Improvement of Coffee Aroma by Removal of Pungent Volatiles Using A‐Type Zeolite

Abstract

Experimental studies were conducted using molecular sieve zeolites to remove pungent smell components from a coffee aroma-containing gas evolved from roasted and ground coffee packed in a percolation vessel. The components such as methyl mercaptan or acetaldehyde were selectively adsorbed from coffee volatiles, and a decrease of pungent odor was recognized on sensory evaluation. The adsorption selectivity was based on pore sizes of adsorbents and molecular sizes of adsorbates. Zeolite 5Å was preferable to 4Å for separation efficiency of methyl mercaptan and recovery yield of residual volatile compounds.

Concentration of aroma compounds from an industrial solution of soluble coffee by pervaporation process

“…It is known that processes used to recover coffee aromas in industries (Herrera et al, 1970;Nestec and Liu, 1986), boil down to wetting roast and ground coffee, but present the drawbacks of high-energy spending and the possibility of degradation of the compounds involved. Other alternatives for the recovery of coffee aroma have been investigated as adsorption (Canteli et al, 2014;Carpiné et al, 2013;Sacano et al, 1996Sacano et al, , 1999Zuim et al, 2011), supercritical extraction (Lucas and Cocero, 2006;Lucas et al, 2004), wet grinding (Baggenstoss et al, 2010), nanofiltration (Vincze and Vatai, 2004;Pan et al, 2013) and other membrane processes (Brazinha et al, 2015).…”

Adsorption Selectivity of Coffee Aroma Components on Zeolite 5A.

“…It is therefore advisable to remove such a pungent sulfur-llke odor in order to increase consumer acceptability. It is difricult to separate selectively sulfur odor components by means of a distillatlon or condensation process based on the difference in volatility of the compounds.An adsorption process has been proposed for quality improvement of coffee aroma evolved from roasted and ground coffee during the commercial extraction process of soluble coffee (Sakano et al, 1996). Zeolite was selected and examined for this purpose because it has a high adsorption selectivity due to the molecular sieving effect and a strong interaction with polar molecules.…”

“…An adsorption process has been proposed for quality improvement of coffee aroma evolved from roasted and ground coffee during the commercial extraction process of soluble coffee (Sakano et al, 1996). Zeolite was selected and examined for this purpose because it has a high adsorption selectivity due to the molecular sieving effect and a strong interaction with polar molecules.…”

Adsorption of two coffee aromas from synthetic aqueous solution onto granular activated carbon derived from coconut husks

“…Consequently, there is considerable interest in the development of alternative separation processes. Adsorption is a promising operation that has been used for the recovery and/or separation of organic compounds such as benzaldehyde and pyridine in waste water (Rajoriya et al, 2007;Lataye et al, 2008), phenylethyl alcohol, ethanol and acetic acid in fermentation broth (Fabre et al, 1996;Bowen and Vane, 2006), methyl mercaptan, ethyl acetate and furfural in coffee aroma (Sakano et al, 1996(Sakano et al, , 1999Lucas et al, 2004) and the main pear aroma from aqueous fruit juice (Diban et al, 2007).…”