Pervaporation of Aroma Compounds: Comparison of Membrane Performances with Vapour-Liquid Equilibria and Engineering Aspects of Process Improvement

Baudot, Arnaud; Marin, Michèle

doi:10.1205/096030897531432

Cited by 60 publications

(33 citation statements)

References 55 publications

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“…Higher¯uxes were obtained for molecules with six and eight-carbon chains; this has been linked to the hydrophobicity of the molecule by several authors. 7,42 However, for the two larger aldehydes, octanal and heptanal, divergent behaviour was observed. As aldehydes are known to be very labile, a problem of stability may arise.…”

Section: Multicomponent Solutionmentioning

confidence: 98%

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Concentration by pervaporation of aroma compounds fromFucus serratus

Beauchêne¹,

Grua‐Priol²,

Lamer³

et al. 2000

J. Chem. Technol. Biotechnol.

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The aromatic compositions of a marine alga (Fucus serratus) and its maceration were determined. Sixteen major volatile compounds were selected as being representative of algal aroma components. Pervaporation performance was investigated using a model multicomponent solution and low aroma compound¯uxes were obtained. Interesting selectivities were calculated showing the concentration potential of pervaporation. Comparison with maceration pervaporation was made and showed similar selectivity values. Finally, the sensorial quality of the maceration pervaporate was evaluated regarding the operating parameters of pervaporation. The permeate pressure had a statistically signi®cant effect upon aromatic quality.

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Section: Multicomponent Solutionmentioning

confidence: 98%

“…7 By its gentle operating conditions, pervaporation allows the treatment of temperature-sensitive volatiles. First studies on aroma recovery from highly diluted solutions were reported in the late 1980s.…”

Section: Introductionmentioning

confidence: 99%

Concentration by pervaporation of aroma compounds fromFucus serratus

Beauchêne¹,

Grua‐Priol²,

Lamer³

et al. 2000

J. Chem. Technol. Biotechnol.

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“…Pervaporation can operate at low or ambient temperature and is a biocompatible technique, which quali®es it especially when applied to an ongoing fermentation. Details regarding this process are given elsewhere (NeÂ el, 1991), namely for aroma recovery (Baudot and Marin, 1997;Bengtson et al, 1992;Karlsson and TraÈ ghaÊ rd, 1993;Lamer et al, 1996;SchaÈ fer and Crespo, 2001).…”

Section: Integrating Pervaporation With the Electronic Nosementioning

confidence: 99%

Monitoring the aroma production during wine–must fermentation with an electronic nose

Pinheiro

Rodrigues

Schäfer

et al. 2002

Biotech & Bioengineering

105

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This work discusses the feasibility of using the electronic nose for the on-line and real-time monitoring of the production of a complex aroma profile during a bioconversion process. As a case study, the formation of the muscatel aroma during the wine-must fermentation was selected. During wine-must fermentation, aroma compounds responsible for the organoleptic character are produced in the ppm range, while simultaneously one of the main metabolic products, ethanol, is produced in much higher quantities (up to 10% wt). Because the sensors of the electronic nose array are cross-selective to different volatile compounds, it was investigated in detail how far the electronic nose was able to evaluate the aroma profile along the fermentation. This article discusses and evaluates subsequently the integration of a membrane separation process-organophilic pervaporation-for selectively enriching aroma compounds relative to ethanol, to improve sample discrimination.

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“…It is a membrane separation process that has been studied extensively at the laboratory scale for the recovery of flavor compounds (Baudot and Marin, 1997;Karlsson and Träghård, 1993). Membrane fouling is a minor problem in pervaporation because the membrane used is nonporous.…”

Section: Introductionmentioning

confidence: 99%

“…The recovery of individual aromas relevant to the flavor of grapes or wine has been reported (Karlsson et al, 1995;Moutounet et al, 1992;Rajagopalan and Cheryan, 1995). Most research on aroma recovery by organophilic pervaporation has been conducted using aqueous aroma model solutions (Baudot and Marin, 1997). As much as the use of model systems is sensible for the detailed analysis of the process performance and optimization, it does not allow for evaluation of the actual capacity of a process to recover a flavor that consists of a multitude of compounds, many of which differ in regard to concentration, chemical and organoleptic properties, and contribution to the overall aroma profile.…”

Section: Introductionmentioning

confidence: 99%