Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage

► We processed hibiscus beverage with two different technologies. ► Phytochemical, sensory and aroma volatiles changes where monitored during refrigerated storage. ► Aroma profiles found in the beverages where mainly alcohols and aldehydes. ► Phytochemical profiles included chlorogenic acids, anthocyanins, and flavonols. ► There where no major changes in total phenolics and antioxidant capacity.