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Supercritical CO2 as a Valuable Tool for Aroma Technology

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Author(s):
Moreira, Rafael Chelala ; de Melo, Rayanne Priscilla Franca ; Martinez, Julian ; Marostica Junior, Mario Roberto ; Pastore, Glaucia Maria ; Zorn, Holger ; Bicas, Juliano Lemos
Total Authors: 7
Document type: Journal article
Source: Journal of Agricultural and Food Chemistry; v. 71, n. 24, p. 12-pg., 2023-06-08.
Abstract

Thisreview addresses the possibilities of using supercriticalcarbon dioxide (SC-CO2) in the flavor industry in extractionand fractionation processes and its use as a reaction medium to generatearoma esters. The advantages and disadvantages are presented, comparingSC-CO2 processing with traditional methods. The most distinguishablefeatures of SC-CO2 include mild reaction conditions, timesavings, fewer toxicity concerns, higher sustainability, and the possibilityof modulating solvent selectivity according to the process conditions(such as pressure and temperature). Thus, this review indicates thepotential of using SC-CO2 to obtain a high selectivityof compounds that can be applied in aroma technology and related fields. (AU)

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