Process for the preparation of a flavoring concentrate, and a flavoring concentrate

A process for the preparation of a flavoring concentrate, wherein one or more flavoring and/or aromatic substances which convey a positive sensory impression independently of one another are more highly concentrated, in each case by a factor of 1.5 or more, compared to one or more flavoring and/or aromatic substances which convey a negative sensory impression, based on an aqueous flavoring, comprising or consisting of the following steps:

• a) preparation of an aqueous flavoring comprising
• i) one or more flavoring and/or aromatic substances which convey a positive sensory impression, selected from the list consisting of ethylbutyrate, ethylmethylbutyrate-2, methylcapronate, linalool, alpha-ionone, beta-ionone, delta-decalactone, 2E-hexenol, 2E-hexenal, hexanal, beta-damascenone, octanal, nootkatone, p-menthenethiol-1,8, benzaldehyde, gamma-decalactone, linalooloxide, furfurylthiol-2,4-vinylguaiacol, isomeric isopropylmethoxy pyrazine, isomeric ethyldimethylpyrazine, indole, methyl jasmonate, jasmine lactone, dipropyldisulfide, dipropyltrisulfide, methylpropyldisulfide, L-menthol, menthone, L-carvone, isoamylacetate, 2-acetyl-1-pyrroline, 2E,4Z-decadienal, 3,5-dimethyltrithiolane, citrale, caryophyllene, 1-octen-3-ol, 1-octen-3-one, hydroxybenzylacetone, cis-3-hexenol, 3Z-hexenol, methylbutyrate, geraniol, ethyl-2E,4Z-decadienoate, 8-mercapto-p-menth-1-en-3-one, 2E,4Z,7Z-tridecatrienal, 2E,5Z-undecadienal, nonanal, 4-ocanolide, 5-octanolide, phenylethanol, wine lactone and menthofurolactones,
• ii. one or more flavoring and/or aromatic substances which convey a negative sensory impression, selected from the list consisting of C1-C5-alcohols, diacetyl, acetaldehyde, furfural, furfurylalcohol, phenol, acetoin, dimethylsulfide, methylmercaptan, lactic acid and acetic acid,
• the proportion of solvent, based on the total volume of the aqueous solution, being present within a range of from 0% by volume to less than 1% by volume,
• b) preparation of an adsorption material in a suitable apparatus,
• c) passing the solution of step a) through the apparatus with adsorption material of step
• b) so that the one or more flavoring and/or aromatic substances from group i) and also the one or more flavoring and/or aromatic substances from group ii) are adsorbed on the absorption material,
• d) preparation of one or more solvents or solvent mixtures with water, the solvents or solvent mixtures being selected such that one or more flavoring and/or aromatic substances of group ii) have a log Pow* value of 1.20 or less, and
• e) desorption of the flavoring and/or aromatic substances from the adsorption material of step c) with the solvents or the solvent mixtures of step d), one, two, three, four, five, six, seven or more fractions being collected over time and one of these fractions or a mixture of two, three, four, five, six, seven or more of these fractions forming the flavoring concentrate, and in the resulting flavoring concentrate the one or more flavoring and/or aromatic substances from group i) compared to the one or more flavoring and/or aromatic substances from group ii) are present in a higher concentration, independently of one another, in each case by a factor of 1.5 or more than in the aqueous flavoring of step a), the solvent or solvents used for desorption being selected such that the flavoring and/or aromatic substances to be desorbed have a log Pow* value of 1.20 or less and the log Pow* value is calculated as follows:
• log Pow*=log Pow−x*P′(x)/log Pow
• where log Pow is the decimal logarithm of the distribution coefficient of the flavoring and/or aromatic between octanol to water,
• where x is the resulting solvent proportion based on the total volume proportion, normalized as 1.0, and
• where P′(x) is the polarity parameter for the corresponding solvent in the resulting solvent proportion x.

A process for the concentration of one or more flavoring and/or aromatic substances which convey a positive sensory impression in a resulting flavoring concentrate independently of one another in each case by a factor of 1.5 or more, compared to one or more flavoring and/or aromatic substances which convey a negative sensory impression, based on an aqueous flavoring, comprising or consisting of the following steps:

