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Isolation of rosemary oil: Comparison between hydrodistillation and supercritical CO 2 extraction
Author(s) -
Reverchon E.,
Senatore F.
Publication year - 1992
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730070411
Subject(s) - chemistry , supercritical fluid extraction , aroma , supercritical fluid , chromatography , extraction (chemistry) , essential oil , food science , organic chemistry
Rosemary leaf oil was isolated by a supercritical fluid extraction (SFE) procedure coupled to a fractional separation following the extraction stage. The oil produced was compared with rosemary oil isolated by hydrodistillation. Chemical analysis revealed that, although roughly the same compounds were extracted, the two oils possessed a widely different percentage composition. Qualitative aroma testing showed that the oil obtained by SFE using CO 2 showed a fragrance that better resembled that of the rosemary leaves used for the isolation of the oil.