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RECOVERY and CONCENTRATION of FLAVOR COMPOUNDS IN APPLE ESSENCE BY PERVAPORATION
Author(s) -
ZHANG S.Q.,
MATSUURA T.
Publication year - 1991
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1991.tb00138.x
Subject(s) - pervaporation , flavor , polydimethylsiloxane , chemistry , silicone rubber , permeation , chromatography , boiling , membrane , food science , organic chemistry , biochemistry
Recovery and concentration of flavor compounds from an apple essence (x 500) was attempted by pervaporation using a silicone rubber (polydimethylsiloxane) membrane at room temperature. the flavor components were identified by GC‐MS method, and the ratio of concentration of the flavor compound in the permeate to that in the feed was determined for each component. It was found that pervaporation is indeed an effective measure for the above purpose. Concentration ratios above 20 were achieved for flavor components with boiling points lower than 100°C.