Abstract: Natural nut flavor and aroma compositions and a process for preparing the compositions. The process involves feeding nuts to a grinding zone, grinding the nuts sufficiently to release a nut aroma and provide a nut aroma-containing gas, cooling the nut aroma-containing gas to condense a portion of the water present in the nut aroma-containing gas, removing the condensed water from the gas to produce an enriched nut aroma-containing gas, passing the enriched nut aroma-containing gas to at least one recovery zone, and recovering the aroma particles from the enriched nut aroma-containing gas to form a nut aroma and flavor composition. The nut aroma and flavor composition are suitable for incorporation in various food products where a nut flavor is desired and the invention further relates to foodstuffs prepared with the nut aroma/flavor compositions.

Abstract: Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.