberry, are produced by combining a variety of <a href="/facts/Ester/FoUAIIw4">esters</a> with special oils. Suitable coloring is generally obtained by the use of <a href="/facts/Dye/a1NSlcsG">dyes</a>.  Among the esters most generally employed are <a href="/facts/Ethyl_acetate/om0PFI7S">ethyl acetate</a> and <a href="/facts/Ethyl_butyrate/mY5Rx3eL">ethyl butyrate</a>.  The chief factors in the production of artificial banana, pineapple, and strawberry extract are <a href="/facts/Amyl_acetate/kCG57FMa">amyl acetate</a> and <a href="/facts/Amyl_butyrate/Xj7XxP6y">amyl butyrate</a>.
</p><p>Artificial extracts generally do not possess the delicacy of natural fruit flavor but usually taste sufficiently similar to be useful when true essences are unobtainable or too expensive.
</p>
<h2 id="see-also">See also</h2>
<ul><li><a href="/facts/Extraction_(chemistry)/Df7wExz9">Extraction (chemistry)</a></li>
<li><a href="/facts/Vanilla_extract/5IQ4YXSg">Vanilla extract</a></li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1"><p>Zhang, Qing-Wen; Lin, Li-Gen; Ye, Wen-Cai (2018-04-17). "Techniques for extraction and isolation of natural products: a comprehensive review". Chinese Medicine. 13 (1): 20. doi:10.1186/s13020-018-0177-x. ISSN 1749-8546. PMC 5905184. PMID 29692864. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5905184" target="_blank">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5905184</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li>
</ol>

Extract open-in-new

Extract