earticle

영어

Coffee flavors have high aroma value such as linalool, β-damascenone, 2,3-pentanedione, 2-furfurylthiol, and 2,3,5-trimehtylpyrazine were extracted by supercritical fluid extraction at temperature of 40 ℃ ∼ 80 ℃ and pressure of 200 bar ∼ 450 bar1). Adsorbent in column was applied to supercritical fluid extraction system to collect coffee flavors. Collected coffee flavors were desorbed by dichloromethane. Modified headspace system with adsorbent prove the
enrichment efficiency of supercritical fluid extraction. The capillary gas chromatography(GC) was used to analysis of coffee flavors2). Supercritical carbon dioxide is harmless to people so could extract coffee flavors more effectively than organic solvents.