Source profile, volatile organic

In certain cases it is desirable to selectively remove a volatile solute from a solution that contains other, less volatile, solutes as well as the solvent. Some examples are the reduction of ethanol content from alcoholic beverages or from dilute alcoholic extracts of aromatic flavors and fragrances from plant sources such as fruits or flowers. Conventional pervaporation would facilitate removal of water from such mixtures while retaining ethanol and the higher molecular weight organics that comprise the characteristic aroma and flavor profile of the products of interest. On the other hand, membrane distillation or osmotic distillation cannot retain the volatile components at all. 

---