DE102021002339A1 - Process for the selective separation of one or more flavoring substances and the use of these selectively separated flavoring substances for flavoring a food, cosmetic or pharmaceutical product - Google Patents

Abstract

The present invention relates to a method for the selective removal of one or more flavorings comprising:
(a) providing a starting mixture that contains at least one flavoring and optionally a solvent,
(b) contacting with at least one cyclodextrin to obtain a cyclodextrin-flavor complex,
(c) separating the complex from the liquid phase and
(d) enzymatic treatment of the separated complex and optionally filtering the resulting mixture, a composition loaded with at least one aroma substance being obtained.
In addition, the invention relates to a composition loaded with at least one flavoring and the use of this composition for introducing at least one flavoring into a food, cosmetic product or pharmaceutical product.

Description

The invention relates to a method for selectively separating off one or more flavoring substances and a use of these selectively separated flavoring substances for flavoring a food, cosmetic or pharmaceutical product.

The increasing awareness of the population for a healthy lifestyle promotes the sale of non-alcoholic beverages such as sparkling wines (sparkling wine), lemonades or beers. This requires the search for new manufacturing techniques that make it possible to produce beverages and foods not only with an edible taste and a pleasant smell, but also completely without the use of ethanol.

According to the European Food Information Regulation (LMIV), the obligation to label alcohol only begins at 1.2% by volume. The term "alcohol-free" does not necessarily mean "without alcohol". For example, beer and wine advertised as “non-alcoholic” may contain a maximum of 0.5% alcohol by volume. If another drink (other than wine or beer) is advertised as "non-alcoholic", it must actually contain no alcohol at all, i.e. the alcohol content is 0.0% by volume, otherwise the label "non-alcoholic" is considered misleading and misleading consumers .

For many years there has been great interest in technologies that serve to recover flavorings from dealcoholization and/or concentration processes from products such as beer/wine etc. or juices (but also cosmetics/pharmaceuticals), with the extracts obtained in this way being converted into an alcohol-free Re-flavoring of products can be used.

Four basic separation methods are described in the literature for the recovery of desired and the removal of undesired aromatic substances that are dissolved in liquids such as water or ethanol: 1) Liquid/liquid extraction with organic solvents, in which the pure substances are finally separated by evaporation of the used Solvent are obtained. 2) rectification of the aromatic liquid. 3) Sorption processes in which non-polar aromatic substances from the liquid phase are enriched in a solid phase. 4) Precipitation and crystallization of solid aroma components.

Although extraction has a wide range of applications, the use of large amounts of organic, often chlorinated, solvents is highly questionable from an environmental and sustainability point of view. Furthermore, thermally labile flavorings can be irreversibly destroyed during the evaporation of the solvent. In addition, the extraction of aromatic substances from an ethanolic extract by means of liquid/liquid extraction is difficult because ethanol itself is soluble in a large number of organic solvents. Direct re-aromatization with an ethanolic extract is ruled out, since the end product does not live up to the description "without alcohol" (alcohol content at 0.0% by volume).

In a rectification, ethanol or water cannot be removed selectively, since it usually forms azeotropes with the aromatic substances contained in the extract. In addition, thermally labile aroma-giving components can be irreversibly destroyed.

In the case of sorption processes, the desired enriched substances are eluted again with non-polar media. Ethanol is often used as the eluent, especially in the food industry, which makes the extract unusable for 0.0% by volume applications. Carbon dioxide is also used as a further eluent. In EP 3063260 describes a process for extracting two or more fractions from hop oil by first treating the hop oil loaded on an adsorbent carrier with liquid carbon dioxide to separate the first fraction and then with supercritical carbon dioxide to separate the second fraction. The other fractions can be separated when the supercritical carbon dioxide is combined with a co-solvent. While elution with liquid/supercritical carbon dioxide avoids the undesirable use of alcohols mentioned above, there are high losses in yield when the gas is vented. Setting up and operating a CO ₂ extraction plant is expensive and has specific safety requirements.

There is therefore the task of finding a method for the selective recovery of one or more flavorings, preferably from a natural source such as plant or animal products, which enables the flavorings/flavoring mixtures obtained to be used in food, cosmetic products and/or pharmaceutical products “Alcohol free” can be labeled.

