DE102016105997A1 - Adsorption system and method for operating an adsorption system - Google Patents

Abstract

The invention relates to an adsorption system (10) for enriching flavorants, comprising at least one working space (12) in which at least one sorbent is arranged as a stationary phase and can be acted upon as a mobile phase for adding aromatic substances to a flavorable fluid which can be passed through the working space, wherein a ratio of average cross-sectional thickness to total length of the at least one working space (12) is at most 0.3. The invention further relates to a method for operating such an adsorption system (10).

Description

The invention relates to an adsorption system for the enrichment of flavoring agents and to a method for operating such an adsorption system.

There is a growing demand for flavorings and flavoring compounds in many areas. A flavoring agent is understood to mean perceptible flavorings and / or fragrances which are added to a wide variety of products. For example, flavorings are used to make cosmetics and personal care products, cleansers, deodorants, perfumes and the like, as well as to flavor rooms or to influence the flavor profile of foods. Usually, for practical or logistical reasons, the flavoring substances are provided as flavoring substance concentrates, that is to say as pure substances or in concentrated solutions, suspensions or dispersions, and optionally diluted before they are used. The flavoring concentrates are in turn obtained from educts containing aromast and concentrated, for example, by distillation.

A method for obtaining flavor concentrates is for example from EP 2 075 321 A1 known. In this adsorption process, the fluid is first provided with an aqueous aroma with one or more flavorings. The flavorant-containing fluid is then passed through a sorbent disposed in a working space, which may also be referred to as a sorbent or adsorbent material. In this case, at least some of the aroma substances contained in the fluid adsorbed on the sorbent. The adsorbed flavors can then be desorbed from the sorbent with the aid of a suitable desorbent and collected as a flavoring concentrate, in which the flavors are higher enriched than their original concentration.

A disadvantage of the known adsorption method and the adsorption system used is the fact that only a relatively small concentration of the nonpolar aroma substances present in the original fluid is possible with them. Thus, it is not possible from the outset to obtain authentic flavor concentrates, that is, flavor concentrates in which both polar and non-polar flavorings are as uniform as possible compared to their initial concentration in the fluid enriched.

The object of the present invention is to provide an adsorption system which allows a particularly high concentration of flavorings while retaining as far as possible an authentic flavor profile. Other objects of the invention are to provide a method for operating such an adsorption system, which allows a higher concentration of the flavors contained in the fluid, as well as to provide a working space for use in an adsorption, which a particularly high concentration of flavorings while retaining as much as possible authentic flavor profile.

The objects are achieved by an adsorption system for the enrichment of flavorings with the features of claim 1, by a method according to claim 14 for operating such an adsorption system and by a working space having the features of claim 19. Advantageous embodiments with expedient developments of the invention are specified in the respective subclaims, wherein advantageous embodiments of each invention aspect are to be regarded as advantageous embodiments of any other aspect of the invention.

A first aspect of the invention relates to an adsorption system for the enrichment of flavorings, comprising at least one working space in which at least one sorbent is arranged as a stationary phase and can be acted upon for the addition of flavorings with an operable by the working space, flavorant-containing fluid as a mobile phase, provided according to the invention is that a ratio of average cross-sectional thickness to total length of the at least one working space is at most 0.3. In other words, it is provided according to the invention that the adsorption system has at least one working space in which the sorbent or sorbents to be flowed through with the aroma-containing fluid can be arranged. In this case, a geometry of the at least one working space is selected such that the ratio of the average cross-sectional thickness to the total length of the work space or spaces is at most 0.3. At a ratio of the highest 0.3, ratios of average cross-sectional thickness to overall length of, for example, 0.3, 0.2, 0.1, 0.09, 0.08, 0.07, 0.06, 0.05, 0.04, 0.03, 0.02, 0.01, 0.009, 0.008, 0.007, 0.006, 0.005, 0.004, 0.003, 0.002, 0.001 or less. In this way, the longest and comparatively narrow sorbent bed is provided, which makes it possible, depending on the binding characteristics of the or each sorbent used and that in the fluid Flavoring molecules to adsorb both polar and nonpolar flavors as evenly as possible on the sorbent. Accordingly, it is possible with the help of the adsorption, especially authentic flavor concentrates, that is, flavoring concentrates in which all present in the original fluid flavorings are present at least predominantly or substantially uniformly and low loss enriched. Furthermore, very high enrichment factors of 5000, 6000, 7000, 8000, 9000, 10000, 11000, 12000, 13000, 14000, 15000, 16000, 17000, 18000, 19000, 20,000 or more can be achieved with the aid of the adsorption system according to the invention. In the context of the present invention, the average cross-sectional thickness is to be understood as meaning the arithmetic mean of the cross-sectional thicknesses over the entire length of the working space or work spaces. The total length results in the case of a single working space from its length or height (in the flow direction) or in the case of two or more work spaces from the addition of the lengths or heights of all working spaces. The at least one working space is preferably filled with at least 50% by volume with one or more sorbents. For example, each working space can be at least 50% by volume, 55% by volume, 60% by volume, 65% by volume, 70% by volume, 75% by volume, 80% by volume, 85% by volume %, 90% by volume, 95% by volume, 98% by volume, 99% by volume or more of a sorbent or a mixture of two or more sorbents.

In the context of the present invention, a flavoring is understood to mean, in essence, flavorings and / or fragrances. The fluid is preferably at least under standard conditions (SATP, Standard Ambient Temperature and Pressure, 25 ° C / 1.013 bar) before liquid and / or gaseous. The total content of flavors in the fluid may be between about 99% by volume and 0.0001% by volume or 1 ppb (1 μg / kg) or less, with all ingredients of the fluid naturally always and exclusively supplementing to 100% , Percentages are to be understood in the context of the present invention, in principle, as volume percentages, unless otherwise stated. The fluid may optionally have an ethanol content between 0.0001 vol.% And 99 vol.%. That is, the fluid has a total content of flavorings or an ethanol content of, for example, 0.0001 vol.%, 0.001 vol.%, 0.01 vol.%, 0.1 vol.%, 0.2 vol. %, 0.3 vol.%, 0.4 vol.%, 0.5 vol.%, 0.6 vol.%, 0.7 vol.%, 0.8 vol.% , 0.9 vol.%, 1 vol.%, 2 vol.%, 3 vol.%, 4 vol.%, 5 vol.%, 6 vol.%, 7 vol.% , 8 vol.%, 9 vol.%, 10 vol.%, 11 vol.%, 12 vol.%, 13 vol.%, 14 vol.%, 15 vol.%, 16 Vol .-%, 17 Vol .-%, 18 Vol .-%, 19 Vol .-%, 20 Vol .-%, 21 Vol .-%, 22 Vol .-%, 23 Vol .-%, 24 Vol. %, 25 vol.%, 26 vol.%, 27 vol.%, 28 vol.%, 29 vol.%, 30 vol.%, 31 vol.%, 32 vol.% , 33 vol.%, 34 vol.%, 35 vol.%, 36 vol.%, 37 vol.%, 38 vol.%, 39 vol.%, 40 vol.%, 41 Vol .-%, 42 Vol .-%, 43 Vol .-%, 44 Vol .-%, 45 Vol .-%, 46 Vol .-%, 47 Vol .-%, 48 Vol .-%, 49 Vol. %, 50 vol.%, 51 vol.%, 52 vol.%, 53 vol.%, 54 vol.%, 55 vol.%, 56 vol.%, 57 vol.% , 58 vol.%, 59 vol.%, 60 vol.%, 61 vol.%, 62 vol.%, 63 vol.%, 64 vol.%, 65 vol.%, 66 % By volume, 67% by volume, 68% by volume, 69% by vol %, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, vol. %, 78 vol.%, 79 vol.%, 80 vol.%, 81 vol.%, 82 vol.%, 83 vol.%, 84 vol.%, 85 vol.% , 86 vol.%, 87 vol.%, 88 vol.%, 89 vol.%, 90 vol.%, 91 vol.%, 92 vol.%, 93 vol.%, 94 Vol .-%, 95 Vol .-%, 96 Vol .-%, 97 Vol .-%, 98 Vol .-% or 99 Vol .-% may have, whereby appropriate intermediate values are to be regarded as co-disclosed. It can also be provided that the fluid is free of ethanol. Furthermore, it can be provided that the fluid contains between 0.0001% by volume and 99.9999% by volume of water. Furthermore, it can be provided in principle that the fluid alternatively or in addition to ethanol one or more alcohols such as C1-C5 alcohols, in particular methanol, propanol, isopropanol, butanol, isobutanol and / or tert-butanol, and optionally one or more higher alcohols from the group C6-C20 or more. The sorbent may consist of a single chemical compound or class of compounds (single-site) or of a mixture of two or more chemical compounds or compound classes (mixture). Several sorbents can in principle be applied together with the fluid or arranged together in the same working space. Likewise, it can be provided that several sorbents are arranged one after the other in the direction of flow and / or that the fluid is applied successively. In the context of the present invention, the term "sorbing" is understood in principle to mean all physical and chemical types of additions of aromatic substances to the sorbent, in particular adsorption and / or absorption processes. Accordingly, the term "desorb" in the context of the present invention basically means all reversal processes in which flavorings leave the sorbent.

With the aid of the adsorption system according to the invention, different flavor-containing fluids can be processed. It may be provided that the fluid is an alcoholic or at least substantially entalkoholisiertes food from the group of wine, wine-based drinks, fruit wine, fruit-based drinks, fruit-based sodas, isotonic drinks, soft drinks, nectars, fruit and vegetable juices and fruit and / or vegetable juice preparations, Instant drinks, energy drinks, alcoholic fruit extracts, alcoholic milk drinks, alcoholic essences, alcoholic extracts, alcoholic fruit drinks, aniseed liqueurs, aperitifs, digestives and cocktails based on spirits and wine, aquavit, arrack, perry, brandy, brandy, cognac, Curacao, distilled drinks, genever, gin, Honey, kirsch, grain brandy, liqueurs, liqueur wines, bitters, mead, fruit brandies, fruit wines, sparkling wines, peppermint liqueurs, rice alcohol, rice wine, rum, sake, sparkling drinks, brandy, sparkling wine, soft spirits, spirits, pomace, digestive liqueurs, digestive brandy, juniper spirits , Brandy, whiskey, vodka, ginger beer, fruit and / or vegetable must, in particular grape must or consists of any mixture of these foods. Alternatively it can be provided that the fluid is not an alcoholic or at least predominantly entalkoholisiertes food from the group wine, wine-based drinks, fruit wine, fruit-containing drinks, fruit-containing sodas, isotonic drinks, soft drinks, nectars, fruit and vegetable juices and fruit and / or vegetable juice preparations , Instant drinks, energy drinks, alcoholic fruit extracts, alcoholic milk drinks, alcoholic essences, alcoholic extracts, alcoholic fruit drinks, aniseed liqueurs, aperitifs, digestives and cocktails based on spirits and wine, aquavit, arrack, perry, brandy, brandy, cognac , Curacao, distilled beverages, genever, gin, honey wine, kirsch glasses, grain brandy, liqueurs, liqueur wines, bitters, mead, fruit brandies, fruit wines, sparkling wines, peppermint liqueur, rice alcohol, rice wine, rum, sake, sparkling drinks, brandy, sparkling wine, sparkling wine, Soft spirits, spirits , Pomace, digestive liqueur, digestion liquor, juniper distillate, brandy, whiskey, vodka, ginger beer, fruit and / or vegetable must, especially grape must or does not consist of any mixture of these foods. Furthermore, it can be provided that the fluid is not an alcoholic or at least predominantly dealcoholated food from the group of beer, beer-containing drinks, beer wort, hops extract, malt beer, malt wort, fruit wine or fruit-containing drinks or does not consist of any mixture of these foods. Furthermore, it can be provided that the fluid is obtainable or obtained from a crop from the group of the Arecaceae or Palmae, the Rosaceae, the Betulaceae, the Poaceae and / or the Leguminosae or Fabaceae. Furthermore, the fluid may be selected from the group of oilseeds. Furthermore, the fluid may include or be coconut, almonds, rice, oats and / or hazelnut. Alternatively or additionally, the fluid may include soya, and particularly include or may be soybeans, soybean meal, bean sprouts, tofu, soy milk, soy sauce, soybean oil, soybean cake, biodiesel, especially soybean methyl ester, soybean extract, soybean lecithin, and the like.

Furthermore, the fluid may be a fluid medium (gas phase and / or liquid phase) or a mixed phase of these. Furthermore, the fluid may be an extract from a plant. Further, the fluid may have a water phase flavor of, for example, strawberry, apple, raspberry, orange, grapefruit, lemon, cherry, peach, banana, pear, blackcurrant, coffee, tea, onion, garlic, leek, meat, rice, milk, tomato, mint Be beer, wine, fruit wine, malt, mango, passion fruit, grape or other fruits or vegetables. Furthermore, the fluid may contain one or more herbs from the group of basil, thyme, marjoram, rosemary, savory, sage, lavender, mint, lemon balm, umbelliferae, in particular anise, cumin, coriander, dill, parsley, lovage, chervil and celery and others, and leeks, in particular garlic, leek, chives and wild garlic, or may be or be obtainable from or obtained from them.

