Evidence map›Paper›PMID 36268131›Full record

ArticleCurrent research in food science2022

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

Zihao Wang, Ayuan Xiong, Yougui Yu, Qing Zheng

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.8field-weighted citation impact, top 32% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 11 citations in OpenAlex.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 1 institution in 1 country.

Zihao WangSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China.
Ayuan XiongSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China.
Yougui YuSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China.
Qing ZhengSchool of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China.
Shaoyang University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The development of low-alcohol liquor (Baijiu) can represent a tool to solve the problems of excessive alcohol intake. However, low-alcohol liquor has an insufficient ester aroma and a bland taste due to the alcohol dilution process. This study proposes an electrochemical catalysis technology to catalyze the esterification reaction between the acid and alcohol in liquor, thereby enhancing the ester aroma of low-alcohol liquor. In the electrochemical conversion process, the gold electrode with a certain potential promotes the formation of carbocation intermediate from corresponding carboxylic acid, thereby improving the esterification reaction efficiency. The key finding is that the total ester content of liquor treated using this technology is increased by more than 20%, and a strong ester aroma is attained. This study clarifies the electrocatalytic mechanism of the esterification reaction in liquor, and provides a new idea for making low-alcohol liquor become more attractive for aroma and taste aspects trying to obtain an alternative product contributing to the public health.

Indexed as

BaijiuElectrochemical catalysisEster aromaEsterificationLow-alcohol liquor

Identifiers

PMID36268131
PMCPMC9576826
OpenAlexW4303712253

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.