Producing fragrance concentrates by percolation

Abstract

The present invention relates to a process for preparing a concentrated food product in which a starting aqueous solution derived from a food material is concentrated by permeation through a semipermeable biomimetic membrane. Additionally, the present invention relates to a concentrated food product that can be produced by the process according to the present invention, a concentrated food product that is free of objectionable aroma components with an OAV (Odor Activity Value) of ≥ 1 and that does not contain any solvent additives. Furthermore, the present invention relates to the use of the concentrated food product according to the present invention and to products containing the concentrated food product. The method includes the steps of: Preparation of starting aqueous solutions from food Concentration of the original aqueous solution by osmosis using a semipermeable biomimetic membrane and forming a concentrated food product as a residue.

Description

[Technical field]

[0001] The present invention relates to a process for the manufacture of a concentrated food product, Concentrated foods that can be used and those that contain worrying aroma compounds with an OAV (Odor Activity Value) of ≥ 1 and the concentrated food according to the invention, which is free of any solvent additives. and the use of products containing reduced food. [Background technology]

[0002] Aroma substances play a key role in many industrial processes. A process solely aimed at the extraction of aromatic substances in the form of aromatic oils from fruits, vegetables, spices, flowers, etc. on the other hand, the preservation of natural aromatic substances, such as fragrances and perfumes, respectively. The manufacture or modification of food ingredients and luxury foods that determine the quality of products or that are used to make these products It is a process for the better.

[0003] Aromas of a particular source, e.g. fruit origin, are not chemically homogeneous substances, but It is made up of a large number of different chemical components that only in their entirety can produce the sensory effect of the natural aroma of a foodstuff. When working with solvents containing aromatic substances or when processing food, natural mixtures Part of the food is lost or decomposed, reducing or further destroying the natural content. Experience has shown that there is a risk of developing so-called "off-odours". This is the case when the solution containing the substance is concentrated.

[0004] In the production of vegetable and fruit juices, as well as in the extraction of foodstuffs, the juices are concentrated and then used as concentrates. When added in amounts sufficient to re-aromatize the same food or to aromatize other foods, For example, fruit or vegetable juices may be used to produce odor-enhancing and taste-enhancing aqueous solutions. When a concentrate of the flavor of citrus and citrus fruits is obtained, an aromatic steam condensate is obtained. Freshly pressed juices from stone, pome and soft fruits as well as juices from tropical fruits. The collected fruit juice is concentrated by evaporation and thus stored. During the evaporation process, the volatile The aromatic substances are extracted from the thin juice in the form of steam condensate, which is then concentrated. Before bottling, the concentrated fruit juice or concentrated vegetable juice is diluted again to remove the aromatic concentrates previously separated. The concentrate is added to fruit or vegetable juice to reconstitute the aromas. It can be reduced to between one-sixth of the original volume. Concentrated fruit or vegetable juices that are only up to one-eighth of the original volume save storage and transportation costs. Another important application for evaporation technology in the juice industry is the extraction of a wide variety of starting materials. For example, juice residues and juice oils are concentrates of extracts derived from the pulp of citrus fruits. and peels, concentrated by evaporation, then separated and further processed. Evaporation plants are also used in other areas of the beverage industry, e.g. for the production of malt extracts, brewer's yeast, yeast It is also used in the brewing industry to concentrate extracts and hop extracts.

[0005] Re-diluted fruit or vegetable juices have a lower taste compared to freshly squeezed juices. The consumer needs for authentic taste experiences and healthy nutrition should be evaluated. Due to increasing interest, existing processes for concentrating aqueous solutions are of limited use. can't.

[0006] For decades, aqueous solutions derived from foods containing odor- and taste-active substances have been purified by distillation processes. Gentle techniques such as the use of vacuum to reduce the vapor pressure of volatile components have been used. Despite the use of suitable process parameters, even at a temperature of 30°C, significant aromatic Components may be formed and desired perfume components may be decomposed. Distillation can be used to, for example, heat load an aqueous product. can produce cooking notes that cannot be considered a genuine taste experience. The concentration of strawberry steam condensate reminds consumers of jam and encourages them to consume fresh strawberries. It creates a cooking aroma that is not reminiscent of other cooking aromas.

[0007] More recent processes include, for example, those described in EP 2075320 A1. It concerns the production of aroma concentrates by adsorption of perfume substances on solid phase materials. Adsorptive concentration of aqueous solutions For example, as described in EP0082284A1, surface modification with organic residues The aqueous solution is passed through a container full of porous adsorbent, and then a small amount of organic matter is added to the aqueous solution. The solvent is used to dissolve the container full. However, this process is questionable from a toxicological point of view. This requires the use of a desorption solvent, such as methanol, which is considered to be Another drawback of the state-of-the-art processes is that the selectivity of the adsorbents and solvents for elution / desorption is poor. The ability to change the profile.

[0008] Thus, solvent-free and non-thermal concentrations of aqueous solutions of odor and taste enhancers have long been He has been involved in the food industry, particularly in membrane-supported processes that separate water without the use of solvents. For example, a combination of ultrafiltration and reverse osmosis has been developed to extract and concentrate beneficial compounds. Washing is used to remove water from aqueous solutions in citrus processing (Bradd ock,RJ“Ultrafiltration and Reverse Osm osis Recovery of Limonene from Citrus Pr cessing Waste Streams”,Journal of Food Science, 1982, 47(3), 946-948). For example, Classical polymers such as cellulose acetate, polysulfone and polytetrafluoroethylene However, for reverse osmosis, pressures from 10 bar to Pressures up to more than 100 bar are commonly used, which can cause an acceleration of the decomposition reaction. These are commonly known to have a negative effect on the sensory profile of the resulting concentrate.

[0009] WO2017080852A1 describes a method for producing a soluble ... A water that is more reminiscent of freshly brewed coffee than instant coffee. The paper describes a membrane process for concentrating aqueous coffee extracts. Other substances with low molecular weight, i.e., less than 1 kDa, such as small sensory active substances, are not able to attach to the membrane. Loss due to penetration: 8.3 L / m at 10-20 bar 2 High permeation flow rate / hour, Therefore, in order to achieve rapid dehydration, aromatic substances with molecular weights of 100 to 300 Da are usually used. A large loss of quality is acceptable. Examples are, for example, cellulose acetate, polysulfone, Membranes made of conventional materials such as polyamide, polytetrafluoroethylene, etc. It is necessary to concentrate aqueous solutions in a stable and cost-effective process without changing the profile. The flow rate is too low due to low permeability to make the process economical. It is not possible to operate the device properly, or the transmembrane pressure is too high, which causes the aroma to be decomposed, or Poor permeability results in poor selectivity, which causes the fragrance to be lost along with the water.

