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Carbon from charcoal is used to remove some phenols that contribute to browning as well as some particles that produce "off-odors". Since carbon has no charge, it does not attract particles, but absorbs them. It can absorb the browning off-color and off-odors of oxidized product. If overused, carbon can also strip color, flavor and character, and will actually create an off-flavor of its own. A lab trial should be performed prior to any addition.