Obtaining a volatile fraction from juices or alcoholic beverages

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 an ethanol-free desorbent of 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 the aroma, flavor, and/or fragrance compounds in the volatile fraction (V(E/A)) is 0.5 to 20, and
• addition of 0.005 to 0.05% by mass of the volatile fraction to a food preparation produces a perceptible odor impression and/or taste impression.