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

Abstract

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.