Furthermore, the fluid, individually and in any combination, can be selected or obtained from the following group, wherein aromatic-containing extracts of all plant parts such as flowers, leaves, shells, barks, roots, essential oils, evaporated essential oils, fermented products, bacteria-treated products, enzyme-treated products, mushroom-treated (yeast) products, naturally-fermented products, storage-aged products, including all combinations, to be regarded as having been disclosed:
Conifers, Pinaceae, Black Spruce (Picea mariana), White Spruce (Picea glauca), Eastern Hemlock (Tsuga canadensis), Cypress Family (Cupressaceae), Common Juniper (Juniperus communis), Single-pollen Dicotyledonous (Magnoliopsida), Annone Family (Annonaceae), black pepper (Xylopia aethiopica), ylang-ylang (Cananga odorata), calabash nutmeg (Monodora myristica), star anise family (Schisandraceae), star anise (Illicium verum), laurel family (Lauraceae), Ceylon cinnamon tree (Cinnamomum verum), cinnamon cassia (cinnamon cassia) Cinnamomum cassia), rosewood (Aniba rosaeodora), clove cinnamon (Dicypellium caryophyllaceum), true laurel (Laurus nobilis), sassafras (Sassafras albidum), nutmeg family (Myristicaceae), nutmeg tree (Myristica fragrans), pepper family (Piperacaeae), maculan (Piper auritum) , Pepper (Piper nigrum), Kubeben pepper (Piper cubeba), Long pepper (Piper longum), Winteraceae Tasmanian, Mountain pepper (Tasmannia lanceolata), Monoko tyledons, Araceae, Calmus (Acorus calamus), Calamus (Acorus gramineus), Ginger Family (Zingiberaceae), Green Cardamom (Elettaria cardamomum), Paradise Grain (Aframomum melegueta), Black Cardamom (Amomum subulatum), Thai Ginger (Alpinia galanga), mango ginger (Curcuma amada), turmeric (Curcuma longa), cormorant root (Curcuma zedoaria), spice lily (Kaempferia galanga), ginger (Zingiber officinale), alliaceae, scallion (Allium ascalonium), winter onion (Allium fistulosum ), Allium porrum, Allium sativum, Allium cepa var. Allium scorodoprasum, allium scoenoprasum, garlic chives (Allium tuberosum), wild garlic (Allium ursinum), stinghorn plants (Smilacaceae), Veracruz stinging winds (Smilax aristolochiaefolia), Honduras stinging winds (Smilax regelii), orchids (Orchidaceae), spice vanilla (Vanilla planifolia), Tahiti vanilla (Vanilla tahitensis), vanilla pompona, salep (various Erdorchideenknollen), Iris family (Iridaceae), saffron (Crocus sa tivus), grasses (Poaceae or Gramineae), lemongrass (Cymbopogon citratus ), Malabar Grass (Cymbopogon flexuosus), Fragrant Mariana Grass (Hierochloe odorata), Vetiver (Vetiveria zizanioides), Three-pollen Dicotyledonous, Valerianaceae, Valerian officinalis, Boraginaceae Borage (Borago officinalis), Comfrey (Symphytum officinale), Umbelliferae (Apiaceae / Umbelliferae), Dill (Anethum graveolens), Indian Dill (Anethum sowa), Arznei Angelica (Angelica archangelica), American Angelica (Angelica atropurpurea), Common Chervil (Anthriscus cerefolium), True Celery (Apium graveolens var. Dulce), Bunium persicum, Caraway (Carum carvi), Common Coriander, Common Whelp (Coriandrum sativum), Mitsuba (Cryptotaenia japonica), Cuminum (Cuminum cyminum), Long Coriander (Eryngium foetidum), Aswan (Ferula asafoetida), Fennel (Foeniculum vulgare), Mountain Laserkraut, Cumin (Laserpitium siler), Lovage (Levisticum officinale), Bärwurz (Meum athamanticum), sweet thistle (Myrrhis odorata), parsnip (Pastinaca sativa), parsley (Petroselinum crispum), anise (Pimpinella anisum), beaver (Pimpinella major), beaver (Pimpinella saxifraga), ajowan (Trachyspermum ammi), verbenaceae ), Lemon shrub (Aloysia citrodora), Mexican oregano (Lippia graveolens), Foxtail family (Amaranthaceae), Mexican gland goosefoot, (Dysphania ambrosioides), Gagelstrau perennial plants (Myricaceae), yellow shrub (Myrica gale), buttercup family (Ranunculaceae), black cumin (Nigella sativa), maiden (Nigella damascena), hemp plants (Cannabaceae), hemp (Cannabis sativa), hops (Humulus lupulus), heather family ( Ericaceae), Cabbage (Gaultheria procumbens), legume (Fabaceae), tonka bean (Dipteryx odorata), soumbala (Parkia biglobosa), tamarind tree (Tamarindus indica), fenugreek (Trigonella foenum-graecum), Schabby clover (Trigonella caerulea), caper family (Capparaceae ), Caper's shrub (Capparis spinosa), nasturtium (Tropaeolaceae), nasturtium (Tropaeolum majus), garlic family (Polygonaceae), water pepper (Persicaria hydropiper), common sorrel (Rumex acetosa), tortoiseshell sorrel (Rumex scutatus), daisy family (Asteraceae) , Common Yarrow (Achillea millefolium), Muscat (Achillea decolorans), Roman Chamomile (Anthemis nobilis), Wormwood (Arte misia absinthium), mugwort (Artemisia vulgaris), white-leaved mugwort (Artemisia pallens), tarragon (Artemisia dracunculus), barberry (Artemisia abrotanum), calendula (Calendula officinalis), mint (Chrysanthemum balsamita), tansy (Chrysanthemum vulgare), horsefly, Canadian (Erigeron canadensis), Curry herb, Italian straw flower (Helichrysum italicum), Alant (Iluna helenium), Chamomile (Matricaria chamomilla), Goldenrod (Solidago odora), Huacatay (Tagetes minuta), Common dandelion, Cow flower (Taraxacum officinale), Cross flower family (Brassicaceae , formerly Cruciferae), garden cress (Lepidium sativum), watercress (Nasturtium officinale), horseradish (Armoracia lapathifolia), common spoonbill (Cochlearia officinalis), white mustard (Sinapis alba), black mustard (Brassica nigra), rocket, rocket (Eruca sativa ), Wasabi (Eutrema japonica), Labiatae (Lamiaceae, Labiatae), Alpen-Steinquendel, Stone-Mountain-Mint (Acinos alpinus, Syn .: Satureja acinos), scent Nettle (Agastache foeniculum), Koreaminze, East Asian Giant Syssop (Agastache rugosa), Mexican Anisysop (Agastache mexicana), Nindi (Aeolanthus heliotropoides and Aneoanthus pubescens), Spanish Thyme, Jamaican Thyme (Plectranthus amboinicus (Lour.) Spreng. Syn: Coleus amboinicus Lour. Plectranthus aromaticus Roxb.), Stone Mint (Cunila origanoides), True Lavender (Lavandula angustifolia), Speik Lavender (Lavandula latifolia), Plum Lavender (Lavandula stoechas), Common Sting, Red Betony (Stachys officinalis), Tuber-Ziest, Stachy (Stachys affinis), Sage-Gamander (Teucrium scorodonia), Edelgamander (Teucrium chamaedrys), Hyssop, Hyssopus officinalis, Gundelrebe, Gundermann (Glechoma hederacea), Mosquito plant, American Pennyroyal (Hedeoma pulegioides), Sangura (Hyptis suaveolens), Andorn (Marrubium vulgare), field mint, cornmint (Mentha arvensis), round leaf mint (Mentha rotundifolia), spearmint (Mentha spicata), pineapple mint (Mentha rotundifolia var. Variegata), horse mint, long leaf mint, white mint (Mentha longifolia), peppermint ( Mentha × piperita), Yerba buena (Mentha nemorosa and Mentha sativa), Bachmint (Mentha aquatica), Fragrant mint (Mentha spicata var. Crispa), Bergamot mint (Mentha citrata), Edelminze (Mentha × ge ntilis), English Rossmint (Mentha villosa nervata), pennyroyal (Mentha pulegium), lemon balm, lemon balm (Melissa officinalis), golden melissa (Monarde didyma), wild golden melissa (Monarda fistulosa), lemon balm (Monarda citriodora), catnip (Nepeta cataria), Basil, Basil (Ocimum basilicum), Cretan Dittany (Origanum dictamnus), Fever (Ocimum viride), Oregano, Wild Dost, Wild Marjoram, Perennial Marjoram (Origanum vulgare), Greek Oregano (Origanum vulgare subsp. hirtum), Marjoram, Sausage, Annual Marjoram (Origanum majorana, Syn: Majorana hortensis), Syrian Hyssop (Origanum syriacum), Perilla (Perilla frutescens), Elsholtzia ciliata, Rosemary (Rosmarinus officinalis), Simple Savory, Chickweed, Pepperwort, Pickaxe (Satureja hortensis), mountain savory, winter savanna (Satureja montana), sage (Salvia officinalis), sage (Salvia pratensis), clary sage (Salvia sclarea), thyme, garden thyme, true thyme (Thymus vulgaris), sand Thyme (Thymus serpyllum), Forest Thyme (Thymus mastichina), Heady Thyme (Thymbra capitata), Myrtle Family (Myrtaceae), Clove, Clove Tree (Syzygium aromaticum), Myrtle (Myrtus communis), Eucalyptus (Eucalyptus), Allspice (Pimenta dioica), Indonesian Bay leaf (Syzygium polyanthum), Solanaceae, Spanish pepper (Capsicum annuum), Cayenne (Capsicum annuum var. Acuminatum), Capsicum frutescens, Capsicum chinense, Capsicum baccatum, Capsicum pubescens, Clove family (Caryophyllaceae), Carnation (Dianthus caryophyllus), Portulaceae (Portulacaceae), Portulaca (Portulaca sativa), Rutaceae, Boronia (Megonia), Kaffir Lime (Citrus hystrix), White Dittany (Dictamnus albus), Ruta graveolens, Zanthoxylum piperitum, Loomi (Lime , Citrus aurantifolia), curry tree (Bergera koenigii), red cabbage (Rubiaceae), verbena (Galium verum), woodruff (Galium odoratum), Roseng Rosaceae, Rosemary Rose Damselfly, Pink Damascena Rose Damselfly, Rose Gallica Rose, Pink Rose, Rose Potato, Rose Rugosa, Pink Rose, Pink Rose Musk Rose (Rosa moschata), Wine Rose (Rosa eglanteria), Zentifolie (Rosa centifolia), Large Meadow Button (Sanguisorba officinalis), Pimpernelle or Small Meadow Button (Sanguisorba minor), Tuberous Meadowsweet (Filipendula vulgaris), Meadowsweet (Filipendula ulmaria ), Safflower Family (Oxalidaceae), West Indian Sorrel (Oxalis violacea), Wood Safflower (Oxalis acetosella), Sesame Family (Pedaliaceae), Sesame (Sesamum indicum), Cranesbill Family (Geraniaceae), Geranium (Pelargonium graveolens), Sumac Family (Anacardiaceae), Brazilian Pepper Tree, Pink pepper, rose-pepper, pink berries (Schinus terebinthifolius), Peruvian pepper tree, pink pepper, rose-pepper, pink berries (Schinus molle), spicewort (Rhus coriaria), violet gew Chse (Violaceae), Violet (Viola odorata), Plantain (Plantaginaceae), Rough Om Limnophila aromatica, Leafy Vegetables, Salads, Lettuce (Lactuca sativa L.) (Asteraceae), Lettuce (Lactuca sativa L. var. capitata L.), Sectional Lettuce (Lactuca sativa L. var. Crispa L.), binding salad (Lactuca sativa L. var. Lon gifolia L.), asparagus salad (Lactuca sativa var. Angustana), iceberg lettuce, common chicory (Cichorium intybus L.) (daisy family), chicory (Cichorium intybus var. Foliosum) (varieties: Sugar Loaf, Radicchio), endive (Cichorium endivia L.), rocket, rocket (Diplotaxis tenuifolia or Eruca sativa), chard (Beta vulgaris subsp. vulgaris) (goosefoot plants), spinach (Spinacia oleracea L.) (goosefoot plants), water spinach (Ipomoea aquatica FORSSK.) (winch plants), garden bloom (Atriplex hortensis L.) (goosefoot plants), watercress (Nasturtium officinale R.BR.) (cruciferous plants ), Purslane (Portulaca ssp. Sative (HAW.) ČEL.) (Purslane family), Common plate cabbage (= Cuban spinach, Winter portulac, Claytonia perfoliata DONN. EX WILLD) (Purslane family), Malabar spinach, Indian spinach (Basella alba) , New Zealand Spinach, New Zealand Spinach (Tetragonia tetragonioides), Jambú (Acmella oleracea (L.) RKJANSEN) (Asteraceae), Jute Leaves (Corchorus olitorius L.) (Mallow Family), Iceplant (Mesembryanthemum crystallinum) (Midday Flower Family), Daylilies, e.g. B. Yellow-eyed Daylily (Hemerocallis fulva L.) (Day Lily Family), Strawberry Spiny Strawberry (Chenopodium capitatum (L.) ASCH.) (Gänsefußgewächse), Guter Heinrich (Chenopodium bonus-henricus L.) (Garden Goose Family), Garden Dock (Rumex ) (See also lettuce plant, cabbage, cabbage (Brassica) (cruciferous vegetables), Mediterranean cabbage (B. fruticulosa), rod-cabbage, or Indian mustard or Serepta mustard called, (B. juncea), oilseed rape and rutabaga (B. napus), rutabaga, turnip, wrowel (B. napus subsp. Rapifera MTZG.), Oilseed rape (B. napus subsp. Napus L.), cut cabbage (B. napus subsp. Pabularia), black mustard (B. nigra (L.) KOCH), cabbage (B. oleracea L.), cauliflower (B. oleracea var. Botrytis L.), Romanesco (B. oleracea convar botrytis var. Botrytis L.), broccoli (B. oleracea var. italica plenck), kohlrabi (B. oleracea var gongylodes L.), cabbage (B. oleracea convar capitata L.), red cabbage (Brassica oleracea convar capitata var. rubra L.), cabbage (Brassica oleracea conva capitata var. alba L.), pointed cabbage, savoy cabbage, Savoy cabbage (B. oleracea convar. capitata var. sabauda L.), Brussels sprouts (B. oleracea var. gemmifera DC.), kale, "brown cabbage" (B. oleracea var. sabellica L.), cabbage (Brassica oleracea var. palmifolia DC), marrow cabbage (B. oleracea var. medullosa Thell.), turnip rape (B. rapa L.), oil turnip rape (B. rapa subsp. oleifera), Chinese cabbage (B. rapa subsp. pekinensis), Pak Choi (B. rapa subsp. chinensis), whiteflower , Beetroot, white turnip, Teltower turnip, Bavarian turnip (B. rapa subsp. Rapa), turnip (as pure leafy greens), flowering vegetables, artichoke (Cynara scolymus) (daisy family), zucchini (Curcubita pepo subsp. Pepo convar giromontiina) ( Cucurbits), cauliflower (Brassica oleracea var. Botrytis L.), broccoli (Brassica oleracea var. Italica Plenck), Romanesco (Brassica oleracea convar botrytis var. Botrytis), lilies (Lilium L.) (lily family), dahlia (Dahlia CAV .) (Asteraceae), caper (Capparis spinosa), fruit vegetables, family Cucurbitaceae, subfamily Cucurbitoideae, citrull us, watermelon (Citrullus lanatus (THUNB.) MATSUM. & NAKAI.), Cucumbers (Cucumis L.), cantaloupe (Cucumis melo L.), kiwano (Cucumis metuliferus E.MEY.EX NAUDIN), cucumber (Cucumis sativus L.) (gherkins), pumpkins and zucchini (Cucurbita), garden squash, zucchini, spaghetti squash (C. pepo L.), giant or hokkaido squash (C. maxima), butternut squash (C. moschata), fig leaf squash (C. ficifolia), bitter melon (Momordica L.), gourds (Lagenaria siceraria (MOLINA) STANDL.), Sponge gourd (Luffa MILL.), Sechium, Chayote = Christofine, (Sechium edule (JACQ.) SW.), Tomato (Solanum lycopersicum L.) (Nightshade family), Tomatillo (Physalis philadelphica) (Nightshade family), peppers, chillies (Capsicum L.) (nightshade family), amaranth (Amaranthus L.), aubergine (Solanum melongena), avocado (Persea americana MILL.) ( Laurel family), Okra (Abelmoschus esculentus (L.) MOENCH.) (Mallow family), Breadfruit (Artocarpus altitis (PARKINS EX DU ROI) FOSB. CORR. ST.JOHN) (Mulberry family), Root vegetables, Tuberous vegetables, Yellow turnip, Carrot ( Daucus carota L. ssp. Sativus) (umbelliferous plants), beetroot, beetrope (Beta vulgaris subsp. Vulgaris), brassica, rutabaga, rutabaga (Brassica napus subsp. Rapifera), Brassica rapa, mustard (Brassica rapa subsp. Rapa var. majalis), Teltower turnip (Brassica rapa subsp. rapa var. pygmaea), horseradish (Armoracia rusticana GAERTN.MEY. & SCHERB.), radish (Raphanus sativus L. subsp. sativus), daikon (Raphanus sativus var. longipinnatus), black Winter radish (Raphanus sativus subsp. Niger var. Niger), wasabi (Wasabia japonica MATSUM.) (Cruciferous vegetables), potato (Solanum tuberosum L.) (nightshade family), garden salsify (Scorzonera hispanica L.) (daisy family), parsnip (Pastinaca sativa) (umbelliferous plants), root parsley (Petroselinum crispum subsp. tuberosum), celery (Apium graveolens), chervil, or nodular calf's cabbage (Chaerophyllum bulbosum L.), lotus root (Nelumbo), yams (Dioscorea. L. ') (yams), sweet potato (Ipomoea batatas L.) (winch plants), Jerusalem artichoke (Helianthus tuberosus) (daisy family), onion vegetables, allium (leek), onion (A. cepa L.), winter onion, spring onion, (A fistulosum L.), garlic (A. sativum L.), shallot (A. ascalonicum BEACH), leek, leek (A. porrum L.), pearl onion (Allium porrum var. sectivum), wild garlic (Allium ursinum), Legumes, also see also bean (plant), Phaseolus, lima bean (Phaseolus lunatus L.), moon bean, Teparybeans (Phaseolus acutifolius A.GRAY), common bean (Phaseolus coccineus L.), make-up bean, common bean, bush bean, barley bean, ( Phaseolus vulgaris L.), varieties: kidney bean, kidney bean, pea bean, quail bean, pinto bean, black bean, Brazil, white bean, Ahrtaler Köksje, soybean (Glycine max (L.) Merill), pea (pisum), raspberry (Pisum sativum L. convar sativum), also Pahl, Pal or Kneifel peas, marrow pea (Pisum sativum L. convar, medullare Alef. e CO. clay), sugar pea (Pisum sativum L. convar. axiphium Alef emend. CO clay), also Kaiserschoten, Kiefelerbsen or Kefen, (Zuckerschote), Riesenerbse (Pisum granda sneida L. convar., Sneidulo P. shneiderium), Schneckenklee (Medicago L.), ordinary alfalfa, alfalfa (M. sativa L.), chickpea (Cicer arietinum L.), Lentils, (Lens), (Lens culinaris Medik.), Lupines (Lupinus L.), Vetching (Vicia L.), Field Bean, Broad Bean, Broad Bean (Vicia faba L.), Flat Peas (Lathyrus L.), seed flat pea (Lathyrus sativus L.), tuber flat pea (Lathyrus tuberosus L.), Vigna, mats bean, (Vigna aconitifolia (Jacq.) Maréchal), adzuki bean, (Vigna angularis (Willd.) Ohwi & H Ohashi), common bean, (Vigna mungo (L.) Hepper), mung bean, (Vigna radiata (L.) R. Wilczek), "bean sprouts", Bambara peanut, (Vigna subterrane (L.) Verdc.), Rice bean , (Vigna umbellata (Thunb.) Ohwi & H. Ohashi), Vigna vexillata (L.) A. Rich. (no German name), Vigna unguiculata (L.) Walp. in the three subspecies: asparagus bean (Vigna unguiculata subsp. sesquipedalis), ocular bean (Vigna unguiculata subsp. unguiculata), catjang bean (Vigna unguiculata subsp. cylindrica), shrub pea, (Cajanus cajan (L.) millsp.), macrotyloma, bean , (Macrotyloma geocarpum (Harms) Maréchal & Baudet), horse bean, (Macrotyloma uniflorum (Lam.) Verdc.), Goabohne, (Psophocarpus tetragonolobus (L.) DC.), Tuber bean, (Sphenostylis stenocarpa (supreme ex A. Rich Harms), bean, helm bean, Lablab bean, (Lablab purpureus (L.) Sweet), guar bean (Cyamopsis tetragonolobus (L.) Taub.), Canavalia, jack bean, (Canavalia ensiformis (L.) DC.), Sword bean, (Canavalia gladiata (Jacq.) DC.), Batis (Batis L.) (cruciferous vegetables), Chinese Water-chestnut (Eleocharis dulcis), marshmallow (Althaea officinalis L.) (mallow family), fennel (Foeniculum vulgare (L.) Mill (Asparagus officinalis L.) (asparagus), Common Rhubarb , Japanese Rhubarb (Fallopia japonica (Houtt.) Ronse Decr.) (Knotweed Family), Coriander (Cori andrum sativum L.), Umbelliferae, Quinoa (Chenopodium quinoa Willd.) (Goosefoot Family), Swedish Turnip (Brassica napus) see Rutabaga, Water Mimosa (Neptunia oleracea Lour.) (Mimosa Family), Manioc, Mandioka, Kassava, Kassave or in Latin America Yuca (Manihot esculenta Crantz) (Spurge Family), Tuberous Safflower, Oca or Yam (Oxalis tuberosa), Olluco, Melloco or Tuber Basal (Ullucus tuberosus) (Basell Family), Mashua, also Tuberous Nasturtium (Tropaeolum tuberosum), Nectar (Smallanthus sonchifolius), Bamboo shoots, Palm Hearts, Sprouts, Fruits and Berries, Acerola, Amanatsu, American Pokeweed, Pineapple, Pineapple Strawberry , Annona senegalensis, apple, chokeberry (chokeberry), apricot, Atemoya, avocado, babaco, banana, barberry, bergamot, blueberry, pear, brazilian guava (Feijoa), Blackberry, Bush Plum, Camu-Camu, Cherimoya, Clementine, Coccoloba (Grape), Cranberry, Date, Durian, Strawberry Tree Fruit, Strawberry, Fig, Rock Pear, Gali Melon, Gandaria, Goji Berry, Pomegranate, Grapefruit, Large Sapote, Guanabana, Guava, Rosehip, Raspberry, Elderberry, Honeydew Melon, Hongkong Kumquat, Hyūganatsu, Ilama, Jackfruit, Japanese Raisin, Java Apple, Jenipapo, Carob, Jostabean, Jujube, Persimmon, Prickly Pear, Cape Gooseberry, Cassia, Cherry, Cherry Plum, Kiwano, Kiwi, Delicious Window Leaf Fruit, Cornelian Cherry, Cultivated Blueberry, Kumquat, Lansi, Lime, Lychee, Longan, Lulo, Mahonia, Mammi Apple, Mandarin, Mango, Mangosteen, White Mulberry, Mulberry Fig, Mirabelle, Medlar, Cloudberry, Myrica rubra, Nara, Nashi, Nectarine, Nespoli, Netzannone, Nectar, Noni, Orange, Olive, Papau, Papaya, Passion Fruit (Yellow Granadilla, Passion Fruit), Passion Fruit (Purple Granadilla, Passion Fruit), Pepino, Pitahaya (yellow), Pitahaya (Red ), P fir, plum, pomelo, bitter orange, cranberry, quince, rambutan, renneklode, redcurrant, salak, sea buckthorn, santol, sapotilla, satsuma, moray, blackthorn, slime apple, Black currant, Black mulberry, Black sapote, Vetchling, Gooseberry, Red berry, Star apple, Star fruit, Suriname cherry, Sweet granadilla, Tamarillo, Tamarind, Ugli, Rowanberry, Forest strawberry, Watermelon, Grape, White currant, Wonderberry, Lemon, Cinnamon apple, Plum , Zibarte (yellow), tobacco (Nicotiana), a species of the family of the spindle-tree plants (Celastraceae), in particular Kathstrauch (Catha edulis), a species of the family of the palm family (Arecaceae), especially betel nut (Areca catechu), malt, wine , Beer, dairy products (yo ghurt, kefir, cheese), kombucha, coffee, cocoa, tea, soy. Acid or alkali treated products, eg cocoa, cereal products, animal products of terrestrial animals, especially meat, fat, bone, bone marrow, offal, milk, dairy, eggs and / or freshwater or seawater animals such as fish, crustaceans, clams, aquatic snails, cuttlefish , Squid, shrimp, crab, lobster, roe, caviar and lobster.

