Extracting foods with a dimethyl ether-water mixture

A method for obtaining a mixture containing hydrophilic and lipophilic flavor and odor producing components of food substrates which comprises extracting said foods with a liquid dimethyl ether-water extract mixture, free of solid phase dimethyl ether or water, at a temperature of from about -25.degree. C to 40.degree. C, and thereafter separating the extraction residue and removing at least the dimethyl ether portion of the extraction mixture by evaporation;

• the weight ratio of dimethyl ether to substrate being from 1:1 to 5:1, the weight ratio of water to dimethyl ether in the extraction mixture being such that in the phase diagram of the system shown in FIG. 2 hereof, the amounts of each component are defined as a point in the area C or as a point located along the line B.