US 11,937,622 B2
Obtaining a volatile fraction from juices or alcoholic beverages
Johannes Kiefl, Holzminden (DE); Dominik Winkler, Höxter (DE); Stefan Brennecke, Halle (DE); Jens Michael Hilmer, Holzminden (DE); and Alexander Kindel, Höxter (DE)
Assigned to SYMRISE AG, Holzminden (DE)
Appl. No. 17/268,714
Filed by SYMRISE AG, Holzminden (DE)
PCT Filed Aug. 17, 2018, PCT No. PCT/EP2018/072292
§ 371(c)(1), (2) Date Feb. 16, 2021,
PCT Pub. No. WO2020/035147, PCT Pub. Date Feb. 20, 2020.
Prior Publication US 2022/0117271 A1, Apr. 21, 2022
Int. Cl. A23L 2/80 (2006.01); A23L 2/02 (2006.01); A23L 2/385 (2006.01); A23L 2/56 (2006.01); A23L 2/64 (2006.01); A23L 27/10 (2016.01); C12C 5/02 (2006.01); C12G 3/06 (2006.01); C12H 1/056 (2006.01)
CPC A23L 2/80 (2013.01) [A23L 2/02 (2013.01); A23L 2/385 (2013.01); A23L 2/56 (2013.01); A23L 2/64 (2013.01); A23L 27/115 (2016.08); C12C 5/02 (2013.01); C12G 3/06 (2013.01); C12H 1/0424 (2013.01)] 21 Claims
 
1. A method for obtaining a volatile fraction of concentrated aroma, flavor, and/or fragrance compounds from an ethanol-containing juice or beverage comprising ethanol and the aroma, flavor, and/or fragrance compounds, the method comprising:
(a) obtaining a distillate from the ethanol-containing juice or beverage by subjecting the ethanol-containing juice or beverage to spinning cone column distillation, wherein the distillate comprises the aroma, flavor, and/or fragrance compounds;
(b) contacting the distillate of (a) with a sorbent to obtain a loaded sorbent; and
(c) recovering a volatile fraction containing the aroma, flavor, and/or fragrance compounds from the loaded sorbent of (b) by thermal desorption at a temperature of 90 to 200° C. using a desorbent of ethanol-free water vapor containing less than 5% by mass of organic compounds other than ethanol,
wherein the aroma, flavor, and/or fragrance compounds in the volatile fraction of (c) are concentrated compared to the ethanol-containing juice or beverage such that a ratio of ethanol in the volatile fraction to a sum of aroma, flavor, and/or fragrance compounds in the volatile fraction (V(E/A)) is 0.1 to 20, and
addition of 0.001 to 0.1% by mass of the volatile fraction to a food preparation produces a perceptible odor impression and/or taste impression.