Pervaporation of grape juice aroma

N. Rajagopalan, M. Cheryan

Research output: Contribution to journalArticlepeer-review


Pervaporation of a model flavor compound of concord grapes (methyl anthranilate) was evaluated with several membranes. Flux and selectivity decreased linearly with increase in downstream pressure, and increased with temperature. With a polydimethoxylsiloxane-polycarbonate membrane, increasing the feed concentration from 20 to 200 ppm did not affect the flux (55 g m-2 h-1), but decreased the selectivity from 10 to 4. The presence of ethanol in the feed solution lowered separation factors and increased total flux. A polyether block amide membrane generally gave higher flux and better selectivity. Experiments with commercial grape essence confirmed the excellent potential of pervaporation for the production of highly enriched flavors.

Original languageEnglish (US)
Pages (from-to)243-250
Number of pages8
JournalJournal of Membrane Science
Issue number3
StatePublished - Aug 31 1995


  • Flavors
  • Foods
  • Organic separations
  • Pervaporation

ASJC Scopus subject areas

  • Biochemistry
  • General Materials Science
  • Physical and Theoretical Chemistry
  • Filtration and Separation


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