This review addresses the possibilities of using supercritical carbon dioxide (SC-CO) 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-CO processing with traditional methods. The most distinguishable features of SC-CO 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).
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