• a) preparation of an aqueous flavoring comprising
• i. one or more flavoring and/or aromatic substances which convey a positive sensory impression, selected from the list consisting of ethylbutyrate, ethylmethylbutyrate-2, methylcapronate, linalool, alpha-ionone, beta-ionone, delta-decalactone, 2E-hexenol, 2E-hexenal, hexanal, beta-damascenone, octanal, nootkatone, p-menthenethiol-1,8, benzaldehyde, gamma-decalactone, linalooloxide, furfurylthiol-2,4-vinylguaiacol, isomeric isopropylmethoxy pyrazine, isomeric ethyldimethylpyrazine, indole, methyl jasmonate, jasmine lactone, dipropyldisulfide, dipropyltrisulfide, methylpropyldisulfide, L-menthol, menthone, L-carvone, isoamylacetate, 2-acetyl-1-pyrroline, 2E,4Z-decadienal, 3,5-dimethyltrithiolane, citrale, caryophyllene, 1-octen-3-ol, 1-octen-3-one, hydroxybenzylacetone, cis-3-hexenol, 3Z-hexenol, methylbutyrate, geraniol, ethyl-2E,4Z-decadienoate, 8-mercapto-p-menth-1-en-3-one, 2E,4Z,7Z-tridecatrienal, 2E,5Z-undecadienal, nonanal, 4-ocanolide, 5-octanolide, phenylethanol, wine lactone and menthofurolactones,
• ii. one or more flavoring and/or aromatic substances which convey a negative sensory impression, selected from the list consisting of C1-C5-alcohols, diacetyl, acetaldehyde, furfural, furfurylalcohol, phenol, acetoin, dimethylsulfide, methylmercaptan, lactic acid and acetic acid,
• b) preparation of one, two or more solvents suitable for foodstuffs,
• c) addition of the solvent(s) of step b) to the solution of step a), the resulting solvent proportion being adjusted such that the one or more flavoring and/or aromatic substances from group i) independently of one another have in each case a log Pow* value of greater than or equal to 1.20, and the log Pow* value is calculated as follows:
• log Pow*=log Pow−x*P′(x)/log Pow
• where log Pow is the decimal logarithm of the distribution coefficient of the flavoring and/or aromatic between octanol to water,
• where x is the resulting solvent proportion based on the total volume proportion, normalized as 1.0, and
• where P′(x) is the polarity parameter for the corresponding solvent in the resulting solvent proportion x,
• d) preparation of an adsorption material in a suitable apparatus,
• e) passing the solution of step c) through an apparatus with adsorption material of step
• d) so that predominantly the one or more flavorings and/or aromatic substances which convey a positive sensory impression are adsorbed on the absorption material,
• f) preparation of one, two or more solvents suitable for foodstuffs, and
• g) desorption of the flavoring and/or aromatic substances from the adsorption material of step e) with the solvent(s) of step f), such that in the resulting flavoring concentrate the one or more flavoring and/or aromatic substances from group i) compared to the one or more flavoring and/or aromatic substances from group ii) are present in a higher concentration, independently of one another, in each case by a factor of 1.5 or more than in the aqueous flavoring of step a).

A process for the concentration of one or more flavoring and/or aromatic substances, which convey a positive sensory impression, in a resulting flavoring concentrate independently of one another in each case by a factor of 1.5 or more, compared to one or more flavoring and/or aromatic substances which convey a negative sensory impression, based on an aqueous flavoring, comprising or consisting of the following steps:

• a) preparation of an aqueous flavoring comprising
• i) one or more flavoring and/or aromatic substances which convey a positive sensory impression, selected from the list consisting of ethylbutyrate, ethylmethylbutyrate-2, methylcapronate, linalool, alpha-ionone, beta-ionone, delta-decalactone, 2E-hexenol, 2E-hexenal, hexanal, beta-damascenone, octanal, nootkatone, p-menthenethiol-1,8, benzaldehyde, gamma-decalactone, linalooloxide, furfurylthiol-2,4-vinylguaiacol, isomeric isopropylmethoxy pyrazine, isomeric ethyldimethylpyrazine, indole, methyl jasmonate, jasmine lactone, dipropylsulfide, dipropyltrisulfide, methylpropyldisulfide, L-menthol, menthone, L-carvone, isoamylacetate, 2-acetyl-1-pyrroline, 2E,4Z-decadienal, 3,5-dimethyltrithiolane, citrale, caryophyllene, 1-octen-3-ol, 1-octen-3-one, hydroxybenzylacetone, cis-3-hexenol, 3Z-hexenol, methylbutyrate, geraniol, ethyl-2E,4Z-decadienoate, 8-mercapto-p-menth-1-en-3-one, 2E,4Z,7Z-tridecatrienal, 2E,5Z-undecadienal, nonanal, 4-ocanolide, 5-octanolide, phenylethanol, wine lactone and menthofurolactones,
• ii. one or more flavoring and/or aromatic substances which convey a negative sensory impression, selected from the list consisting of C1-C5-alcohols, diacetyl, acetaldehyde, furfural, furfurylalcohol, phenol, acetoin, dimethylsulfide, methylmercaptan, lactic acid and acetic acid,
• the proportion of solvent, based on the total volume of the aqueous solution, being within a range of from 0% by volume to less than 1% by volume,
• b) preparation of an adsorption material in a suitable apparatus,
• c) passing the solution of step a) through the apparatus with adsorption material of step b) so that the one or more flavoring and/or aromatic substances from group i) and also the one or more flavoring and/or aromatic substances from group ii) are adsorbed on the absorption material,
• d) preparation of one or more solvents or solvent mixtures with water, the solvents or solvent mixtures being selected such that one or more flavoring and/or aromatic substances of group ii) have a log Pow* value of 1.20 or less, and
• e) desorption of the flavoring and/or aromatic substances from the adsorption material from step c) with the solvents or the solvent mixtures from step d), one, two, three, four, five, six, seven or more fractions being collected over time and one of these fractions or a mixture of two, three, four, five, six, seven or more of these fractions forming the flavoring concentrate, and in the resulting flavoring concentrate the one or more flavoring and/or aromatic substances from group i) compared to the one or more flavoring and/or aromatic substances from group ii) are present in a higher concentration, independently of one another, in each case by a factor of 1.5 or more than in the aqueous flavoring from step a), the solvent or solvents used for desorption being selected such that the flavoring and/or aromatic substances to be desorbed have a log Pow* value of 1.20 or less and the log Pow* value is calculated as follows:
• log Pow*=log Pow−x*P′(x)/log Pow
• where log Pow is the decimal logarithm of the distribution coefficient of the flavoring and/or aromatic between octanol to water,
• where x is the resulting solvent proportion based on the total volume proportion, normalized as 1.0, and
• where P′(x) is the polarity parameter for the corresponding solvent in the resulting solvent proportion x.