Method for improving flavor constituents

Claim 1

IN A METHOD OF SEPARATING AND ISOLATIN ODOR AND FLAVOR CONSTITUENTS OF NATURAL FRUIT AND BERRIES FROM WATER VAPOR AND NON-CONDENSABLE GASES CONTAINING A MINUTE QUANTITY OF SAID CONSTITUENTS THE STEPS OF: SEPARATING A SORUCE MATERIAL COMPOSED OF WATER VAPOR AND NON-CONDENSABLE GASES CONTAINING A MINUTE QUANTITY OF VOLATILE ODOR AND FLAVOR CONSTITUENTS AT A TEMPERATURE BELOW ABOUT 43*C. AND ABSOLUTE PRESSURE OF NTO OVER 115 MM. HG IN A CONDENSATION ZONE TO CONDENSE NOT LESS THAN 70% BY WEIGHT OF THE WATER CONTAINED IN SAID SOURCE MATERIAL THEREBY INCREASING THE PARTIAL PRESSURE OF THE ODOR AND FLAVOR CONSTITUENTS IN RESIDUAL VAPORS AND GASES; SEPARATING THE CONDENSED WATER FROM THE RESIDUAL VAPORS AND GASES; PASSING SAID RESIDUAL VAPORS AND GASES THROUGH A SERIES OF CONDENSATION ZONES MAINTAINED AT VIRTUALLY EQUAL ABSOLUTE PRESSURE BELOW ABOUT 115 MM. HG, THE TEMPERATURES IN SAID ZONES BEING MAINTAINED AT PROGRESSIVELY LOWER LEVELS BETWEEN ABOUT 22*C. AND 2*C.; AND COMBINING THE CONDENSATES FROM SAID SERIES OF CONDENSATION ZONES TO OBTAIN A VIRTUALLY COLORLESS LIQUID CONTAINING SAID ODOR AND FLAVOR CONSTITUENTS.