Recovery and concentration of apple juice aroma compounds by pervaporation

Recovery of strawberry aroma compounds by pervaporation

“…Generally the esters exhibit higher enrichment factors as compared to alcohols. This trend was also observed by other researchers (Bengtsson, Tragardh, & Hallstrom, 1992;Borjesson et al, 1996).…”

Pervaporative recovery of volatile aroma compounds from fruit juices

“…Although some studies have already been conducted with real solutions [53,130,132,140,141,152,158,168,171,172,175,188], most authors have chosen some aroma components and worked with a model feed solution, usually binary. The reasons for such trend lie in the intrinsic complexity of fruit juice aroma, comprising hundreds of different organic compounds, some of which at very low concentrations, as well as in the complexity of the mass-transfer mechanism itself when multicomponent mixtures are used.…”

“…As shown in Fig. 4, polydimethylsiloxane (PDMS) is by far the most used material in the available literature studies on aroma recovery by pervaporation [86,103,[125][126][127][128][129][130][131][132][133][134][135][137][138][139][140][141][142][143][144][145][146][149][150][151][152][153][154][155][158][159][160]162,163,167,168,[171][172][173][174][175][176][177][180][181][182][187][188]...…”

Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation

“…As a consequence, in recent years, separation processes operating at a gentler temperature and avoiding harmful extraction aids have been investigated. These include steam distillation, air stripping (Le Thanh et al, 1993), the spinning cone column (Wright and Pyle, 1996), supercritical carbon dioxide extraction (Jolly, 1981), and membrane separation processes (Bengtsson et al, 1992).…”