The fluid may further comprise proteins and enzymes brought into solution and / or suspension, and sugars (monosaccharides, disaccharides, oligosaccharides and / or polymers sugars (starch) brought in solution and / or suspension.

The fluid may further comprise solubilized and / or suspended plant material (e.g., lignin, polyphenols). The fluid may further comprise a gas from the drying (spray dryer, freeze dryer, belt dryer, roller dryer), concentration, roasting (drum roaster, band roaster, fluidized bed roasting), defoaming, fumigation or degassing of liquids, deodorization (eg plate evaporator, falling-film evaporator, steam distillation, damping Include, or be, vacuum damping. The fluid can furthermore come from gas scrubbing, exhaust air from production plants (fermenters, fermentation, conching, juicing, bottling plants), room air from production plants, gardening, plant breeding and the like. The fluid may further comprise or be a water phase from a freeze dryer and / or a condensate after evaporation or fumigation or drying.

Furthermore, the fluid may be selected from herbs, spices or extracts thereof. Likewise, extracts, vapors or gas phases from industrial plants in general or from intermediate production steps, e.g. Exhaust air from deodorizers of cocoa, chocolate, or oils, as well as exhaust from rooms, (back) furnaces, or drying facilities (spray drying, freeze drying) e.g. Herbs, hops, egg, bulbous plants, instant products (mashed potatoes, corn, soups, ready meals, mushrooms, cooking flavors) or evaporation plants (jam production, fruit preparations), mechanical plants (crushing, pressing, mixing), beer wort, coffee aroma from the coffee extraction process (vapors, drying plants) , Stallabuft, grass drying (hay production) or environmental odors (eg forest, meadow) may be provided as a fluid or part of the fluid. Also conceivable are aroma phases from Dairyprozessen (cream cheese, whey, processed cheese, cheese), smoke flavors, sausage production, brewing water from meat production (chicken meat flavor), remaining processing (animal parts (feet, ears), animal bones, meat residues, fryer exhaust, honey, vinegar, hydrolysates, reaction flavors, Fish, flowers, wood, bark, nuts, shells, roots, buds, stamens, plant parts, vanilla pods, tree needles, leaves, tree fruits and / or flavors that are created or released by means of biological processes (fungi, bacteria, enzymes), always each individually or in all possible combinations.

In an advantageous embodiment of the invention, it is provided that the adsorption system comprises at least two fluidly coupled to each other work spaces and at least one pumping device for conveying the fluid through the work spaces. As a result of this fluidic coupling of the two or more working spaces in conjunction with the at least one pumping device, significantly higher flow rates are achieved during loading, in particular in contrast to a single working space with the same volume. In addition, the total length of the adsorption system increases, so that a correspondingly higher recovery rate or a high final concentration in the flavor concentrate can be achieved.

In a further advantageous embodiment of the invention, it is provided that at least one pumping device is arranged upstream of a working space. As a result, the pressure drop over the working space can be at least partially compensated and a high flow velocity of the fluid through the working space can be ensured. Alternatively or additionally, it is provided that at least one pumping device is arranged between two working spaces. This represents a further advantageous possibility to compensate for a pressure drop downstream of a working space and to ensure a high flow rate of the fluid through the working chamber located downstream of the pumping device. Alternatively or additionally, it has proven to be advantageous if all working spaces are arranged fluidically between two pumping devices. This makes it possible in a structurally simple way to reverse a flow direction through the work spaces. Thus, for example, the sorbent material may be loaded in a direction of flow and discharged in the opposite direction of flow. Likewise, it can be provided that the at least two pumping devices are designed differently. For example, the pumping devices may differ in terms of their maximum flow rate. Likewise, it can be provided that at least one of the pumping devices is pulsation-free and / or explosion-proof and / or permits reversible delivery.

Further advantages result from the adsorption system comprising at least one valve device by means of which a flow through at least one working space can be controlled and / or regulated. This allows a particularly variable and needs-based release, reduction or interruption of the flow through one or more work spaces. The at least one valve device can basically be designed to be manually and / or mechanically operable or controllable and / or controllable. In the context of the present invention, valve devices basically also include pure shut-off devices which can either stop or let through a volume flow, but do not allow a partial reduction of the volume flow. For example, in some embodiments, the at least one valve device may be a check valve or the like, since these shut-off devices do not have to be actively controlled and are thus very cost-effective and reliable.

In a further advantageous embodiment of the invention it is provided that the adsorption comprises a control device which is adapted to adsorb the adsorption in an absorption mode in which the at least one sorbent is acted upon by the flavorant-containing fluid to adsorb flavors on the sorbent, and in a desorption mode in which the at least one sorbent is charged with a fluid desorbent to desorb aromatizers adsorbed on the sorbent. This allows a high degree of automation or at least partial automation of the adsorption system, so that flavor concentrates can be produced continuously or at least semi-continuously. The term "trained to" in the context of the present invention basically refers to objects that not only have a basic aptitude for something, but actually achieved by appropriately furnished hardware and / or software the specified effect during their intended operation. Examples of suitable desorbents are methanol, ethanol, propan-1-ol, butan-1-ol, pentan-1-ol, hexan-1-ol, heptan-1-ol, octan-1-ol, nonan-1-ol, Decan-1-ol, undecan-1-ol, dodecan-1-ol, tridecan-1-ol, tetradecan-1-ol, pentadecan-1-ol, hexadecan-1-ol, octadecan-1-ol, hexacosane 1-ol, triacontan-1-ol, propan-2-ol, butan-2-ol, 2-methylpropan-1-ol, 2-methylpropan-2-ol, pentan-2-ol, pentan-3-ol, 2-methylbutan-1-ol, 3-methylbutan-1-ol, 2-methylbutan-2-ol, 3-methylbutan-2-ol, 2,2-dimethylpropan-1-ol, ethane-1,2-diol, Propane-1,2-diol, propane-1,3-diol, butane-1,2-diol, butane-1,3-diol, butane-1,4-diol, butane-2,3-diol, pentane 1,5-diol, hexane-1,6-diol, octane-1,8-diol, nonane-1,9-diol, decane-1,10-diol, propane-1,2,3-triol, cyclopentanol, Cyclohexanol, prop-2-en-1-ol, but-2-en-1-ol, phenylmethanol, (hydroxymethyl) benzene, 1-phenylethan-1-ol, (1-hydroxyethyl) benzene (C6H5CH (OH) CH3) , 2-phenylethan-1-ol, (2-hydroxyethyl) benzene (C6H5CH2CH2OH), diphenylmethanol (C6H5) 2CHOH, triphenylmethanol ((C6H5) 3COH), Ethyl acetate, dichloromethane, trichloromethane, carbon tetrachloride, dimethyl ether, diethyl ether, methyl ethyl ether, water, inorganic acids such as phosphoric acid, hydrochloric acid, etc., carboxylic acids such as formic acid, acetic acid, lactic acid, malic acid, citric acid, ascorbic acid, tartaric acid, etc., chlorogenic acid and derivatives thereof; Caffeic acid, ferulic acid, maleic acid, bases, for example caustic soda, potassium hydroxide, Ca (OH) 2, sodium or potassium salts of phosphoric acid, as well as any mixtures and / or gradients of two or more desorbents are used, said list of possible desorbents not as an exhaustive is to be considered.

In an advantageous embodiment of the invention it is provided that the control device is adapted to set a flow direction of the desorbent in the desorption mode such that the flow direction of the desorbent is opposite to a flow direction of the flavor-containing fluid in the adsorption mode. For this purpose, the control device is preferably coupled to at least one pumping device and / or at least one valve in order to control and / or regulate this or this.

In a further advantageous embodiment of the invention it is provided that the control device is formed, the flavorant-containing fluid in the absorption mode in parallel by at least to manage two workrooms. This allows a FITS fast loading of the arranged in the work spaces sorbent with high accumulation of or contained in the fluid flavorings. In addition, instead of a long working space with a correspondingly high pressure loss, two or more shorter working spaces can be used, the combined total length of which corresponds to that of a particularly long working space. In addition, in this way, the number and geometry of the work spaces can be optimally adapted to the respective boundary conditions such as the amount of fluid, the fluid flow and the composition of the fluid and the flavors contained therein. Alternatively or additionally, it is provided that the control device is designed to direct the desorption in the desorption mode serially through at least two working spaces. This allows for at least substantially complete recovery of the adsorbed flavorants using a minimal volume of desorbent. Alternatively or additionally, it is provided that the control device is designed to transport the desorption agent through an outlet from the adsorption system, whereby a simple removal of the desorbed flavoring substances or the desiccant-derived flavoring concentrate is made possible.

