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Volumn 30, Issue 4, 2015, Pages 275-281

Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse

(5) Xu, Honggao a Xu, Xiang a Tao, Yidi a Yuan, Fang a Gao, Yanxiang a

a CHINA AGRICULTURAL UNIVERSITY (China)

Author keywords

Flavour compounds; Liquor vinasse; Supercritical CO2 extraction

Indexed keywords

CARBON DIOXIDE; ESTERS; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

EXTRACTION PARAMETERS; MASS SPECTROMETRY ANALYSIS; RESPONSE SURFACE METHODOLOGY; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL CO2 EXTRACTION; VINASSES; VOLATILE COMPOUNDS;

SUPERCRITICAL FLUID EXTRACTION;

4 HYDROXYBUTYRIC ACID; ACETIC ACID; CARBON DIOXIDE; CARBOXYLIC ACID DERIVATIVE; DECANOIC ACID; ESTER DERIVATIVE; FLAVORING AGENT; HEXANOIC ACID; LACTIC ACID; NONANOIC ACID; OCTANOIC ACID DERIVATIVE; VOLATILE AGENT;

ARTICLE; EXTRACT; HIGH TEMPERATURE; LOW TEMPERATURE; MASS FRAGMENTOGRAPHY; PRESSURE; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; SOLUBILITY; SUPERCRITICAL FLUID EXTRACTION; VINASSE;

EID: 84931575038 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.3240 Document Type: Article

Times cited : (16)

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