[0010] Recently, biomimetic membranes studded with aquaporins have become commercially available. is a cell membrane-associated protein that is widespread in living organisms and, under certain conditions, They form water channels that allow water molecules to pass through and retain dissolved inorganic and organic matter. Form a loop.

[0011] Tang, et al. “Desalination by biomimetic aquaporin membranes: Review of status an d prospects”, Desalination, 308, 2013 As previously reported, aquaporins are naturally bound to water, glycerol, or salts, for example. Although it shows selective permeability towards This has led to the development of an industrialized approach to membranes, such as recombinant production of AQPs and embedding them in membrane polymers. This is further exacerbated by the fact that processing reduces the membrane performance as well as the negative stability of the process. Thus, there is no teaching regarding the filterability of aqueous solutions involving organic fragrances and odorants.

[0012] In WO2014108827A1, for example, aquaporin membranes are used in blood dialysis, in particular For example, human amines such as urea, p-cresyl sulfate, and peptides with molecular weights up to 692 Da. It can be used to separate metabolites. However, it is not possible to produce flavor or aroma producing preparations. There are no principles for specific selective concentration or depletion of organic flavors and odorants to .

[0013] The object of the present invention is to improve the odor activity of foodstuffs without losing these beneficial flavors and odorants. and taste-active aqueous solutions, whereby concentrated foods can be produced, and initially The goal was to develop a process that would maintain the sensory profile of the samples. Summary of the Invention

[0014] This problem is solved by the subject matter of the independent claims. Preferred embodiments are described in the dependent claims. and arises from the following explanation.

[0015] A first subject of the present invention is a method for producing a process comprising the steps of: Preparation of starting aqueous solutions from food; Concentration of the starting aqueous solution by osmosis through a semipermeable biomimetic membrane; - forming a concentrated food product as a residue, It concerns the process of preparing concentrated foods.

[0016] Another object of the present invention is to provide a method for producing a cellular phone, comprising the steps of: Related to concentrated foods.

[0017] Furthermore, the object of the present invention is to provide a method for treating odors containing no odorous components having an OAV (Odor Activity Value) of ≥ 1. This relates to concentrated foods that are free of added sugars and / or do not contain any solvent additives.

[0018] Another aspect of the invention is a food, beverage product, semi-finished product, oral hygiene product, cosmetic or pharmaceutical product. Use of the concentrated food product according to the invention for aromatizing or reconstituting its aroma .

[0019] Ultimately, the present invention relates to food, beverage products, semi-finished products, oral preparations and the like, which contain the concentrated food according to the invention. Pertaining to hygiene products, cosmetics or medicines. [Brief description of the drawings]

[0020] [Figure 1] FIG. 1 is a schematic diagram of the structure of an aquaporin membrane used in accordance with the present invention. [Diagram 2] FIG. 1 is a schematic diagram of the principle of forward osmosis. [Diagram 3] FIG. 1 is a schematic representation of the process according to the invention using the example of a coffee extract. [Figure 4] (4a, 4b) Comparison of chromatograms of tea extract (aqueous phase) with a re-diluted concentrate of the same tea extract. [Diagram 5] FIG. 1 shows sensory profiling of yellow peach aqueous phase and rediluted concentrate derived from aquaporin membrane filtration. [Figure 6] FIG. 1 shows sensory profiling of the strawberry aqueous phase and the rediluted concentrate derived from aquaporin membrane filtration. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] In the process for producing a concentrated food product according to the invention, in a first step, a starting aqueous solution is prepared from foodstuffs. The liquid is provided.

[0022] Foods may be processed, partially processed, or unprocessed. and any substance or product that is intended to be ingested by humans. It also covers beverages and water that are intentionally added to food during its manufacture, treatment or processing. Luxury foods are also designated as foods. Luxury foods are defined in the narrow sense as foods that are It is not consumed for its nutritional value and to the point of satiety, but rather for its stimulating effect. Luxury foods are foods consumed for their taste or for their nutritional value. Examples of luxury foods include coffee, tea, and coffee. For the purposes of the present invention, aromatic compounds that are not suitable for direct consumption but have aromatic properties are also included. Plant and fungal raw materials that are suitable and commonly used for the manufacture of food products are also considered food. can be.

[0023] The starting aqueous solution of the food may be a food that is naturally in an aqueous form, such as milk, or by adding water to the food. Aqueous solutions of foods obtained by the above method, aqueous extracts of foods obtained by adding water to foods , for example from edible plants, such as tea or coffee, or from fruits or vegetables. The starting aqueous solution of food may be either a juice or a direct juice. Typical aqueous solutions obtained during, e.g., concentrated solutions from fruits or vegetables by evaporation of juices. Also included are aromatic steam condensates obtained during the production of shredded juice.

[0024] To produce direct juice, ripe fruits or vegetables are first washed and selected, The so-called mash is then crushed in a mill or grist mill. This allows for a better juice yield. If necessary, for example, pectinase, cellulase, etc. may be added before further processing to obtain the desired product. The mash is then depectinized with specific enzymes such as hemicellulases. Juicing takes place by squeezing at a pressure of 5-20 bar or by centrifugation. The raw juice obtained from the process is depectinized, clarified and filtered before being further processed into a concentrate. In this case, the resulting juice is the starting aqueous solution, which contains the aromatic and flavoring substances. and used in the process according to the invention.

[0025] Alternatively, the raw juice can be processed into a concentrate. In addition to freeze concentration, the juice must be depectinized, clarified, and filtered. The process of evaporation is used to produce concentrated juice. Concentration by evaporation reduces the aroma of the starting product. and a fragrance substance and is used as the starting aqueous solution in the process according to the invention. Produces steam condensate.

[0026] The starting aqueous solution is preferably made from fruits, vegetables, herbs, spices, tea, coffee, animal foods, etc. For example, from meat or milk, or from alcoholic foods such as beer or wine. The starting aqueous solution of fruit or vegetable steam condensate is more easily purified in the process according to the invention. Even more preferred.

[0027] In the second step of the process according to the invention, the starting aqueous solution of food origin is mixed with a semipermeable biomimetic Concentrate by permeation through a membrane.

[0028] In natural sciences, osmosis is the transfer of particles of molecules through a selective or semipermeable separating layer or membrane. In particular, osmosis is the directed flow of liquid into a liquid that is permeable to the solvent but not to the substances dissolved in it. It is described as the spontaneous passage of water or another solvent through a semipermeable membrane that is not permeable to water or another solvent. do.

