Method for manufacturing an aroma concentrate and aroma concentrate

Production of an aroma concentrate (A), in which taste and/or odor components (I) with positive sensory imprint are enriched 1.5-fold or more in comparison with those (II) with negative sensory imprint comprises: (a) treating an aqueous aroma (B) with solvent(s) (III) in a mathematically defined amount; (b) passing the solution through an adsorbent (IV) predominantly adsorbing (I); and (c) desorbing using solvent(s) (V) to give (A). Production of an aroma concentrate (A), in which taste and/or odor components (I) having a positive sensory imprint are independently enriched by a factor of 1.5 or more in comparison with taste and/or odor components (II) having a negative sensory imprint, comprises: (a) treating an aqueous aroma (B), containing specific compounds (I) and (II) (listed below), with food compatible solvent(s) (III) in an amount such that one or more of the compounds (I) has a log Pow* value of at least 1.20, where the log Pow* value is calculated from the equation: log Pow* = log Pow - (x . P'(x)/log Pow) (log Pow = base 10 logarithm of the distribution coefficient of (I) between octanol and water; #x = the resulting (III) content based on the overall volume; and P'(x) = polarity parameter for (III) at the content x); (b) passing the solution through an adsorbent (IV), such that (I) are predominantly adsorbed onto (IV); and (c) desorbing the taste and/or odor components from (IV) using food compatible solvent(s) (V) to give (A). (I) is selected from ethyl butyrate, ethyl methylbutyrate-2, methyl capronate, linalool, alpha -ionone, beta -ionone, delta --decalactone, 2E-hexenol, 2E-hexenal, hexanal, beta -damascenone, octanal, nootkatone, p-menthenethiol-1,8, benzaldehyde, gamma -decalactone, linalool oxide, furfurylthiol-2, 4-vinylguaiacol, isomeric isopropylmethoxy-pyrazines, isomeric ethyldimethyl-pyrazines, indole, methyl jasmonate, jasmine lactone, dipropyl disulfide, dipropyl trisulfide, methyl propyl disulfide, L-menthol, menthone, L-carvone, isoamyl acetate, 2-acetyl-1-pyrroline, 2E,4Z-decadienal, 3,5-dimethyl-trithiolane, citral, caryophyllene, 1-octen-3-ol, 1-octen-3-one, hydroxybenzyl acetone, cis-3-hexenol, 3Z-hexenol, methyl butyrate, geraniol, ethyl 2E,4Z-decadienoate, 8-mercapto-p-menth-1-en-3-one, 2E,4Z,7Z-tridecatrienal, 2E,5Z-undecadienal, nonanal, 4-octanolide, 5-octanolide, phenylethanol, tartarolactone and/or menthofurolactone. (II) is selected from 1-5C alcohol(s) (preferably methanol, ethanol, propanol, isopropanol, butanol,