Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation

Rico Bagger-Jørgensen, Anne S. Meyer, C. Warming, Gunnar Eigil Jonsson

Research output: Contribution to journalJournal articleResearchpeer-review


This study evaluated the recovery of seven characteristic black currant aroma compounds by vacuum membrane distillation (VMD) carried out at low temperatures (10-45 degreesC) and at varying feed flow rates (100-500 l/h) in a lab scale membrane distillation set tip. VMD at feed flow from 100 to 500 l/h at 30 degreesC gave concentration factors, calculated for each aroma compound as C-permeate/C-feed: from similar to4 to 15. The concentration factors increased with decreased juice temperature during VMD; at 10 degreesC concentration factors of 21-31 were obtained for the highly volatile aroma esters. The recovered levels of the highly volatile aroma compounds ranged from 68 to 83 vol.% with a feed volume reduction of 5 vol.% (10 degreesC, 400 l/h). The theoretically predicted aroma recovery as a function of the feed volume reduction was in accordance with the experimentally obtained values. VMD thus turned out to be a promising technique for gentle stripping of black currant juice aroma compounds.
Original languageEnglish
JournalJournal of Food Engineering
Issue number1
Pages (from-to)23-31
Publication statusPublished - 2004


Dive into the research topics of 'Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation'. Together they form a unique fingerprint.

Cite this