化学
冷凝
乳酸乙酯
蒸发
蒸馏
萃取(化学)
拉曼光谱
芳香
癸烷
氢键
食品科学
有机化学
分子
热力学
催化作用
物理
光学
作者
Ruicong Liu,Xinyue Jiang,Yulin Zheng,Guodong Jiang,Shengzhi Yang,Xiang Cheng,Yuqun Xie
标识
DOI:10.1080/10942912.2024.2375055
摘要
The presented work proposes that the self-assembly of amphiphilic compounds in Xiaoqu Baijiu occurs at the distillation and condensation stage of Chinese Baijiu production for the first time. Such phenomena have similitude with the self-assembly nano-particles conducted by evaporation and condensation approaches. Hydrogen-bonding interactions prompting the formation of molecular clusters in the system. Herein, we characterized the variation of dipole moment, hydrogen bond strength, and cluster morphology in Xiaoqu Baijiu, based on electrochemical impedance spectroscopy, Raman spectroscopy, atomic force microscopy, and molecular dynamics simulation. The effects of major aroma substances on the self-assembly of Xiaoqu Baijiu were fully investigated, it turns out ethyl lactate had the strongest effect on resulting in self-assembled clusters.
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