A number of processes are known in the prior art in which cyclodextrins are used to remove undesirable substances from food systems. Cyclodextrins are water-soluble, toxicologically and environmentally harmless. For example, cyclodextrins are used to remove cholesterol from butter ( AU638531B2 ) or from eggs ( EP326469A , EP475451B1 ) used. Such distance pro Processes usually consist of two stages: first, cyclodextrin is mixed with the food system, forming a complex between the cyclodextrin and the unwanted substance (guest-host complex); and then this complex is removed from the food system. The cyclodextrin can be released from the complex again (decomplexation) by, for example, treatment with hot water or alcohol (40-100° C.) and then reused in the removal process.

Although the use of cyclodextrins (CD) in food systems is known, they have never been used for selective flavoring until now. In particular, no process is known in which CDs are used to obtain alcohol-free, declaration-free FTNS (FTNS=from the named source, from the named fruit or source) flavorings from aqueous but also (and above all) from ethanolic extracts.

In expert circles, the rejection of CD in the extraction of aroma substances is linked to the fact that the solvent used for decomplexation must be used in larger volumes and heated up, which leads to the dilution of the aroma concentration and also causes additional technical effort and high costs . If ethanol is to be used as a solvent for decomplexation, a further problem will arise in addition to dilution of the flavor concentration, which is linked to the fact that this ethanol cannot be removed again without impairing the flavor profile.

Therefore, a further object of the invention is to find a process that makes it possible to separate/obtain the flavorings from an aqueous or ethanolic extract in a concentrated form with the aid of cyclodextrins, the technical complexity (or consumption of solvent) is reduced and the whole process can be realizable at mild temperatures. These flavorings obtained should be suitable for use in food, cosmetic products and/or pharmaceutical products that can be labeled "alcohol-free".

The invention solves the above objects in a surprisingly simple manner with a method according to claim 1 and a composition according to claim 8.

1. (a) Bereitstellen einer Ausgangsmischung, die mindestens einen Aromastoff und ggf. mindestens ein Lösungsmittel enthält,
2. (b) In Kontakt bringen mindestens eines Cyclodextrins mit der Ausgangsmischung unter Erhalt eines Cyclodextrin-Aromastoff-Komplexes,
3. (c) Abtrennung des Komplexes vom Lösungsmittel und
4. (d) Enzymatische Behandlung des abgetrennten Komplexes und ggf. Filtrieren des resultierenden Gemisches, wobei eine mit mindestens einem Aromastoff beladene Komposition erhalten wird.

The invention provides a method for selectively separating one or more aromatic substances, comprising:

1. (a) providing a starting mixture that contains at least one flavoring and optionally at least one solvent,
2. (b) contacting at least one cyclodextrin with the starting mixture to obtain a cyclodextrin-flavoring complex,
3. (c) separating the complex from the solvent and
4. (d) enzymatic treatment of the separated complex and optional filtration of the resulting mixture to obtain a composition loaded with at least one flavoring agent.

Surprisingly, it has been shown that the enzymatic treatment decomposes not only free cyclodextrins, but also cyclodextrins which are bound to at least one flavoring substance in a complex, and the flavoring substances (without impairment) being enriched in the composition obtained. The process according to the invention makes it possible to obtain from a diluted starting mixture the composition in which aromatic substances are present in a concentrated form. The separation can proceed gently and completely. In addition, thanks to this process, it is possible to obtain aromatic compositions from starting mixtures, even with a very high alcohol content (namely up to 80% by volume), which can be used in food, cosmetic and/or pharmaceutical products labeled “alcohol-free”. be able. Because the process according to the invention can be carried out at a temperature that is not higher than 55 °C or even not higher than room temperature, flavorings can be obtained that are highly and moderately volatile (i.e. with an evaporation number <10 or from 35 to 10) and/or are thermally unstable. A further advantage of the method according to the invention is that the α-, β- and γ-cyclodextrins used can be partially hydrolyzed selectively with different amylases, which allows a cascading release of flavoring substances.

step (a)

