Removal taste compounds

Fruit juices can be deacidified with a weak base anion-exchange resin. Removal of compounds which cause a bitter taste is a more popular application (26,27). It is accomplished with resins that have no ion-exchange fimctionality. In essence, they are similar to the copolymer intermediates used by resin manufacturers in the production of macroporous cation and anion exchangers. These products are called polymeric adsorbents. They are excellent for removal of limonin [1180-71-8] and naringin [1023647-2], the principal compounds responsible for bitterness in orange, lemon, and grapefruit juices. The adsorbents are regenerated with steam or alcohol. Decaffeination of coffee (qv) and tea (qv) is practiced with the same polymeric adsorbents (28). 

Isotherms are normally developed to evaluate the capacity of the carbon for the adsorption of different contaminants. Data are obtained in batch tests, which determine the equilibrium relationship between the compound adsorbed on the carbon and that remaining in solution. The isotherms are used as screening tools to determine which carbon is suitable for a given application. Batch equilibrium tests are often complemented by dynamic column studies to determine system size requirements, contact time, and carbon usage rates [19]. Other parameters that are used to characterize activated carbons for water treatment include phenol number, an index of the ability to remove taste and odor, and molas.ses number, which correlates with the ability to adsorb higher molecular weight substances. However, these parameters still do not reflect performance in service, and they can only be considered as guidelines. 

Partial proteolysis of soybean proteins with endopeptidases has been used to remove flavor compounds and related fatty materials from soybean curd and defatted soybean flour (21). Certain soybean protein concentrates possess an undesirable beany and oxidized flavor. Treatment of soybean curd and defatted soybean flour with endopeptidases such as aspergillopeptidase A released off-flavor compounds such as 1-hexanal and 1-hexanol which could be removed from the hydrolysate by solvent extraction. The enzymically digested products had less odor, taste, and color than the starting material and were more stable to oxidative deterioration. 

Removal of bitter-tasting compounds (glycoalkaloids) Potatoes (119)... 

The Phenol Number is used as an index of carbon s ability to remove taste-and-odour compounds. 

A number of groups, however, disagree with the EPA on this point. They argue that home water treatment will at least give you clearer, better-tasting water and may remove unhealthful compounds overlooked by your local water provider. 

Acetic acid is responsible for the odor and taste of vinegar. Distilled white vinegar (as opposed to cider or malt vinegar, for example) is made from grain alcohol and distilled to remove aU compounds but acetic acid and water. The label indicates that this brand has 5% Acidity, indicating that it is a 5% solution of acetic acid. 

Seawater. Salt extraction from seawater is done by most countries having coastlines and weather conducive to evaporation. Seawater is evaporated in a series of concentration ponds until it is saturated with sodium chloride. At this point over 90% of the water has been removed, and some impurities, CaSO and CaCO, have been crystallized. This brine, now saturated in NaCl, is transferred to crystallizer ponds where salt precipitates on the floor of the pond as more water evaporates. Brine left over from the salt crystallizers is called bitterns because of its bitter taste. Bitterns is high in MgCl2, MgSO, and KCl. In some isolated cases, eg, India and China, magnesium and potassium compounds have been commercially extracted, but these represent only a small fraction of total world production. 

Benzyldiethyl[(2,6-xylylcarbamoyl)methyl]ammoniumbenzoate (denatonium benzoate [3734-33-6] Bitrex) is an extremely bitter tasting, nonirritating, and nonmutagenic compound that has been widely used in many household products such as detergents, nail poHsh removers, and cleaning agents, to prevent childhood poisoning. It is also used as an alcohol denaturant. 

Sulfur oxides (SO,) are compounds of sulfur and oxygen molecules. Sulfur dioxide (SO2) is the predominant form found in the lower atmosphere. It is a colorless gas that can be detected by taste and smell in the range of 1, (X)0 to 3,000 uglm. At concentrations of 10,000 uglm , it has a pungent, unpleasant odor. Sulfur dioxide dissolves readily in water present in the atmosphere to form sulfurous acid (H SOj). About 30% of the sulfur dioxide in the atmosphere is converted to sulfate aerosol (acid aerosol), which is removed through wet or dry deposition processes. Sulfur trioxide (SO3), another oxide of sulfur, is either emitted directly into the atmosphere or produced from sulfur dioxide and is readily converted to sulfuric acid (H2SO4). 

The most common application of carbon adsorption in municipal water treatment is in the removal of taste and odor compounds. Figure 12 provides an example of a process flow diagram for a municipal water treatment plant. In this example water is pumped from the river into a flotation unit, which is used for the removal of suspended solids such as algae and particulate matter. Dissolved air is the injected under pressure into the basin. This action creates microbubbles which become attached to the suspended solids, causing them to float. This results in a layer of suspended solids on the surface of the water, which is removed using a mechanical skimming technique. Go back to Chapter 8 if you need to refresh your memory on air flotation systems. 

---