[0029] Osmosis in the process according to the invention can be carried out as forward osmosis or as reverse osmosis at low pressure. Forward osmosis is preferred in the process according to the invention.

[0030] Reverse osmosis is the process by which the natural osmosis process is reversed by pressure, concentrating substances dissolved in a liquid. It is a physical process that reduces the concentration of a particular substance. A medium is separated by a semipermeable membrane from the medium in which it is to be concentrated. specifies the pressure that must be higher than the pressure caused by the osmotic demand to balance the concentration. This allows the solvent molecules to move against the "natural" penetration direction of propagation. The process forces the dissolved materials into compartments where they are less concentrated.

[0031] Drinking water has an osmotic pressure of less than 2 bar, and the pressure applied for reverse osmosis of drinking water is used Depending on the membrane and plant configuration, the pressure is between 3 and 30 bar. A carrier liquid (solvent) passes through Osmotic membranes, which only allow dissolved substances (solutes) to be retained, cannot withstand these high pressures. If the pressure difference is greater than the osmotic gradient, The solvent molecules pass through the membrane like a filter, while the "impurity molecules" are retained. Unlike conventional membrane filters, osmotic membranes do not have continuous through-holes. Instead, Ions and molecules move through the membrane by diffusion through the membrane material.

[0032] Osmotic pressure increases with increasing concentration difference. If the osmotic pressure is equal to the applied pressure, the proton The process stops. At that point, osmotic equilibrium exists. The constant discharge of concentrate prevents this. can be done.

[0033] Forward osmosis uses a semipermeable membrane to achieve the separation of water from a solution containing dissolved substances. The driving force for this separation is a highly concentrated solution, often called the "driving solution." is the osmotic pressure gradient between a solution of The osmotic gradient is used to induce the flow of water through the membrane into the solution with higher concentration, so that the solution with lower concentration effectively concentrates.

[0034] In both reverse osmosis and forward osmosis, the process of the present invention is described in more detail below. The biomimetic membrane extracts water from the starting aqueous solution of food, so the starting aqueous solution becomes more concentrated. results.

[0035] Preferably, the process according to the invention uses a biomimetic membrane as a forward osmosis to purify the starting aqueous solution. Concentration of is carried out.

[0036] Even more preferably, the starting aqueous solution is osmotically mixed with the biomimetic membrane in forward osmosis with respect to the osmotic solution. For this purpose, an osmotically active solution (work solution) is added to the starting water of the food. It is passed in a countercurrent to the solution, whereby water is removed from the starting aqueous solution.

[0037] Typically, the forward osmosis in the process of the present invention uses the following groups: ammonium, sodium, a cation selected from the group consisting of ammonium, potassium, calcium and magnesium; and acetate. Salt, chloride, citrate, bicarbonate, formate, lactate, malate, propionate, and an anion selected from the group consisting of sulfate, succinate, and tartrate. In addition, salts of amino acids and, for example, For example, monosaccharides such as glucose, fructose and sucrose may be used.

[0038] Solutions containing NaCl, MgCl2, KCl, K-lactate, NH4CO3 or sucrose is preferably used as an osmotically active solution. In the process according to the invention, N Osmotic solutions containing aCl, K-lactate or sucrose are most preferred. Osmotic solutions containing NaCl Solutions are particularly preferred.

[0039] The impregnation solution used in the process according to the invention is preferably in the range of 0.05 to 4M. has initial concentrations of chemical components in the range of 0.5-3M.

[0040] The method according to the invention comprises the step of extracting food-derived extracts by one of the permeation processes described above. The method is characterized by the use of a semi-permeable biomimetic membrane in the process of concentrating the aqueous solution. The body mimetic membrane is preferably a membrane mimicking the membrane described by Joachim Habel et al. in “Membrane Mitogens.” nes”Aquaporin-based biomimetic polymeric membranes: approaches and challenges”;20 15,5,307-351;ISSM2077-0375”, especially pages 312-319 These membranes are described by The disclosure of the polymer membrane is incorporated in its entirety into this application by specific reference to the membranes disclosed therein. can be.

[0041] Such biomimetic membranes studded with aquaporins are already commercially available. These are manufactured by the company Aquaporin A / S, Denmark, and are These aquaporin membranes are sold under the trademark Orin Inside R. are used, for example, in blood dialysis or in desalination of seawater.

[0042] The semi-permeable biomimetic aquaporin membranes used in the process of the present invention are Each of which has at least one aquaporin protein incorporated into it with liposomes or polymersomes vesicles; · a thin film composite matrix in which the vesicles are embedded; The present invention is characterized in that it includes a carrier layer.

[0043] The structure of the semipermeable biomimetic aquaporin membrane described above is shown in FIG.

[0044] As can be seen in Figure 1, the aquaporin membrane in the active layer is composed of small molecules in which aquaporins are incorporated. Aquaporins are widely present in living organisms and allow water molecules to pass through them under certain conditions. A water channel that allows inorganic as well as dissolved organic matter to remain in the cell. They are membrane-associated proteins that form water channels. Therefore, they are also called water channels. In aquaporin membranes, aquaporins allow water molecules to pass preferentially, while Water-based membranes that ideally block the passage of other molecules, regardless of their size, molecular weight, and chemical structure. Form a channel.

[0045] The vesicle matrix is ​​composed of at least one liposome or at least one polymeric sole. Liposomes are made of, for example, DPhPC, DOPC, mixed soybean lipids, azole, The polymersomes contain lipids such as cutin or mixed lipids from E. coli. -Hydrophilic triblock copolymer (A is PMOXA, B is PDMS, C is ABA, ABC, CBA, where PEO is the diblock copolymer; hydrophilic-hydrophobic diblock copolymer copolymers (AB where A is PB and B is PEO), or combinations thereof. include.

[0046] Aquaporins are preferably according to the invention AQP0, AqpZ, SoPIP2, AQ P10 and isomers thereof. AQP0 is particularly preferred.

[0047] As can be further seen from FIG. 1, aquaporin-containing vesicles are The thin film composite matrix is ​​formed by mixing an aqueous solution of an amine with an acid chloride in an organic solvent. Aquaporins are prepared by polymerization with the solution. is incorporated into the solution.

[0048] The thin film composite matrix is ​​then applied to a porous carrier layer. The carrier layer is preferably It is polyethersulfone.

[0049] The fabrication, further composition, and physical and chemical properties of these semipermeable biomimetic membranes are discussed. See, for example, WO20141088, the disclosure of which is incorporated by reference in its entirety into this application. 27A1, in particular pages 6-33.

[0050] Table 1 below lists exemplary compositions of such aquaporin membranes.

