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Techniques for the recovery of volatile aroma compounds from biochemical broth: A review
Author(s) -
Lukin Ilya,
Merz Juliane,
Schembecker Gerhard
Publication year - 2018
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3447
Subject(s) - chemistry , aroma , fermentation , chromatography , biochemical engineering , food science , engineering
Flavours, fragrances, or aromas are valuable chemicals, with a broad range of industrial applications. The consumer's preference for ‘naturally’ manufactured aromas drives the development of biochemical production, which requires suitable product recovery. In this study, different industrially established recovery techniques, their advantages and limitations, and their possible application for aroma recovery from crude fermentation broth are reviewed. Among several techniques discussed, absorption, adsorption, and pervaporation appear to be particularly suitable for the recovery of aromas from highly diluted biochemical mixtures.