It is well known that the volatile mass transfer depends on factors
such as its initial concentration in the juice, relative volatility and diffusivity
in liquid phases and in air entrapped with in the membrane pores.
However, some of the volatile losses during osmotic evaporation could
be explained by the aroma compounds absorption into the membrane's
surface, as reported in previous studies (Ali, Dornier, Duquenoy, &
Reynes, 2003; Cissé et al., 2005).