In a further advantageous embodiment of the invention, the adsorption system comprises a first fluid path for passing the flavor-containing fluid through the at least one receiving space and a second fluid path for passing the desorbent through the at least one receiving space. In this way, the adsorption can be operated very flexible, since different fluid paths for adsorption and desorption can be selected. The fluid paths may for example be associated with separate piping systems.

Further advantages result in that the first and the second fluid path have different lengths and / or different average cross-sectional thicknesses and / or different volumes. This allows an advantageous dead space minimization of the respective fluid path. By way of example, the first fluid path can have an overall volume which is at least a factor of 2 higher than the first fluid path.

In a further advantageous embodiment of the adsorption of this comprises a fluidically coupled with at least one receiving space Sammelbe container and / or fraction collector. This makes it possible to collect the flavor concentrate obtained by desorption in the sump or to collect with the help of the fraction collector depending on a time frequency and / or a set fraction volume several fractions, which can then be combined in individual position or in any way to to achieve a specific aroma profile.

In a further advantageous embodiment of the invention, it is provided that at least one working space of the adsorption comprises at least two fluidly interconnected channels for arranging the at least one sorbent, which are arranged nested in a common housing. Such a "labyrinthine" configuration of at least one working space represents a particularly advantageous possibility in order to provide the longest possible fluid path with a small space requirement.

Further advantages result from the fact that the adsorption system comprises at least two working spaces which can be flowed through independently of one another by the aroma-containing fluid and / or by the desorption agent. This allows a continuous or at least semi-continuous operation of the adsorption, whereby a correspondingly high throughput is made possible. Further advantages result from at least one working space having a varying cross-sectional area along its longitudinal axis. The working space may, for example, have a continuously or stepwise decreasing cross section along its longitudinal extent. For example, the working space can be funnel-shaped or triangular or trapezoidal in longitudinal section. Likewise, it can be provided that the working space has areas with decreasing cross-sectional areas along its longitudinal axis and areas with increasing cross-sectional areas. Alternatively or additionally, it is provided that the adsorption system comprises at least two working spaces with different average cross-sectional areas. This makes it possible to provide different local adsorption capacities in the adsorption system in order to nevertheless bind different degrees of aroma substance adsorbing to the sorbent used in each case in an authentic quantitative ratio. For example, a first working space considered in the loading direction may be narrower than one or more working spaces following in the loading direction. It is thereby achieved that those aroma substances which can be bound very efficiently to a comparatively small amount of sorbent can be adsorbed at least largely or exclusively in the first working space. This is associated with a high final concentration of these substances, which can be obtained after desorption flavor concentrates with correspondingly high enrichment factors. Those flavoring agents that require a relatively larger amount of sorbent to be predominantly or at least substantially quantitatively bound, due to the larger cross-sectional areas and the associated locally higher amounts of sorbent, that is higher adsorption capacity, mainly in the or bound in the flow direction subsequent work spaces. In a subsequent desorption step, which preferably takes place counter to the loading direction, the flavoring substances with comparatively poorer binding properties are then dissolved out of the areas with larger cross-sectional areas in the correct quantitative proportion and subsequently in the narrower working space where they are desorbed or dissolved out together with the better binding aroma substances become. This ensures that both the better and the worse of the respective sorbent binding aroma substances in an amount based on the fluid authentic ratio in the resulting flavor concentrate.

A second aspect of the invention relates to a method for operating an adsorption system according to the first aspect of the invention, in which at least one sorbent is arranged as a stationary phase in at least one working space of the adsorption system and perfused with a flavor-containing fluid as the mobile phase, so that at least a portion of the Flavor contained aromatics adsorbed on the sorbent, wherein a ratio of average cross-sectional thickness to total length of the at least one working space is at most 0.3. In this way, a sorbent bed which is as long as possible and preferably narrow is provided and used for adsorbing at least a portion of the aroma substance molecules contained in the fluid, whereby it is possible to polarize both depending on the binding characteristic of the sorbent used and the flavoring molecules present in the fluid as well as non-polar flavor substances as evenly as possible to adsorb on the sorbent. Accordingly, it is possible with the aid of the method to produce particularly authentic and highly enriched flavor concentrates, that is flavor concentrates, in which all flavorings present in the original fluid are present at least predominantly or substantially uniformly and with low losses enriched with high enrichment factors. Further features and their advantages can be found in the descriptions of the first aspect of the invention, wherein advantageous embodiments of the first aspect of the invention are to be regarded as advantageous embodiments of the second aspect of the invention and vice versa.

The process can generally be carried out at any suitable process temperature, for example at temperatures between -100 ° C and +200 ° C, for example at -100 ° C, -95 ° C, -90 ° C, -85 ° C, -80 ° C , -75 ° C, -70 ° C, -65 ° C, -60 ° C, -55 ° C, -50 ° C, -45 ° C, -40 ° C, -35 ° C, -30 ° C , -25 ° C, -20 ° C, -15 ° C, -10 ° C, -5 ° C, 0 ° C, 5 ° C, 10 ° C, 15 ° C, 20 ° C, 25 ° C, 30 ° C, 35 ° C, 40 ° C, 45 ° C, 50 ° C, 55 ° C, 60 ° C, 65 ° C, 70 ° C, 75 ° C, 80 ° C, 85 ° C, 90 ° C, 95 C, 100 C, 105 C, 110 C, 115 C, 120 C, 125 C, 130 C, 135 C, 140 C, 145 C, 150 C, 155 ° C, 160 ° C, 165 ° C, 170 ° C, 175 ° C, 180 ° C, 185 ° C, 190 ° C, 195 ° C, 200 ° C or more, with corresponding intermediate temperatures such as 80 ° C, 81 ° C, 82 ° C, 83 ° C, 84 ° C, 85 ° C, 86 ° C, 87 ° C, 88 ° C, 89 ° C, 90 ° C, etc. are to be regarded as being disclosed. Lower process temperatures are suitable, for example, in some applications for cooling and / or condensing hot fluids from the ambient air or industrial processes. Higher process temperatures may promote loading and / or unloading of the sorbent in some applications. Furthermore, it is possible to vary the process temperature during the process one or more times.

In addition, the process may in principle be carried out at all suitable process pressures, for example at pressures between about 0 bar and about 15 bar, that is for example at 0.0001 bar, 0.001 bar, 0.01 bar, 0.1 bar, 0.2 bar, 0, 3 bar, 0.4 bar, 0.5 bar, 0.6 bar, 0.7 bar, 0.8 bar, 0.9 bar, 1 bar, 2 bar, 3 bar, 4 bar, 5 bar, 6 bar , 7 bar, 8 bar, 9 bar, 10 bar, 11 bar, 12 bar, 13 bar, 14 bar, 15 bar or more. Furthermore, it is possible to vary the process pressure during the process one or more times.

In an advantageous embodiment of the invention it is provided that the aroma-containing fluid is passed in parallel through at least two working spaces. This allows a particularly rapid loading of the arranged in the work spaces sorbents or sorbents with short process runs, whereby the process can be carried out very quickly, inexpensively and at least semi-or quasi-continuous. In addition, distribution chromatographic effects on the sorbents can be better controlled and excessive separation of polar and non-polar aromatics can be prevented. This further enhances the authenticity of the flavoring concentrate obtainable by subsequent desorption. At the same time, a high concentration factor is achieved, which makes highly enriched flavor concentrates accessible. Furthermore, the at least two working spaces may contain different sorbents or different sorbent mixtures to ensure improved and as complete as possible adsorption of all aroma species contained in the fluid. At the same time, working spaces with a lower total volume or lower sorbent loading can be used than would be possible if a single working space with the same loading capacity was used. This reduces the pressure drop across the work spaces, which means that you can work with lower differential pressures. This allows, for example, the use of cheaper pumping devices and leads to a lower wear of the sorbent, whereby corresponding cost savings can be realized. In addition, the method can be easily adapted to different fluid flows via the respectively selected number and type of work spaces and the sorbents contained therein. Alternatively or additionally, it is provided that the aroma-containing fluid is directed against the direction of gravity through the at least one working space. In other words, the workroom (s) will be as possible arranged vertically and flows from bottom to top with the fluid. This improves the adsorption of the flavorants contained in the fluid.

In a further advantageous embodiment of the invention, it is provided that after adsorbing at least a portion of the aroma substances from the fluid, the sorbent is subjected to a fluid desorbent, so that the aroma substances adsorbed on the sorbent at least partially desorb. This he allows the recovery of the adsorbed flavorings in the form of a flavoring concentrate containing them.

Further advantages result from the fact that the desorbent is conducted in the reverse flow direction through the at least one working space in comparison with the flavorant-containing fluid. In other words, the one or more working spaces or the sorbent disposed in these are flowed through in the opposite direction to the flow direction used for loading for discharging. This ensures at least substantially complete recovery of all the adsorbed on the respective sorbents flavorings, whereby a correspondingly complete recovery of the flavorings contained in the original fluid is achieved in highly concentrated form. Alternatively or additionally, it is provided that the desorbent is passed in series through at least two working spaces. This also ensures an at least largely complete recovery of the aroma substances which are adsorbed in the at least two working spaces on the respective sorbent. Alternatively or additionally, it is provided that the desorbent is pumped with a higher differential pressure against the flow direction of the fluid. This allows a simple way to switch between adsorption or loading and desorption or discharge. In addition, it is possible to introduce the desorbent with the desorbed aroma substances contained therein into the fluid or into a fluid main stream after the working space, dilute it in the main fluid flow and feed it to a further working space. As a result, one or more working spaces downstream can be acted upon by a fluid enriched with respect to the original fluid, whereby a (always) higher flavor enrichment with correspondingly high concentration factors can be achieved in the one or more downstream work spaces.

In a further advantageous embodiment of the invention it is provided that the desorbent is passed in the direction of gravity through the at least one working space. In other words, the one or more work spaces are arranged as vertically as possible and flows through from top to bottom with the desorbent. This improves the desorption of the sorbent adsorbed flavorants, thereby providing highly concentrated authentic flavor concentrates.

A third aspect of the invention relates to a working space for an adsorption system according to the first aspect of the invention, which can be filled with at least one sorbent. It is inventively provided that a ratio of average cross-sectional thickness to total length of the working space is at most 0.3. The resulting features and their advantages can be found in the descriptions of the first aspect of the invention, advantageous embodiments of the first aspect of the invention are to be regarded as advantageous embodiments of the third aspect of the invention and vice versa.

A fourth aspect of the invention relates to a flavoring concentrate which is obtainable and / or obtained from a flavorant-containing fluid by means of an adsorption system according to the first aspect of the invention and / or by a method according to the second aspect of the invention. The resulting features and their advantages are described in the descriptions of the first and second aspects of the invention, with advantageous embodiments of the first and second aspect of the invention are to be regarded as advantageous embodiments of the fourth aspect of the invention and vice versa.

Further features of the invention will become apparent from the claims and the exemplary embodiments. The features and combinations of features mentioned above in the description, as well as the features and feature combinations mentioned below in the exemplary embodiments and / or alone, can be used not only in the respectively specified combination but also in other combinations or in isolation without the scope of the invention leave. There are thus also embodiments of the invention as encompassed and disclosed, which are not explicitly shown and explained in the embodiments, however, emerge and can be generated by separate feature combinations of the described embodiments. Embodiments and combinations of features are also to be regarded as disclosed, which thus do not have all the features of an originally formulated independent claim. Showing:

1 a schematic diagram of an adsorption system according to the invention according to an embodiment;

2 a schematic representation of the adsorption according to the invention according to another embodiment, wherein this is operated in an adsorption mode;

3 a schematic representation of the in 2 shown adsorption system according to the invention, wherein this is operated in a desorption mode;

4 a schematic diagram of the adsorption according to the invention according to a further embodiment;

5 a schematic diagram of the adsorption according to the invention according to a further embodiment;

6 a schematic diagram of the adsorption according to the invention according to a further embodiment;

7 a schematic sectional view of a working space with two fluidly interconnected channels, which are arranged nested in a common housing;

8th a schematic sectional view of a working space with four fluidly interconnected channels, which are arranged nested in a common housing;

9 a schematic diagram of the adsorption according to the invention according to a further embodiment;

10 a schematic diagram of the adsorption according to the invention according to a further embodiment;

11 a schematic sectional view of four work spaces with different geometries;

12 a schematic representation of another embodiment of the adsorption system according to the invention;

13 a schematic representation of another embodiment of the adsorption system according to the invention;

14 a schematic representation of another embodiment of the adsorption system according to the invention;

15 a schematic representation of another embodiment of the adsorption system according to the invention;

16 a schematic representation of another embodiment of the adsorption system according to the invention;

17 a schematic sectional view of a divided workspace;

18 a schematic plan view of a DIN flange;

19 a schematic plan view of the DIN flange, wherein a separating bottom is welded into a passage opening;

20 a schematic plan view of the partition; and

21 a schematic plan view of the DIN flange, wherein the separating tray is inserted in the middle of the seal over the passage opening.

1 shows a schematic diagram of an adsorption system according to the invention 10 according to a first embodiment. The adsorption system shown 10 allows a process management for the isolation of flavorings as a flavoring concentrate from a flavor-containing fluid, on the one hand, a particularly high he enrichment of the flavorings in the flavoring concentrate or extract and on the other hand Maintaining an authentic aroma profile are guaranteed. For this purpose, the adsorption system comprises 10 in the illustrated embodiment, three work spaces 12 that have a pipe system 13 , which forms a first fluid path, fluidly coupled to each other and each filled with a sorbent as a stationary phase. The workrooms 12 may in principle also be referred to as a column or extraction cell and, in the exemplary embodiment shown, each have a circular-cylindrical shape with identical geometric dimensions. So all have workspaces 12 along their respective longitudinal axes L constant cross-sectional thicknesses. Furthermore, instead of three workrooms 12 even just one or two or four or more workspaces 12 be provided. In the present embodiment, all work spaces 12 filled with the same, pure-styrene-divinylbenzene copolymer as a sorbent. As sorbents may generally, for example, chemical compounds from the group polyaromatics, polystyrenes, poly (meth) acrylates, polypropylenes, polyesters, polytetrafluoroethylene and crosslinked polystyrenes, especially copolymers of ethylvinylbenzene and divinylbenzene, vinylpyrrolidone and divinylbenzene, vinylpyridine and divinylbenzene and / or styrene and divinylbenzene used. Likewise, ion exchange materials may be provided. An advantageous sorption characteristic is also achieved through the use of sorbents comprising monomers having functional groups. Thus, in particular sulfonic acid groups, ternary (eg methacrylic diethylamine) and quaternary ammonium groups (eg phenyltrimethylammonium), amides (eg benzamides), amines and halogen-modified aromatics, heterocycles such as 3-pyrrolidone, 2-pyrrolidone, 2-pyrroline, Proven 3-pyrroline, pyrrole and / or piperazine and halogenated aliphatic side chains. Gel-like polymers can also be used. In principle, it is also possible to use modified polyacrylates, in particular those comprising the following monomers: acrylic acid, acrylonitrile and alkyl acrylates such as, for example, methyl methacrylate, methyl acrylate, ethyl acrylate, 2-chloroethyl vinyl ether, 2-ethylhexyl acrylate, hydroxyethyl methacrylate, butyl acrylate and butyl methacrylate. Alternatively or additionally, CMS sorbents (CMS: carbon molecular sieve), which are formed from the pyrolysis of polymeric precursors and themselves have a highly porous carbon structure. SGPC sorbents (SGPC: spherical graphitized polymer carbon) and GCB sorbents can also be used (GCB: graphitized carbon black). Alternatives are polymers based on 2,6-diphenylene oxide, e.g. As poly (2,6-diphenyl-p-phenylene oxide), or those with iminodiacetate functionality.

