Study On Aroma Components For Cornus Officinalis And Cornus Liqueur

The fruits of Cornus officinalis sieb.et Zucc were picked from Taochuan, Taibai, Shaanxi in 2007. Research on analysis of aroma compounds in cornus fruit and its liqueur were carried out by gas chromatography-mass spectrometry (GC/MS), together with one-way ANOVA analysis and principal component analysis on the detected aroma compounds from both fruit and liqueur, and aroma compounds from the liqueur respectively by SPSS. Sensery analysis of the liqueurs was performed by tasting panel. Research results are foundation for development of Cornus and for making high quality Cornus liqueur.The main results are as follows:1. 63 aroma compounds were identified in the fruit of Cornus officinalis sieb.et Zucc, and there were alcohols(19), aldehydes(6), acids(12), esters(6), heterocyclics(4), ketones(3), olefins(5), phenols and others(8), respectively. The main aroma compounds including: 4-HydroxyBenzeneethanol, p-Menth-1-en-8-ol, 3-Furaldehyde, Undecanoic acid, Ethyl caprylate, Benzothiazole, p-Menth-4(8)-en-3-one, etc.2. Through one-way ANOVA analysis, it has been proved that the aroma compounds which were extracted by hydrodistillation and solvent extraction had significant difference in the kinds and contents. The main aroma kinds extracted by hydrodistillation were alcohols, nevertheless solvent extraction acquired mostly the acids. Therefore, it was a better way to identify the aroma compounds in fruit by the combination of the two methods due to their different rates of extraction to distinct kinds of aroma compounds.3. 90 aroma compounds were identified in the liqueur of Cornus brewed by three different zymotechnics, there were alcoholic fermentation process(49), maceration carbonique process(44), and alcoholic maceration process(49) respectively. The main aroma compounds from liqueur were alcohols, esters and acid, including 2-Methyl-1-propanol, Benzeneethanol, Diisooctyl phthalate, Acetic acid, Hydroxy butanedioic acid, 4-Hydroxy-3-methoxy benzaldehyde, 3-Hydroxy-2-butanone, etc.4. Through one-way ANOVA analysis and principal component analysis, it has been proved that not only the aroma compounds which were extracted from three different liqueurs had significant difference in the kinds and contents, but the aroma components can be used as a valuable tool for the discrimination of different liqueurs. Therefore, there were significant distinguish among the liqueur brewed by three different zymotechnics, and their pros and cons should be studied deeply in the future. 5. The result of sensory analysis showed that the liqueur of Cornus is ruby-red, limpid, rich of fragrance of fruits, but a little bit astringent and sour. The liqueur brewed by alcoholic fermentation process possessed the best appearance and aroma, however, the other two kinds of liqueurs'performance in the taste was more satisfactory.