Isolation of aroma compounds from sugar cane spirits by supercritical CO2

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.