Abstract: Pervaporation is a one-membrane separation technology being widely considered as an ideal alternative for naturalfood flavors’ recovery. In flavor extraction, the key advantages of pervaporation over conventional processes are high selectivity,low energy consumption, physical separation mechanism, moderate operating temperature and no additives required. In thispaper, after introducing the basic process of pervaporation, influences of the membrane, the feed temperature, the feed velocityand the membrane modules were highlighted. And the performance and prospects of pervaporation for separation of food flavorwere showed and reviewed.

Key words: pervaporation, food, flavor, separation, recovery