Sensory and yield response surface analysis of supercritical CO2 extractedaromatic oil from roasted coffee

The CO2 supercritical extraction of coffee oil from roasted Brazilian Coffe a arabica was performed at different operational conditions. A central comp ositie design was then applied a 2(2) full factorial approach for two indep endent variables: pressure (250 to 300 bar) and temperature (50 to 90 degre esC). Five levels with four star points and two replicates at the centre po int were used. A sensorial panel composed of properly trained coffee consum ers tested the characteristic coffee aroma of the roasted coffee aromatic o il extracted. The sensory analysis showed that the high temperature did not affect the intensity of characteristic coffee aroma and indicated that CO2 supercritical extraction produced an extracted oil rich in coffee aroma. T he yields of the extracted roasted coffee aromatic oil were analysed by the response surface analysis, as a function of the two experimental parameter s. These parameters significantly affected the extraction yield. The best y ield was obtained with decreases in the temperature values and pressure val ues at proximity of the centre point (275 bar).