Patent ID: 8394442

Claim:
A flavoring concentrate produced by the process of: a) preparing an aqueous flavoring comprising: i. one or more flavoring and/or aromatic substances which convey a positive sensory impression, selected from the group 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, and ii. one or more flavoring and/or aromatic substances which convey a negative sensory impression, selected from the group consisting of C 1 -C 5 -alcohols, diacetyl, acetaldehyde, furfural, furfurylalcohol, phenol, acetoin, dimethylsulfide, methylmercaptan, lactic acid and acetic acid, b) preparing at least one solvent, wherein the solvent is suitable for foodstuffs, c) adding the solvent of step b) to the solution of step a), and adjusting the resulting solvent proportion so that each of the one or more flavoring and/or aromatic substances from group i) have in each case a log Pow* value of greater than or equal to 1.20, wherein 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) preparing 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 the one or more flavorings and/or aromatic substances which convey a positive sensory impression are adsorbed on the absorption material, f) preparing at least one solvent suitable for foodstuffs, g) desorbing the flavoring and/or aromatic substances from the adsorption material of step e) with the solvent of step f), such that each of the one or more flavoring and/or aromatic substances from group i) are present in a higher concentration as compared to the one or more flavoring and/or aromatic substances from group ii), in each case by a factor of 1.5 or more than in the aqueous flavoring of step a).