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Aroma recovery of beer flavors by pervaporation through polydimethylsiloxane membranes

Paz, Ana I., Blanco, Carlos A., Andrés‐Iglesias, Cristina, Palacio, Laura, Prádanos, Pedro, Hernández, Antonio
Journal of food process engineering 2017 v.40 no.6
beers, brewing industry, butanol, ethyl acetate, factories, flavor, odor compounds, odors, pervaporation, polydimethylsiloxane, volatile organic compounds
Five commercial beers and their corresponding no‐alcohol presentations have been analyzed in terms of five aroma compounds: three alcohols and two esters (isobutyl alcohol, ethyl acetate, 2‐methyl butanol, 3‐methyl butanol, and isoamyl acetate). Substantial reductions of volatile aroma compounds have been encountered in these nonalcoholic beers. Pervaporation of these aromas in order to allow their recovery has been tested through two commercial membranes with polydimethylsiloxane active layers (Pervatech and Sulzer). Total fluxes are higher through the Pervatech membrane while individual aroma ones are similar for both the membranes. Mass recovery is higher for the Pervatech membrane for most of the aromas whereas their enrichment factors are better for the Sulzer membrane. The rest of the beer profile modulates to some extent the general trends referred. Mass recoveries and enrichment factors from 5 to 35% were obtained for the aromas tested. Mass recovery and enrichment factors could be improved by increasing membrane area or time of treatment. PRACTICAL APPLICATIONS: Pervaporation is a membrane technique which effectiveness has been proven to separate volatile organic compounds from aqueous mixtures. It could be useful in beer industry in a significant way, helping nonalcoholic beers to improve their organoleptic characteristics. In a near future, by controlling operating parameters involved in the full process, it will be possible to introduce this technique into the factories and produce a tastier and better quality beer by minimizing the lack of valuable aroma compounds.