Method for manufacturing an aroma concentrate and aroma concentrate

Producing flavor concentrate based on an aqueous flavor, comprises: (a) providing aqueous flavor comprising flavoring agent and/or fragrance that provide positive and negative sensory impression; (b) providing at least one food grade solvent; (c) adding this solvent to the solution of step (a); providing an adsorbent material in a suitable device; (e) passing the solution of step (c) through a device having adsorbent material of step (d); (f) providing one or at least two food grade solvents; and (g) desorbing the flavoring agent and/or fragrance from the adsorbent material of step (e). Producing flavor concentrate based on an aqueous flavor, in which at least one flavoring agent and/or fragrance that provide a positive sensory impression, is enriched by a factor of at least >= 1.5, compared to at least one flavoring agent and/or fragrance that provide a negative sensory impression, comprises either: (a) providing an aqueous flavor comprising (i) at least one flavoring agent and/or fragrance that provide a positive sensory impression, containing ethyl butyrate, ethyl-2-methylbutyrate, methyl capronate, linalool, alpha -ionone, beta -ionone, delta -decalactone, 2E-hexenol, 2E-hexenal, hexanal, beta -damascenone, octanal, nootkatone, p-menthenthiol-1,8-benzaldehyde, gamma -decalactone, linalool oxide, furfurylthiol-2,4-vinyl guaiacol, isomeric isopropyl methoxypyrazine, isomeric ethyl dimethyl pyrazine, 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, wine lactone or menthofurolactone, and (ii) at least one flavoring agent and/or fragrance that provide a negative sensory impression, containing 1-5C alcohols, preferably methanol, ethanol, propanol, isopropanol, butanol, 2-methylbutanol, 3-methylbutanol, diacetyl, acetaldehyde, furfural, furfuryl alcohol, phenol, acetoin, dimethyl sulfide, methyl mercaptan, lactic acid or acetic acid, (b) providing one or at least two food grade solvent, (c) adding the solvent of step (b) to the solution of step (a), where the resulting solvent proportion is adjusted such th