The aromatic compositions of a marine alga (Fucus serratus) and its macerat
ion were determined. Sixteen major volatile compounds were selected as bein
g representative of algal aroma components. Pervaporation performance was i
nvestigated using a model multicomponent solution and low aroma compound fl
uxes were obtained. Interesting selectivities were calculated showing the c
oncentration potential of pervaporation. Comparison with maceration pervapo
ration was made and showed similar selectivity values. Finally, the sensori
al quality of the maceration pervaporate was evaluated regarding the operat
ing parameters of pervaporation. The permeate pressure had a statistically
significant effect upon aromatic quality. (C) 2000 Society of Chemical Indu
stry.