Supercritical CO2 as a Valuable Tool for Aroma Technology

This review addresses the possibilities of using supercritical carbon dioxide (SC-CO2) in the flavor industry in extraction and fractionation processes and its use as a reaction medium to generate aroma esters. The advantages and disadvantages are presented, comparing SC-CO2 processing with traditio...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2023-06, Vol.71 (24), p.9201-9212
Hauptverfasser:	Moreira, Rafael Chelala, de Melo, Rayanne Priscilla França, Martínez, Julian, Marostica Junior, Mario Roberto, Pastore, Glaucia Maria, Zorn, Holger, Bicas, Juliano Lemos
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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