Odour removal from coffee roasting

Several food manufacturing and processing facilities have today seriously to implement and put in place best available technology to abate specifically odours and control emissions. Even if people like the smell of fresh coffee, coffee roasting companies have to control smells and other emissions from the manufacturing process, because besides the coffee aroma other volatile substances like, aldehydes, alcohols, phenols, ketones, amines and mercaptans are normally emitted to atmosphere.

Of particular importance in the smell of coffee roasting companies is nitrogen containing compounds (such as amines) as well as sulfur containing compounds (such as mercaptans). A measurement of the raw waste air detects levels near 3 x 105 odour unit, which could be in the region of 10.000 mg/m³ as Total Organic Carbon.