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Enrichment of Coffee Flavors with Supercritical Carbon Dioxide  

Lee, Joo-Hee (Department of Molecular Science & Technology, Graduate School, Ajou University)
Byun, Sang-Yo (Department of Molecular Science & Technology, Graduate School, Ajou University)
Publication Information
KSBB Journal / v.23, no.3, 2008 , pp. 193-198 More about this Journal
Abstract
In this study, the supercritical $CO_2$ extraction was applied for the enrichment of coffee flavors. The extraction efficiency of coffee flavors was dependent on the pressure and temperature and optimized as 350 bar and 80$^\circ$C. Five flavors of high aroma values were analyzed. The flavors extracted by the supercritical $CO_2$ extraction were 76.6 times higher than those by the traditional method, espresso extraction. The modified headspace system proved the enhanced efficiency of supercritical $CO_2$ extraction. The coffee beverage containing the extract of supercritical $CO_2$ resulted 2.3 times of flavor enrichment when it was compared to that without the supercritical extract.
Keywords
coffee flavors; supercritical carbon dioxide;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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