University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil.
University of Campinas, School of Food Engineering, Department of Food Engineering and Technology. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil.
J Agric Food Chem. 2023 Jun 21;71(24):9201-9212. doi: 10.1021/acs.jafc.3c01023. Epub 2023 Jun 8.
This review addresses the possibilities of using supercritical carbon dioxide (SC-CO) 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-CO processing with traditional methods. The most distinguishable features of SC-CO include mild reaction conditions, time savings, fewer toxicity concerns, higher sustainability, and the possibility of modulating solvent selectivity according to the process conditions (such as pressure and temperature). Thus, this review indicates the potential of using SC-CO to obtain a high selectivity of compounds that can be applied in aroma technology and related fields.
这篇综述探讨了超临界二氧化碳（SC-CO2）在提取和分馏过程中应用于香精行业的可能性，以及其作为反应介质生成香气酯的用途。文中比较了 SC-CO 处理与传统方法的优缺点。SC-CO 最显著的特点包括温和的反应条件、节省时间、减少毒性问题、更高的可持续性，以及根据工艺条件（如压力和温度）调节溶剂选择性的可能性。因此，本文表明了使用 SC-CO 获得高选择性化合物的潜力，这些化合物可应用于香精技术和相关领域。
