RECOVERY OF THE AROMA COMPOUNDS FROM COFFEE BEVERAGE BY PERVAPORATION PROCESS

Authors

  • ANDRÉ VON RANDOW ASSIS Universidade Federal Rural do Rio de Janeiro
  • SÉRGIO HENRIQUE SARAIVA Universidade Federal do Espírito Santo
  • VIRGÍNIA MARTINS DA MATTA Embrapa Agroindústria de Alimentos
  • HUMBERTO RIBEIRO BIZZO Embrapa Agroindústria de Alimentos
  • LOURDES MARIA CORRÊA CABRAL Embrapa Agroindústria de Alimentos

DOI:

https://doi.org/10.5380/cep.v27i1.14925

Keywords:

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

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.

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Published

2009-08-12

How to Cite

ASSIS, A. V. R., SARAIVA, S. H., MATTA, V. M. D., BIZZO, H. R., & CABRAL, L. M. C. (2009). RECOVERY OF THE AROMA COMPOUNDS FROM COFFEE BEVERAGE BY PERVAPORATION PROCESS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 27(1). https://doi.org/10.5380/cep.v27i1.14925

Issue

Vol. 27 No. 1 (2009)

Section

Artigos

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