Abstract
To identify the unique flavor compounds in jujube brandy and changes in flavor compounds in the process of aging, Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O) combined with solid-phase micro-extraction were used for the analysis of the volatile flavor compounds of fresh and aged jujube brandy. The equilibrium of the flavor compounds required divinylbenzene/carboxen/polydimethylsiloxane fiber for 40 min at 40°C. A total of 72 compounds were positively or tentatively identified by GC-MS, including 34 esters, 12 alcohols, 2 acids, 7 hydrocarbons, 3 aldehydes, 3 ketones and 8 terpenes in jujube brandy. Among them, ethyl laurate, ethyl caproate, ethylbenzoate and ethyl hexanoate were the main components. The flavor components of jujube brandy were identified by GC-O and 47 flavors were detected. Among them, orange-like (ethyl acetate), apple-like (butanoic acid, ethyl ester), fermented (hexanoic acid, ethyl ester), chocolate-like (nonanoic acid, ethyl ester) and red date-like (dodecanoic acid, ethyl ester) were strongly sensed. Changes in the flavor compounds in the process of aging were detected. During the period of aging, the contents of alcohols, aldehydes and ketones generally decreased, whereas those of esters and acids increased.
Highlights
Brandy, one of the world’s six distilled wines, mostly uses grape as a raw material
We evaluated the flavor components in jujube brandy using Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O) combined with SPME to identify the compounds that contributed to the unique odor of jujube brandy and changes in aromatic compounds in the process of aging
GC-MS analysis of volatile flavor compounds in different aging ages: Jujube brandies in different ages (1, 2, 4, 7, 8, 10 and 20 years, respectively) were detected by GC-MS to determine the changes in volatile flavor compounds during aging ages
Summary
One of the world’s six distilled wines, mostly uses grape as a raw material. Jujube brandy, a unique brandy product in China, has a long history. Simultaneous distillation extraction was carried out to study the influence of ultra-high pressure treatment on dry red wine aroma components; 53 compounds were identified and the contents of senior alcohols, esters, organic acids, aldehydes and ketones changed after ultra-high pressure treatment (Zhang et al, 2007). SPME analysis is quite sensitive to experimental conditions, such as heating temperature and time, sample volume, concentration and sample matrix and uniformity (Yang and Peppard, 1994; Fan and Qian, 2006b) The application of this technique to flavor analysis of foods and beverages still requires further modification to improve the reproducibility, sensitivity and resolution of the chromatogram. GC-MS analysis of volatile flavor compounds in different aging ages: Jujube brandies in different ages (1, 2, 4, 7, 8, 10 and 20 years, respectively) were detected by GC-MS to determine the changes in volatile flavor compounds during aging ages
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