Membrane-based selective extraction of polarizing flavor compounds
A low-energy membrane distillation and pervaporation technology that selectively removes undesirable volatile flavor and taste compounds from food and beverage streams while preserving desired sugars and salts. Uses novel electro-resistive heating membranes for efficient volatile compound extraction.
Overview
This technology addresses a critical challenge in food and beverage processing: the selective removal of polarizing flavor and taste compounds such as aldehydes, lactones, benzothiazoles, and alcohols without affecting desirable components like sugars and salts. By leveraging the dramatic difference in volatility between these compound classes, the technology offers a low-energy separation pathway that preserves product quality while eliminating off-notes and unwanted sensory attributes. The approach is particularly relevant for maturing or refining products such as concentrate coconut water, where flavor profile optimization is essential.
Technical specifications
The process operates on the principle of vacuum membrane distillation, where a feed solution containing both desirable non-volatile components (sugars, salts) and undesirable volatile or semi-volatile compounds is circulated across a porous membrane while a vacuum is applied to the permeate side. This pressure differential causes volatile compounds to pass through the membrane while non-volatile components are retained.
Key features:
- Selective extraction of volatile fatty acids, aldehydes, lactones, benzothiazoles, and alcohols
- Novel membrane materials with integrated electro-resistive heating that increases volatility of target compounds at the membrane interface
- Minimal thermal impact on bulk feed, with temperature increases of less than 1 degree Celsius
- Synergistic combination of interfacial heating and vacuum-driven permeation for enhanced extraction efficiency
- Demonstrated high specific fluxes of volatile fatty acids from water in bench-scale testing
- Modular system architecture adaptable to different feed compositions and processing volumes
Technology readiness level
The technology is currently at bench-scale validation, with developed membranes, modules, and a separation system capable of conducting membrane distillation and pervaporation experiments. Prior work has demonstrated high specific fluxes for volatile fatty acid extraction from water, establishing proof-of-concept for the underlying separation mechanism. The next validation phase, estimated at 3-6 months, involves processing actual coconut water samples through the system, analyzing distillate composition via GC-MS, and conducting sensory evaluation of treated product. This validation will confirm applicability to real-world food and beverage matrices and establish baseline performance metrics for scale-up considerations.
About University of California, Los Angeles
The University of California, Los Angeles is a comprehensive public research university anchored in a global city and serving a large, diverse student body. Industry engages through an integrated academic health system that enables clinical research and translation, extensive shared instrumentation and cleanrooms, and co‑located labs that support prototyping. A new research and technology park and proximity to Southern California’s innovation economy provide convenient pathways for collaboration, sponsored projects, and access to talent. Campus research is supported by competitive federal funding from agencies such as NIH, NSF, DOE, and the Department of Defense. A dedicated technology transfer office streamlines IP protection, licensing, industry‑sponsored research, and startup incubation.
delivered to your inbox.