I don’t understand fruit flavoring for waters etc. but w/o the sugars etc.
In: Chemistry
Flavor and aroma compounds can be extracted from plants in a few different ways.
Steam distillation is a common one used for many flowers and herbs. Water is heated until it boils and the steam is passed through plant matter, picking up some of its oils on its way through. Then it is passed through some cooled tubing where it condenses (turns back into liquid) and is collected at the end into a vessel.
Most of the fragrant and flavorful oils float at the top of the water. They are separated to yield scented/favored water and essential oil.
Because of the heat and the use of water as a solvent, steam distillation isn’t always appropriate as the chemicals of interest may be destroyed or just not be released through this process.
Another method is cold-pressing to physically force the oils out of the plant material. This method is commonly used to get citrus oils from citrus rind and pith.
Finally, there is solvent extraction. A solvent, usually hexane, alcohol, or supercritical CO2, is used to “wash” the chemical essence out of the material and into the solvent. The solution is then distilled to recover the solvent and the result is a very complete and faithful extract called a concrete.
Technically there is another method called enfleurage but because it is so labor-intensive, it is usually reserved for materials that can fetch a high price, typically for perfumery. This involves laying up the material in fat which then collects the aroma chemicals. The fat can then be washed in alcohol to collect and separate the fragrance.
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