[0051] [Table 1]

[0052] The present invention relates to a method for the preparation of food-derived starting aqueous solutions using a semipermeable biomimetic aquaporin membrane by forward osmosis. The functionality of liquid concentration will now be described in more detail with reference to FIG. For example, a starting aqueous solution containing beneficial fragrance and flavoring materials is mixed with a semipermeable biomimetic aquapolymer. The starting solution is spatially separated from the osmotic solution by a membrane. The osmotic solution has a higher concentration than the starting solution. Due to the concentration gradient and the semi-permeable biomimetic aquaporin membrane, Water molecules preferentially move from the starting solution to the permeate solution through the aquaporin membrane. Since substances and fragrances cannot pass through the semipermeable biomimetic aquaporin membrane, their size, distribution, and The transfer of water molecules removes water from the starting solution. That is, a concentrated food product is produced as a residue, in which beneficial aroma and flavoring substances are extracted. On the other hand, the osmotic solution is diluted due to water movement; the osmotic product is formed. To keep the osmotic system in equilibrium, on the one hand, concentrated food is continuously removed from the system. while fresh infiltration solution is continuously fed into the system.

[0053] FIG. 3 illustrates an exemplary process for concentrating a coffee extract according to the present invention. The starting product is water. This is a coffee extract that is highly acidic. It is produced by forward osmosis against a sugar solution with a high osmotic potential. During the infusion process, the water content of the coffee extract is The reduced and concentrated coffee extract is obtained as the retentate, which is removed from the system. The extract is then further processed in a subsequent step, for example by freeze-drying. Due to the selectivity of the aquaporin membrane, only water molecules can pass through the aquaporin membrane toward the sugar solution. The beneficial aroma and flavor substances remain in the coffee extract and are concentrated. It is diluted by the inflow of water.

[0054] The biomimetic membranes used ensure the targeted separation of water while simultaneously separating the beneficial aroma compounds and It is characterised by a high selectivity for retaining flavour compounds, thereby allowing the retention of beneficial fragrance and perfume substances. The substance remains entirely in the aqueous phase (retentate) and does not migrate across the biomimetic membrane into the osmotic solution. The biomimetic membrane used allows high flow rates, making it suitable for use with sensitive fragrance and flavoring substances. This allows for a short residence time in the plant of the starting solution, which can be used, for example, to Prevents the decomposition of fragrance and flavoring substances.

[0055] The semi-permeable biomimetic aquaporin membranes used in the process of the present invention are flat hollow fiber models. It is used as a module or as a spiral module. In the spiral module, the actuator The aporin membrane is coiled in a spiral shape, which increases the surface area of ​​the membrane and makes the osmosis process more efficient. Preferably, the process according to the invention uses hollow fiber modules. .

[0056] The infiltration process according to the invention is carried out at a pH value between 2 and 10. The permeation process has a negative effect on the components of the starting aqueous solution, e.g., fragrance and flavoring substances. Preferably, the process is carried out at a temperature in the range of 10 to 40° C. More preferably, it is carried out at a temperature of about 25°C.

[0057] Preferably, forward osmosis is performed at a flow rate of 4 to 30 L / m 2 / hour, preferably 10-2 0L / m 2 Forward osmosis is particularly preferably carried out at a water flow rate through the membrane of at least 12L / m 2 / hr. This is preferably carried out without pressure.

[0058] If the process according to the invention is carried out as reverse osmosis, a pressure of 2 to 15 bar is required. Applied to the starting aqueous solution.

[0059] In a further preferred embodiment, the infiltration process according to the invention is carried out continuously. For this purpose, the retentate obtained by membrane filtration, i.e. the concentrated food, is discharged from the system; In return, the infiltration products are also discharged and replaced with fresh infiltration solution.

[0060] The starting aqueous solution according to the process of the present invention is diluted with 20 to 1000 times, preferably 100 times A concentration of is achieved.

[0061] The starting aqueous solution provided in the first step of the process can be purified by conventional process steps, e.g., distillation. , adsorption, freeze-drying, membrane filtration, or by reverse or forward osmosis using membranes. It can be concentrated in a flow process.

[0062] Similarly, the residual or concentrated food product obtained by the infusion process may be processed in a conventional manner, e.g. For example, by distillation, adsorption, freeze-drying, membrane filtration, or by reverse osmosis or forward filtration using membranes. Further concentration can be achieved downstream by permeation.

[0063] Surprisingly, the food-derived starting aqueous solution was concentrated by permeation using the biomimetic membrane described above. The process according to the invention for producing a sensory profile similar to that of the starting product. This results in a concentrated food that is identical, i.e., has an authentic sensory profile. It was found to be obtainable.

[0064] Analysis of sensory benefit components has revealed that both volatile odorants and non-volatile fragrance substances are It was shown that the same quantitative ratios were found in the concentrate that were present in the starting solution.

[0065] Figure 4 shows the aqueous tea extract obtained by permeation through a semipermeable aquaporin membrane and the aqueous tea extract A comparison of the liquid chromatography of non-volatile flavor substances with the concentrate of the flavor extract is shown. 600g of black tea was extracted with 20 times its weight of water for 2 hours. The starting solution was obtained by filtration. 2 No.A The starting solution was run by forward osmosis over a Quaporin membrane. Initially 13.5L / m to Brix 2 The extract was concentrated at a flow rate of 100 ml / hr. The comparison shows that small flavor molecules, such as monosaccharides, quinic acid, and gallic acid, remain in the residue and are absorbed. This indicates that the individual added values ​​are not lost during the process or decomposed during the distillation process. The area ratios of the valuable components are nearly identical. Caffeine is completely recovered in the concentrate at >99%. It was done.

[0066] For example, aqueous phases derived from the processing of fruits such as citrus fruits, berries, pome fruits, and stone fruits. During distillation and concentration, the sensory profile of the wine undergoes changes, such as "cooked notes," "not very fresh" and "unrefined notes." The flavor is often described as "unrefined," "potato-like," "greasy," and "metallic." Surprisingly, for example, the aqueous phases of yellow peaches and strawberries showed low profiles after concentration through the biomimetic membrane. It was found that the file does not undergo such changes.

[0067] Sensory profile according to DIN 10967-1-1999 as shown in Figure 5 A comparison shows that the peach aqueous phase and the concentrate diluted back to the original strength smell nearly identical. Only light, vague, fruity, estery and ripe notes are discernible. It was reported that the process is essentially caused by sulfur-containing components and involves thermal processes as well as adsorption processes. The peachy and fresh notes that change with the sesame are as strong in the concentrate as they are in the aqueous phase. This is particularly evident in

[0068] To create a sensory profile, a panel of descriptive terms (descriptors) is first collected and then Thus, we structure the list of terms, combine similar terms, and eliminate hedonic qualifiers. The assessment of the strength of the descriptors on a scale of ~10 was performed by at least 10 trained examiners. Thereby, samples are coded and tasted in a sensory room in a random order, e.g. , eliminating disturbing effects such as color, noise and off-flavors. The individual results are then summed up and The final result is determined by forming an arithmetic mean and then graphically forming a network diagram. represent.

