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Food Chem

Title:		Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder
Author(s):		Li M; Fan W; Xu Y;
Address:		"Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China. Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China. Electronic address: wenlaifan@jiangnan.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20201202
Issue:
Page Number:		128705 -
DOI:		10.1016/j.foodchem.2020.128705
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Pottery jar is the preferred storage vessel for aging baijiu, Chinese liquor, and it could sorb liquor micro-compounds. The objective of this work was to identify the sorption of liquor micro-compounds onto pottery powder, and gained insights regarding the sorption processes and mechanism. The sorption of liquor micro-compounds onto pottery powder of different sizes was studied using different kinetic models. The results showed that the sorption capacity varied among particle size of pottery powder, which also affected equilibrium time. The sorption process could be well described by the pseudo-second-order model, and the external diffusion was the rate-limiting step. Liquor volatiles in pottery powder at equilibrium were characterized, which detected alcohols, esters, acids, and furan by gas chromatography-mass spectrometry (GC-MS). These findings demonstrated pottery could not only cause subtractive changes that occur to liquor during the aging period, but also as a vector for transferring aromas sorbed when reused"
Keywords:		Alcoholic Beverages/*analysis Esters/analysis Food Analysis/*methods Odorants/analysis Powders Time Factors Volatile Organic Compounds/*analysis 3-Methylbutanol (PubChem CID: 31260) Acetic acid (PubChem CID: 176) Aging Chinese liquor (baijiu) Ethyl lactat;
Notes:		"MedlineLi, Min Fan, Wenlai Xu, Yan eng England 2020/12/15 Food Chem. 2021 May 30; 345:128705. doi: 10.1016/j.foodchem.2020.128705. Epub 2020 Dec 2"