Studies On The Baking Conditions Of Jujube And The Sensory Analysis Of Baked Aroma

Jujube is a native China’s traditional dried fruit.Thousands of years of cultivation and consumption history, jujube contains a variety of nutrients with its unique flavor, especially after baking. The aroma is very unique, to a high degree of recognition as coffee and tea can be used as a hobby drinks edible. In the folk it have a wide range of dietary habits. However, the aroma components generated on red dates after baking has been rarely reported. This test developed a GC method for the quantitative analysis for jujube baking aroma components,explored and optimized jujube tea baking conditions.The characteristic aroma of roasted were preparation, separation and sensory evaluation.The test based on the previous research results for dates after baking of 4 kinds of main volatile components(furfural, 2- acetyl furan, 5- methyl- 2- furfural, furfuryl alcohol) established a GC quantitative analysis method, the analytical conditions for chromatographic column:(TG-WAXMS 30 m * 0.25 mm * 0.25 m); carrier gas(N2) cylinder valve pressure: 0.4 ~ 0.5 MPa; inlet outlet temperature of 230℃ temperature program: 50℃ for 1 min, to 20℃ rose to 100℃, hold for 2 min, and then to 1℃ to 120℃ and maintained for 2 min, and then to 1℃ rose to 130℃ and maintained for 2 min, and finally to 30℃ rose to 200℃, hold for 2 minutes. The sample amount is 2 L. Under the condition of four components analysis precision good, repeat the analysis(n = 5) standard deviation between the 5.12% ~5.81%; between the concentration of 10 ~ 800 μ g / ml, good linear correlation, correlation coefficient(R) between the 0.9991~0.9995; quantitative limit between 0.5 ~ 0.9 μ g / ml, and the recovery rate between 87.4% ~ 94.8%. The method can be used for quality inspection of jujube baking products.Baking temperature range is between 110~140℃were determined by single factor spider-gram method, the baking time between 15~20min. Using response surface method, with the content of 4 kinds of main ingredients as index, the 2 factors on jujube baking temperature and time of the four level test.Combined with sensory evaluation test and study for four components,the better baking process conditions is that baking temperature 132.98℃, baking time 18.05 min.The macroporous adsorption resin was prepared by the method of jujube baking oil. The preparation of jujube essential oil was purified by HPLC, and analysis the separated fractions by aroma-Olfactrometry. First by cobweb analysis dates after baking aroma characteristics evaluation vocabulary is built, and by Procrustes analysis method was used to determine the four kind of aroma characteristic of red jujube essential oil, and red jujube essential oil aroma characteristics similar to the separated fractions of the retention time is determined by the four characteristics. The results are as follows:(1) Vocabulary assessment: coke paste flavor, caramel, malt sugar sweet, creamy aroma, almond, vanilla, wood flavor, sweet, bitter, lotus flavour, roasted sweet potato flavor, paste flavor, barley tea flavor.(2) The Procrustes analysis method to determine the red jujube essential oil quadrant 4 quadrant, its characteristics and caramel, coke paste flavor, sweet and bitter taste characteristics. Separated components of the essential oil and No. 31 of the tube(retention time for 33min36 s to 34min36s) in the fourth quadrant, aroma characteristics and fruit essential oils are more similar, but not identical, considering, jujube after baking aroma is not generated by a separate matter, but by many kinds of material according to a certain proportion.