| 摘要 |
<p>A process of removing off-flavors and off-odors, such as caused by trichloroanisole (TCA), from food or beverage products by contacting the food or beverage with one or more aliphatic synthetic polymers so as to sufficiently lower the concentration of the off-flavors and off-odors that they are undetectable by taste or smell. The concentration of the TCA is lowered to about 10 ppt or less.</p> |
