described is a method for recovering aroma concentrate from a caffeine - or theobromine - comprising food base material , such as coffee or tea , and in particular cocoa , at least including the steps of : introducing the food base material into an aqueous extractant and incubating the food base material at a suitable temperature and for a suitable period , substantial extraction of the aromas taking place to form an aqueous food extract , pervaporating the food extract using a hydrophobic pervaporation membrane to form a food aroma permeate , recovering the permeate to obtain the aroma concentrate . also described are food concentrates obtainable via the abovementioned method .