Method for obtaining aromatics

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 Å; 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 2 /Al 2 O 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 Å.

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 Å, 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.