In the present invention, “flavouring” means a substance that causes or modifies odor and taste perceptions. Flavorings are often alcohols, acids, esters, lactones, aldehydes, ketones, acetals, ketals, ethers, epoxides and their analogous sulfur compounds. Oxygen, nitrogen and sulfur heterocycles, heteroaromatics (e.g. alkylpyrazines), amines and amides. Simple or complex, saturated and unsaturated, aliphatic and cycloaliphatic compounds, aromatics and terpenes, etc.. The main types of Aro Ma fabrics are natural, nature-identical and artificial. In the context of the present invention, preference is given to so-called natural flavorings in which the starting material is of plant or animal origin. The starting material of animal origin is for example honey, milk, meat, bones and body fluids. The starting material of plant origin is plants or parts of plants, such as flowers, buds, leaves, stems, stalks, bark, roots, tubers, bulbs, rhizomes, fruits, nuts, berries and seeds, fruits and vegetables. These starting materials may be, for example, in fresh, cooked, sprouted, dried, fermented form, or in a form prepared for food or beverage consumption (e.g., such as beer, wine, sparkling wine, spirits such as whiskey, etc.). These starting materials can either be used directly as the starting mixture in the process according to the invention, or these starting materials can be worked up in at least one method known to those skilled in the art before being used as the starting mixture. These methods include e.g. B. dissolving, dispersing, purification, mashing, soaking, fermentation and / or separation processes such as extraction, filtration, etc..

In addition to flavorings, the starting mixture can also contain other components of the starting material of vegetable or animal origin.

The starting mixture is in the form of a powder or a solution. In principle, the starting mixture can contain any solvent in which the flavoring substances to be separated dissolve and which can easily be displaced from the cavity of the CD molecule containing the flavoring substances. Water, C ₁ -C ₄ alcohols, diethyl ether, acetone, etc. or mixtures thereof can be used as solvents, for example. A solvent selected from the group comprising water, ethanol or mixtures thereof is preferably used.

At least one of the solvents mentioned above can additionally be added in step (b).

The preferred level of solvent is less than 100% by weight. The person skilled in the art will select the solvent content and the mixing ratio of two or more solvents in accordance with the solubility of the aromatic substance(s) to be separated, the effectiveness of the complex formation and taking into account the economics of the process. A starting mixture in which the flavoring agent(s) are dissolved in a minimal amount of solvent is particularly preferred. The higher the solvent content, the higher the solubility of a flavoring substance to be separated and a CD used, which increases the rate of complex formation. However, one should avoid too dilute solutions as the process becomes uneconomical and also the probability of contact and interaction of flavorant molecules with CD becomes too low.

Preference is given to a starting material in a form prepared for consumption as food or luxury food (e.g. such as beer, wine, sparkling wine, spirits, etc.) that undergoes an extraction, preferably a solid phase extraction (SPE). also 'sorbent extraction') is subjected, whereby the obtained, solvent-containing solid phase extract is used as starting mixture. An ethanol-containing solid phase extract in which the ethanol content can be up to 80% by volume, based on the total volume of the solid phase extract, is particularly preferred. The content of flavoring substance(s) is at least about 0.1% by weight, preferably from 0.5 to 8% by weight, based on the total weight of the solid phase extract.

The seeds of any kind, in particular cereals, and the products obtained from the cereals, such as malt, wort, mash, beer or the like, represent another preferred starting material. The cereals can be selected, for example, from the group consisting of barley, wheat, rye , spelt, corn, oats, rice, millet, triticale and mixtures thereof. This starting material can either be used directly as a starting mixture in the process according to the invention or can be worked up in at least one process known to those skilled in the art (see above). Beer wort and/or mash, which is subjected to fermentation, is particularly preferred as the starting material, the fermentate obtained being used as the starting mixture. The content of flavoring substance(s) is at least about 0.01% by weight, preferably from 0.1 to 8% by weight, based on the total weight of the fermentate.

step (b)

In step (b) of the process according to the invention, the cyclodextrin-flavoring substance complexes are produced by bringing at least one cyclodextrin into contact with the starting mixture. The components can be mixed either in a powdered state or in a suspension or in a solution.

Various processes for the production of guest-host complexes are known from St.dT, the most common being production in solvents (co-precipitation and complexing in a suspension "slurry method") or kneading method is used (see e.g. SK et al.// Research Journal of Pharmaceutical, Biological and Chemical Sciences., 2013, Vol. 4, No. 2, pp. 1694-1720).

In the invention, co-precipitation or complexing in a suspension (“slurry method”) is used, in which at least one cyclodextrin is added to an aqueous or ethanol-containing solution or suspension of the starting mixture and complexes which precipitate are separated off.

A substituted or unsubstituted α-, β-, γ-cyclodextrin or mixtures thereof can be used as the cyclodextrin, preferably γ-cyclodextrin. Cyclodextrin is used in the form of a mixture with water, but also in other solvents such as glycerin, propylene glycol, dimethyl sulfoxide (DMSO), dimethylformamide (DMF), ethylene glycol. Preferred is cyclodextrin in a solid form.

