Abstract Leaves of Pimenta dioica were used for supercritical extraction with carbon dioxide to isolate the corresponding volatile concentrate. The vegetable fragrances were isolated by supercritical CO2 extraction coupled to a fractional separation technique. The process was carried out operating at 90 bar and 50°C in the extraction vessel, at 90 bar and below â15°C in the frst separator to selectively precipitate the cuticular waxes and at a pressure between 15 and 20 bar and temperatures in the range (15°-21°C) in the second separator to recover the volatiles. GC/MS analysis of the extract allowed the identifcation of the volatile concentrate composition. The main constituent in the extract was eugenol (77.9%). Key Word Index: Pimenta dioica Myrtaceaeessential oil compositionsupercritical carbon dioxide extract compositioneugenol