Comparative aroma profiles using supercritical carbon dioxide and Likens-Nickerson extraction from a commercial brand of Basmati rice

A comparative evaluation of the extraction of the aroma constituents of a popular commercial brand of Basmati rice using Likens–Nickerson extraction and supercritical fluid extraction (SFE) with carbon dioxide was carried out. SFE at 50 °C and 120 bar for 2 h provided appreciable extraction of the volatile constituents of the rice as compared with Likens–Nickerson extraction. The advantages of smaller sample size, shorter time of extraction and negligible possibility of artefacts with the SFE technique merit its use for recovery of aroma volatiles from Basmati rice. Copyright © 2003 Society of Chemical Industry