ABSTRACTPlate‐and‐frame (PF) and spiral‐wound (SW) membrane configurations were used to study influence of reverse osmosis (RO) on flavor compounds in apple juice permeate and retentate. Low temperature (20°C) and high pressure (50 bar) were most effective operating parameters for flavor recovery. Non‐volatile flavor component RO losses were due to permeation. However, loss of volatile compounds through permeation was minor compared with equipment processing losses. Flavor compounds showed more rejection by polyamide than poly‐ether‐urea thin‐film composite membranes. The SW configuration demonstrated greater flavor losses than did PF. Chemical structure of aldehydes and esters appeared to affect flavor compound retention. Volatile losses modified the flavor profile of RO concentrat
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