Separation techniques for the extraction/concentration of aroma molecules in solution. Part 1. Traditional processes to emerging processes.

摘要

Natural aroma compounds are high-added value molecules used in many industrial areas, including food and the flavours industry. The molecules belong to several chemical classes and can thus be characterised by different processes. Separation of the molecules by concentration or selective extraction, can be very difficult and expensive. Distillation and liquid-liquid extraction are the two main technologies used, but there are now new technologies that are presented in this paper. It looks specifically at three separation processes - liquid gas, liquid-liquid and liquid-solid - presenting traditional and innovative technologies based on these principles.