Description
Supercritical CO₂ extraction isolates aroma volatiles from food matrices without solvents.
Technical
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.
Science
Primary Reaction
Solubilization and extraction of lipophilic aroma compounds in supercritical CO₂
Sensory Profile
Aroma ()
floralherbalcitrusywoodyspicyearthyfruityfreshcleanintense