Effect of Ultrafiltration on Aroma Concentration of Apple Juice

Apple juice (Rails and White Winter Pearmain) was clarified by plate polysulfone membrane UF, aroma concentration was determined by Gas Chromatography (GC) in a Head Space method. Compared with PS-30, PS-60 and PS-80, PS-10 (polysulfone membrane, Molecular Weight Cut-Off 10,000 daltons) was better in aroma retention, while retention of alcohols was higher than esters. Possible mechanism of adbsorption was the suggested. The experiment of aroma recovery of apple juice (Rails) showed that 12000Pa, 50℃ was the optimum condition.