Abstract
AbstractAromatic compounds in jujube brandy were extracted by liquid–liquid extraction (LLE) and identified and quantified by gas chromatography–mass spectrometry (GC–MS). A 60 compounds were identified in the samples, including propanoic acid, 2-hydroxy-,ethyl ester, furfural, hexanoic acid, ethyl ester, heptanoic acid, ethyl ester, octanoic acid, ethyl ester, nonanoic acid, ethyl ester, decanoic acid, ethyl ester, dodecanoic acid, ethyl ester, ethyl tridecanoate, 9-tetradecenoic acid, tetradecanoic acid, ethyl ester, pentadecanoic acid, ethyl ester, methyl palmitate, E-11-hexadecenoic acid, ethyl ester, (E)-9-octadecenoic acid ethyl ester, hexadecanoic acid, ethyl ester, and ethyl oleate (total relative content was 81.70 %) and they are characteristic flavor of jujube brandy.KeywordsAromatic compoundsBrandyGas chromatography–mass spectrometryJujube
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