JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
Online ISSN : 1881-1299
Print ISSN : 0021-9592
Separations
Selective Removal of Methyl Mercaptan in Coffee Aroma Using Oxidized Microporous Carbon
Tadaaki SakanoHajime TamonMorio Okazaki
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1999 Volume 32 Issue 5 Pages 701-704

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Abstract

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.

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© 1999 The Society of Chemical Engineers, Japan
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