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Lemon Juice Aroma Concentration by Reverse Osmosis
Author(s) -
KANE L.,
BRADDOCK R.J.,
SIMS C.A.,
MATTHEWS R.F.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05635.x
Subject(s) - aroma , chemistry , reverse osmosis , chromatography , ethanol , food science , membrane , organic chemistry , biochemistry
Ethanol, a major component of lemon juice, was analyzed to indicate degree of lemon juice aroma concentration. Aroma solution was concentrated from 12.2 to 23.4% ethanol at 8.3 MPa and 19°C by reverse osmosis. Ethanol rejected by the membrane decreased from the initial 87.7% to 78% at the final aroma concentration of 23.4% ethanol. Membrane rejection of neral, geranial, and terpinene‐4‐ol was > 96% while rejection of the alcohols, n‐propanol, 2‐methyl‐3‐buten‐2‐ol, and 3‐methyl‐2‐buten‐1‐ol, ranged from 6.9% to 83.5%. Sensory analysis indicated no difference between initial aroma and aroma concentrated by reverse osmosis. Mass balance determined the true recovery of total volatiles was 79.7%. Loss of volatiles was attributed to adsorption in the polymeric matrix of the membrane and some loss was attributed to cleaning.