Analysis of flavor and fragrance compounds using supercritical fluid extraction coupled with gas chromatography

Hawthorne, Steven B.; Krieger, Mark S.; Miller, David J.

doi:10.1021/ac00156a020

Cited by 153 publications

(42 citation statements)

References 40 publications

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“…The use of SFE was demonstrated with a variety of samples including spices, chewing gum, orange peel, spruce needles, and cedar wood [32]. A thoughtful comparison of the extraction kinetic has been established and discussed, in terms of the extraction yields attained in the separators, the variation of the essential oil composition with time and the content of key bioactive substances identified in the different fractions [33][34][35].…”

Section: Supercritical Fluid Extraction Of Flavors and Fragrancesmentioning

confidence: 99%

“…As a result of the typical construction of the collection vials and further fractionation of the crude SFE extract via SPE, single variety hop oil essence, highly enriched in oxygenated sesquiterpenoids ("spicy" compounds), were obtained [61] Volatile flavor components of tea flowers (Camellia sinensis) were isolated by SFE and showed the presence of phenylethanol (31), linalool (32), (E)-linalool oxide furanoid (33), epoxy linalool (34), geraniol (35) and hotrienol (36) as the major components. Acetophenone (37) and the pheromone germacrene D (38) were also.…”

Section: Supercritical Fluid Extraction Of Flavorsmentioning

confidence: 99%

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Supercritical Fluid Extraction of Plant Flavors and Fragrances

2013

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Supercritical fluid extraction (SFE) of plant material with solvents like CO 2 , propane, butane, or ethylene is a topic of growing interest. SFE allows the processing of plant material at low temperatures, hence limiting thermal degradation, and avoids the use of toxic solvents. Although today SFE is mainly used for decaffeination of coffee and tea as well as production of hop extracts on a large scale, there is also a growing interest in this extraction method for other industrial applications operating at different scales. In this review we update the literature data on SFE technology, with particular reference to flavors and fragrance, by comparing traditional extraction techniques of some industrial medicinal and aromatic crops with SFE. Moreover, we describe the biological activity of SFE extracts by describing their insecticidal, acaricidal, antimycotic, antimicrobial, cytotoxic and antioxidant properties. Finally, we discuss the process modelling, mass-transfer mechanisms, kinetics parameters and thermodynamic by giving an overview of SFE potential in the flavors and fragrances arena.

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Section: Supercritical Fluid Extraction Of Flavors and Fragrancesmentioning

confidence: 99%

Section: Supercritical Fluid Extraction Of Flavorsmentioning

confidence: 99%

Supercritical Fluid Extraction of Plant Flavors and Fragrances

2013

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“…The most commonly used supercritical fluid, carbon dioxide, possesses these features and in addition provides a chemically inert, low cost, non-flammable and non-toxic environment for extraction. 4,5) Abies koreana (A. koreana) is one of the fragrant, alpine, needle leaf trees, endemic to the high mountains in South Korea including Mt. Dukyu, Mt.…”

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confidence: 99%

Memory-Enhancing Effect of a Supercritical Carbon Dioxide Fluid Extract of the Needles ofAbies koreanaon Scopolamine-Induced Amnesia in Mice

Kim

Jeong

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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“…Estos métodos son los más utilizados aunque también se han aplicado otros tales como la extracción con disolventes y diálisis por membrana que ha sido aplicada a muestras de queso Cheddar y carne de buey (Benkier, 1980); la técnica de difusión simple, aplicable especialmente a líquidos viscosos y espumosos (Booker, 1985) o la extracción con fluido supercrítico, menos utilizada hasta la fecha, pero que ha sido aplicada con éxito a especias, chicle y corteza de naranja (Hawthorne, 1988).…”

Section: Introductionunclassified

Técnicas de aislamiento y concentración de volátiles de aceites vegetales

Morales¹,

Aparicio²,

Gutiérrez³

1992

Grasas y Aceites

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RESUMEN Técnicas de aislamiento y concentración de volátiles de aceites vegetalesUno de los métodos de evaluación del flavor de los alimentos consiste en la determinación de sus componentes volátiles. La primera etapa necesaria para realizar este tipo de análisis es el aislamiento y concentración de los mismos. Se ha realizado una revisión bibliográfica sobre las diferentes técnicas utilizadas para este fin en diferentes alimentos y especialmente en aceites vegetales. Los métodos utilizados son muy diversos, se ofrece una explicación de cada uno de ellos considerando las diferentes variantes existentes. Asimismo se detallan las aplicaciones realizadas en aceites vegetales durante los últimos años. PALABRAS-CLAVE: Aceite vegetal -Componentes volátiles (aislamiento) -Componentes volátiles (concentración) -Información (artículo). SUIVIMARY Techniques for the isolation and concentration of vegetable oils volátilesOne of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volátiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.

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Analysis of flavor and fragrance compounds using supercritical fluid extraction coupled with gas chromatography

Cited by 153 publications

References 40 publications

Supercritical Fluid Extraction of Plant Flavors and Fragrances

Supercritical Fluid Extraction of Plant Flavors and Fragrances

Memory-Enhancing Effect of a Supercritical Carbon Dioxide Fluid Extract of the Needles ofAbies koreanaon Scopolamine-Induced Amnesia in Mice

Técnicas de aislamiento y concentración de volátiles de aceites vegetales

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