Technical process of neutralization of the taste and aroma of the odor of rose and of the sugars of conceptacle become fleshy and the mesocarp, that is - to - say the flesh of the apple, in the form of a ground or pulped. The process according to the invention is obtained by the combined action: redox with acetic acid, citric acid or a combination of acetic acid and citric acid, in order to initiate and operate the neutralization of the taste of apple, stabilize the reaction and sanitize the production of heat treatment, the accelerator, and with constant stirring the mixture. The strength of the acids is determined according to the characteristics of the raw material. The process according to the invention makes it possible to extend the market of the apple to other applications are not covered currently, by proposing a neutral food base, of an industrial defined and constant quality. This food base can be used for reconstructing of the flavors and fragrances, other than that of the apple in order to produce different types of foodstuffs salty. In its dehydrated form, the production can be used directly, or be converted into industrial components for the manufacture of biodegradable plastic, and coatings of a provisional protection of the surface, non-polluting and of fillers or natural for the cosmetic. Procédé technique de neutralisation organoleptique du goût et de l'odeur de pomme et des sucres du conceptacle devenu charnu et du mésocarpe, c'est-à-dire la chair de la pomme, sous forme broyée ou pulpée. Le procédé selon l'invention est obtenu par l'action combinée : d'oxydoréduction par de l'acide acétique, puis d'acide citrique ou d'une combinaison des acides acétique et citrique, pour initier et opérer la neutralisation du goût de pomme, stabiliser la réaction et aseptiser la production, de traitement thermique accélérateur et d'agitation constante du mélange. Le dosage des acides est déterminé selon les caractéristiques de la matière premièr
