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The use of compressed carbon dioxide to extract essential oils from primary botanicals has been an established practice for ten years. The technology involves high pressures and low temperatures in an energy efficient process which is environmentally friendly because the source of CO 2 is a by‐product of fermentations, not combustion of fossil fuels. A comparative study of steam‐distillation and CO 2 ‐extracted essential oils of celery seed ( Apium graveolens L.), hop ( Humulus lupulus L.), clove bud ( Syzygium aromaticum (L.) Merill. et L. M. Perry), juniper berry ( Juniperus communis L.), mace ( Myristica fragrans Houtt.), and ginger ( Zingiber officinale Roscoe) is made using free choice odour profiling and standardized fingerprint GLC analysis.
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David A. Moyler (1993) studied this question.
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