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Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse
Author(s) -
Xu Honggao,
Xu Xiang,
Tao Yidi,
Yuan Fang,
Gao Yanxiang
Publication year - 2015
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.3240
Subject(s) - chemistry , vinasse , extraction (chemistry) , supercritical carbon dioxide , supercritical fluid , chromatography , carbon dioxide , flavour , context (archaeology) , supercritical fluid extraction , yield (engineering) , mass spectrometry , organic chemistry , fermentation , food science , paleontology , materials science , metallurgy , biology
Liquor vinasse is of interest under the biorefinery context and the aim of the present study was the recovery of flavour compounds. Supercritical carbon dioxide (SC‐CO 2 ) extraction is an optimal method for liquor vinasse flavour compounds recovery. Gas chromatography with mass spectrometry analysis showed that more than 50 compounds were identified in the SC‐CO 2 extract. The predominant compounds were esters and acids, and ethyl (9Z)‐9‐octadecenoate was the major ester. The effects of different extraction parameters, including pressure (8.2–41.8 MPa), temperature (32.8–67.2 °C) and CO 2 rate (6.4–23.6 l/h), on the yield of volatile compounds with SC‐CO 2 extraction were furthermore investigated. The most efficient extraction parameters for the maximum flavour compounds yield and better selection for ethyl (9Z)‐9‐octadecenoate were the following: pressure of 24.98 MPa, temperature of 51.28 °C and a CO 2 rate of 13.48 l/h. Copyright © 2015 John Wiley & Sons, Ltd.
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