Journalartikel
Autorenliste: Moreira, RC; de Melo, RPF; Martínez, J; Marostica Junior, MR; Pastore, GM; Zorn, H; Bicas, JL
Jahr der Veröffentlichung: 2023
Seiten: 9201-9212
Zeitschrift: Journal of Agricultural and Food Chemistry
Bandnummer: 71
Heftnummer: 24
ISSN: 0021-8561
DOI Link: https://doi.org/10.1021/acs.jafc.3c01023
Verlag: American Chemical Society
Abstract:
This review addresses the possibilities of using supercritical carbon dioxide (SC-CO2) in the flavor industry in extraction and fractionation processes and its use as a reaction medium to generate aroma esters. The advantages and disadvantages are presented, comparing SC-CO2 processing with traditional methods. The most distinguishable features of SC-CO2 include mild reaction conditions, time savings, fewer toxicity concerns, higher sustainability, and the possibility of modulating solvent selectivity according to the process conditions (such as pressure and temperature). Thus, this review indicates the potential of using SC-CO2 to obtain a high selectivity of compounds that can be applied in aroma technology and related fields.
Zitierstile
Harvard-Zitierstil: Moreira, R., de Melo, R., Martínez, J., Marostica Junior, M., Pastore, G., Zorn, H., et al. (2023) Supercritical CO2 as a Valuable Tool for Aroma Technology, Journal of Agricultural and Food Chemistry, 71(24), pp. 9201-9212. https://doi.org/10.1021/acs.jafc.3c01023
APA-Zitierstil: Moreira, R., de Melo, R., Martínez, J., Marostica Junior, M., Pastore, G., Zorn, H., & Bicas, J. (2023). Supercritical CO2 as a Valuable Tool for Aroma Technology. Journal of Agricultural and Food Chemistry. 71(24), 9201-9212. https://doi.org/10.1021/acs.jafc.3c01023
