Concentration by pervaporation of aroma compounds fromFucus serratus

Abstract

The aromatic compositions of a marine alga (Fucus serratus) and its maceration were determined. Sixteen major volatile compounds were selected as being representative of algal aroma components. Pervaporation performance was investigated using a model multicomponent solution and low aroma compound¯uxes were obtained. Interesting selectivities were calculated showing the concentration potential of pervaporation. Comparison with maceration pervaporation was made and showed similar selectivity values. Finally, the sensorial quality of the maceration pervaporate was evaluated regarding the operating parameters of pervaporation. The permeate pressure had a statistically signi®cant effect upon aromatic quality.

Pervaporative recovery of volatile aroma compounds from fruit juices

“…Since aroma concentrations in the feed solutions are low, membrane plasticization does not usually play an important role and, accordingly, the permeate flux of aroma components is generally a linear function of their concentration [124,129,137,143,146,148,152,153,[160][161][162]166,[179][180][181][182][183][184]186,187], in accordance with Eq. (9).…”

“…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]...…”

“…0.5 g/h m 2 at 25 • C for 100 m of membrane thickness [9,160,205]. Moreover, EPDM showed a satisfactory performance for the recovery of aroma compounds from real pineapple juice [188].…”

Rapid identification of volatile compounds in fresh seaweed

“…Studies of the volatiles in algae were conducted by extraction and pre-concentration by conventional methods: liquid-liquid extraction [9], distillation [6,[10][11][12][13][14] and pre-evaporation [15]. These methods present several disadvantages as use of expensive and hazardous organic solvents, lose analytes during extraction and high time consuming.…”

Concentration of dairy flavour compounds using pervaporation

“…In other cases, feed solutions were real flavour systems, such as fruit essences (Rajagopalan & Cheryan, 1995;She & Hwang, 2006a;Zhang & Matsuura, 1991), cauliflower blanching water (Souchon, Pierre, Athes-Dutour, & Marin, 2002), wine (Karlsson, Loureiro, & Tra¨ga˚rdh, 1995), tea (Kanani, Nikhade, Balakrishnan, Singh, & Pangarkar, 2003;She & Hwang, 2006a) and a marine alga (Beaucheˆne, Grua-Priol, Lamer, Demaimay, & Que´meneur, 2000). Most flavour compounds in the feed were concentrated by pervaporation, whereas feed components with low volatilities did not pass through the membrane.…”