A method for preparation of natural flavour isolates from fruits, vegetables and herb spices, developed at the Institute of Fermentation Industry in Warsaw, was presented. It involves extraction of raw materials with CCl2F2 at 5 X 10(5) Pa. For the different groups of raw materials, three types of extracting apparatuses were developed. The quality of the preparations, technological parameters of their production, storage conditions and applications are the subject of several publications and non-published materials; therefore, the present paper is of an only general nature.