With the help of these sorbents, individually or in any combination, a particularly high adsorption of the flavoring substances and thus a particularly high recovery rate can be ensured. In addition, as a result, the sorbent can be optimally selected as a function of the respective fluid or the aroma substances contained therein. Preferably, these polymers are additionally functionalized by means of suitable reagents during the polymerization of the base polymer or by a post-treatment of the base polymer with appropriate reagents in order to achieve the desired Sorbtionscharakteristik.

But it can also be provided that at least one of the work spaces 12 is filled with a mixture of two or more sorbents and / or that different work spaces 12 are filled with different sorbents or sorbent mixtures to achieve a specific and optimally adapted to each fluid to be processed adsorption behavior. The three workrooms 12 Taken together provide a particularly long and at the same time comparatively thin sorbent bed, since a ratio of average cross-sectional thickness to combined total length of the working spaces 12 is less than 0.3.

Furthermore, the adsorption system comprises 10 a total of four pumping devices 14 , in front of, between and after the workspaces 12 are arranged.

To load the in the workrooms 12 arranged sorbent is the adsorption system 10 operated in an absorption mode. For this purpose, the flavor-containing fluid as a mobile phase through the inlet 16 into the pipe system 13 introduced and according to arrow A with the help of the pumping devices 14 serially through the work spaces 12 directed. The fluid may be, for example, an aqueous aroma. The flavorants present in the fluid adsorb to the sorbent. At the outlet 18 then becomes the dearomatized fluid or permeate from the conduit system 13 away.

If necessary, it can be provided that an ethanol content of the fluid before passing through the adsorption 10 is set to a value of at least 0.5% by volume and / or to a value of at most 50% by volume. This allows a particularly high recovery rate, while additionally ensuring that a particularly "authentic" flavor concentrate is obtained, that is, a flavor concentrate in which both polar and nonpolar flavorings are at least substantially evenly enriched. In principle, the ethanol content can be reduced by adding ethanol or an ethanol rich solvent mixture and / or by adding an ethanol-free solvent, such as water, or by adding a low-ethanol solvent mixture can be adjusted to the required value. For example, the ethanol content may be 0.5 vol.%, 1.0 vol.%, 1.5 vol.%, 2.0 vol.%, 2.5 vol.%, 3, 0 vol.%, 3.5 vol.%, 4.0 vol.%, 4.5 vol.%, 5.0 vol.%, 5.5 vol.%, 6.0 vol %, 6.5 vol.%, 7.0 vol.%, 7.5 vol.%, 8.0 vol.%, 8.5 vol.%, 9.0 vol. %, 9.5 vol.%, 10.0 vol.%, 10.5 vol.%, 11.0 vol.%, 11.5 vol.%, 12.0 vol.%, 12.5 vol.%, 13.0 vol.%, 13.5 vol.%, 14.0 vol.%, 14.5 vol.%, 15.0 vol.%, 15, 5 vol.%, 16.0 vol.%, 16.5 vol.%, 17.0 vol.%, 17.5 vol.%, 18.0 vol.%, 18.5 vol %, 19.0 vol.%, 19.5 vol.%, 20.0 vol.%, 20.5 vol.%, 21.0 vol.%, 21.5 vol. %, 22.0 vol.%, 22.5 vol.%, 23.0 vol.%, 23.5 vol.%, 24.0 vol.%, 24.5 vol.%, 25.0 vol.%, 25.5 vol.%, 26.0 vol.%, 26.5 vol.%, 27.0 vol.%, 27.5 vol.%, 28, 0 vol.%, 28.5 vol.%, 29.0 vol.%, 29.5 vol.%, 30.0 vol.%, 30.5 vol.%, 31.0 vol %, 31.5 vol.%, 32.0 vol.%, 32.5 vol.%, 33.0 vol.%, 33.5 vol.%, 34.0 vol. %, 34.5 vol.%, 35.0 vol.%, 35.5 vol.%, 36.0 vol.%, 36.5 vol.%, 37.0 vol.%, 37.5 vol.%, 38.0 vol.%, 38.5 vol.%, 39.0 vol.%, 39.5 vol.%, 40.0 vol.%, 40, 5 vol.%, 41.0 vol.%, 41.5 vol.%, 42.0 vol.%, 42.5 vol.%, 43.0 vol.%, 43.5 vol %, 44.0 vol%, 44.5 vol%, 45.0 vol%, 45.5 vol%, 46.0 vol%, 46.5 vol. %, 47.0 vol.%, 47.5 vol.%, 48.0 vol.%, 48.5 vol.%, 49.0 vol.%, 49.5 vol.% Or Be set 50.0 vol .-%, with appropriate intermediate values are to be regarded as co-disclosed. Preferably, the ethanol content is adjusted to between about 1.5% by volume and about 10% by volume of ethanol. Alternatively, the fluid may also be free of ethanol. Likewise, in principle it can be provided that the ethanol content of the fluid is not adjusted, but that the fluid in the respective present form or with a respective given ethanol content, including a content of 0%. is used.

The adsorption system is unloaded 10 then switched to a desorption mode. This is done via an inlet 16 ' a desorbent, for example water, ethanol or an ethanol / water mixture, in the conduit system 13 introduced and with the help of the reversible pumping devices 14 in the opposite direction of conveyance according to arrow B serially through the work spaces 12 directed. When passing the desorbent desorb the aromatics bound to the sorbent again, so that at the outlet 18 ' receive a flavoring concentrate and from the piping system 13 Will get removed.

Through the fluidic connection of the individual work spaces 12 and the upstream, intermediate and downstream reversible pumping means 14 is achieved that significantly higher flow rates during loading and unloading are possible than when using a single workspace 12 would be possible with the same volume. In addition, in the desorption of the relatively small diameter or cross-sectional area of the work spaces 12 corresponding small amount of desorbent can be used, whereby a higher concentration of the flavorings is achieved with less Desorptionsmittelbedarf. In addition, it is advantageous to use a particularly long sorbent bed to adsorb both polar and non-polar flavorants as quantitatively as possible in order to obtain correspondingly authentic flavor concentrates and permeates.

In principle, it is preferred within the scope of the present invention if at least the ratios of the mass fractions of the up to five aroma substances differing from the desorbent in the flavor concentrate differ by at most ± 50% from the corresponding proportions of their mass fractions in the fluid and / or Each flavoring agent different from the desorbent is individually enriched with each other flavoring agent other than the desorbent in the flavoring concentrate by a mass-related factor of at most 1.49. This enables the provision of a particularly "authentic" flavor concentrate, ie a flavor concentrate, in which all or at least the five flavoring agents present in the original fluid, regardless of their physical properties such as polarity or boiling point, are at least substantially uniform in the flavor concentrate are enriched such that the sensory properties of the flavor concentrate correspond to those of the fluid, particularly when the flavor concentrate is rediluted such that the concentration (s) of the aroma (s) at least substantially correspond to their original concentrations in the fluid. At least the 2, 3, 4 or 5 flavoring substances which contribute significantly to the total flavor of the fluid of all the flavorants present in the fluid or in the flavoring concentrate are enriched as evenly as possible in the flavoring concentrate, so that their mass-related concentrations in the fluid and in the flavoring concentrate in a pairwise comparison by a maximum of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16% , 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33 %, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49% or 50% different. Which of the flavorants present in the fluid belong to the up to five most flavor-relevant can be determined by means of methods familiar to the person skilled in the art in the context of experiments which are usual in the art. Merely as an example Reference is made to the known determination of flavor values or to attempts to leave with recombinates. In principle, it can also be provided that in the flavoring concentrate one or more flavoring substances of a first group are enriched independently of one another by a factor of 1.49 or less in comparison to one or more flavorings and / or fragrances of a second group relative to the originally provided fluid. In particular, factors of 1.49, 1.48, 1.47, 1.46, 1.45, 1.44, 1.43, 1.42, 1.41, 1 are below a factor of 1.49 or less , 40, 1.39, 1.38, 1.37, 1.36, 1.35, 1.34, 1.33, 1.32, 1.31, 1.30, 1.29, 1.28 , 1.27, 1.26, 1.25, 1.24, 1.23, 1.22, 1.21, 1.20, 1.19, 1.18, 1.17, 1.16, 1 , 15, 1.14, 1.13, 1.12, 1.11, 1.10, 1.09, 1.08, 1.07, 1.06, 1.05, 1.04, 1.03 , 1.02, 1.01, 1.00, 0.99, 0.98, 0.97, 0.96, 0.95, 0.94, 0.93, 0.92, 0.91, 0 , 90, 0.89, 0.88, 0.87, 0.86, 0.85, 0.84, 0.83, 0.82, 0.81, 0.80, 0.79, 0.78 , 0.77, 0.76, 0.75, 0.74, 0.73, 0.72, 0.71, 0.70, 0.69, 0.68, 0.67, 0.66, 0 , 65, 0.64, 0.63, 0.62, 0.61, 0.60, 0.59, 0.58, 0.57, 0.56, 0.55, 0.54, 0.53 , 0.52, 0.51 or 0.50. The flavorings of the first group can be selected, for example, from the group of ethyl butyrate, ethylmethyl butyrate-2, methylcapronate, linalool, alpha-ionone, beta-ionone, delta-decalactone, 2E-hexenol, 2E-hexenal, hexanal, beta-damascenone, octanal, Nootkatone, p-menthentiol-1, 8, benzaldehyde, gamma-decalactone, linaloo loxide, furfurylthiol-2, 4-vinylguaiacol, isomeric isopropylmethoxypyrazines, isomeric ethyldimethylpyrazines, indole, methyl jasmonate, jasmine lactone, dipropyl disulfide, dipropyl trisulfide, methylpropyl disulfide, L-menthol, menthone , L-carvone, isoamyl acetate, 2-acetyl-1-pyrroline, 2E, 4Z-decadienal, 3, 5-dimethyltrithiolane, citral, caryophyllene, 1-octen-3-ol, 1-octen-3-one, hydroxybenzylacetone, cis 3-hexenol, 3Z-hexenol, methyl butyrate, geraniol, ethyl-2E, 4Z-decadienoate, 8-mercapto-p-menth-1-en-3-one, 2E, 4Z, 7Z-tridecatrienal, 2E, 5Z-undecadienal , Nonanal, 4-alkanolide, 5-octanolide, phenylethanol, Weinlactone and Menthofurolactone. The flavoring agents of the second group can be selected, for example, from C 1 -C 5 -alcohols, preferably, methanol, ethanol, propanol, isopropanol, butanol, 2-methylbutanol, 3-methylbutanol, diacetyl, acetaldehyde, furfural, furfuryl alcohol, phenol, acetoin, dimethyl sulfide, Methylmercaptan, lactic acid and acetic acid. In other words, it may be provided, in particular, that there is no or as little as possible relative enrichment (eg ≦ ± 50%) of more hydrophobic aroma substances (first group) over rather hydrophilic flavor substances (second group) with respect to the fluid in the flavoring substance concentrate so that an authentic flavor concentrate is produced with as uniform as possible enrichment of all flavors originally present in the fluid regardless of their polarity. Correspondingly, in principle, a flavor-depleted permeate improved in comparison to the prior art can be produced, since the flavors contained in the fluid are correspondingly depleted more uniformly in the permeate, so that the permeate has an attenuated but still authentic taste and aroma profile.

Alternatively or additionally, it is provided that the ratios of the mass fractions of at least two and preferably at least three different flavoring substances in the flavoring concentrate differ by at most ± 50% from the corresponding ratios of their mass fractions in the fluid, wherein at least one of the flavoring substances is hydrophobic (from the first Group selected) and at least one other flavoring agent is hydrophilic (selected from the second group). This also makes it possible to provide a particularly "authentic" flavor concentrate, in which polar and non-polar flavorings are present as uniformly as possible.

The concentration or enrichment factor of each flavoring substance in the flavoring concentrate relative to the original fluid may in principle be at least 1.01, in particular at least 10, preferably at least 100, preferably at least 1000 and in particular at least 15000. For example, the concentration factor of each flavoring may be 2, 5, 10, 50, 100, 500, 1000, 1500, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9500, 10000, 10500, 11000, 11500, 12000, 12500, 13000, 13500, 14000, 14500, 15000, 15500, 16000, 16500, 17000, 17500, 18000, 18500, 19000, 19500, 20000, 20000, 25000, 30000, 35000, 40000, 45000, 50,000, 55,000, 60,000, 65,000, 70,000, 75,000, 80,000, 85,000, 90,000, 95,000, 100,000 or more, whereby corresponding intermediate values are to be regarded as co-disclosed. In other words, the flavoring concentrate must be rediluted by a corresponding factor so that the flavorings are again in their initial concentration as in the fluid. The higher the concentration factor, the lower the required storage and transport area and the easier it is to process the flavoring concentrate. Likewise, high concentration factors facilitate the production of powdered or encapsulated flavors. Furthermore, with the concentration of the proportion of solvent (s) decreases, so that, for example, ethanol-free flavoring concentrates can be produced, which correspond to the halal determinations.

In principle, it can also be provided that the desorbent is the same chemical compound as a flavoring contained in the fluid. In this case, the aroma in question is preferably not considered in the determination of its degree of enrichment in the flavoring concentrate, since from the outset no meaningful statements about its attachment and depletion in the concentrate or permeate are possible. For example, the original fluid may contain ethanol as a flavoring agent, so that in the case of using ethanol as a desorbent, this chemical compound preferably does not flow into the evaluation of the above-mentioned weight ratio ratios.

2 shows a schematic diagram of the adsorption system according to the invention 10 according to a further embodiment. The adsorption system 10 is optimized for particularly fast loading rates while maximizing the extract concentration in the flavoring concentrate. For this purpose, the adsorption system comprises 10 next to three workrooms 12 and four pumping devices 14 several controllable and / or controllable valve devices 20 . 20 ' as well as a differently designed compared to the previous embodiment line system 13 , It should be emphasized that, of course, in this case, a different number of work spaces 12 , Pumping equipment 14 and valve devices 20 can be provided.

The adsorption system 10 is in 2 operated in the adsorption mode, wherein the flow direction used for loading is symbolized by arrows. To load the in the workrooms 12 arranged sorbents, the flavorant-containing fluid is re-mobile phase through the inlet 16 into the pipe system 13 introduced, with the help of the pumping devices 14 but in parallel through all workspaces 12 simultaneously conducted. For this purpose, the valve devices 20 open while the with 20 ' marked valve devices are closed. The control and / or regulation of the pumping devices 14 and / or the valve devices 20 . 20 ' as well as the switching between adsorption mode and desorption mode can basically be done by means of a control device (not shown). The flavorants contained in the fluid thus adsorb simultaneously to the sorbents, with which the three working spaces 12 are filled. At the outlet 18 then becomes the dearomatized fluid or permeate from the conduit system 13 away.

The desorption of the flavorings is based on 3 which illustrates a schematic diagram of the adsorption system operated in the desorption mode 10 shows. In desorption mode are now with 20 ' marked valve devices open while with 20 marked valve devices are closed. Through the inlet 16 ' now becomes a desorbent according to the arrows in the pipe system 13 pumped and with the help of the reversible pumping devices 14 in the opposite direction of delivery serially through the work spaces 12 directed. When passing the desorbent desorb the aromatics bound to the sorbent again, so that at the outlet 18 ' receive a flavoring concentrate and from the piping system 13 Will get removed. In other words, the loading of the sorbent takes place in parallel, in contrast to the first embodiment, while the unloading or desorbing is carried out again in series. This enables the particularly fast loading rate while maximizing the extract concentration in the flavoring concentrate.

