Premium
Comparative aroma profiles using supercritical carbon dioxide and Likens–Nickerson extraction from a commercial brand of Basmati rice
Author(s) -
Bhattacharjee Paramita,
Ranganathan TV,
Singhal Rekha S,
Kulkarni Pushpa R
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1420
Subject(s) - aroma , supercritical carbon dioxide , extraction (chemistry) , supercritical fluid extraction , chemistry , chromatography , carbon dioxide , supercritical fluid , food science , organic chemistry
A comparative evaluation of the extraction of the aroma constituents of a popular commercial brand of Basmati rice using Likens–Nickerson extraction and supercritical fluid extraction (SFE) with carbon dioxide was carried out. SFE at 50 °C and 120 bar for 2 h provided appreciable extraction of the volatile constituents of the rice as compared with Likens–Nickerson extraction. The advantages of smaller sample size, shorter time of extraction and negligible possibility of artefacts with the SFE technique merit its use for recovery of aroma volatiles from Basmati rice. Copyright © 2003 Society of Chemical Industry