| abstract |
FIELD: food-processing industry. SUBSTANCE: method involves cooling aromatic gas comprising aldehyde, water and acetic acid; removing condensed water and acetic acid from gas for obtaining of aromatic gas comprising aldehyde mixture of 2-methyl propanal, 3- methyl butanal and 2-methyl butanal; obtaining flavor cocoa by similar method. Method allows food product comprising flavor composition in an amount sufficient for imparting desired taste. EFFECT: increased efficiency by separating valuable flavor compounds, separating and removing undesired organic components. 21 cl, 2 dwg, 7 ex |