Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor

Wang, Zihao; Xiong, Ayuan; Yu, Yong; Zheng, Qing

doi:10.1016/j.crfs.2022.10.003

Cited by 5 publications

(2 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In our previous work, electrochemical esterification technology applied to improve lowalcohol Baijiu's ester content was considered, and an enhanced flavor was obtained [17]. However, another important issue related to product quality is shelf life [18].…”

Section: Of 11mentioning

confidence: 99%

See 1 more Smart Citation

A Thermodynamic and Kinetic Study on Electrochemical Esterification in Aroma-Enhanced Distilled Liquor (Baijiu)

et al. 2023

Catalysts

Self Cite

View full text Add to dashboard Cite

The development of low-alcohol Baijiu is consistent with demand for the industry’s sustainable development. However, the ester aroma of low-alcohol Baijiu is insipid and unstable—mainly due to the hydrolysis of esters during shelf life—thus reducing the industry scale of low-alcohol Baijiu to a significantly small range. An electrochemical method for improving low-alcohol Baijiu’s ester concentration and stability was investigated from the aspects of thermodynamics and kinetics. The key finding is that the new Baijiu’s ester content obtained through distillation is relatively high, exceeding its content in the thermodynamic equilibrium state. Thus, the ester will be hydrolyzed during shelf life. The idea of applying electrochemical catalytic esterification technology to the production of low-alcohol Baijiu in this study is directly derived from the production practice of Baijiu factories; it provides a direction for the further optimization of low-alcohol Baijiu to facilitate the production of an alternative product that will contribute to public health.

show abstract

Section: Of 11mentioning

confidence: 99%

“…The treatment time for electrochemical esterification process was 20 min. More details about electrochemical configuration can be found in the previous work [17].…”

Section: Electrochemistrymentioning

confidence: 99%

A Thermodynamic and Kinetic Study on Electrochemical Esterification in Aroma-Enhanced Distilled Liquor (Baijiu)

et al. 2023

Catalysts

Self Cite

View full text Add to dashboard Cite

show abstract

Why does distilled liquor has a soft and harmonious flavor after long-time ageing? A thermodynamic analysis

et al. 2023

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

Equilibrium of esterification in Chinese distilled liquor (Baijiu) during ageing

Ru,

Xu,

et al. 2024

LWT

View full text Add to dashboard Cite

Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor

Cited by 5 publications

References 32 publications

A Thermodynamic and Kinetic Study on Electrochemical Esterification in Aroma-Enhanced Distilled Liquor (Baijiu)

A Thermodynamic and Kinetic Study on Electrochemical Esterification in Aroma-Enhanced Distilled Liquor (Baijiu)

Why does distilled liquor has a soft and harmonious flavor after long-time ageing? A thermodynamic analysis

Equilibrium of esterification in Chinese distilled liquor (Baijiu) during ageing

Contact Info

Product

Resources

About