The amounts of cyclodextrin are varied within wide limits, but preferably between about 1 and about 100% by weight, preferably between about 3 and about 50% by weight, particularly preferably between about 3 and about 20 Wt .-%, based on the amount of the starting mixture used.

At least one cyclodextrin is mixed with the starting mixture using any device known to those skilled in the art, such as mechanical stirrer, mechanical disperser, ultrasonic disintegrator. The person skilled in the art will choose the parameters of temperature and holding time in coordination with the effectiveness of the complex formation and taking into account the economics of the process.

In general, temperature and holding time can be varied widely. The preferred temperature range is from about 4°C to about 25°C, preferably in the range from about 4°C to about 15°C, more preferably in the range from about 4°C to about 10°C particularly preferably at a temperature of about 6°C. The holding time can be up to 5 days, preferably over a period of 20 minutes to 72 hours, particularly preferably over a period of up to 48 hours.

In the context of the invention, it was found that cyclodextrins in aqueous and alcoholic media can reversibly absorb flavorings in their cavity, with about 60 to 99% by weight of the flavorings present in the starting mixture can be selectively complexed, while the other components of the starting mixture largely in the liquid phase remain.

step (c)

In step (c), the cyclodextrin-flavor complexes formed in step (b) are separated from the liquid phase. The cyclodextrin-flavor complexes formed are fairly stable and can be separated in principle by any of the processes and methods customary in the art for the separation of solids and liquids. Preferred separation methods are filtration and/or centrifugation, filtration such as, for example, by vacuum or nano filtration being particularly preferred.

Cyclodextrin can be added again to the liquid phase which has been separated off in order to maximize the yield.

step (d)

The solid phase separated in step (c), which contains cyclodextrin-flavoring substance complexes, is subjected in step (d) to an enzymatic treatment, preferably with at least one enzyme having amylase activity, in order to hydrolyze the cyclodextrin in these complexes. The resulting mixture is optionally filtered. After step (d), a composition loaded with at least one flavoring is obtained. This composition also contains the breakdown products of cyclodextrin, such as mono-, di- and oligosaccharides. These breakdown products are commonly found in food and can therefore remain there or be removed as required.

This treatment is carried out in the presence of water. First, the separated solid phase is diluted with water until the desired final concentration of one or more flavorings is reached. A final concentration of at least 100% by weight up to about 250% by weight of water based on the total weight of the separated solid phase is preferably used. The water added has a temperature in the range from 4 to 80.degree. C., preferably in the range from 20 to 60.degree. Preferably at pH 3.5 - 7.5, particularly preferably at 5.2 - 5.6. The aqueous mixture obtained is then treated with at least one enzyme having amylase activity, preferably with one or more amylase(s).

By using different amylases, the α-, β- and/or γ-cyclodextrins used in the complexes can be partially hydrolyzed selectively. This thus enables a process in which the flavoring substances are released in a cascading manner.

Alpha-amylase is particularly preferred, and fungal alpha-A is very particularly preferred mylase treated. This fungal alpha-amylase is preferably used alone.

The fungal alpha-amylases used in the present invention are derived from microorganisms such as Aspergillus niger and Aspergillus oryzae. A highly suitable commercial product of fungal alpha-amylase is marketed under the name “Fungamyl®” by the company “Novozymes”.

It is known that enzymes of different origin have different reactivities. The amount of enzyme required for each mixture varies from mixture to mixture and from enzyme to enzyme. The preferred amount of enzyme used to hydrolyze a cyclodextrin in a cyclodextrin-flavoring complex depends essentially on the content of the solid phase separated in step (c), which contains cyclodextrin-flavoring complex, and can also depend on the activity of the enzyme. It has been found within the scope of the invention that the preferred amount of enzyme is typically 5 to 1000 FAU per gram of separated solid phase. FAU (Fungal alpha-Amylase Unit) is a measure of the activity of an alpha-amylase used by the company "Novozymes", e.g. for the enzyme "Fungamyl®". More precisely, 1 FAU breaks down 5.26 g of starch in one hour under standard conditions (substrate: soluble starch, incubation time 7 to 20 min, temperature 37 °C, pH 4.7).

The treatment conditions such as temperature and time can be varied within wide limits, but temperatures between about 4 and about 80° C., preferably between about 20 and about 60° C., have proven to be advantageous, with treatment times of 0.5 up to 50 hours are common. The pH can be pH 3.5-7.5, particularly preferably pH 5.2-5.6. Incubation in a closed vessel is particularly preferred.

