Supercritical CO2 extraction of grappa volatile compounds

被引：9

作者：

Da Porto, C. ^{[1
]}

Decorti, D. ^{[1
]}

机构：

[1] Univ Udine, Dept Food Sci, I-33100 Udine, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2009年 / 44卷 / 10期

关键词：

Alcoholic beverages; esters; ethanol; grappa; higher alcohols; sensory evaluation; supercritical CO2; FLUID EXTRACTION; FRACTIONATION;

D O I：

10.1111/j.1365-2621.2009.01999.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>A first study on the recovery of aromatic extracts from grappa by means of supercritical fluid extraction (SFE) on a laboratory plant has been performed, to obtain aroma extracts at low ethanol content. The influence of extraction parameters like pressure, temperature and flow rate have been studied. Extraction yields have been evaluated for ethanol, higher alcohols and esters of short and medium chain acids. A higher aroma volatile compounds extraction has been obtained when the strongest extraction condition has been considered (200 bar, 60 degrees C, 0.3 kg h-1). Sensory evaluation has indicated as preferred the extract obtained under mild condition (80 bar, 40 degrees C, 0.3 kg h-1).

引用

页码：1927 / 1932

页数：6

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