Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS

The pickled products of finger citron are famous in southern China for their unique taste and flavor. Although pickling process involves complex treatments including salting, desalting, sugaring, cooking and drying, extended shelf-life up to ten years after pickling can be achieved. In this study, the variations of volatile flavour components in the pickling process of finger citron were investigated by electronic nose (E-nose), headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). HS-SPME-GC-MS identified 85 substances, and HS-GC-IMS identified 81 substances, including terpenoids (21), aromatic hydrocarbons (11), alcohols (11), aldehydes (10), esters (7), phenols (6), acids (5), ethers (2), ketones (2), and other species (10). Linalool, limonene, (E)-3,7-dimethyl-1,3,6-octatriene, myrcene, 3-carene, β-pinene, α-pinene, terpinolene, 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene, α-terpinene, (S)-β-bisabolene, 1-isopropyl-2-methylbenzene and 1-methyl-4-(1-methylethenyl)-benzene were the stable substances at relatively high contents in finger citron at different pickling process. Salting and drying steps in the pickling process exerted greatest influence on the volatile components of finger citron. Salting promoted the generation of aldehydes, esters and acids, but led to the disappearance of alcohols, while drying promoted the generation of alcohols, phenols, aldehydes and acids at the expense of reduction in terpenoids. Our study revealed that the characteristic volatile compounds of finger citron pickled products was mainly formed by the biological reactions in the salting stage and thermal chemical transformations in the drying stage. This study also validated the suitability of E-nose combined with HS-SPME-GC-MS and HS-GC-IMS in tracking the changes of volatile components in finger citron during the pickling process.

Experimental investigation and modeling of diffusion dialysis for HCl recovery from waste pickling solution

Hydrochloric acid recovery from pickling solutions was studied by employing a batch diffusion dialysis (DD) laboratory test-rig equipped with Fumasep membranes. The effect of main operating parameters such as HCl concentration (0.1-3 M) and the presence of Fe²⁺ (up to 150 g/l) was investigated to simulate the system operation with real industrial streams. The variation of HCl, Fe²⁺ and water flux was identified. When only HCl is present, a recovery efficiency of 100% was reached. In the presence of FeCl₂, higher acid recovery efficiencies, up to 150%, were observed due to the so-called "salt effect", which promotes the passage of acid even against its concentration gradient. A 7% leakage of FeCl₂ was detected in the most severe conditions. An original analysis on water flux in DD operation has indicated that osmotic flux prevails at low HCl concentrations, while a dominant "drag flux" in the opposite direction is observed for higher HCl concentrations. A comprehensive mathematical model was developed and validated with experimental data. The model has a time and space distributed-parameters structure allowing to effectively simulate steady-state and transient batch operations, thus providing an operative tool for the design and optimisation of DD units.