Supercritical CO2 fractionation of jasmine concrete

Reverchon, Ernesto; Porta, Giovanna Della; Gorgoglione, Domenico

doi:10.1016/0896-8446(95)90051-9

Cited by 38 publications

(19 citation statements)

References 9 publications

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“…Acetate esters are, for example, key to the aroma of banana (3-methylbutyl acetate) (20), jasmine (benzyl acetate) (21), and apple cultivars (multiple esters) (22). Although the sensory attributes of each compound differ, acetate esters generally have fruity or floral-like aromas.…”

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confidence: 99%

Role of an esterase in flavor volatile variation within the tomato clade

Goulet

Magerøy

Lam

et al. 2012

Proc. Natl. Acad. Sci. U.S.A.

105

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Tomato flavor is dependent upon a complex mixture of volatiles including multiple acetate esters. Red-fruited species of the tomato clade accumulate a relatively low content of acetate esters in comparison with the green-fruited species. We show that the difference in volatile ester content between the red-and greenfruited species is associated with insertion of a retrotransposon adjacent to the most enzymatically active member of a family of esterases. This insertion causes higher expression of the esterase, resulting in the reduced levels of multiple esters that are negatively correlated with human preferences for tomato. The insertion was evolutionarily fixed in the red-fruited species, suggesting that high expression of the esterase and consequent low ester content may provide an adaptive advantage in the ancestor of the redfruited species. These results illustrate at a molecular level how closely related species exhibit major differences in volatile production by altering a volatile-associated catabolic activity.T he flavor of a food involves integration of the information detected by taste and olfactory receptors (1). In the case of tomato (Solanum lycopersicum), flavor is the sum of the interactions between sugars, acids, and multiple volatile chemicals (2). Although sugars and acids are essential to our appreciation of tomato, the uniqueness and complexity of its flavor are dependent upon the blend of volatiles that can be detected (3, 4). Plants synthesize a vast array of volatile organic compounds. Derived from primary and secondary metabolites, they contribute to functions as diverse as defense against herbivores and pathogens, plant-toplant interactions, and attraction of pollinators and seed dispersers (5-7). Most of the important tomato volatiles are derived from amino acids, fatty acids, and carotenoid precursors (2,8). Despite the importance of these volatiles to fruit quality, regulation of their synthesis still remains poorly understood (4).One approach to identification of genes involved in plant volatile production is based upon characterization of quantitative trait loci (QTL). This method exploits variation between cultivars of the same species or between closely related species (9-11). In tomato, populations of introgression lines (ILs) that contain only a fragment of the genome of a wild species have been useful in the discovery of numerous volatile-associated QTL (10, 12) as well as of QTL affecting yield, carotenoid production, and accumulation of primary metabolites (13,14). From a human flavor perspective, it makes the most sense to concentrate on the volatiles that are most important to consumer preferences. Historically, the most important volatiles have been identified on the basis of odor units, that is, the concentration of a given volatile divided by its odor threshold (2, 15). Although this method has value, recent work has shown that the reality of taste preference is far more complex as interactions between volatiles and other flavor-associated chemicals influence perception....

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mentioning

confidence: 99%

Role of an esterase in flavor volatile variation within the tomato clade

Goulet

Magerøy

Lam

et al. 2012

Proc. Natl. Acad. Sci. U.S.A.

105

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“…Milroyal B) capable of a maximum pressure of 500 bar and a maximum CO 2¯o w rate of about 4 kg/h; an extraction vessel with an internal volume of 200 cm 3 and three separators in series capable of operating at temperatures from À20 to 608C and at pressures up to 300 bar. The elements of the apparatus were described in detail elsewhere.…”

Section: Apparatus and Proceduresmentioning

confidence: 99%

“…Reverchon et al 3 used supercritical CO 2 extraction (SFE) coupled to a two-stage separation procedure 4Y5 to fractionate a jasmine concrete. Multistage separation allowed the precipitation of waxes in the ®rst separator and the recovery of volatile compounds in the second one.…”

Section: Introductionmentioning

confidence: 99%

Supercritical CO2 Extraction of Volatile Oil from Rose Concrete

Reverchon

Porta

Gorgoglione³

1997

Flavour Fragr. J.

