The first article of a two-article series presents pervaporation (PV) of volatile aroma compounds from fruit juice hydrolates (plum, apple, blackcurrant and cherry). The purpose of this research was to evaluate the effectiveness of fruit juice hydrolates separation on a laboratory scale (inert gas flow pervaporation system) and semi-technical (vacuum pervaporation system) by means of pervaporation. To create precise matrices for hydrolates before and after pervaporation for each of the separated systems, solid phase microextraction (SPME) technique and the gas chromatography-mass spectrometry (GC-MS) was applied. Sensory analysis confirmed improvement of aroma note of concentrated permeates as compared to feed hydrolates solutions. The results indicated that pervaporation may be applied in condensing aromatic water or fruit juice hydrolate, which may significantly enhance product quality and lengthen shelf life.
Keywords: Fruit juice hydrolate; Natural aroma compounds; Pervaporation; Semi-technical scale; Sensory analysis.
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