Selective Removal of Methyl Mercaptan in Coffee Aroma Using Oxidized Microporous Carbon

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Tadaaki Sakano¹  Hajime Tamon²  Morio Okazaki² 

[1] Central Research Laboratories, Ajinomoto General Foods Inc.;Department of Chemical Engineering, Kyoto University

关键词: Adsorption;    Coffee Aroma;    Adsorption Selectivity;    Methyl Mercaptan;    Oxidized Microporous Carbon;   

DOI  :  10.1252/jcej.32.701

来源: Maruzen Company Ltd

【 摘 要 】

References(7)Cited-By(5)Coffee aroma recovered from the extraction process of roasted coffee beans is used to improve the quality of soluble coffee products. Coffee aroma often has an irritating sulfurous odor. In the present work, it is experimentally elucidated that methyl mercaptan could be selectively removed from the coffee aroma-containing gas by the oxidized microporous carbon. Breakthrough curves of coffee aroma-containing gas on zeolite 5A, microporous carbon (MSC 5A), and MSC 5A oxidized with 13.2M HNO3 aqueous solution revealed that the adsorption capacity of methyl mercaptan on the oxidized carbon was 4.2 times of that on the zeolite. The loss of desired coffee aroma was decreased using the oxidized carbon in the removal of methyl mercaptan.

【 授权许可】

Unknown