Separation of flavor compounds from lipids in a model system by means of membrane dialysis.

K. F. BENKLER, G. A. REINECCIUS

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9 Scopus citations

Abstract

The separation of flavor compounds from lipids by membrane dialysis was studied using a model system consisting of 11 flavor compounds and corn oil dissolved in solvent. Several solvent systems and three perfluorosulfonic acid membranes were studied. The most effective solvent system was a mixture of 70% acetone and 30% pentane while the more effective membranes were ones with equivalent weights of 1200 and 1100g and thicknesses of 5 and 10 mils, respectively. Diffusion of the corn oil was less than 0.12% of the oil added. Calculation of permeances showed that diffusion decreased with increased molecular size. The diffusion of 2‐methoxypyrazine was hindered by either adsorption on to or reaction with the dialysis membrane. Reaction of the membrane with acetone (solvent) resulted in the formation of two artifacts. Copyright © 1979, Wiley Blackwell. All rights reserved

Original languageEnglish (US)
Pages (from-to)1525-1529
Number of pages5
JournalJournal of Food Science
Volume44
Issue number5
DOIs
StatePublished - 1979

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