[0069] [Table 2]

[0070] Table 2 shows the content of beneficial aroma substances in the aqueous phase of yellow peach and the corresponding concentrate. The liquid / aqueous phase was obtained by distillation from the steam condensate in which the aromatic substances were already concentrated. Further concentration was achieved by a biomimetic aquaporin membrane, but at 14 L / m 2 / time This indicates that at high water flow rates, very small molecules are recovered in high yields. The yields ranged between 90% and >99%. No pyrolysis products of valuable components could be detected. Instead, the ethanol that is useful for the resulting concentrated food is removed. The recovery rate of ethanol was about 50%.

[0071] Strawberries are flavored with a cooked aroma that reminds consumers of "cooked jam" due to the heat and pressure driven effects. This is particularly useful for investigating the negative effects of processing on the sensory profile, as it creates a certain flavor profile. Surprisingly, the concentration using the biomimetic aquaporin membrane is sufficient for the concentration of not only the fragrance ingredients but also the Almost complete recovery and fast flow rate through the membrane with no negative impact on the sensory profile This indicates that it is possible to concentrate the fragrance ingredients.

[0072] [Table 3]

[0073] Table 3 shows the content of flavor components in the strawberry water phase and the corresponding concentrate. A concentration factor of 19 was achieved in a short time. Recoveries of aroma substances ranged between 95% and >99%. I did.

[0074] The sensory comparison in FIG. 6 is of the starting solution / phase and the concentrate diluted back to the original concentration. indicates that they smell almost identical, with a slight increase in the buttery notes. Simply a not very strong fruity, estery note was perceived.

[0075] Vegetable juices such as tomato, cucumber, carrot, celery, beetroot and onion The concentration of Surprisingly, the process according to the invention can be carried out without the aforementioned negative effects. For example, 20 kg of cucumber juice is decanted, centrifuged, After filtration through a mesh size of 100 μm and then subjected to reverse osmosis or immersion according to the invention, respectively. It was obtained from 75 peeled and strained cucumbers that were concentrated by a percolation process. For this purpose, 10 kg of cucumber water was first prepared using the conventional 0 .37m 2 The reverse osmosis membrane module was subjected to 2.5 hours at room temperature and 10 bar, and 30 bar. 4L / m at pressure of 1000MPa 2 / hr initial flow rate for another 3.5 hours until 1640g remains. The remaining half of the 10 kg of cucumber water was used as the starting solution at 60° Brix. 0.6 ml for 2 kg of potassium lactate solution 2 3 in the aquaporin membrane module The flow rate was 1.00 mL / min for 5 hours. 1.091 g of product was weighed out in the process. Initially 12L / m 2 The biomimetic aquaporin membrane was used for the permeation process according to the present invention. The process shows an initial membrane flux that is three times higher and at the same time significantly higher than that of conventional reverse osmosis applied. Cucumber water was concentrated.

[0076] [Table 4]

[0077] Reverse osmosis is a non-thermal, gentle process that dehydrates the juice / starting water solution used. It is considered the standard process in industry for efficient enrichment.

[0078] However, the comparison presented in Table 4 shows that the aldehydes that provide value in cucumber are: For example, 2,6-(E,Z)-nonadienal and 2-(E)-hexenal are soluble in water by reverse osmosis. While the water is broken down by the biomimetic aquaporin membrane, it is decomposed into alcohol. This indicates that aldehydes are retained because they are dominant in terms of quantity in the permeation of light. The experiment surprisingly showed that the concentrate from the process according to the invention had the same strength as freshly cut cucumbers. The already brownish colored concentrate from reverse osmosis has a strong odor, resembling cooked cucumber blue. In addition, the biomimetic aquaporin membranes were The work solution of the reverse osmosis was odorless, whereas the product of the reverse osmosis had a slightly grassy odor. Further osmosis experiments with classical membranes known from the state of the art, as well as reverse osmosis, were carried out using the It has been shown that loss of taste components occurs through typical membranes. The biomimetic membranes used according to the method also have a high flux rate, making them ideal for sensitive fragrance plants. High selectivity enabling targeted separation of water while retaining valuable flavor components at short residence times Shows.

[0079] Surprisingly, the described experiments did not reveal any decomposition products or disturbing degradation of the beneficial components. No products were detected, and no sensory components of concern were detected. In particular, state-of-the-art processes that are caused, for example, by thermal decomposition, pH shifts, oxidation reactions or chemical rearrangement reactions. Compounds formed during the distillation concentration process and that affect the sensory profile of concentrated foods It is.

[0080] Depending on the ingredient and concentration, it has a negative impact on the aroma profile, as well as the process The odor substances resulting from physical and chemical decomposition associated with .

[0081] [Table 5-1] [Table 5-2]

[0082] The enrichment of the foods listed in Table 5 using the process described in the present invention is The results are significantly more authentic sensory profiles than those achieved by conventional distillation, adsorption and membrane processes known from the literature. In particular, no process-related losses of aroma substances occur and the sensory process No disturbing components that change the file are created.

[0083] A further advantage of the process according to the invention is that it is possible to reduce the amount of oxidative oxidation that occurs in conventional thermal processes, e.g. distillation processes. It can be performed at low temperatures, preferably 25°C, so that the fragrance and aroma are not affected by heat. It is possible to obtain a concentrated food that is not affected by heat labile foods or heat-labile foods. It is particularly suitable for concentrating foods with sexual components.

[0084] The concentrates obtained by the process according to the invention are free from any solvent additives. The invention is also characterized by the fact that it does not require any process known from the state of the art for the concentration of starting aqueous solutions of food origin. In contrast to conventional adsorption processes, no solvent is used in the process according to the invention; Thus, no solvent residues are found in the resulting concentrated food. The associated precipitation reactions and discoloration are avoided, resulting in a clear, non-cloudy concentrated food product. The solvent usually used in such adsorption processes to obtain the aroma concentrate from , butane, butan-1-ol, butan-2-ol, cyclohexane, nitrous oxide, Diethyl ether, ethyl acetate, ethanol, ethyl methyl ketone, hexane, methanol These are ethanol, methyl acetate, propane, propan-1-ol and propan-2-ol. It does not originate from a product.

