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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Carbon dioxide supercritical extraction isolates volatile aromatics by operating CO₂ above its critical point.
Origin: French aromatherapy and Japanese umami flavor extraction (Contemporary) — France and Japan
See full technique reference →Elevated temperatures and pressures increase solvent density, enhancing solubility of terpenes and phenolics while preserving heat‑labile flavors. The process is widely used in modern gastronomy to produce high‑purity essential oils and flavor concentrates.
Primary Reaction
CO₂ dissolves aromatic terpenes and phenolics in the supercritical state.
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