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Updated: Jul 27, 2025

Supercritical Nitrogen Processing for the Purification of Reactive Porous Materials
Published on: May 15, 2015
Supercritical CO
Rafael Chelala Moreira1, Rayanne Priscilla França de Melo2, Julian Martínez2
1University of Campinas, School of Food Engineering, Department of Food Science and Nutrition. Monteiro Lobato Street, 80, 13083-862 Campinas, SP, Brazil.
Abstract:
This review addresses the possibilities of using supercritical carbon dioxide (SC-CO2) 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-CO2 processing with traditional methods. The most distinguishable features of SC-CO2 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-CO2 to obtain a high selectivity of compounds that can be applied in aroma technology and related fields.
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