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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Supercritical CO₂ extraction isolates aroma volatiles from food matrices without solvents.
Origin: Japanese and European scientists (1970s) — Japan and Europe
See full technique reference →Above its critical point (31.1 °C, 73.8 bar), CO₂ behaves as a supercritical fluid with gas‑like diffusivity and liquid‑like solvating power, enabling selective solubilization of non‑polar terpenes, esters, and aldehydes. By tuning temperature, pressure, and residence time, the process minimizes thermal degradation while achieving high‑purity extracts.
Primary Reaction
Solubilization and extraction of lipophilic aroma compounds in supercritical CO₂
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