During beverage processing the aroma composition of the beverage can be seriously altered. This can be clue to chemical reactions modifying the aromas or to physical losses. In many cases these changes are unwanted. A possible way of minimizing the changes is to use various separation techniques for the recovery of the aromas. Techniques suitable for this task both commercially available and developing, are distillation, partial condensation, gas injection techniques, pervaporation, adsorption and supercritical fluid extraction. The fundamental background to these processes and their performance and suitability for aroma recovery is reviewed in this study.