# Extract

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{{Short description|Category of substance}}
{{Use American English|date = April 2019}}
{{About|chemical extracts|the 2009 film|Extract (film)|other uses|Extraction (disambiguation)}}
{{more citations|date=April 2022}}

thumb|Vanilla extract
An '''extract''' (essence) is a substance made by [extracting](/source/extraction_(chemistry)) a part of a [raw material](/source/raw_material), often by using a [solvent](/source/solvent) such as [ethanol](/source/ethanol), [oil](/source/Cooking_oil) or [water](/source/water).  Extracts may be sold as [tincture](/source/tincture)s or [absolutes](/source/Absolute_(perfumery)) or dried and powdered.

Extracts are widely used in various industries, such as [perfume](/source/perfume)s, [cosmetics](/source/cosmetics), [pharmaceuticals](/source/Medication), and the [food industry](/source/food_industry), among others.<ref>{{Cite book|vauthors=Cavalcanti RN, Koshima CC, Forster-Carneiro T, et al.|title=Natural Product Extraction. Principles and Applications; Chapter 1: Uses and Applications of Extracts from Natural Sources|url=https://books.rsc.org/books/edited-volume/1999/chapter/4577405/Uses-and-Applications-of-Extracts-from-Natural|editor=J. Prado, M. Rostagno|publisher=The Royal Society of Chemistry, 2nd ed|location=London|year=2022| pages= 1–65}}</ref>

The [aromatic principles](/source/Aroma_compound) of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts, among the best known of true extracts being [almond](/source/almond), [cinnamon](/source/cinnamon), [cloves](/source/cloves), [ginger](/source/ginger), [lemon](/source/lemon), [nutmeg](/source/nutmeg), [orange](/source/orange_(fruit)), [peppermint](/source/peppermint), [pistachio](/source/pistachio), [rose](/source/rose), [spearmint](/source/spearmint), [vanilla](/source/vanilla), [violet](/source/Violet_(plant)), [rum](/source/rum), and [wintergreen](/source/wintergreen).

==Extraction techniques==
thumb|Traditional extraction pot in Iran

Most natural essences are obtained by extracting the [essential oil](/source/essential_oil) from the [feedstock](/source/feedstock), such as [blossom](/source/blossom)s, [fruit](/source/fruit), and [root](/source/root)s, or from intact plants through multiple techniques and methods:

* [Expression](/source/Ram_press_(food)) ([juicing](/source/juicing), [pressing](/source/Fruit_press)) involves physical extraction material from feedstock, used when the oil is plentiful and easily obtained from materials such as [citrus peel](/source/citrus_peel)s, [olive](/source/olive)s, and [grapes](/source/Pressing_(wine)).
* [Absorption](/source/Absorption_(chemistry)) ([steeping](/source/steeping), [decoction](/source/decoction)).  Extraction is done by soaking material in a [solvent](/source/solvent), as used for [vanilla bean](/source/vanilla_bean)s or tea leaves.
* [Maceration](/source/Maceration_(food)), as used to soften and degrade material without heat, normally using oils, such as for [peppermint](/source/peppermint) extract and [wine making](/source/Maceration_(wine)).
* [Distillation](/source/Distillation) or [separation process](/source/separation_process), creating a higher concentration of the extract by heating material to a specific boiling point, then collecting this and condensing the extract, leaving the unwanted material behind, as used for [lavender](/source/lavender) extract.<ref name="zhang">{{cite journal | last1=Zhang | first1=Qing-Wen | last2=Lin | first2=Li-Gen | last3=Ye | first3=Wen-Cai | title=Techniques for extraction and isolation of natural products: a comprehensive review | journal=Chinese Medicine | volume=13 | issue=1 | date=2018-04-17 | page=20 | issn=1749-8546 | pmid=29692864 | pmc=5905184 | doi=10.1186/s13020-018-0177-x | doi-access=free }}</ref>

The distinctive flavors of nearly all fruits are desirable adjuncts to many food preparations, but only a few are practical sources of sufficiently concentrated flavor extract, such as from lemons, oranges, and vanilla beans.

==Artificial extracts==

The majority of concentrated fruit flavors, such as banana, cherry, peach, pineapple, raspberry, and strawberry, are produced by combining a variety of [ester](/source/ester)s with special oils. Suitable coloring is generally obtained by the use of [dye](/source/dye)s.  Among the esters most generally employed are [ethyl acetate](/source/ethyl_acetate) and [ethyl butyrate](/source/ethyl_butyrate).  The chief factors in the production of artificial banana, pineapple, and strawberry extract are [amyl acetate](/source/amyl_acetate) and [amyl butyrate](/source/amyl_butyrate).

Artificial extracts generally do not possess the delicacy of natural fruit flavor but usually taste sufficiently similar to be useful when true essences are unobtainable or too expensive.

==See also==
* [Extraction (chemistry)](/source/Extraction_(chemistry))
* [Vanilla extract](/source/Vanilla_extract)

==References==
{{reflist}}

Category:Flavor technology
Category:Food science
Category:Organic chemistry

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Adapted from the Wikipedia article [Extract](https://en.wikipedia.org/wiki/Extract) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Extract?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.