© 2019 Elsevier Ltd Pressurized carbon dioxide (CO 2 ) is a promising technique for inactivating enzymes and microorganisms in food, although there are no discussion about handling of residual CO 2 . Therefore, the effect of cooling temperature and nitrogen (N 2 ) gas flow on removing dissolved carbon dioxide (CO 2 ) were investigated as means of retaining the flavour components in a model solution containing sake flavour treated with low-pressure CO 2 microbubbles (MBCO 2 ). The residual ratios of ethyl acetate, isobutyl alcohol and isoamyl alcohol in the model solution were largely uninfluenced by adding MBCO 2 to the mixing vessel. However, isoamyl acetate, isobutyl acetate and ethyl caproate were significantly lost by heating to 65 °C, although these component loss could be prevented by cooling to below 20, 10 and 5 °C, respectively. Furthermore, even if dissolved CO 2 in model solution treated with MBCO 2 was removed by N 2 gas flow, the flavour components levels were comparable to those before degassing. These results suggested that N 2 gas flow with a Y-branch after cooling below 5 °C was a promising method for removing dissolved CO 2 .