CFC Flavor Extraction & Isolation Techniques

Question 1

Which extraction technique uses carbon dioxide above its critical temperature and pressure to extract flavor compounds without leaving solvent residues?

Accepted Answer

Supercritical fluid extraction (SFE)

Answer

Supercritical fluid extraction using CO₂ above 31.1°C and 73.8 atm produces a solvent-free extract since CO₂ is a gas at ambient conditions.

Question 2

In steam distillation of essential oils, the principle that allows compounds with boiling points above 100°C to co-distill with water is best explained by:

Accepted Answer

Dalton's law of partial pressures

Answer

Dalton's law states that the total vapor pressure equals the sum of each component's partial pressure, allowing the mixture to boil below 100°C even if individual boiling points are higher.

Question 3

Solid Phase Microextraction (SPME) is classified as a:

Accepted Answer

Non-exhaustive, equilibrium-based technique

Answer

SPME is non-exhaustive because it equilibrates a coated fiber with the sample matrix without extracting all analytes, making it useful for headspace and direct immersion sampling.

Question 4

Cold pressing is the preferred extraction method for citrus peel oils primarily because it:

Accepted Answer

Avoids heat-induced degradation of thermolabile terpenoids

Answer

Mechanical cold pressing preserves heat-sensitive aroma compounds such as limonene and linalool that would degrade or rearrange under the thermal conditions of distillation.

Question 5

Enfleurage is a traditional flavor/fragrance extraction technique that relies on:

Accepted Answer

Absorption of volatile compounds into odorless fat at ambient temperature

Answer

Enfleurage traps delicate floral volatiles by laying petals on fat (pomade) that absorbs the aroma compounds, after which the saturated fat is washed with alcohol.

CFC - Certified Flavor Chemist Practice Test

CFC - Certified Flavor Chemist Practice Test

CFC Flavor Extraction & Isolation Techniques