The aromas are obtained in the process of dearomatization,  the separation and concentration of natural aromatic substances contained in the pressed fruit juice. They are semi-finished products intended for further processing and are an input raw material for the production of juices, nectars and beverages. They are used for the production of natural restorative juices produced from concentrates and as flavor or fragrance additives in the confectionery, wine, cosmetics, etc. industries.
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