Abstract
AbstractLiquor vinasse is of interest under the biorefinery context and the aim of the present study was the recovery of flavour compounds. Supercritical carbon dioxide (SC‐CO2) extraction is an optimal method for liquor vinasse flavour compounds recovery. Gas chromatography with mass spectrometry analysis showed that more than 50 compounds were identified in the SC‐CO2 extract. The predominant compounds were esters and acids, and ethyl (9Z)‐9‐octadecenoate was the major ester. The effects of different extraction parameters, including pressure (8.2–41.8 MPa), temperature (32.8–67.2 °C) and CO2 rate (6.4–23.6 l/h), on the yield of volatile compounds with SC‐CO2 extraction were furthermore investigated. The most efficient extraction parameters for the maximum flavour compounds yield and better selection for ethyl (9Z)‐9‐octadecenoate were the following: pressure of 24.98 MPa, temperature of 51.28 °C and a CO2 rate of 13.48 l/h. Copyright © 2015 John Wiley & Sons, Ltd.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
