19-12-2013 дата публикации
Номер: US20130338241A1
The invention relates to methods for obtaining a scented extract from fresh flowers, flowering heads and/or leaves of a moist plant. The method includes picking the flowers, flowering tops and/or leaves of the plant and infusing them in at least one bath comprising an alcoholic solvent, at a temperature below 50° C., to obtain an alcoholic mixture. The alcoholic mixture is then filtered to recover an alcoholic floral infusion. The method also includes performing a supercritical COextraction of the alcoholic floral infusion to obtain a scented extract. This scented extract has an alcohol titrate of at least 75%. The invention also relates to scented water or perfume, food flavoring, and cosmetic compositions that contain the scented extract as an ingredient. 1. A method for obtaining a scented extract from fresh flowers , flowering tops , and/or leaves of a moist plant , the method comprising:picking flowers, flowering tops and/or leaves of a moist plant;infusing said flowers, flowering tops, and/or leaves in at least one bath including an alcoholic solvent, at a temperature below 50° C., so as to obtain an alcoholic mixture;filtering said alcoholic mixture to recover an alcoholic floral infusion; and{'sub': '2', 'performing a supercritical COextraction of the alcoholic floral infusion to obtain a scented extract, this scented extract being titrated with at least 75% alcohol.'}2mimosa,verbena,gardenia,narcissus,magnolia,osmanthus,geranium.. The method according to claim 1 , wherein said flowers claim 1 , flowering tops and/or leaves are chosen from jasmine claim 1 , rose claim 1 , tuberose claim 1 , genet claim 1 , bitter orange claim 1 , carnation claim 1 , violet claim 1 , linden claim 1 , chamomile claim 1 , basil leaf claim 1 , coriander leaf claim 1 , frangipani claim 1 , tiaré claim 1 , marigold claim 1 , French marigold claim 1 , hyacinth claim 1 , daffodil claim 1 , lily claim 1 , lily of the valley claim 1 , ylang-ylang claim 1 , lilac claim 1 , honeysuckle ...
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