Desalination of mussel cooking juices by electrodialysis: effect on the aroma profile

The aim of this work was to evaluate the impact of electrodialysis has on the aromatic quality of a mussel cooking juice. This evaluation was done by sensory analysis and by gas chromatography coupled with mass spectrometry or with olfactometry. Results show that the salt concentration can be decreased from 20 g l−1 to 2.8 g l−1 without aromatic profile modification. Under this critical salt concentration, a significant modification of the sensory and chromatographic profiles was observed. This critical salt concentration was obtained when the current density reached its limiting value. It's well known that at this value, solutions located near the membrane surface undergo physico-chemical changes (water-splitting, pH change…).