Disclosed is a method for the selective separation of volatile flavorings from monophase, (semi)liquid starting materials having a fat content and/or oil content of =20 percent by weight, said method being preferably carried out at temperatures of =70 .degree. C. and at pressures of <50 MPa, especially by using compressed ethane, propane, butane, or any mixtures thereof. The starting materials can be pastes and purees having a fluid content of =10 percent by weight and water-containing and/or alcohol-containing liquids, especially juices and waters obtained during the production of juice, as well as alcoholic beverages and hard liquors. The inventive method makes it possible to obtain particularly separated natural, nature-identical, and/or artificial flavorings of high sensory qualities while undesired flavorings can be removed from the starting materials, i.e. said starting materials can be deodorized.