The esterified yellow water is rich in ester flavoring substances. In this study, a two-phase aqueous system containing excessive ethanol and inorganic salt was used to extract esters from the esterified yellow water and the extraction process was optimized. The distribution pattern and extraction rate of the main flavor esters (ethyl caproate, ethyl valerate, ethyl butyrate, ethyl caprylate and ethyl acetate) of five soft liquors in the two-phase aqueous system were studied. The results showed that K2HPO4 had rapid phase formation and wide dissolution range, which was selected as the extraction salt. The K2HPO4 mass fraction of 80%, pH 4.5, and the ethanol volume fraction of 20% were selected as the preferable extraction condition. Under this extraction condition, all five esters had an extraction rate between 90%-99%, and their mass concentration in the extraction solution was 3-5 times of that in the esterification solution. The extract was further dehydrated by anhydrous sodium sulfate to obtain the flavoring solution. The total ester content of the flavoring solution (67.85 g/L) was significantly higher than that of the yellow water (1.37 g/L), validating the feasibility of using the two-phase aqueous system for ester extraction from the esterified yellow water. The total amount of esters in the flavoring solution was significantly higher than that in liquor, which contained negligible organic acids, indicating that the flavoring solution had strong sweet fruit aroma, mimicking the flavor of pineapple and peach. In addition, the flavoring solution presented no rancid, foul odor or other unpleasant smells. Therefore, the flavoring solution was suitable for blending acid-based liquor to improve its flavor.
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