A method to deterpenate sweet orange and lemon oils by supercritical fluid extraction (SFE) with carbon dioxide combined with use of silica gel as adsorbent is described. The composition of the oxygenated fractions obtained by SFE was compared to that of deterpenated oils obtained by vacuum distillation, and to that of cold-pressed oils. The deterpenated products obtained by SFE show qualitative composition and quantitative ratios between oxygenated compounds near to those of original oils.

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Dynamic extractions of the organic flavour and fragrance compounds from dried lavender flowers and rosemary leaves using supercritical fluid carbon dioxide were carried out. Extracts were collected at regular intervals so that a kinetic study of a number of these components could be made. A theoretically derived mathematical model (discussed previously elsewhere) was employed that describes the kinetics of extraction with supercritical fluids in simplified terms. The data from the lavender and rosemary extractions were fitted to this model to produce the characteristic extraction curve. Using data obtained from rosemary extractions, an extrapolation method derived from the model was used with data from shorter extractions to show that the model provided quantitative analytical information.

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