[0085] The present invention therefore also refers to a concentrated food product obtainable by the method described above. .

[0086] In an even more preferred embodiment, the concentrated food product is an aroma concentrate.

[0087] As detailed above, the concentrated food product according to the present invention does not have any off-flavors. Off-odor is the recognized and used technical term for aroma off-flavor. The presence of additional aroma components not otherwise present in the food product, including one or more characteristic This is due to a loss of compound(s) (impact compound) or a shift in concentration between individual aroma components. This is caused by.

[0088] As can be seen from the above detailed description, the present invention also relates to the present invention by a semipermeable biomimetic membrane. The sensory profile of the re-diluted concentrate from such infusion was 6 times that of the conventional panel profile. The sensory profile of the starting aqueous solution was determined by a maximum total of 1 point on a scale of 0 to 10 points on three taste axes. It also refers to concentrated foods different from those mentioned in DIN 10967-1-1999. Sensitization via a test panel or according to the protocol of the present invention described below. The sensory profile is measured.

[0089] To create a sensory profile, a panel of descriptive terms (descriptors) is first collected and then Thus, we structure the list of terms, combine similar terms, and eliminate hedonic qualifiers. The assessment of the strength of the descriptors on a scale of ~10 was performed by at least 10 trained examiners. This allows the samples to be tasted in a random order in coded sensory chambers, For example, it eliminates disturbing effects such as color, noise and off-flavors. The individual results are summed and then The final result is determined by forming an arithmetic mean and graphed in the formation of a network diagram. It is expressed as:

[0090] As can be seen from Figs. 5 and 6, after re-dilution, the results obtained according to the process of the present invention The sensory profile of the concentrate was similar to that of yellow peach and strawberry with a maximum of one point on each of the six corresponding taste axes. The sensory profile of the starting aqueous solution (water phase) of go is different.

[0091] As can be further seen from the above analysis, the concentrated food product according to the present invention has a starting aqueous solution of ≧1 The recovery of aroma substances with OAV (Odor Activity Value) of >9% in the retentate compared to the starting aqueous solution. 0%, preferably >98%, in particular >99%. As clearly shown in Tables 2 and 5, Concentration of each starting aqueous solution according to the invention allows the preparation of the flavor components without negatively affecting the sensory profile. This results in a concentration of the flavor components with almost complete recovery of the flavor components, thereby enhancing the authentic sensory profile. The image is obtained.

[0092] The OAV value is used as a criterion for evaluating the significance of a particular component in the odor of a sample, e.g., foodstuff. The OAV value is defined as the concentration (mg / kg) of a particular substance in food. The OAV is calculated by dividing the threshold concentration (mg / kg) of this substance by the threshold concentration for that substance. If so, the concentration of the substance exceeds the odor threshold concentration and the substance then has a sensory impact on the entire profile. Therefore, substances with an OAV <1 do not contribute to the sensory profile.

[0093] The process of the present invention can also be used to provide concentrates that are excellent in odor. Characterized by greater authenticity in taste and odor as active substances are preserved in the process The concentrated food product can be represented by the following relationship: A parameter W( The aroma substances in concentrated foods, i.e., odor-active substances, having a sensory recovery coefficient (logarithm of the sensory recovery coefficient) of ≥ 5 0%, preferably ≧70% recovery. For this, recoveries of ≥ 90% or ≥ 95% are particularly preferred, and most preferred are ≥ 98% or is a recovery rate of ≥ 99%.

[0094] The sensory recovery factor (SWF) of a fragrance is a function of the logP of the fragrance and the odor threshold concentration of the fragrance. (mg / kg in water) and are defined as follows: Sensory recovery factor SWF = 10^logP / odor threshold concentration (mg / kg) The logP value is then defined as: logP = logK(n-octanol / water) = (Cn-octanol) / (Cwater) where C(n-octanol) is the concentration of the aroma substance in the n-octanol phase and C (Water) is the concentration of the aroma substance in the water phase. logK(n-octanol / water) is the logarithm of the reaction in a two-phase system of n-octanol and water. It is a dimensionless partition coefficient that indicates the ratio of the concentration of the aroma substance in the aroma solution to the concentration of the aroma substance in the aroma solution. or a model measure of water / fat solubility. logP is a common physical parameter, which is positive for lipophilic fragrance substances, It is negative for hydrophilic fragrances. Therefore, the W parameter is defined as follows: W=log 10 (SWF)

[0095] The W parameter therefore allows for the discrimination according to the invention, taking into account the sensory activity of the substance. These are absolute values ​​for each substance.

[0096] The logP, odor threshold, and sensory recovery coefficients of the fragrance substances are given in Table 6 below.

[0097] [Table 6]

[0098] The odor-active substances with a logarithm of the sensory recovery coefficient W of the fragrance substance >-3 are determined by their size, molecular weight and Regardless of the composition and chemical structure, the retentate is well retained by the biomimetic membrane, which is consistent with the obtained concentration. Why the shrinkage has such an authentic and nearly identical sensory profile to the starting aqueous solution Methanol and ethanol act on aquaporin water channels due to their polar structures. However, these substances are not transported through the sensory membrane due to their high threshold. It is only of minor relevance to the profile.

[0099] According to the invention, the ethanol content is reduced by at least 50% compared to the starting aqueous solution. Concentrated foods are particularly preferred. Thus, the advantage of the process according to the invention is the production of characteristic aroma substances. Strong retention and strong drop in ethanol at the same time. Concentrates can be sold even in countries with culturally related restrictions. More preferably, the ethanol recovery rate for the process is <90%, even more preferably Since the ethanol content is usually <99%, it is possible to significantly reduce the ethanol content without losing the characteristic taste of the starting solution. It is possible to do so.

[0100] Preferably, the aromatic substance has a molecular weight of 40 to 300 Da, preferably 86 to 170 Da. The recovery of the flavoring substances in the retentate is >90% relative to the starting aqueous solution, Most preferably, the recovery of aromatic substances with a molecular weight between 98 and 200 Da is >98%.

[0101] Another particular advantage of the concentrated food according to the invention is that it does not contain any solvent additives, in particular Acetone, butane, butan-1-ol, butan-2-ol, cyclohexane, monoxide Dinitrogen, diethyl ether, ethyl acetate, ethanol, ethyl methyl ketone, hexane, Methanol, methyl acetate, propane, propan-1-ol and propan-2-ol The solvent additives described above are advantageously free of a solvent additive selected from the group consisting of: Conventional adsorption methods for the elution / desorption of important fragrance and flavor substances and thus for obtaining fragrance concentrates. These solvents are used in the coating process and are not of natural food origin. It remains as a residue in fragrance concentrates and is partially toxicologically problematic.

