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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}}

[[File:Vanilla extract.JPG|thumb|Vanilla extract]]
An '''extract''' (essence) is a substance made by [[extraction (chemistry)|extracting]] a part of a [[raw material]], often by using a [[solvent]] such as [[ethanol]], [[Cooking oil|oil]] or [[water]].  Extracts may be sold as [[tincture]]s or [[Absolute (perfumery)|absolutes]] or dried and powdered.

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

==Extraction techniques==
[[File:Ghazan. Extraction pot.JPG|thumb|Traditional extraction pot in Iran]]

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

* [[Ram press (food)|Expression]] ([[juicing]], [[Fruit press|pressing]]) involves physical extraction material from feedstock, used when the oil is plentiful and easily obtained from materials such as [[citrus peel]]s, [[olive]]s, and [[Pressing (wine)|grapes]].
* [[Absorption (chemistry)|Absorption]] ([[steeping]], [[decoction]]).  Extraction is done by soaking material in a [[solvent]], as used for [[vanilla bean]]s or tea leaves.
* [[Maceration (food)|Maceration]], as used to soften and degrade material without heat, normally using oils, such as for [[peppermint]] extract and [[Maceration (wine)|wine making]].
* [[Distillation]] or [[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]] 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]]s with special oils. Suitable coloring is generally obtained by the use of [[dye]]s.  Among the esters most generally employed are [[ethyl acetate]] and [[ethyl butyrate]].  The chief factors in the production of artificial banana, pineapple, and strawberry extract are [[amyl acetate]] and [[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)]]
* [[Vanilla extract]]

==References==
{{reflist}}

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