After the enzymatic treatment, the maximum final cyclodextrin concentration is about 0.1% by weight, based on the total weight of the aqueous mixture. The amount of cyclodextrin in the mixture is determined using known methods, namely HPLC.

In addition, other enzymes can also be used. For example, suitable debranching enzymes such as pulluanase and/or isoamylase may be used prior to treatment with at least one amylase and/or in combination with at least one amylase.

• - mindestens ein Aromastoff, der sowohl tierischen als auch pflanzlichen Ursprunges sein kann und
• - ggf. Abbauprodukte mindestens eines Cyclodextrins.

A further subject matter of the present invention is a composition, in particular produced using a method described above, comprising

• - at least one flavoring substance, which can be both animal and vegetable origin and
• - optionally degradation products of at least one cyclodextrin.

The composition is preferably an aqueous composition. The composition according to the invention can then be further processed depending on the intended use. It is thus possible to inactivate at least one enzyme present in the composition by heating and/or by changing the pH.

The degradation products of at least one cyclodextrin and the enzyme can be removed from the composition according to the invention by common "downstreaming" methods such as liquid/liquid extraction while retaining the undiluted flavoring substances, so that the composition obtained contains only at least one flavoring substance that is both animal and can also be of vegetable origin. When the solubility of a flavorant in water is exceeded, the flavorant separates as an oil phase. In this way, the aroma can also be separated from the aqueous, sugar-containing phase.

A further possibility for separating the degradation products of at least one cyclodextrin is their oxidation to acids, which can then be removed by adsorbers, anion exchangers or by forming chelates.

The invention thus also enables the use of the aroma-laden composition according to the invention, in particular for introducing at least one aroma, into a food, cosmetic product or pharmaceutical product, preferably into a food or a beverage. In particular for flavoring a product that can be advertised as "without alcohol" (alcohol content is 0.0% by volume).

Another object of the invention is a method for flavoring a product, in particular a food, cosmetic or pharmaceutical product, in which the composition according to the invention, in particular produced using the method described above, is brought into contact with the product to be flavored. This "bringing into contact" can be carried out using any method known to those skilled in the art that is suitable for this purpose, preferably mixing.

A food product containing the composition according to the invention, which is preferably produced by the method described above, represents a further subject matter of the invention. A food product which is a beverage, particularly preferably beer, is particularly preferred and which is labeled as “without alcohol ' (alcohol content at 0.0% by volume) can be advertised.

The invention is to be explained in more detail with reference to the accompanying figure and the exemplary embodiments, without however being restricted to the specific embodiment described. The invention also relates to all combinations of preferred configurations, insofar as these are not mutually exclusive. The terms "about" or "about" when accompanied by a number mean that values that are at least 10% higher or lower, or 5% higher or lower, and in any case 1% higher or lower, are included.

describes a schematic representation of the method according to the invention in a preferred embodiment.

Examples:

Example 1:

An ethanol-containing (70-80% by volume) solid-phase extract [1 kg with an aroma concentration of 4 g/L], which contains isoamyl alcohol, isoamyl acetate, phenylethyl alcohol, hexanoic acid, ethyl hexanoate and other aroma substances, is mixed with 60 g α-, β -, and / or y-cyclodextrin, preferably with γ-cyclodextrin, added. The mixture is stirred at 6°C for 48 h. Flavor-cyclodextrin complex is separated by filtration and dried. To maximize the yield, α-, β-, and/or γ-cyclodextrin, preferably γ-cyclodextrin, can be added again to the ethanolic solid-phase extract at a rate of 30 g per kg of solid-phase extract. The alcohol-free filter cake obtained in this way is taken up in water and enzymatically treated to release the flavoring. For this purpose, the aqueous mixture is mixed with 1 µL/mL amylase (Fungamyl® from Novozymes) (1 µL amylase per 1 mL aqueous mixture) and incubated for 48 h at 55 °C and a pH of 5.2 in a closed vessel (the maximum final cyclodextrin concentration is 0.1% by weight based on the total weight of the aqueous extract). The solubility of the extracted aroma components in water is low, which is why the resulting two-phase mixture can, if necessary, be homogenized with propylene glycol (up to 1:1 w/w) and then filtered.

