Application of Supercritical Fluid Extraction for the Recovery of Aroma Compounds to be Used in Fast Aged Rum Production

被引：4
|
作者：
Gracia, I. [1 ]
Garcia, M. T. [1 ]
Rodriguez, J. F. [1 ]
de Lucas, A. [1 ]
机构：
[1] Univ Castilla La Mancha, Dept Ingn Quim, Fac Ciencias Quim, C Real 13004, Spain
来源：
FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2009年 / 15卷 / 04期
关键词：
aroma extraction; rum production; supercritical fluid extraction; ALCOHOLIC BEVERAGES; CO2; EXTRACTION; SPIRITS; FRACTIONATION; WINE;
D O I：
10.3136/fstr.15.353
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Supercritical CO(2) extraction was used for the recovery of valuable aroma components with application in blending steps for fast aged rum processes. Head Alcohol, Crude and Aged Sugar Cane Spirit process streams were used to firstly quantify different concentrated aroma fractions with interest in food applications. Alcohols ratio, esters composition and carboxylic acids concentration criteria were used to determine the quality of extracts. The economical profitability of this technology was especially evident for Head Alcohol and Aged Sugar Cane Spirit extracts, since the most interesting compounds were concentrated more than 300 times compared to commercial aged rum. Additional experiments were performed in the range 8-15 MPa and 313-333 K to obtain empirical correlations to predict solubility data for further scale-up applications.
引用
收藏
页码：353 / 360
页数：8
相关论文
共 50 条
  • [31] Strategies for supercritical fluid extraction of polar and ionic compounds
    deCastro, MDL
    Tena, MT
    TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 1996, 15 (01) : 32 - 37
  • [32] Supercritical fluid extraction of metal complexes and organometallic compounds
    Lojková, L
    Vejrosta, J
    CHEMICKE LISTY, 1998, 92 (12): : 988 - 997
  • [33] APPLICATION OF SUPERCRITICAL EXTRACTION FOR ISOLATION OF CHEMICAL COMPOUNDS
    Menshutina, N., V
    Kazeev, I., V
    Artemiev, A., I
    Bocharova, O. A.
    Khudeev, I. I.
    IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII KHIMIYA I KHIMICHESKAYA TEKHNOLOGIYA, 2021, 64 (06): : 4 - 19
  • [34] Recovery of Wine-Must Aroma Compounds by Supercritical CO2
    Macedo, Sofia
    Fernandes, Susana
    Lopes, Jose A.
    de Sousa, Herminio C.
    Pereira, Paulo J.
    Carmelo, Paulo J.
    Menduina, Carlos
    Simoes, Pedro C.
    da Ponte, Manuel Nunes
    FOOD AND BIOPROCESS TECHNOLOGY, 2008, 1 (01) : 74 - 81
  • [35] Recovery of Wine-Must Aroma Compounds by Supercritical CO2
    Sofia Macedo
    Susana Fernandes
    José A. Lopes
    Hermínio C. de Sousa
    Paulo J. Pereira
    Paulo J. Carmelo
    Carlos Menduiña
    Pedro C. Simões
    Manuel Nunes da Ponte
    Food and Bioprocess Technology, 2008, 1 : 74 - 81
  • [36] APPLICATION OF SUPERCRITICAL FLUID EXTRACTION SUPERCRITICAL FLUID CHROMATOGRAPHY TO PESTICIDE-RESIDUE ANALYSIS
    NISHIKAWA, Y
    ANALYTICAL SCIENCES, 1991, 7 (04) : 567 - 572
  • [37] EVALUATION AND APPLICATION OF A SUPERCRITICAL FLUID EXTRACTION SYSTEM USING CAPILLARY SUPERCRITICAL FLUID CHROMATOGRAPHY
    TAGUCHI, M
    HOBO, T
    MAEDA, T
    HRC-JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY, 1991, 14 (02): : 140 - 143
  • [38] Supercritical fluid extraction and stabilization of phenolic compounds from natural sources – Review (Supercritical extraction and stabilization of phenolic compounds)
    Junior M.R.M.
    Leite A.V.
    Dragano N.R.V.
    Open Chemical Engineering Journal, 2011, 5 (01): : 51 - 60
  • [39] Supercritical fluid extraction, a novel method for production of enantiomers
    Simandi, B
    Keszei, S
    Fogassy, E
    Sawinsky, J
    JOURNAL OF ORGANIC CHEMISTRY, 1997, 62 (13): : 4390 - 4394
  • [40] Production of tocopherol concentrates by supercritical fluid extraction and chromatography
    King, JW
    Favati, F
    Taylor, SL
    SEPARATION SCIENCE AND TECHNOLOGY, 1996, 31 (13) : 1843 - 1857
12345