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Supercritical CO 2 extraction of grappa volatile compounds
Author(s) -
Da Porto C.,
Decorti D.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01999.x
Subject(s) - aroma , extraction (chemistry) , supercritical fluid , chromatography , supercritical fluid extraction , chemistry , bar (unit) , ethanol , organic chemistry , food science , physics , meteorology
Summary A first study on the recovery of aromatic extracts from grappa by means of supercritical fluid extraction (SFE) on a laboratory plant has been performed, to obtain aroma extracts at low ethanol content. The influence of extraction parameters like pressure, temperature and flow rate have been studied. Extraction yields have been evaluated for ethanol, higher alcohols and esters of short and medium chain acids. A higher aroma volatile compounds extraction has been obtained when the strongest extraction condition has been considered (200 bar, 60 °C, 0.3 kg h −1 ). Sensory evaluation has indicated as preferred the extract obtained under mild condition (80 bar, 40 °C, 0.3 kg h −1 ).