4 shows a schematic diagram of the adsorption system according to the invention 10 according to a further embodiment. The adsorption system 10 includes a first work space 12a and a second workspace 12b , which are fluidly connected to each other and arranged directly or indirectly one behind the other. In principle, it may be provided that the work spaces 12a . 12b are arranged in separate housings or in a common housing. In the case of an arrangement in a common housing may further be provided that the work spaces 12a . 12b are separated from each other by a liquid-permeable separating tray or the like, to a mixing of the in the work spaces 12a . 12b to prevent arranged sorbent. In the present example is the workspace 12b filled with a so-called normal phase and / or a polar bound phase as a sorbent. Normal phases are, for example, modified or unmodified silica gels or aluminum oxides, in which predominantly adsorption processes on polar OH groups are utilized for the separation. Polar bonded phases are usually also based on silica gels to which chains are attached with certain functional groups. As a result, these sorbents are polar in various degrees. The separation takes place by different mechanisms and usually by a combination of several effects (molecular size exclusion, adsorption, distribution, ion exchange).

The workroom 12a In contrast, it is filled with a so-called reversal phase as a sorbent. In reversed phases, the polarity ratios are "reversed" compared to the normal phases. Usually this non-polar side chains are bound to a silica gel skeleton or to a polymer. As a result, they behave hydrophobic. As the chain length increases, the phases become more apolar. The separation mechanism is based predominantly on van der Waals forces. The more similar a flavor of the hydrocarbon chain of the phase, the greater its interactions with the sorbent and the better its adsorption to the reverse phase.

For loading, that is in the adsorption mode, a flavor-containing, aqueous fluid is introduced through the inlet 16 and the pumping device 14 against gravity through the workspace 12b directed to remove any air bubbles. The normal phase / polar phase retains predominantly polar flavorings, while nonpolar at least partially further into the workspace 12a reach. The dearomatized fluid is then passed through the outlet 18 from the adsorption system 10 away. The valve devices 20 are open in adsorption mode while the valve devices 20 ' are closed.

In desorption mode, the valve devices become 20 closed while the valve devices 20 ' be opened. The valve device 20 '' can be opened or closed as needed. About the inlet 16 ' For example, a first desorbent, such as ethanol, or a first desorbent mixture may be introduced and in the direction of gravity through the work spaces 12a . 12b to a fraction collector 22 with present three collection containers 22a -C. The collection container 22a -C can independently of each other via the valve devices 20a -C are opened or closed to catch appropriate fractions as needed. It is understood that the number and type of collection container can be varied.

Alternatively or in addition to the first desorbent can via another inlet 16 '' a second desorbent, for example water, or a second desorbent mixture via the conduit system 13 through the workrooms 12a . 12b be directed. By appropriate opening and closing of the valve devices 20 . 20 ' and 20 '' Both the first and the second desorbent can be either against gravity through the working space 12b and then through the workroom 12a or with gravity through the workspace 12a and then through the workroom 12b be directed.

Likewise, it is generally possible to produce a continuous or stepwise gradient of first and second desorbents to achieve a particular desorption behavior of the adsorbed flavorants. Furthermore, it is generally possible, first one of the desorbent from top to bottom, that is, to conduct with gravity, or one of the work spaces 12a . 12b to coat and then the other desorbent in the opposite direction from bottom to top or against gravity through the work spaces 12a . 12b to lead. As a result, particularly sharply resolved fractions can be obtained and collected. Furthermore, of course, 3, 4, 5, 6 or more desorbents can be used as a mixture and / or gradient.

The adsorption system 10 thus enables a particularly variable and needs-based process management. In addition, the use of different sorbent types, that is, at least one normal phase / polar phase and at least one reversal phase in the workspaces, allows 12a . 12b improved separation of the flavorings by combined adsorption and partition chromatography effects. Thus, a separation of flavorings due to compound specific retention capacities on different sorbents in an adsorption system 10 be performed. The separation of certain fractions can, for example, according to their penetration into the reversal phase (working space 12a ) respectively. Likewise, a separation of certain fractions according to their retention time on the normal phase (working space 12b ) respectively.

5 shows a schematic diagram of the adsorption system according to the invention 10 according to a further embodiment. The basic structure of the adsorption system 10 corresponds to that of the in 4 shown adsorption 10 , In contrast to the previous embodiment, the present adsorption system comprises 10 a total of four work spaces 12a -D for the fractionated separation of different flavorings. The four workrooms 12a In this example, -d are filled with identical sorbents or sorbent mixtures and thus form four zones in which the aroma substances from the fluid are distributed by a combination of adsorption and distribution chromatographic effects.

Alternatively, the work spaces 12a -D be filled with different sorbents or sorbent mixtures, wherein at least one sorbent selected from the group of normal phases and / or polar bound phases and at least one other sorbent selected from the group of reverse phases. Furthermore, the adsorption system comprises 10 a correspondingly larger number of independently controllable or controllable valve devices 20 . 20 ' . 20 '' to be able to switch between the adsorption and the desorption mode as needed. In particular, it is with the help of the present adsorption system 10 possible, every working space 12a -D to load and unload individually with flavorings. This makes it possible, for example, only those in the workspace 12c adsorbed flavorings or only those in the workrooms 12a . 12b and 12d desorb adsorbed flavorings, which allows a particularly flexible process management with simultaneous dead space reduction.

6 shows a schematic diagram of the adsorption system according to the invention 10 according to a further embodiment. The basic structure of the present adsorption system 10 is similar to that of the related 5 described adsorption 10 , For dead space minimization, the adsorption system shown here comprises 10 next to a pipe system 13 , which is provided for passing the flavor-containing fluid, a second conduit system 13 ' , which is provided for passing through the desorbent and a smaller volume or a smaller cross-section than the conduit system 13 has. In other words, two piping systems 13 . 13 ' used, which accordingly form a first and a second fluid path, wherein a conduit system 13 with a comparatively larger average diameter or relatively larger average cross-sectional area for loading and a line system 13 ' is used with a relatively smaller average diameter for discharging. As a result, particularly highly concentrated flavor concentrates are obtained. Another difference to the previous embodiment is the additional pumping devices 14a C, which are basically to be regarded as optional and may also be provided in different numbers and arrangement. The pumping devices 14a -C are each between workspaces 12a C arranged and improve the throughput of fluid or the loading speed of the workrooms 12a -C arranged sorbents with flavorings. Furthermore, the line system provided for the desorbents comprises 13 ' additional valve devices 20 ''' , which are normally closed in the adsorption mode and can be switched independently of each other in the desorption mode to individual or combined fractions from the work spaces 12a -D to win. The valve devices 20 ''' can be check valves or ball valves in the simplest embodiment, since these shut-off valves automatically switch over pressure differences, but do not need to be actively controlled and thus are very inexpensive and reliable.

7 shows a schematic longitudinal section through a working space 12 with two fluidically interconnected channels 24a . 24b , which nested in a common housing 26 are arranged. The housing 26 is doing through a wall of the outer channel 24a formed, which is the inner channel 24b surrounds. The inner channel 24b flows into an inlet 16 through which a fluid or desorbent enters the working space 12 enter and to the mouth of the outer channel 24a is or can be directed. Here, the respective fluid is diverted and flows through the channel 24a to the outlet 18 where there is the workroom 12 leaves again. This widens the working space 12 viewed in the flow direction at the transition from the inner channel 24b to the outer channel 24 Stepped, giving flavorings that are worse on the inside channel 24b bind arranged sorbent (mixture) and break through, with the help of the larger capacity of the outer channel 24a still be reliably collected. In other words, the area of the sorbent that is permeated or flowed through and thus its capacity increases stepwise from the inlet 16 towards the outlet 18 , This makes it possible to obtain particularly authentic flavor concentrates.

Basically, the work space 12 or its channels 24a . 24b be independently or partially filled with one or more sorbents of the same type or nature. It can also be provided that the channels 24a . 24b are filled with different sorbent types, for example with a normal phase and a reversal phase. Furthermore, it may of course be provided that fluid or desorbent through the outlet 18 on and through the inlet 16 is discharged. The workroom 12 provides in a particularly simple and easily scalable manner as long as possible and at the same time relatively "thin" flow path, in which a ratio of average cross-sectional thickness to total length is at most 0.3 or less. The cross-sectional area or thickness of the outer channel 24a corresponds essentially to the cross-sectional area of the working space 12 minus the cross-sectional area of the inner channel 24b ,

8th shows a schematic sectional view of a working space 12 with four fluidically interconnected channels 24a -D, which nested inside each other in a common housing 26 are arranged. Also in this embodiment expands at each transition from one to the next channel 24a -D the cross-sectional area gradually. The workroom 12 thus provides a particularly long and at the same time "thin" flow path in which a ratio of average cross-sectional thickness to total length is 0.03 or less. The number of channels 24a -D can be varied as needed, so that also three, five or more channels 24 can be provided. The more nested channels 24 are provided, the more the cross-sectional area profile approaches along the flow path of the working space 12 Formally a funnel. Alternatively it can be provided that two or more channels 24 not nested, but for example arranged side by side.

9 shows a schematic diagram of the adsorption system according to the invention 10 according to a further embodiment. The flavorant-containing fluid, which may also be referred to as the water phase, is initially passed through the inlet in the adsorption mode 16 fed, with the help of the pumping device 14 into the pipe system 13 pumped and flows through all working spaces 12a C or arranged therein sorbent parallel to the direction of gravity. The pressure difference between the inlet and the outlet of the work spaces 12a -C is about 4 bar. Through the outlet 18 The dearomatized water phase is again from the line system 13 away.

In desorption mode, a desorbent, for example, ethanol, is introduced from above through the inlet 16 ' and the pipe system 13 ' at intervals slowly in the first work space 12a passed by means of the pumping device 14 ' a slightly higher pressure than at the inlet 16 is generated and by the valve devices 20a is opened while the valve means 20b . 20c getting closed. As a result, aroma extract adsorbed on the sorbent is pumped back into the water phase and diluted so much due to the lower flow rates and volumes that the concentration of the desorbent in the fluid is at least substantially not for the desorption of already adsorbed flavors in the downstream work spaces 12b . 12c leads. In other words, the flavor-containing fluid (water phase) is aromatized or enriched with already adsorbed and re-desorbed flavors to the downstream work spaces 12b . 12c passed and caught there again on the respective sorbent beds. The number of workrooms 12a -C (extraction cells) and their respective volumes are preferably chosen so that the loading time for a single workspace 12 as low as possible.

The process described becomes analogous to the next workspace 12b and then for each additional downstream working space 12c etc. repeated, so that the flavoring increasingly in terms of flow direction last working space (here: 12c ) collect. The valve devices 20 . 20 ' may be opened or closed as needed to assist in the desorption process and to prevent the flavorant-containing fluid from leaking out of the outlet 18 flows. On the last working space considered in the direction of flow 12c collects in a very short time a very large amount of flavor. The loading time is for each individual workspace 12a -C comparatively short, so that practically no polar or non-polar flavorings are lost by chromatographic processes. That is, the resulting flavor concentrate is very authentic. At the same time, a high concentration factor is achieved or an ethanolic phase with a high flavor concentration is obtained. By doing that, the loading times of each individual workspace 12a -C are small, the flavor concentrate becomes the rhythm of the adsorber 10 several times a day, for example, every hour, and can through the valve device 20 '' and the outlet 18 ' be removed.

10 shows a schematic diagram of the adsorption system according to the invention 10 according to a further embodiment. The structure of the adsorption system 10 corresponds basically to the in 1 In contrast to the first embodiment, the adsorption system comprises 10 however workrooms 12a C with different geometries, in particular with different average cross-sectional thicknesses. The workrooms 12a Are again formed at least substantially circular cylindrical, but have with respect to the flow direction indicated by arrow A increasing average cross-sectional thicknesses. In other words, the workrooms own 12a C the same height, but different diameters or cross-sectional areas, resulting in a kind of funnel process. The first of the flavorant-containing fluid during loading flowed working space 12a is narrower than the second workspace 12b or as all downstream workrooms 12b . 12c , This ensures that those flavorings that can be very efficiently bound to a relatively small amount of sorbent, more or less exclusively in a narrow pipe or in a working space 12a with low volume and with the smallest possible ratio of average cross-sectional thickness to length of the working space 12a of not more than 0.3. This results in the subsequent desorption a particularly high final concentration of these flavorings.

Those flavorants that require a large amount of sorbent to be at least approximately quantitatively bound become predominantly in the downstream work spaces 12b or 12c bound, since these have a larger binding capacity due to their larger diameter. When desorbed contrary to the loading direction (arrow B), then the flavorings with poorer binding properties first from the largest working space 12c Released in the correct quantity and reach over the second working space 12b in the comparatively narrow first working space 12a where they leach out the other well-binding flavors.

As a result, it is mainly achieved that the low-binding flavors appear in the correct proportion in the resulting flavor concentrate, whereby this is particularly authentic. Should not the total amount of desorbent of the largest work space 12c for the desorption of the smallest working space 12a While not all of the available available amount of poorly binding flavorings is recovered, the recovered flavorings are quantitatively still in a comparable ratio as in the original fluid (water phase).

11 shows a schematic sectional view of four work spaces 12a -D with different geometries. One recognizes that all working spaces 12a -D have a changing in the longitudinal direction L diameter or a changing cross-sectional area. This increases with every working space 12a -D the flow-through or flow-through cross-sectional area and thus the capacity of each arranged in the working space sorbent gradually and / or continuously from the inlet 16 towards the outlet 18 , This makes it possible to obtain particularly authentic flavor concentrates, since the capacity of the sorbent increases in the flow direction, so that heavier-binding flavorings can still be reliably adsorbed. Accordingly, a loading with aroma substances preferably takes place in the direction of flow indicated by arrow A, that is to say from bottom to top or from areas of small diameter to areas with a larger diameter. This ensures that flavors that bind well are held at a lower binding capacity than flavors that bind less well to the particular sorbent. The unloading is preferably carried out in the reverse flow direction (arrow B), that is, from areas with larger diameters to areas with smaller diameters. Thus, a reversed particularly reliable desorption of all bound flavorings is achieved, as in the area of the outlet 18 bound flavors, that is, the only weakly adsorbed compounds, dissolve well desorbent while those in the inlet 16 bound flavoring agents, that is, the strongly binding to the respective sorbent compounds are desorbed with a correspondingly large volume of desorbent. The workrooms 12a In principle, d can be used individually or in any desired combination for the adsorption system according to the invention 10 be used.

12 shows a schematic diagram of another embodiment of the adsorption system according to the invention 10 , The structure of the adsorption system 10 corresponds largely to the one in 9 shown embodiment. Unlike in 9 In the embodiment shown, the present embodiment has three cylindrical working spaces 12a -C, which have the same height, but different cross-sectional areas or diameter and are each filled with the same sorbent or sorbent mixture.

The workroom 12a has the largest volume, while the working space 12b has a lower volume and the working space 12c the smallest volume of the three workrooms 12a -C owns. Thus has the considered in loading direction first working space 12a or arranged in this sorbent the largest binding capacity for flavoring and allows the largest flow, while the binding capacity and the maximum allowable flow of the downstream working spaces 12b . 12c gradually decrease. For example, the volume of the workspace 12b 1/10 of the volume of the working space 12a amount while the volume of the work space 12c 1/10 of the volume of the working space 12b is. Of course, in this case too, it can be provided that instead of three workspaces 12a -C only two or four or more work spaces 12 are provided. Overall, this results in a particularly low ratio of average cross-sectional thickness to overall length of the work spaces 12a -C, for example, a ratio of at most 0.03 or less.

