FIELD: ether oil and food industries. SUBSTANCE: in first variant, flavonoid extract from bilobate ginkgo leaves contains not higher than 1% of terpenes, in second variant, 28-35% of flavonoid glycosides. Method comprises preparing extracts by extraction with lower alkyl or mixture thereof with aliphatic hydrocarbon and by deterpenisation. Flavor composition comprises said extracts as flavor components and also product which comprises said flavor composition. This enable one to prepare new extracts having low content of terpenes and high content of flavonoid glycosides. EFFECT: improved properties of flavor compositions and food products. 19 cl, 3 ex
Authors
Dates
2001-02-20—Published
1996-04-29—Filed