Enriched Flavor Composition via Two-Stage Dehydration and Dealcoholization
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Solution Overview
Problem
Existing methods for preparing dehydrated and de-alcoholized flavor compositions do not effectively remove water and ethanol without losing volatile aroma compounds, leading to a suboptimal enrichment of flavor compounds.
Innovation Solution
A method involving a dehydration process, preferably pervaporation using a hydrophilic membrane, followed by a dealcoholization process, such as distillation, to reduce water and ethanol content while preserving flavor compounds, resulting in a composition enriched in flavor compounds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional dehydration and dealcoholization methods are used, then water and ethanol are removed from the flavor composition, but volatile aroma compounds are lost and flavor enrichment is suboptimal
Solution Approach 1:
The patent divides the separation process into two distinct stages: first dehydration to remove water, then dealcoholization to remove ethanol. This segmentation allows each process to be optimized independently, preventing the loss of volatile aroma compounds that occurs in conventional simultaneous removal methods.
Solution Approach 2:
The patent applies preliminary dehydration before dealcoholization. By removing water first through controlled evaporation, the subsequent ethanol removal process is enhanced in efficiency and selectivity, allowing preferential removal of ethanol over volatile aroma compounds.
2Quantity of substance
If conventional removal methods are applied, then water and ethanol are decreased, but the flavor compounds are not sufficiently enriched
Solution Approach 1:
The patent utilizes parameter changes in the form of temperature control during the two-stage process. By carefully controlling temperature parameters during dehydration followed by dealcoholization, the process achieves selective removal of water and ethanol while preserving and concentrating the flavor compound profile.
3Device complexity
If a single-stage removal process is used, then the process is simple, but it cannot selectively remove water and ethanol without losing aroma compounds
Solution Approach 1:
The patent segments the removal process into two sequential stages: dehydration followed by dealcoholization. This segmentation enables selective removal of different components (water then ethanol) while preserving volatile aroma compounds, overcoming the limitations of single-stage processes.
Solution Approach 2:
The patent maintains continuous useful action through sequential processing where the output of the first stage (dehydrated flavor composition) serves as the input for the second stage (dealcoholization). This continuous processing ensures complete removal of water and ethanol while maintaining flavor compound integrity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method significantly reduces water and ethanol content by up to 70-fold, enriching the flavor composition by up to 70-fold in flavor compounds without altering the ratio of main flavor compounds, thereby enhancing the organoleptic properties of the final product.
Implementation Method 1
a dehydration process, preferably pervaporation using a hydrophilic membrane
Implementation Method 2
a dealcoholization process, such as distillation
Data Source
AI summary
Described herein is a method for preparing a dehydrated and de-alcoholized flavor composition by decreasing or removing water and ethanol from a flavor composition, the method including the steps of treating the flavor composition by a dehydration process and dealcoholization process. Also described herein are flavor compositions obtainable by this method, flavored consumer products comprising the same, and methods and uses thereof.