Supercritical fluid extraction of free fraction components of aroma in wines and musts

✍ Scribed by Nieves Carro; Carmen Maria García; Rafael Cela

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 716 KB
• Volume: 8
• Category: Article
• ISSN: 1040-7685
• DOI: 10.1002/(sici)1520-667x(1996)8:7<453::aid-mcs1>3.0.co;2-0

✦ Synopsis

A procedure to extract free terpenic components in musts and wines retained on a solid support (nonionic resin, Amberlite XAD-2) by means of supercritical carbon dioxide is proposed. Factorial designs have been used to optimize the supercritical fluid extraction process by using a model hydroalcoholic solution of linalool, a-terpineol, citronellol, nerol, and geraniol. Eight variables (quantity of methanol [modifier], supercritical CO, density, static extraction time, dynamic extraction time, trap temperature, supercritical CO, flow, chamber temperature, contact time between amberlite XAD-2 and sample) were considered in the optimization process. The results suggest that only the amount of modifier is statistically significant for linalool extraction, whereas for the other considered compounds, the dynamic extraction time appears as the main factor determining the efficiency of the extraction process. The developed optimal conditions were applied to the extraction of real samples of Albariiio musts and wines.