As another difference to in 9 embodiment shown, the present adsorption system 10 an additional line system 13 '' on which between the workrooms 12a - 12b and 12b - 12c into the pipe system 13 opens and forms a third fluid path. The further line system 13 '' includes an inlet 16 '' , a pumping device 14 as well as two valve devices 20 ''' and serves the below described supply of water into the piping system 13 ,

Also in the adsorption system shown here 10 is a fluid which is a flavoring-containing water phase having an ethanol content between 0% by volume and 50% by volume, for example from 0% by volume, 0.5% by volume, 1% by volume, 6 vol .-%, 18 vol .-%, 30 vol .-%, 37 vol .-%, 42 vol .-% or 49 vol .-%, initially continuously through the inlet 16 into the pipe system 13 initiated and parallel and evenly through all working spaces 12a -C (extraction cells). The pressure difference between the lower inlet and the upper outlet of the working spaces 12a -C is about 4 bar.

Desorbing is through the inlet 16 ' Ethanol as desorbent from above through the piping system 13 ' , which forms a second fluid path, at intervals slowly into the work spaces 12a -C conducted by a higher pressure than on the water side (piping system 13 ) is created. With the help of valve devices 20a -C is an individual admission to the individual workspaces 12a -C possible. As a result, the adsorbed on the sorbent flavorings are desorbed, pumped back as aroma extract in the water phase and with the help of the conduit system 13 ' diluted with water. As a result, the ethanol content of the respective desorbate is lowered, as a result of which an undesired or premature desorption of the downstream working space 12b respectively. 12c Adsorbed flavoring is prevented. Preferably, this is the through the pipe system 13 ' supplied amount of water chosen so that the ethanol content of the respective desorbate is a maximum of 12-13 vol .-%, before entering the work space 12b respectively. 12c is directed. For example, the strong ethanol-containing desorbate of the work space 12a (Ethanol content> 90 vol .-%), in which the flavors are enriched for example 1: 100 against the fluid, again diluted 1:10 with water to adjust an ethanol content of at most 12-13 vol .-%. So that's the flavors that are in the workspace 12b introduced, enriched by about a factor of 10 compared to the original fluid.

Analogously, the strongly ethanol-containing desorbate of the working space 12b in which the flavoring agents again by a factor of about 1: 100 compared to the working space 12a are enriched again diluted 1:10 with water, leaving the flavoring substances in the working space 12c are formally enriched by a factor of 100 compared to the original fluid. At the same time, the volume of the work space is 12c Desorbats introduced only about 1/10 of the volume of the workspace 12b initiated Desorbats or 1/100 of the work space 12a introduced fluid. In the last working space considered in loading direction 12c Consequently, a very large amount of flavor is bound in a very short time and can finally as an ethanolic flavoring concentrate by opening the valve device 20 '' over the outlet 18 ' from the adsorption system 10 be removed. In this case, no dilution with water, whereby an enrichment of the flavors of 1: 100 compared to the working space 12b or from 1: 1,000 in relation to the workspace 12a or of 1: 10,000 compared to the original fluid is achieved.

Because the loading time for each individual workspace 12a -C is comparatively short, both nonpolar and polar flavorings are enriched evenly and at least predominantly do not break through. That is, the resulting flavor concentrate is very authentic. At the same time, this achieves a high concentration factor of 1: 10,000 or more. By doing that, the loading times of each individual workspace 12a -C are small, aroma extract can be obtained in the rhythm of the plant several times a day, for example, every hour or faster.

The dearomatized fluid or the dearomatized water phase can basically via the outlet 18 from the adsorption system 10 discharged and discarded or over the inlet 16 '' in a circle through the adsorption system 10 be conducted, in the latter case, significant water savings and a particularly high yield and recovery of flavorings are achieved.

Instead of the pipe system 13 ' or in addition to the pipe system 13 ' It may be provided that the adsorption system 10 one or more intermediate container (not shown), in which or which the respective ethanolic desorbate collected, stored and optionally can be diluted.

The following Table 1 shows the results obtained when working up a flavor-containing fluid by means of one of the adsorption systems shown above 10 let realize. The fluid used was a water phase containing 6% by volume of ethanol and the flavoring agents 3-methylbutanol, phenol, hexanal, cis-3-hexenol, linalool and 2-phenylethanol. Table 1 shows, on the one hand, the enrichment factors of each flavoring substance in the flavoring concentrate, based on its respective initial concentration in the original fluid, with the enrichment factors being relatively uniform around the value 200. This underlines the * authenticity of the resulting flavor concentrate. Furthermore, the relative enrichment factors of 3-methylbutanol to hexanal, cis-3-hexenol, linalool and 2-phenylethanol and phenol to hexanal, cis-3-hexenol, linalool and 2-phenylethanol indicated. It can also be seen here that the relative enrichment factors are in the range of 1.0, so that all the flavorings were enriched very uniformly and thus without discrimination, despite their very different polarities. Table 1 6% ethanol in water phase enrichment factor hexanal cis-3-Hexenol linalool 2-phenylethanol enrichment factor 206 217 195 241 3-methyl butanol 194 1.06 1.12 1.00 1.24 phenol 244 0.84 0.89 0.80 0.99

In a further embodiment, a two-stage enrichment of an aqueous fluid is carried out, which for example may again contain 3-methylbutanol, phenol, hexanal, cis-3-hexenol, linalool and 2-phenylethanol as flavoring agents. In a first stage, adsorption is carried out with a comparatively high sorbent capacity. For this purpose, for example, one of the adsorption systems described above 10 be used. No relative enrichment factors over 1.49 are achieved for the respective quotient of cis-3-hexenol, 2-phenylethanol, linalool, hexanal over 3-methylbutanol and phenol. The enrichment factors in the subsequent desorption with ethanol as a desorbent are chosen to be comparatively low and are for example 1:10, 1: 100 or 1: 500.

In a second step, the flavor concentrate obtained from the first step, which has an ethanol content of over 90% by volume, is diluted with water to about 6-20% by volume of ethanol. Subsequently, an adsorption by means of a comparatively long and thin, filled with sorbent working space 12 possibly made up of several sub-laboratories 12 can assemble. In this case, enrichment factors of over 1: 100 or 1: 1000 or higher are obtained, based on the starting material of the second stage or the flavoring agent concentrate of the first stage.

The technological advantage of this two-stage solution is that you have two different adsorption systems 10 or two different pipe systems 13 which can be optimized for very different flow rates. In other words, the adsorption system 10 or the pipe system 13 for the first stage, high flow rates of the low concentration, aqueous fluid are optimized while the second adsorption system 10 or the second line system 13 can be optimized for low flow rates of the already highly concentrated flavor concentrate as well as for high ethanol contents, which for example leads to higher requirements for fire and explosion protection.

The second adsorption system 10 or the second line system 13 In addition, due to the significantly lower flow rates, a work space 12 having a particularly low ratio of average cross-sectional thickness to total length, for example a ratio of at most 0.03 or less. This allows the presentation of particularly high concentration factors.

13 shows a schematic diagram of another embodiment of the adsorption system according to the invention 10 , The adsorption system 10 In contrast to the previous embodiments, this comprises a collecting container 28 whose function will be explained in more detail below. It can be seen that the adsorption system 10 three workrooms 12a -C, which in the present case are filled with the same sorbent type and have a small cross-sectional area or a small diameter compared to their length. The sorbent used here is a so-called reverse phase material, which may be single-site or a mixture of two or more reverse phase materials. It is understood that in the present case, a different number of work spaces 12a C can be provided, which may also be the same or different or filled with the same or different sorbents. As the fluid again a flavor-containing water phase is used and through the inlet 16 into the pipe system 13 of the adsorption system 10 initiated.

In an adsorption or collection mode, first the valve means 20 . 20 ' opened and the valve devices 20 '' closed. The fluid then becomes parallel to the direction of gravity through the work spaces 12a -C until the sorbents are overloaded. This will be predominantly only non-polar flavorings in the workrooms 12a C arranged sorbents bonded, while polar flavorings already "break through" partially and completely and from the workrooms 12a -C be discharged. The polar flavorings are the partially dearomatized fluid to another working space or another extraction cell 12d passed, compared to the upstream lying workrooms 12a C has a larger ratio of diameter or cross-sectional area to length. Due to the comparatively larger cross-sectional area through which this has in the working space 12d arranged sorbents have a higher capacity, so that the erupted polar flavorings are at least substantially completely bound. The dearomatized fluid is then passed through the outlet 18 from the adsorption system 10 discharged.

The adsorption system is used to recover the bound flavors 10 switched to a desorption mode. For this purpose, the valve devices 20 . 20 ' closed and the valve devices 20 '' open. Subsequently, through the inlet 16 ' a desorbent, for example ethanol, in the direction of gravity or against the loading direction through the large working space 12d directed. The recovered flavorings are then transferred via the piping system 13 ' in the basically optional collection container 28 from where they can be wholly or partially removed, further processed and / or forwarded. In the case of a forwarding the already flavored ethanolic desorbent by means of the pumping device 14 continue to the workrooms 12a -C pumped and flows through these also against the loading direction or in the direction of gravity. The ones in the small workrooms 12a -C bound nonpolar flavors are desorbed by the desorbent and through the outlet 18 ' from the adsorption system 10 discharged. In principle, it can also be provided that the workspaces 12a C is associated with a separate conduit system (not shown) for the desorbent, so that the polar and nonpolar flavors can be desorbed independently. Furthermore, it can be provided that the outlet 18 ' also in the collection container 28 opens to form in this the flavoring concentrate or to unite the polar and nonpolar flavors in a desired ratio. In this case, it is advantageous if the sump 28 has a separate outlet (not shown) to remove the flavor concentrate.

• – Amine (primäre, sekundäre und tertiäre Amine, z. B. Monomethylamin, Dimethylamin, Trimethylamin, Monoethylamin, Diethylamin, Triethylamin usw.)
• – Alkaloide (z. B. Pyrrolidin-Alkaloide wie Hygrin)
• – Steroid-Alkaloide (z. B. Solanin)
• – Pyridin-Alkaloide (z. B. Nicotin, Anabasin)
• – Piperidin-Alkaloide (z. B. Piperin)
• – Tropan-Alkaloide (z. B. Hyoscyamin, Scopolamin, Kokain)
• – Chinolin-Alkaloide (z. B. Chinin, Chinidin)
• – Isochinolin-Alkaloide (z. B. Morphin, Codein, Papaverin, Berberin, Tubocurarin)
• – Indol-Alkaloide (z. B. Ajmalin, Ergotamin, Yohimbin, Reserpin, Strychnin)
• – Purinalkaloide: z. B. Coffein, Theophyllin, Theobromin
• – Alkaloide mit acyclischem Stickstoff (z. B. Ephedrin, Mescalin)
• – Curare-Alkaloide (z. B. Toxiferin, Tubocurarin, Alcuronium)
• – Mutterkorn-Alkaloide (z. B. Ergotamin, Ergometrin)
• – Opiate (z. B. Morphin, Codein, Thebain, Papaverin, Noscapin, Cryptopin)
• – Vinca-Alkaloide (z. B. Vincristin, Vinblastin)
• – Von Asparaginsäure oder Lysin abgeleitete Alkaloide (z. B. Nicotin, Lupinin)
• – Von Glycin abgeleitete Alkaloide (z. B. Coffein, Theophyllin, Theobromin)
• – Von Histidin abgeleitete Alkaloide (z. B. Pilocarpin)
• – Von Ornithin abgeleitete Alkaloide (z. B. Hyoscyamin, Scopolamin, Kokain)
• – Von Phenylalanin oder Tyrosin abgeleitete Alkaloide (z. B. Colchicin, Morphin, Codein, Papaverin, Tubocurarin, Berberin)
• – Von Tryptophan abgeleitete Alkaloide (z. B. Ergotamin, Ergometrin, Ajmalin, Reserpin, Strychnin)
• – Carbonsäurehaltige Verbindungen (z. B. Ameisensäure, Essigsäure etc.)

14 shows a schematic diagram of another embodiment of the adsorption system according to the invention 10 , The basic structure and the basic functionality correspond to those of the previous embodiment. Unlike the previous embodiment, the adsorption system 10 in addition a further inlet 16 '' with an associated pumping device 14 as well as an additional outlet 18 '' with an associated valve device 20 ''' , This allows the adsorption system 10 the implementation of a controllable and / or controllable polarity change, in which the permeate stream of the first working spaces or extraction cells in the loading direction 12a -C before entering the workroom 12d can be modified. The polarity change process generally provides that the educt is first an aroma-containing aqueous fluid having a comparatively high ethanol content of up to 45% by volume or more through the inlet 16 introduced and by the first or in the flow direction working spaces 12a -C in which initially predominantly non-polar flavorings are adsorbed. Between the outlet and the outlets of the workrooms 12a -C and the inlet of the workroom 12d Then the polarity and / or the pH and / or the ionic strength and / or the solids content of the already partially dearomatized fluid or permeate is changed. For this purpose, the flavor-containing permeate stream through the inlet 16 '' For example, water, acids and / or alkalis are added. Suitable compounds for pH adjustment are known in the art and include, for example, inorganic and organic acids such as sulfuric acid, hydrochloric acid, phosphoric acid, ascorbic acid, citric acid, lactic acid, malic acid, acetic acid, propionic acid, butyric acid, 2-methylbutyric acid, 3-methylbutyric acid, hexanoic acid , Heptanoic acid, octanoic acid, nonanoic acid, decanoic acid and their derivatives and inorganic bases such as sodium hydroxide, calcium hydroxide and potassium hydroxide, this list is not to be regarded as exhaustive. In this way, targeted discrimination of acidic or alkaline flavoring is possible. Non-exhaustive examples of such flavorings are:

• Amines (primary, secondary and tertiary amines, eg monomethylamine, dimethylamine, trimethylamine, monoethylamine, diethylamine, triethylamine etc.)
• - alkaloids (eg pyrrolidine alkaloids such as hygrin)
• - steroidal alkaloids (eg solanine)
• - pyridine alkaloids (eg nicotine, anabasine)
• - piperidine alkaloids (eg piperine)
• - Tropane alkaloids (eg hyoscyamine, scopolamine, cocaine)
• - quinoline alkaloids (eg quinine, quinidine)
• Isoquinoline alkaloids (eg morphine, codeine, papaverine, berberine, tubocurarine)
• - indole alkaloids (eg ajmaline, ergotamine, yohimbine, reserpine, strychnine)
• - Purinalkaloide: z. Caffeine, theophylline, theobromine
• - Alkaloids with acyclic nitrogen (eg ephedrine, mescaline)
• Curare alkaloids (eg toxiferin, tubocurarine, alcuronium)
• Ergot alkaloids (eg ergotamine, ergometrine)
• Opiates (eg morphine, codeine, thebaine, papaverine, noscapine, cryptopine)
• - vinca alkaloids (eg vincristine, vinblastine)
• - alkaloids derived from aspartic acid or lysine (eg nicotine, lupinin)
• Glycine-derived alkaloids (eg caffeine, theophylline, theobromine)
• - histidine-derived alkaloids (eg pilocarpine)
• - Ornithine-derived alkaloids (eg hyoscyamine, scopolamine, cocaine)
• - phenylalanine or tyrosine-derived alkaloids (eg colchicine, morphine, codeine, papaverine, tubocurarine, berberine)
• - Tryptophan-derived alkaloids (eg ergotamine, ergometrine, ajmaline, reserpine, strychnine)
• Carboxylic acid containing compounds (eg formic acid, acetic acid etc.)