The alcohol-free, aromatic product obtained (5 g/l) can now be used to flavor beers with, for example, 0.0% by volume alcohol (dosage for application: 0.2:1000). The final cyclodextrin concentration is determined by HPLC (detector: RI; separation column: Polysep GFC-P 2000 from Phenomenex; eluent: 10% methanol in water (isocratic); flow: 0.5 mL/min; pressure: 25 bar; oven temperature: 55° C; running time: 30 minutes). The aroma concentration of the alcohol-free extract is determined using GC-FID (2 g sample were extracted with 2 g cyclohexane. The organic phase is dried over Na ₂ SO ₄ , an internal standard is added and it is analyzed).

Example 2:

A fermentate which contains isoamyl acetate or 4-vinylguaiacol is mixed with one molar equivalent of β-cyclodextrin (α- and/or γ-) with respect to the flavoring. In order to obtain a stable aroma substance-cyclodextrin complex, the mixture is stirred at 6° C. for 48 h.

The aroma substance-cyclodextrin complex is separated off by filtration or concentrated on the retentate side.

The flavoring is released by an enzymatic treatment of the flavoring-cyclodextrin complex. For this purpose, the aqueous mixture was mixed with 1 µL/mL amylase (Fungamyl® from Novozymes) (1 µL amylase per 1 mL aqueous mixture) and incubated for 48 h at 55 °C and pH 5.2 in a closed vessel (the maximum Cyclodextrin final concentration is 0.1% by weight based on the total weight of the aqueous extract). The solubility of the extracted aroma components in water is low, which is why the resulting two-phase mixture can, if necessary, be homogenized with propylene glycol (up to 1:1 w/w) and then filtered.

The alcohol-free, aromatic product obtained can now be used to flavor beers, for example in 0.0% by volume alcohol. The final cyclodextrin concentration is determined by HPLC (detector: RI; separation column: polysep GFC-P 2000 from Phenomenex; eluent: water (isocratic); flow: 0.8 mL/min; pressure: 20 bar; oven temperature: 55 °C; running time: 30 minutes). The aroma concentration of the alcohol-free extract is determined using GC-FID (2 g sample were extracted with 2 g cyclohexane. The organic phase is dried over Na ₂ SO ₄ , an internal standard is added and it is analyzed).

QUOTES INCLUDED IN DESCRIPTION

This list of documents cited by the applicant was 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.

Patent Literature Cited

• EP 3063260 [0008]
• AU 638531 B2 [0010]
• EP 326469 A [0010]
• EP 475451 B1 [0010]

Claims (10)

Process for the selective separation of one or more aromatic substances comprising: (a) providing a starting mixture that contains at least one flavoring and optionally a solvent, (b) contacting with at least one cyclodextrin to obtain a cyclodextrin-flavor complex, (c) separating the complex from the liquid phase and (d) enzymatic treatment of the separated complex and optionally filtering the resulting mixture, a composition loaded with at least one flavoring substance being obtained. Method according to one of the preceding claims, wherein at least one solvent selected from water, C ₁ -C ₄ alcohols, diethyl ether, acetone or mixtures thereof, preferably water, ethanol and mixtures thereof, is used. Process according to one of the preceding claims, in which a substituted or unsubstituted α-, β-, γ-cyclodextrin or mixtures thereof can be used as the cyclodextrin, preferably γ-cyclodextrin. Process according to one of the preceding claims, wherein the separation of the cyclodextrin-flavoring substance complex in step (c) takes place by centrifugation or filtration, preferably by vacuum or nano-filtration, the liquid phase obtained thereby being separated off, if necessary cyclodextrin can be added again. A process according to any one of the preceding claims wherein the complex separated in step (c) is diluted with water to a desired final concentration of one or more flavorings prior to the enzymatic treatment in step (d). Method according to one of the preceding claims, wherein the enzymatic treatment in step (d) is carried out with at least one enzyme having amylase activity, preferably alpha-amylase, particularly preferably with fungal alpha-amylase. Composition, in particular produced by a method according to any one of the preceding claims, comprising - at least one flavoring substance, which can be of animal or vegetable origin, and - optionally degradation products of at least one cyclodextrin. Use according to the composition claim 7 or produced by a method according to one of Claims 1 until 6 , preferably for introducing at least one aroma into a foodstuff, cosmetic product or pharmaceutical product, preferably into a foodstuff or a beverage, very preferably into a beverage with an alcohol content of 0.0% by volume. Process for flavoring a product, which is a food, cosmetic or pharmaceutical product, in which the composition according to claim 7 or produced by a method according to one of Claims 1 until 6 , is added to the product to be flavored. Food product comprising a composition according to claim 7 or produced by a method according to one of Claims 1 until 6 .

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