[0102] A further advantageous property of the concentrated food product according to the invention is that it does not contain any disturbing aroma components. Preferably, the concentrated food has an OAV (Odor Activity Value) of ≥ 1 that changes the sensory profile. ) that are of concern.

[0103] Constituents of concern are particularly those that undergo thermal decomposition, pH shifts, oxidation reactions or chemical rearrangements. 2. The method of claim 1, further comprising the steps of: obtaining a fragrance concentrate by a conventional permeation process or a distillation process using a known membrane; These compounds affect the sensory profile of concentrated foods because they are formed in the For example, they are formed by pyrolysis of food ingredients in a conventional distillation process to obtain aroma concentrates. Such worrying components negatively alter the sensory profile of the resulting concentrated food. This is also fine.

[0104] Such worrying ingredients have been selected: For pineapple: methional, 2,4-(E,E)-decadienal For apples: 2,3-methylbutyraldehyde, furfural, 1,3-pentanediol ol, 3,5-octadienal, linalooroxide, 8-p-chimerol For beer: trans-2-nonenal, dimethyl sulfide For citrus fruits: α-terpineol, p-dimethylstyrene, limonene epoxide, Carveol, carvone, 4-vinylguaiacol For strawberries: β-damascenone, 2,4-(E,E)-decadienal, furfural Le, Guaiacol For coffee: bis-(2-furfuryl) disulfide, 2-(2-furyl) methion Thio-hydroxy-1,4-dihydro-pyrazine For milk: dimethyl sulfide, dimethyl disulfide, 2-hexanone, 2-heptanone, 2, 3-Methylbutanal For passion fruit: benzaldehyde, α-terpineol, furfural , Acetic acid, Acetophenone, β-ionone, Linalooroxide For tea: β-damascenone, 2,4-(E,E)-decadienal, 3-hydroxy -4,5-Dimethyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3( 2H)-Furanone For tomatoes: dimethyl disulfide, methional, 4-hydroxy-2,5-dimethyl -3(2H)-furanone For onion juice: dimethyl trisulfide, dipropyl trisulfide, dimethyl tetrasulfide, 3 ,5-Diethyl-1,2,4-trithiolane, thiophene

[0105] In a further preferred embodiment, the concentrated food product according to the invention has an OAV (Odor Activity Value) of ≧1. It does not contain any worrying fragrance components and / or any solvent additives. Even at a concentration of at least 100 times, especially 200 to 1,000 times, the concentrated food according to the present invention has a ≧1 Does not contain any odorous substances with an OAV (Odor Activity Value) of concern and / or any solvents The concentrated food according to the invention is therefore at least 100 times, in particular 200 times, ~1,000 times.

[0106] In this concentrated food, the ingredients of concern are preferably as defined above, starting Depending on the solution, none of the above-defined worrying components may be present in amounts that are odor-active. It is not contained in the starting solution of each food. In addition, it is commonly used as an eluent in the adsorption concentration process. Therefore, this concentrated food does not contain any solvent additives that may be used in the manufacture of food. At a concentration of 0.100 ppm of aroma substances, these concentration ratios are unique in taste and composition. These concentrated foods generally do not brown significantly and have little precipitation.

[0107] The concentrated food products according to the invention are preferably the following foods: fruit juices, e.g. pineapple juices, Apple juice, aronia juice, citrus juice, strawberry juice , passion fruit juice and pear juice; vegetable juices, such as cucumber juice juice, carrot juice, asparagus juice, tomato juice, onion juice ;Pressed juice of basil, kiwi, mango, parsley, celery and spinach;Hibiscus spices such as ginger, elderberry, coffee, mint, tea, and dill aqueous extracts of herbs such as milk or alcoholic beverages such as beer and wine It is a concentrate prepared from one or more of the cole-containing foods.

[0108] The concentrated food products according to the invention are suitable for use in food, beverage products, semi-finished products, oral hygiene products, cosmetics and pharmaceuticals. It can be used to perfume or reconstitute items.

[0109] Thus, a further aspect of the invention is the use of a concentrate according to the invention, advantageously in an amount of 0.1 to 1% by weight. The food product may also be a food or beverage containing food. The food product to which the concentrated food product according to the present invention is preferably added consists of beverages, dairy products, sweets, food supplements, diet foods and food substitutes is selected from the group. EXAMPLES

[0110] The process of the invention and the concentrated food obtained by this process are now described with reference to the individual examples. This is described in further detail in the context of Generally, in the examples, the following operating parameters are used unless expressly stated. Detailed instructions for operating the aquaporin membrane module Module design: Polycarbonate 23cm long and 5cm diameter, studded with hollow fibers. Carbonate tubes (also known as hollow fiber modules) Flow rate: at least >12L / m 2 / time ·Temperature: Maximum 50℃ 0.6m 2 For modules up to 18 L / h of aqueous phase and up to 18 L of infiltration solution / time flow rate is not pressurized 4M NaCl as the osmotic solution

[0111] Example 1: Preparation of cucumber juice concentrate Produce: Fresh and juiced cucumber juice Starting materials: 10000 g cucumber juice, aqueous phase; 2000 g osmotic solution, 60 ° Bri Potassium Lactate 20x more aromatic substance concentrated Equipment: Sartorius 10 liter tank + Ismatec pump combination Forward osmosis module of aquaporin LHF033 Membrane: FO Module Aquaporin LHF033, 0.6m 2 Active membrane area Testing Procedure: Due to the solids and suspended matter contained, the working solution was filtered through a 100μm bag filter. The cucumber juice was pre-filtered as in Example 1. The feed tank was filled with 10 kg of cucumber juice. The feed pump and the osmotic solution were then added to the canister. The drive solution pumps were started at a flow rate of 300 mL / min each. After 9 kg had been removed, The experiment was stopped. The supply tank was rinsed with 2 kg of distilled water. The rinse water was also collected for analysis. Sent it. Weighing Work amount: 10000g Penetration product: 8835g Remaining amount: 1091g Rinse water (working weight): 2004g Driving solution, starting: 60° Brix Driving solution, end: 12.4° Brix Temperature: 25℃ Recording data TIFF0007663614000008.tif67166

[0112] Example 2: Preparation of Yellow Peach Concentrate Product: Yellow peach, pure extract Starting materials: 10000g yellow peaches, aqueous phase; 2000g osmotic solution, lactic acid at 60° Brix potassium 20x more aromatic substance concentrated Equipment: Sartorius 10 liter tank + Ismatec pump combination Forward osmosis module of aquaporin LHF033 Membrane: FO Module Aquaporin LHF033, 0.6m 2 Active membrane area Testing Procedure: The feed tank was filled with 10,000 g of aqueous phase and 2.0 kg of the draw solution (60° brick). The feed pump and the work solution pump were then turned on to 300 mL / min. The flow rate was started at 1 min. Weighing Work amount: 10000g Remaining amount: 413.5g Penetration product: 9500g Driving solution, starting: 60° Brix Driving solution, end: 12.6° Brix Temperature: 25℃ Recording data TIFF0007663614000009.tif41167 The sensory profile is as follows: Strength: 1~10 TIFF0007663614000010.tif53146 The sensory profile is shown in FIG.

