Citrus juices are frequently concentrated in multi-stage evaporators. Considerable quantities of steam condensate and vapour condensate are produced in this process. Certain quantities of aroma components and essential oils are lost in the vapour condensate. These valuable fruit components occur almost exclusively in the first evaporation stage.

For this reason, the condensate at this point is also described as aroma water. Almost all citrus factories recover the aroma water and subject it to further treatment. The process of aroma water recovery is useful and advisable for both quality and flavour reasons particularly in conjunction with the citrus fruits grown in regions with a less favourable climate.