Separation and concentration of bilberry impact aroma compound from dilute model solution by pervaporation

BACKGROUND: In the present work, the flavor compounds of natural juice of bilberries were qualitatively analyzed by GC‐MS, leading to the identification of trans‐Hex‐2‐en‐1‐ol as one of the major ‘impact aroma’ compounds of this fruit. The pervaporation of trans‐Hex‐2‐en‐1‐ol from diluted aqueous solutions was studied using commercial polydimethylsiloxane (PDMS) capillary membranes. The influences of solvent composition (water/ethanol mixtures), initial concentration of the aroma compound, flow rate and temperature of the feed were studied. RESULTS: High selectivity of the PDMS membrane towards the aroma compound was obtained, leading to enrichment factors in the range 100 < β < 200. Mass transfer resistance was found to be located in the pervaporation membrane. Experimental data showed a linear dependency of the permeation flux of trans‐Hex‐2‐en‐1‐ol on the differences in partial pressures of the compound across the pervaporation membrane. The permeability coefficient of the PDMS membrane to the transport of trans‐Hex‐2‐en‐1‐ol was calculated as P m , Hex (50 °C) = 7.62 × 10 −11 mol m −1 s −1 Pa −1 . CONCLUSION: The membrane used was found to be very selective toward trans‐Hex‐2‐en‐1‐ol. A model based on the solution‐diffusion mechanism was applied. The mass transfer parameters needed for the design of a pervaporation process for aroma compound recovery were obtained.