[0113] Example 3: Preparation of strawberry concentrate Product: Aqueous phase derived from strawberry juice concentrate Starting materials: 10000g strawberry water phase; 2000g osmotic solution, milk at 60° Brix Potassium salt 20x more aromatic substance concentrated Equipment: Sartorius 10 liter tank + Ismatec pump Forward osmosis module of aquaporin LHF033 Membrane: FO Module Aquaporin LHF033, 0.6m 2 Active membrane area Testing Procedure: The feed tank was filled with 10,000 g of aqueous phase and 2.0 kg of the draw solution (60° brick). The feed pump and the work solution pump were then turned on to 300 mL / min. The flow rate was started at 1 min. Weighing Work amount: 10000g Remaining amount: 510.0g Penetration product: 9500g Driving solution, starting: 60° Brix Driving solution, end: 12.4° Brix Temperature: 25℃ Recording data TIFF0007663614000011.tif83163 The sensory profile is as follows: Strength: 1~10 TIFF0007663614000012.tif52146 The sensory profile is shown in FIG.

[0114] Example 4: Preparation of Ceylon Black Tea Concentrate Produce: Ceylon black tea Starting materials: 600g tea; 12000g water; 2000g osmotic solution, 60° Brix Potassium Lactate 20x more aromatic substance concentrated Equipment: Sartorius 10 liter tank + 2 Ismatec pumps Combined aquaporin LHF033 forward osmosis module Membrane: FO Module Aquaporin LHF033, 0.6m 2 Active membrane area Experimental preparation 600g of tea was extracted with 12kg of water for 2 hours at room temperature, then filtered through a sieve and folded filter paper. The suspended solids were removed by filtration. 10 kg of the aqueous phase was used for forward osmosis. Experimental procedure The feed tank was filled with 10,000 g of aqueous phase and 2.0 kg of the draw solution (60° brick). The feed pump and the work solution pump were then turned on to 300 mL / min. The flow rate was started at 1 min. Weighing Working volume: 10000g, 1.3° Brix Remainder: 278.1g, 33.1° Brix Infiltration product: 9602g Driving solution I, starting: 60° Brix Driving solution II, starting: 60° Brix Driving solution I, end: 18.4° Brix Driving solution II, end: 21.9° Brix Recording data TIFF0007663614000013.tif79163

Claims

1. 1. A process for preparing concentrated fragrances and flavorants comprising: The following steps: Preparation of a starting aqueous solution which is a steam condensate of fruit or vegetables; - Concentration of the initial aqueous solution by osmosis using a semipermeable biomimetic membrane - forming concentrated aroma substances and flavors as a remainder, The semipermeable biomimetic membrane comprises: - liposomes or polymersomes vesicles, each having at least one aquaporin protein incorporated therein; a thin film composite matrix in which the vesicles are embedded; A carrier layer, The process is carried out at a temperature in the range of 10 to 40° C. The process wherein the starting aqueous solution is concentrated 20 to 1000 times.

2. 2. The process of claim 1, wherein the liposomes comprise lipids selected from the group consisting of DPhPC, DOPC, mixed soybean lipids, asolectin, and mixed lipids of E. coli; and the polymersomes comprise hydrophilic-hydrophobic-hydrophilic triblock copolymers (A-B-A, A-B-C, C-B-A, where A is PMOXA, B is PDMS, and C is PEO), hydrophilic-hydrophobic diblock copolymers (A-B, where A is PB and B is PEO), or combinations thereof.

3. The process according to claim 1 or 2, wherein the aquaporin protein is selected from the group consisting of AQP0, AqpZ, SoPIP2, AQP10 and their isomers.

4. The process according to any one of claims 1 to 3, wherein the thin film composite matrix is ​​prepared by polymerizing an aqueous solution of an amine with a solution of an acid chloride in an organic solvent.

5. The process according to any one of claims 1 to 4, wherein the starting aqueous solution is concentrated by at least 100 times.

6. 5. Concentrated fragrances and flavours obtainable by the process according to any one of claims 1 to 4, which are free of off-odours, free of disturbing fragrance components and free of disturbing fragrance components having an OAV (Odour Activity Value) ≥ 1.

7. 7. Concentrated fragrances and flavours according to claim 6, wherein the aroma profile of the rediluted concentrate resulting from permeation through said semipermeable biomimetic membrane differs from the aroma profile of the starting aqueous solution by a maximum of 1 point total on a scale of 0 to 10 points on the six taste axes of a conventional panel profile, said aroma profile being measured via a test panel according to DIN 10967-1-1999.

8. 8. Concentrated fragrances and flavourings according to claim 6 or 7, wherein the ethanol content is reduced by at least 50% compared to the starting aqueous solution.

9. Depending on the starting aqueous solution For pineapple: methional, 2,4-(E,E)-decadienal For apples: 2,3-methylbutyraldehyde, furfural, 1,3-pentanal, 3,5-octadienal, linalooroxide, 8-p-cymerol For citrus fruits: α-terpineol, p-dimethylstyrene, limonene epoxide, carveol, carvone, 4-vinylguaiacol For strawberry: β-damascenone, 2,4-(E,E)-decadienal, furfural, guaiacol For passion fruit: benzaldehyde, α-terpineol, furfural, acetic acid, acetophenone, β-ionone, linalooroxide For tomatoes: dimethyl disulfide, methional, 4-hydroxy-2,5-dimethyl-3(2H)-furanone For onion juice: concentrated aromas and flavours according to claim 6, which are free of worrying components selected from the group containing dimethyl trisulfide, dipropyl trisulfide, dimethyl tetrasulfide, 3,5-diethyl-1,2,4-trithiolane, thiophene.

10. Concentrated fragrances and flavourings according to any one of claims 6 to 9, wherein the starting aqueous solution is at least 100 times concentrated.

11. Use of concentrated aroma substances and flavours according to any one of claims 6 to 10 for perfuming or reconstituting the aroma of food, beverage products, semi-finished products, oral hygiene products, cosmetics and pharmaceuticals.

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