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Which of the following method uses odorless fats as solvent?

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in Food Processing Unit Operations by (110k points)
Which of the following method uses odorless fats as solvent?

(a) CO2 Extraction

(b) Maceration

(c) Enfleurage

(d) Cold Press Extraction

I got this question in an interview for internship.

This intriguing question comes from Size Reduction in portion Size Reduction of Food Processing Unit Operations

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Right answer is (c) Enfleurage

To explain: In the enfleurage extraction method, petals are placed between layers of purified animal fat, where it gets saturated with flower oil, and alcohol. It is used to recover citrus oils from fruit peels.

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