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RECOVERY OF THE AROMA COMPOUNDS FROM COFFEE BEVERAGE BY PERVAPORATION PROCESS

ANDRÉ VON RANDOW ASSIS, SÉRGIO HENRIQUE SARAIVA, VIRGÍNIA MARTINS DA MATTA, HUMBERTO RIBEIRO BIZZO, LOURDES MARIA CORRÊA CABRAL

Abstract

The objective of this work was to evaluate the pervaporation for recuperation and concentration of aroma compounds of roasted and ground coffee beverage. Roasted and ground coffee of commercial brand was used as raw material and membranes of ethylene-propylene-diene terpolymer were used in pervaporation. The aromatic profile of the coffee beverage was determined by gas chromatography and mass spectrometry. It was obtained a concentrated extract rich in the aroma compounds of coffee beverage showing that pervaporation is capable to concentrate coffee beverage aroma. The membrane formed of ethylene-propylene-diene terpolymer exhibited a good performance during such a process.

Keywords

CONCENTRADO AROMÁTICO; PROCESSOS COM MEMBRANAS; CROMATOGRAFIA A GÁS, Coffea arábica; Coffea robusta. CONCENTRATED AROMATIC EXTRACT; MEMBRANE PROCESS; GAS CHROMATOGRAPHY; Coffea arabica; Coffea robusta.