Abstract: Disclosed herein is a process where maltol is extracted from a source material containing maltol by employing an aqueous extraction process wherein reverse osmosis is utilized to concentrate an aqueous extract of maltol. The maltol in the concentrated aqueous extract is adsorbed on a bed containing an adsorbent material and then desorbed using a hydrophilic solvent and separated.

Abstract: Disclosed is a method for recovering maltol and water from naturally occurring plant material containing maltol and water. The maltol is extracted by utilizing a water-immiscible extractant while simultaneously stripping water from the plant material.

Abstract: The present invention relates to a composition for maintaining the freshness and enhancing the fragrance of cut flowers. More specifically, the present invention relates to liquid compositions into which the stems of cut flowers can be immersed, thereby providing a medium for maintaining the freshness and enhancing the fragrance of the cut flowers, comprising at least one or more surfactant, at least one fragrance, at least one fragrance solvent, water, acetylsalicylic acid or acetylsalicylsalicylic acid, sodium chloride, sodium bicarbonate and at least one antifoaming agent.

Abstract: The yield and recovery of desirable aromatic principles such as maltol, from source material and especially from plant material, are improved by irradiating the source material with gamma radiation and then extracting from the irradiated material a product comprising the desired principle.

Abstract: Disclosed is a process for recovering maltol from water-insoluble source material containing maltol, comprising extracting the maltol with a hot aqueous solution containing a solute which increases the immiscibility between said source material and said solution.

Abstract: Pure maltol is recovered from maltol containing mixture by co-distillation with an aliphatic or cylcloaliphatic hydrocarbon or hydrocarbon mixture in which the maltol is substantially insoluble.

Abstract: Wintergreen flavor stability in chalk-based dentifrices containing calcium carbonate as an abrasive cleaning and polishing agent is improved on storage aging by including therein a flavor-stabilizing agent that is an ester selected from the group consisting of a lower acid ester of glycerin in which the lower acid portion is derived from a saturated monocarboxylic acid having 2 to 6 carbon atoms and a lower alcohol ester of citric acid in which the lower alcohol portion is derived from an aliphatic monohydroxy alcohol having 2 to 4 carbon atoms, used singly or in combination. A stabilized wintergreeen flavor composition suitable for use in flavoring chalk-based dentifrices is disclosed, along with a method for improving the stability of the wintergreen flavor in such dentifrices.