Enrichment of Coffee Flavors with Supercritical Carbon Dioxide
2008
Lee, J.H. (Ajou University, Suwon, Republic of Korea) | Byun, S.Y. (Ajou University, Suwon, Republic of Korea), E-mail: [email protected]
In this study, the supercritical CO₂ 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℃. Five flavors of high aroma values were analyzed. The flavors extracted by the supercritical CO₂ extraction were 76.6 times higher than those by the traditional method, espresso extraction. The modified headspace system proved the enhanced efficiency of supercritical CO₂ extraction. The coffee beverage containing the extract of supercritical CO₂ resulted 2.3 times of flavor enrichment when it was compared to that without the supercritical extract.
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