کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
232018 1427464 2007 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Isolation of aroma compounds from sugar cane spirits by supercritical CO2
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Isolation of aroma compounds from sugar cane spirits by supercritical CO2
چکیده انگلیسی

This paper describes supercritical extraction like a viable technology to concentrate aroma compounds from three intermediate and residual streams in the industrial process for rum production. The effect of pressure (10–25 MPa) and temperature (313–333 K) on extraction yield and aroma recovery was studied. The highest aroma concentration was obtained at 10 MPa and 313 K. Sensory evaluation tests and GC/MS techniques were used for sample characterization to first report the composition of supercritical extracts from alcoholic beverages. Head alcohol sample was selected like the most profitable process stream. More than 25 aroma compounds were identified in supercritical extracts.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: The Journal of Supercritical Fluids - Volume 43, Issue 1, November 2007, Pages 37–42
نویسندگان
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