Method of improving flavor constituents

Claim 1

IN A METHOD OF TREATING A GASEOUS MIXTURE CONTAINING WATER VAPOR, FLAVOR AND ODOR CONSTITUENTS AND A SMALL PROPORTION OF OILY CONTAMINANTS, TO OBTAIN AN ESSENCE CONTAINING A HIGH CONCENTRATION OF FLAVOR AND ODOR CONSTITUENTS, THE STEPS OF: SUBJECTING THE MIXTURE TO PRELIMINARY CONDENSTATION TO CONDENSE A MAJOR PORTION OF THE WATER AND OILY CONTAMINANTS; SUBJECTING THE REMAINING UNCONDENSED GASEOUS MIXTURE TO REPEATED SEQUENTIAL SCRUBBING WITH COLD WATER TO CONDENSE A PORTION OF THE FLAVOR AND ODOR CONSTITUENTS AND OILY CONTAMINANTS; COMBINING ADN COLLECTING THE AQUEOUS CONDENSATES CONTAINING CONDENSED FLAVOR AND ODOR CONSTITUENTS AND OILY CONTAMINANTS; REMOVING SUBSTANTIALLY ALL OF THE OILY CONTAMINANTS FROM SAID AQUEOUS CONDENSATES; FEEDING THE DE-OILED AQUEOUS CONDENSATE TO A WATER STRIPPING ADN RECTIFYING ZONE WHEREIN THE VAPORS ARE SUBJECTED TO A TEMPERATURE NOT IN EXCESS OF 55*C. AND AT A PRESSURE OF BELOW 155 MM. HG, TO SEPARATE WATER FROM GASEOUS CONSTITUENTS; SUBJECTING THE GASEOUS CONSTITUENTS DISCHARGED FROM SAID ZONE TO A SERIES OF INTERCONNECTED, FRACTIONAL CONDENSATION ZONES ALLAT A SUBSTANTIALLY UNIFORM SUBATMOSPHERIC PRESSURE OF BELOW 120 MM. HG AND AT PROGRESSIVELY LOWER TEMPERATURES IN THE RANGE 18*C. TO 0*C.; COMBINING THE FLAVOR AND ODOR BEARING CONDENSATES FROM SAID SERIES OF FRACTIONAL CONDENSATION ZONES; AND RETURNING A SELECTED PORTION OF SAID COMBINED FLAVOR AND ODOR BEARING CONDENSATES AS REFLUX TO SAID STRIPPING AND RECTIFYING ZONE TO OBTAIN A DESIRED CONCENTRATE OF FLAVOR AND ODOR CONSTITUENTS IN THE ESSENCE CONDENSATE.