Isolation of aroma compounds from sugar cane spirits by supercritical CO2

Journal of Supercritical Fluids

Volumn 43, Issue 1, 2007, Pages 37-42

  Gracia, I ^a   Rodriguez J F ^a   Garcia M T ^a   Alvarez, A ^b   Garcia A ^b  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Cuban Institute for Research on Sugar Cane By Products   (Cuba)

Author keywords

Aroma extraction; Sugar cane spirits; Supercritical fluid extraction

Indexed keywords

CONCENTRATION (PROCESS); EXTRACTION; RESIDUAL STRESSES; SUGAR CANE; SUPERCRITICAL FLUID EXTRACTION; THERMAL EFFECTS;

AROMA EXTRACTION; RUM PRODUCTION; SUGAR CANE SPIRITS;

AROMATIC COMPOUNDS;

EID: 34548523014     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2007.04.010     Document Type: Article

References (23)

1. 2 extraction in food processing industry: an overview. Food Sci. Technol. Int. 8 (2002) 269
2. In: Moarse H. (Ed). Volatile Compounds in Food and Beverages (1991), Marcel Dekker, New York
3. Canas S., Leandro M.C., Spranger M.J., and Belchior A.P. Low molecular weight organic compounds of chestnut wood and corresponding aged brandies. J. Agric. Food Chem. 47 (1999) 5023
4. Boscolo M., Bezerra C.W., Cardoso D.R., Neto B.S., and Franco D.W. A rapid and sensitive method for DMS analysis in Brazilian sugar cane spirits and other distilled beverages. J. Brazilian Chem. Soc. 11 (2000) 86
5. Karlson H.O.E., and Tragardh G. Aroma recovery during beverage processing. J. Food Eng. 34 (1997) 159
6. Brunner G. Supercritical fluids: technology and application to food processing. J. Food Eng. 67 (2005) 21
7. Chung H.Y., Fung P.K., and Kim J.S. Aroma impact components in commercial plain sufu. J. Agric. Food Chem. 53 (2005) 1684
8. Medina A., and Martinez J.L. Dealcoholisation of cider by supercritical extraction with carbon dioxide. J. Chem. Technol. Biotechnol. 68 (1997) 14
9. H. Seidlitz, E. Lack, H. Lackner, Process for the reduction of the alcohol content of alcoholic beverages, Eur. Patent Appl. EP 0397642A1 (1990).
10. 2 extraction for utilization of excess wine of poor quality. J. Supercrit. Fluids 14 (1999) 123
11. Señorans F.J., Rodríguez A.R., Ibáñez E., Tabera J., and Reglero G. Countercurrent supercritical fluid extraction and fractionation of alcoholic beverages. J. Agric. Food Chem. 49 (2001) 1895
12. Señorans F.J., Rodríguez A.R., Ibáñez E., Tabera J., and Reglero G. Optimization of countercurrent supercritical fluid extraction conditions for spirit fractionation. J. Supercrit. Fluids 21 (2001) 41
13. Señorans F.J., Rodríguez A.R., Ibáñez E., Tabera J., and Reglero G. Isolation of brandy aroma by counter current supercritical fluid extraction. J. Supercrit. Fluids 26 (2003) 129
14. 2 extraction. Sep. Sci. Technol. 35 (2000) 2745
15. AFNOR: Association Française de Normalisation. Directives générales pour la réalisation d'épreuves hédoniques effectuées avec des consommateurs dans un espace contrôlé. Analyse sensorielle - Méthodologie - (Official Reference: PR NF V09-500) Available at www.afnor.org.
16. Huang Z., Kawi S., and Chiew Y.C. Solubility of cholesterol and its esters in supercritical carbon dioxide with and without cosolvents. J. Supercrit. Fluids 30 (2004) 25
17. Brunner G. Gas Extraction (1994), Springer-Verlag, Berlin
18. Reazin G.H. Chemical mechanisms of whisky maturation. Am. J. Enology Viticulture 32 (1981) 283
19. Quesada J., Merelo J.J., Oliveras M.J., Gonzalez J., Olalla M., Blanca R., and Lopez M.C. Application of artificial aging techniques to samples of rum and comparison with traditionally aged rums by analysis with artificial neural nets. J. Agric. Food Chem. 50 (2002) 1470
20. G. Mosciano. P&F Flavor Library. Available at www.perfumerflavorist.com.
21. Nikanen L. Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. Am. J. Enology Viticulture 37 (1986) 84
22. Suomalainen H., Nykanen L., and Eriksson K. Composition and consumption of alcoholic beverages-a review. Am. J. Enology Viticulture 25 (1974) 179
23. Munaf E., Zein R., Jin J.Y., and Takeuchi T. Liquid chromatographic determination of alcohols in food and beverages with indirect polarimetric detection using a β-cyclodextrin mobile phase. Anal. Sci. 18 (2002) 903