Recovery of volatile flavor-active aroma compounds which are key components of processed liquid food streams is of utmost concern to food industry, as these compounds contribute to the quality of the final product. This review paper highlights the recently published research on different techniques that can be applied for recovery of the key flavor components which all aim for minimizing the loss of volatile aromas and (re-) using them in process streams, in order to enhance the flavor profile of the liquid food product. Among the available techniques for flavor recovery in food industry, distillation or stripping, pervaporation, supercritical fluid extraction, and adsorption showed potential for selective recovery of the flavor components from liquid food streams. These techniques can be combined in different stages of the process or applied as an alternative to the other techniques for aroma recovery. Less attention has been paid to supercritical fluid extraction among the available techniques, especially for recovery of aroma components from alcoholic beverages. Since this technology demonstrated high selectivity for flavor recovery in fruit juices and can take profit from applying natural solvents like CO₂, further research on the application of this technology combined with counter-current flow in a multi-stage contactor is recommended to optimize the recovery process. Adsorption also shows potential for flavor recovery that can be combined with thermal processing or applied as an alternative stand-alone technique.

作为加工液体食品流的关键成分的挥发性风味活性香气化合物的回收是食品工业最为关注的问题，因为这些化合物有助于最终产品的质量。这篇评论文章重点介绍了最近发表的有关可用于回收关键风味成分的不同技术的研究，这些技术的目的都是最大程度地减少挥发性香气的损失，并在工艺流程中重新使用它们，以增强风味。液体食品。在食品工业中可用于风味回收的可用技术中，蒸馏或汽提，全蒸发，超临界流体萃取和吸附显示了从液态食品流中选择性回收风味成分的潜力。这些技术可以在过程的不同阶段进行组合，也可以替代其他用于芳香回收的技术。在现有技术中，对超临界流体萃取的关注较少，尤其是从酒精饮料中回收香气成分时。由于该技术显示出对果汁中风味回收的高选择性，并且可以通过应用天然溶剂（如一氧化碳）获利参照图₂，建议对该技术与多级接触器中逆流相结合的应用进行进一步研究，以优化回收过程。吸附还显示了风味回收的潜力，可以将其与热处理结合使用，或用作替代的独立技术。