My interest is primarily food-related here but I think this is a fairly general chemistry question. Let's say I took some liquid like lemon juice and ran it though a rotary evaporator to get just the volatile compounds. In the case of lemon juice I'd assume I'd wind up with mostly water, and some other volatile compounds (that would smell exactly like lemon juice does). To increase the intensity of this we'd need to somehow remove water.
Similarly a common technique for making extracts is to dissolve volatile compounds of common aromatic foods into alcohol. In case this process left any non-volatile compounds you could certainly use a rotary evaporator. You wind up with a somewhat similar issue where alcohol is the primary liquid.
I'm wondering if it would be possible to concentrate such mixtures so that they contain higher ratios of smell-able volatile compounds to water/alcohol. One thing I've noticed is that most of the characteristic volatile compounds in say lemons have a much higher molecular weight than water or even alcohol. Is there someway to utilize this to like centrifuge out a more concentrated liquid? Are there good methods for either water or ethyl-alcohol specifically?