Method for obtaining aromatics

Abstract

The invention relates to a method for obtaining aromatics.

Claims

1. A method for obtaining flavorings comprising the step of (A0) enriching a gaseous composition with at least one flavoring by contacting the gaseous composition with a liquid containing the at least one flavoring; (A1) contacting the gaseous composition containing at least one flavoring with an adsorber, said adsorber comprising a molecular sieve having a pore diameter of at most 8 ; and (A2) contacting the gaseous composition according to step (A1) with a liquid.

2. The method as claimed in claim 1, wherein the molecular sieve, at a temperature of about 40 C. and a pressure of about 1.013 bar absolute, binds at least two times the amount of short-chain alcohols in comparison with water from an aqueous alcoholic solution, when the aqueous alcoholic solution is an aqueous alcoholic solution of at least 50 g/l of the short-chain alcohol.

3. The method as claimed in claim 2, wherein at least 50% of the short-chain alcohols present in the aqueous alcoholic solution are bound to the molecular sieve.

4. The method as claimed in claim 1, said molecular sieve comprising a zeolite having an SiO.sub.2/Al.sub.2O.sub.3 molar ratio of at least 50.

5. The method as claimed in claim 1, wherein the molecular sieve has a pore diameter in the range from 5 to 6.5 .

6. The method as claimed in claim 1, wherein the liquid containing the at least one flavoring is a liquid of plant origin.

7. The method as claimed in claim 6, wherein the liquid is fruit juice.

8. The method as claimed in claim 1 wherein the liquid is a fermented liquid.

9. The method as claimed in claim 1, wherein the liquid according to step (A2) is of plant origin, a fermented liquid or a mixture thereof.

10. The method as claimed in claim 1, wherein the liquid containing the at least one flavoring and the liquid according to step (A2) are the same or different liquids.

11. The method as claimed in claim 1, the method further comprising: (A1a) condensing the gaseous composition before the contacting with a liquid according to step (A2).

12. The method as claimed in claim 1, wherein the step (A0), (A1) and/or (A2) is repeated at least once.

13. A method for obtaining flavorings comprising the step of (A0) enriching a gaseous composition with at least one flavoring by contacting the gaseous composition with a first fermented fruit juice containing the at least one flavoring and comprising short-chain alcohols; (A1) contacting the gaseous composition containing at least one flavoring with an adsorber, said adsorber comprising a molecular sieve having a pore diameter of at most 8 , wherein said molecular sieve, at a temperature of about 40 C. and a pressure of about 1.013 bar absolute, binds at least two times the amount of short-chain alcohols in comparison with water from an aqueous alcoholic solution, when the aqueous alcoholic solution is an aqueous alcoholic solution of at least 50 g/l of the short-chain alcohol, said molecular sieve comprising a zeolite having an SiO2/Al2O3 molar ratio of at least 50; and (A2) contacting the gaseous composition according to step (A1) with a second fermented fruit juice, wherein the second fermented juice is the same or different than the first fermented juice. wherein at least 50% of the short-chain alcohols are bound to the molecular sieve; and wherein at least one of steps (A0), (A1) or (A2) is repeated at least once.

Description

EXAMPLES

(1) Hereinafter, the present invention is explained in more detail by recourse to examples. It is emphasized that the examples also merely possess illustrative character of particular embodiments, and in no way restrict the scope of the present application.

Example 1

Obtaining Hexanal from a Gas Stream

(2) A gas stream consisting of 0.05% (mol/mol) hexanal, 0.95% (mol/mol) ethanol and 99% (mol/mol) nitrogen was passed through a glass column (Gassner Glastechnik, Germany) for 1 hour at 130 C., a gas volumetric flow rate of 3 l/min and a pressure of 1 bar, which column was packed with 400 g of zeolite moldings (ZSM-5, H-Form, SiO.sub.2/Al.sub.2O.sub.3=1000; inert binder, manufacturer; Clariant AG). The concentrations of hexanal and ethanol in the gas stream were quantified by means of a gas chromatograph online after passage through the column.

Example 2

Use of Fermented Apple Juice

(3) 0.75 liter of a fermented apple juice which contains 65 g/l of ethanol was treated at 45 C. with an air stream of 0.75 l/min, By means of a diaphragm pump (KNF Neuberger, Germany) and a volumetric flow rate controller (Swagelok, Germany), the air stream was passed through a glass column (Gassner Glastechnik, Germany) which was packed with 400 g of zeolite moldings (ZSM-5, H-Form, SiO.sub.2/Al.sub.2O.sub.3=1000; inert binder, manufacturer: Clariant AG). The gas stream that was depleted in ethanol was recirculated. After 48 hours, the experiment was terminated and the remaining ethanol concentration in the receiver was quantified by gas chromatography.

Example 3

Use of Fermented Orange Juice

(4) 0.5 liter of a fermented orange juice which contains 33 g/l of ethanol was treated at 35 C. with an air stream of 0.5 l/min, By means of a diaphragm pump (KNF Neuberger, Germany) and a volumetric flow rate controller (Swagelok, Germany), the air stream was passed through a glass column (Gassner Glastechnik, Germany) which was packed with 400 g of zeolite moldings (ZSM-5, H-Form, SiO.sub.2/Al.sub.2O.sub.3=1000; inert binder, manufacturer: Clariant AG). The gas stream that was depleted in ethanol was recirculated. After 48 hours, the experiment was terminated and the remaining ethanol concentration in the receiver was quantified by gas chromatography.