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Essences srl, Via V. Veneto 8, 84019 S. Marzano sul Sarno (SA), ItalyRose concrete obtained from Rosa damascena Mill. was fractionated by supercritical CO 2 extraction at 80 bar pressure and 408C temperature by using a two-stage separation procedure. Two products, containing mainly parans and volatile oil, were recovered in the ®rst and in the second separator, respectively. The volatile oil was analysed by GC±MS and compared with the products obtained from rose concrete by steam distillation and ethyl alcohol solubilization. The supercritical rose oil and the steam distilled product had very dierent compositions. The major dierence was in the 2-phenylethanol content which was 50.0% in the SFE product and 10.4% in the steamdistilled rose oil. The liquid product obtained by ethyl alcohol solubilization contained 28.3% of 2-phenylethanol but more than 46% of parans, whereas the supercritical volatile oil contained only 15.1% of these compounds. # 1997 by John Wiley & Sons, Ltd.

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“…The aim of this process is to induce the selective precipitation of different compound families as a function of their different solubility in the supercritical fluid. This procedure has been applied in the extraction of essential oils (Reverchon 1992, Reverchon et al 1994, 1995a, 1995b, 1995c, Reverchon and Porta 1996. Due to the complexity of the materials to be treated and the large variety of compounds that can be extracted, supercritical fluid extraction is far from being exhaustively studied.…”

Section: Extractionmentioning

confidence: 99%

Cellulosic materials as biopolymers and supercritical CO₂as a green process: chemistry and applications

Medina-González

Camy

Condoret

2012

International Journal of Sustainable Engineering

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OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible. This is an author-deposited version published in : http://oatao. In this review, we describe the use of supercritical CO 2 (scCO 2 ) in several cellulose applications. The focus is on different technologies that either exist or are expected to emerge in the near future. The applications are wide from the extraction of hazardous wastes to the cleaning and reuse of paper or production of glucose. To put this topic in context, cellulose chemistry and its interactions with scCO 2 are described. The aim of this study was to discuss the new emerging technologies and trends concerning cellulosic materials processed in scCO 2 such as cellulose drying to obtain aerogels, foams and other microporous materials, impregnation of cellulose, extraction of highly valuable compounds from plants and metallic residues from treated wood. Especially, in the bio-fuel production field, we address the pre-treatment of cellulose in scCO 2 to improve fermentation to ethanol by cellulase enzymes. Other reactions of cellulosic materials such as organic inorganic composites fabrication and de-polymerisation have been considered. Cellulose treatment by scCO 2 has been discussed as well. Finally, other applications like deacidification of paper and cellulosic membranes fabrication in scCO 2 have been reviewed. Examples of the discussed technologies are included as well.

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Supercritical CO2 fractionation of jasmine concrete

Cited by 38 publications

References 9 publications

Role of an esterase in flavor volatile variation within the tomato clade

Role of an esterase in flavor volatile variation within the tomato clade

Supercritical CO2 Extraction of Volatile Oil from Rose Concrete

Cellulosic materials as biopolymers and supercritical CO₂as a green process: chemistry and applications

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Supercritical CO2 fractionation of jasmine concrete

Cited by 38 publications

References 9 publications

Role of an esterase in flavor volatile variation within the tomato clade

Role of an esterase in flavor volatile variation within the tomato clade

Supercritical CO2 Extraction of Volatile Oil from Rose Concrete

Cellulosic materials as biopolymers and supercritical CO2as a green process: chemistry and applications

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Cellulosic materials as biopolymers and supercritical CO₂as a green process: chemistry and applications