Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1508-1514

  Lu, Zhen Ming ^a   Xu, Wei ^a   Yu, Ning Hua ^a   Zhou, Tu ^a   Li, Guo Quan ^b   Shi, Jing Song ^a   Xu, Zheng Hong ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Jiangsu Hengshun Vinegar Co   (China)

Author keywords

Aroma; Optimisation; Supercritical fluid extraction; Zhenjiang aromatic vinegar

Indexed keywords

AROMA; AROMA COMPOUNDS; CHROMATOGRAPHY-MASS SPECTROMETRY; ETHYL ACETATES; EXTRACTION PRESSURE; EXTRACTION TEMPERATURES; EXTRACTION TIME; HEADSPACES; OPTIMAL CONDITIONS; OPTIMISATIONS; PHENETHYL ALCOHOL; RECOVERY AROMA; SENSITIVE METHOD; SOLID-PHASE; SOLID-STATE FERMENTATION; SUPER-CRITICAL; ZHENJIANG AROMATIC VINEGAR;

ACETIC ACID; ALDEHYDES; AROMATIC COMPOUNDS; AROMATIZATION; CARBON DIOXIDE; EFFLUENT TREATMENT; EXTRACTION; FERMENTATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OPTIMIZATION; PLANT EXTRACTS; RECOVERY; SUPERCRITICAL FLUIDS;

SUPERCRITICAL FLUID EXTRACTION;

EID: 79958769602     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02649.x     Document Type: Article

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