Recovery of aroma compounds from fermentation by pervaporation

Thomas Schäfer, João G. Crespo

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The paper pointed out feasibility of pervaporation for recovery of aroma compounds. Aroma compounds are widely used in food and beverages industry. They can be isolated from natural substrates or synthesized by means of chemical methods. The third most advantageous way is a production of flavours by means of microbial fermentation. The main problem in this case is separation of these very sensitive components in proper composition from fermentation broth. The separation process must fulfil several requirements to avoid deterioration of the flavour. The principles of mass transport in organophilic dense nonporous membranes are reviewed. The case study of the recovery of faithful aroma-profile from a muscatel wine-must is an example of the application of pervaporation. The data concerning fermentation of wine-must were reported including its properties and analytical methods. The experimental results of recovery of aroma compounds from a muscatel wine-must were analyzed to prove full feasibility of the pervaporation in this case.

Original languageEnglish
Pages (from-to)73-85
Number of pages13
JournalEnvironment Protection Engineering
Volume25
Issue number1
Publication statusPublished - 1999

Keywords

  • Pervaporation
  • Dehydration
  • Pervaporation dehydration

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