In shochu mash containing citric acid, fatty acids react with ethyl alcohol to form their esters having high volatility, and the taste and smell of shochu are influenced by these esters. Ester formation rates between ethanol and linoleic acid were measured at various temperatures. The formation rates are affected by the concentrations of linoleic acid, citric acid as catalyst, and ethanol, and by the reaction temperature. The: rate equation of esterification of the linoleic acid is formulated as a function of the concentrations of linoleic acids (C-L), citric acid (Cc) and ethyl alcohol (C-E) as follows. r = k(L) (CLCCCEn)-C-l-C-m The exponents l, m and n were determined. Furthermore, the rate constant (k(L)) was estimated as a function of temperature. The distillation behavior of aqueous ethanol solution containing linoleic acid is measured. No linoleic acid is detected in the distillation effluent. The distillation behavior of ethyl linoleate is interpreted based on the esterification of linoleic acid by ethyl alcohol in the distillation still and the equilibrium of ethyl linoleate in aqueous ethanol solution.