deodorization

Deodorization is the process of removing odorous or volatile compounds from a material or environment to achieve a neutral or more desirable odor profile. The term is used in a variety of industries, including edible fats and oils refining, perfumery and essential oils processing, and air and water odor control.

In edible fats and oils, deodorization is a step in refining in which steam is passed through the oil under reduced pressure at elevated temperature to strip volatile aldehydes, ketones, alcohols and other odor-active compounds. Conditions commonly involve temperatures around 180–240°C and vacuum, with residence times of a few minutes. The goal is to produce a bland oil with improved flavor stability; pre-treatment steps such as degumming, bleaching and deodorization are often used.

In essential oils and fragrances, deodorization may involve steam stripping or adsorption to remove undesirable impurities or off-notes while preserving the base aroma. Activated carbon or clay filters are sometimes used, and process parameters are chosen to minimize loss of desirable components.

In air and water treatment, deodorization refers to reducing odors by adsorption (activated carbon), biological filtration, aeration or chemical oxidation. These systems limit odor nuisance and improve product or environmental quality.

Considerations include potential alterations to sensory properties and chemical composition, energy use and cost, and regulatory standards for edible products that require careful control of odors and aroma compounds.