Regardless of this, it is alternatively or additionally generally possible to add to the fluid or permeate a predetermined amount of at least one substance which dissolves at least partially in the fluid or permeate. One or more substances may be selected which are or are solid and / or liquid under standard conditions. Likewise, the at least one substance may be selected from a group comprising inorganic and organic salts, monomeric, oligomeric and polymeric sugars, protic solvents, aprotic nonpolar solvents and aprotic polar solvents. Likewise, at least one substance can be selected which dissolves exergon at 25 ° C. and 1.013 bar under standard conditions in the fluid or permeate. The at least one substance can be added to the fluid in an amount of at least 0.1 g / l, in particular of at least 1 g / l and preferably of at least 10 g / l. It is also possible that the at least one substance is added to the fluid in an amount such that a water content of the fluid relative to the total volume of the fluid is at most 94% by volume. The invention is based on the recognition that by dissolving the substance or substances, a corresponding amount of fluid molecules are bound to the substance or substances and thus are no longer available for interactions. As the concentration of the substance or substances in the fluid increases, the aroma molecules dissolved in the fluid therefore increasingly adsorb to the sorbent, which allows for a particularly high recovery rate and concentration of the aroma substances still present in the fluid. Alternatively or additionally, it is generally possible to use as a desorbent no pure solvent or solvent mixture, but to add to the desorbent at least one substance which is preferably solid under standard conditions and at least partially dissolves in the desorbent. The desorbent may in principle be a solution, emulsion or suspension. The invention is based on the finding that the desorption behavior and the chromatographic separation behavior of certain aroma substances can be specifically influenced by dissolving the substance or substances. As the concentration of the substance or substances in the desorbent increases, certain flavor molecules desorb more of the sorbent, allowing for a particularly high recovery rate and easy separation of these flavorants from other flavorants. Also in this case, the at least one substance can be added in an amount of at least 0.1 g / l, in particular of at least 1 g / l and preferably of at least 10 g / l. It is likewise possible to remove at least part of the permeate from the workrooms 12a -C through the outlet 18 '' divert by the valve device 20 ''' is opened. As a result, only a part of the polar flavorings reaches the working space 12d and is bound to the sorbent material disposed therein. By means of this controllable and / or controllable reduction in quantity, polar aroma substances can be relatively depleted compared with nonpolar aroma substances, the ratio of the polar aroma substances remaining at least substantially constant relative to one another.

For desorption, after completion of the loading or sorption phase, the aroma substances of all working spaces 12a D desorbed in the loading direction reverse discharge direction with ethanol as a desorbent and a corresponding flavor concentrate obtained by the outlet 18 ' can be discharged. It may optionally be provided that at least a part of the desorbed polar flavoring substances via the open valve device 20 ''' and the outlet 18 '' be discharged. This also makes it possible to relatively deplete the polar compared to the nonpolar flavors, while maintaining the relative ratio of the polar flavors to one another. The discharge through the outlet 18 '' can by closing the valve devices 20 ' get supported. The described polarity change and the associated elements and additives can basically always be used when the flavorant-containing fluid through two or more working spaces 12 and when a relative depletion of polar versus nonpolar flavors is desired while at least substantially maintaining the relative ratio of the polar flavors to one another.

15 shows a schematic diagram of another embodiment of the adsorption system according to the invention 10 , The basic structure of the adsorption system 10 corresponds largely to that of 12 shown embodiment. In addition to in 12 shown Exemplary embodiment comprises the adsorption system 10 one via a valve device 20d openable and closable outlet 18 '' fluidly between the first and second working spaces 12a . 12b is arranged, and one via a valve device 20e openable and closable outlet 18 ' fluidly between the second and third working spaces 12b . 12c is arranged. This allows the adsorption system 10 not just a gradual concentration of the flavoring agents over the workspaces 12a -C, but also the implementation of the above-described polarity change over the inlet 16 '' and the valve means 20 ''' , as well as an independent taxable and / or controllable quantity reduction on the basically optional outlets 18 '' and 18 ' ,

In principle, all embodiments of the adsorption system according to the invention 10 be extended in the manner shown by the possibility of a controllable and / or controllable polarity change and / or a controllable and / or controllable reduction in quantity. 16 shows by way of example a schematic diagram of a further embodiment of the adsorption system according to the invention 10 whose structure is largely similar to that of the 1 shown adsorption 10 equivalent. In addition to in 1 Example shown, the present adsorption system 10 one via a valve device 20 openable and closable inlet 16 '' with an associated pumping device 14 and one via a valve device 20 openable and closable inlet 16 ''' with an associated pumping device 14 via which water, acids, bases and / or soluble substances, if necessary, into the piping system 13 or in the already partially de-compressed fluid stream can be introduced. The inlets 16 '' and 16 ''' each lead between two extraction cells 12 , Furthermore, the adsorption system comprises 10 one via a valve device 20 ' openable and closable outlet 18 '' and one via a valve device 20 ' openable and closable outlet 18 ' , via which a demand reduction in quantity can take place. Also the outlets 18 '' and 18 ' each lead between two workspaces 12 ,

17 shows a schematic sectional view of a subdivided working space according to the invention 12 , for example, in an adsorption system according to the invention 10 can be used. The workroom 12 can also be referred to as extraction cell. For the realization of the longest possible and comparatively thin Adsorptionsweges and thus for the representation of a working space 12 , in which a ratio of average cross-sectional thickness to total length L is at most 0.3, a correspondingly long filled with sorbent material or fillable tube can be used. However, as the length L increases, the flow resistance or the input pressure required to maintain a meaningful fluid flow also increases. Since sorbent materials are typically porous, there is a risk that the sorbent material (s) will be permanently crushed using pressures in excess of about 1 to 2 bars, thereby losing their adsorbing action and blocking the flow, which may result in further pressure increase. In addition, the sorption material under high pressure, the outlet of the working space 12 clog. In order to prevent this phenomenon, as long as possible extraction paths with small cross-sectional areas are made possible by the fact that long tubes with a comparatively small diameter by the installation of solid separating trays 30 , which may be formed, for example, as a sieve or sintered soils, are segmented. This results in a series of independent flow resistances, so that only one pressure drop at the level is realized over each individual segment, which does not damage the sorbent or sorbent. Accordingly, the work space 12 be present in number and arrangement exemplary four shelves 30 in five subspaces 32 divided equal volume. It is understood that instead of four shelves 30 also only 1, 2 or 3 and 5, 6, 7, 8, 9, 10 or more separators 30 can be provided. The resulting subspaces 32 a workroom 12 can basically have the same or different heights, cross-sectional areas and volumes. It can be provided that the tube is subdivided into corresponding tube segments in order to facilitate the filling or replacement of sorbent agents. The individual pipe segments can be connected to one another in any manner and fixed to each other, for example by thread, bayonet lock, flanges 34 (S. 18 ), Pipe clamps, etc. It may also be provided that the pipe segments are connected in a material-locking manner, for example by welding.

For example, if a pressure drop between inlet 16 and outlet 18 of the filled with a sorbent workspace 12 of 1 bar, an exemplary bed length of 1 meter would give a certain flow rate. Typical values for the flow rate are about 1.5 L / min throughput at 4 bar pressure and a flow area of about 20 cm ² . In the case of a flow area of about 2000 cm ² , the typical throughput is about 150 L / min under otherwise identical conditions. Now you wanted the bed length or the length L of the work space 12 For example, to increase to 5 m, one would need to maintain the same flow rate or flow rate, the pressure at the inlet 16 to increase to 5 bar. This would usually lead to rapid destruction or inactivation of the sorbent, which would result in addition to a considerable maintenance and correspondingly high operating costs. But if the 5 m long work space 12 as shown in five subspaces 32 or segments is divided by respective shelves 30 are limited, falls on each one of these shelves 30 only a pressure drop of about 1 bar (ie about 1 bar / m), causing the work space 12 and an adsorption system equipped with this 10 without destroying the in the subspaces 32 arranged sorbent can be operated permanently stable. Generally it is recommended to work spaces 12 to use with a length between 1 m and 5 m, preferably after every meter a separating tray 30 is provided to prevent erosion of the sorbent.

Likewise, it is not only possible to use the same sorbent types, but also different types of sorbent in the individual subspaces 32 fill in each subspace 32 either a varietal sorbent or a sorbent mixture may be provided. This allows the adsorption properties of the entire workspace 12 be optimally adapted to the respective separation task. For example, in upstream with respect to a loading direction subspaces 32 Reverse phases may be provided while in downstream subspaces 32 Normal phases and / or polar bound phases can be arranged as sorbent. Reverse arrangements, that is to say in the loading direction first normal phase (s) / polar phase (s) and then reverse phase (s), as well as alternating arrangements are of course also conceivable.

18 shows a schematic plan view of a DIN flange 34 , via which correspondingly formed pipe segments are connectable to each other, to a working space 12 with two or more subspaces 32 to accomplish. It can be seen that the flange 34 a central passage opening 36 has, in which a separating floor 30 can be used. 19 shows a schematic plan view of the flange 34 , wherein a separating bottom formed as a sieve bottom 30 in the passage opening 36 inserted and with the flange 34 welded to ensure a particularly durable and resilient connection.

20 shows a schematic plan view of the partition 30 , which is exemplified as a sieve tray. The mesh size of the partition 30 is adapted in a conventional manner to the grain size of the sorbent, so that this is reliably retained without the fluid flow through the separating tray 30 to prevent. As an alternative to a sieve bottom, the separating bottom can be used 30 Also include sintered material having a typical pore size of about 40-150 microns.

21 shows a schematic plan view of the DIN flange 34 , wherein the dividing floor 30 in a slightly wider passage opening 36 is inserted, or may be inserted in a sealing ring and of this sealing ring so in the center of the flange 34 above the passage opening 36 is held. In contrast to a cohesive connection, the dividing floor 30 easily replaced or exchanged in this arrangement and adapted, for example, to different Sorptionsmittelkorngrößenverteilungen.

The parameter values given in the documents for the definition of process and measurement conditions for the characterization of specific properties of the subject invention are also within the scope of deviations - for example due to measurement errors, system errors, Einwaagefehlern, DIN tolerances and the like - as included in the scope of the invention ,

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• EP 2075321 A1 [0003]

Claims (20)

Adsorption system ( 10 ) for the enrichment of flavorings, comprising at least one working space ( 12 ), in which at least one sorbent is arranged as a stationary phase and for the addition of flavoring agents can be acted upon as a mobile phase with a flavorable fluid passing through the working space, characterized in that a ratio of average cross-sectional thickness to total length of the at least one working space ( 12 ) is at most 0.3. Adsorption system ( 10 ) according to claim 1, characterized in that this at least two fluidly coupled to each other work spaces ( 12a -D) and at least one pumping device ( 14 ) for conveying the fluid through the work spaces ( 12a -D). Adsorption system ( 10 ) according to claim 2, characterized in that at least one pumping device ( 14 ) upstream of a work space ( 12 ) is arranged and / or that at least one pumping device ( 14 ) between two workspaces ( 12a -D) is arranged and / or that all workspaces ( 12 ) fluidly between two pumping devices ( 14 ) are arranged. Adsorption system ( 10 ) according to one of claims 1 to 3, characterized in that this at least one valve device ( 20 ), by means of which a flow through at least one working space ( 12 ) is controllable and / or controllable. Adsorption system ( 10 ) according to one of claims 1 to 4, characterized in that it comprises a control device which is adapted to the adsorption system ( 10 ) in an absorption mode in which the at least one sorbent is charged with the flavorant-containing fluid to adsorb flavors on the sorbent and in a desorption mode in which the at least one sorbent is charged with a fluid desorbent to desorb flavors adsorbed on the sorbent , to operate. Adsorption system ( 10 ) according to claim 5, characterized in that the control means is adapted to set a flow direction of the desorbent in the desorption mode such that the flow direction of the desorbent is opposite to a flow direction of the flavor-containing fluid in the adsorption mode. Adsorption system ( 10 ) according to claim 5 or 6, characterized in that the control device is formed, the flavorant-containing fluid in the absorption mode in parallel by at least two working spaces ( 12a C) and / or the desorption agent in desorption mode in series through at least two working spaces ( 12a -D) and / or the desorbent through an outlet ( 18 ) from the adsorption system ( 10 ) to transport. Adsorption system ( 10 ) according to one of claims 1 to 7, characterized in that it has a first fluid path for passing the flavor-containing fluid through the at least one receiving space ( 12 ) and a second fluid path for passing the desorbent through the at least one receiving space ( 12 ). Adsorption system ( 10 ) according to claim 8, characterized in that the first and the second fluid path have different lengths and / or different average cross-sectional thicknesses and / or different volumes. Adsorption system ( 10 ) according to one of claims 1 to 9, characterized in that this one fluidly with at least one receiving space ( 12 ) can be coupled to collecting containers ( 28 ) and / or fraction collectors ( 22 ). Adsorption system ( 10 ) according to one of claims 1 to 10, characterized in that at least one working space ( 12 ) at least two fluidically interconnected channels ( 24 ) for arranging the at least one sorbent nested in a common housing ( 26 ) are arranged. Adsorption system ( 10 ) according to one of claims 1 to 11, characterized in that this at least two working spaces ( 12a -D) which can be flowed through independently of one another with the aroma-containing fluid and / or with the desorption agent. Adsorption system ( 10 ) according to one of claims 1 to 12, characterized in that at least one working space ( 12 ) has a cross-sectional area varying along its longitudinal axis (L) and / or that the adsorption system ( 10 ) at least two workspaces ( 12a -D) with different mean cross-sectional areas. Method for operating an adsorption system ( 10 ) according to one of Claims 1 to 13, in which at least one sorbent is present as the stationary phase in the at least one working space ( 12 ) of the adsorption system ( 10 ) is flowed through and traversed with a flavor-containing fluid as a mobile phase, so that at least a portion of the flavorants contained in the fluid adsorbs on the sorbent, wherein a ratio of average cross-sectional thickness to total length of the at least one working space ( 12 ) is at most 0.3. A method according to claim 14, characterized in that the flavor-containing fluid in parallel through at least two working spaces ( 12a -D) is passed and / or that the flavor-containing fluid against the direction of gravity through the at least one working space ( 12a -D) is passed. A method according to claim 14 or 15, characterized in that the sorbent is applied after adsorbing at least a portion of the flavoring agents from the fluid with a fluid desorbent, so that the adsorbed at the sorbent flavorings at least partially desorb. A method according to claim 16, characterized in that the desorbent in comparison to the flavorant-containing fluid in the reverse flow direction through the at least one working space ( 12a -D) and / or that the desorbent is passed through at least two working spaces ( 12a -D) is passed and / or that the desorbent is pumped with a higher differential pressure against the direction of flow of the fluid. A method according to claim 16 or 17, characterized in that the desorbent in the direction of gravity through the at least one working space ( 12a -D) is passed. Working space ( 12 ) for an adsorption system ( 10 ) according to one of claims 1 to 13, which can be filled with at least one sorbent, characterized in that a ratio of average cross-sectional thickness to total length of the working space ( 12 ) is at most 0.3. Flavoring concentrate, obtainable and / or obtained from a flavorant-containing fluid by means of an adsorption system ( 10 ) according to one of claims 1 to 13 and / or by a method according to one of claims 14 to

Images