The Influence Factors On Volatile Flavor Compounds Of Jujube Brandy

Jujube brandy is produced by the fermentation, distillation and aging with jujube asraw materials.As unique brandy products in our country, jujube brandy has a long history.Jujube brandy always adopt workshop production mode, limiting its industrial scaleproduction.The sensory characteristics of jujube brandy is heavily influenced by thevolatile flavour components. Therefore, it is necessary to analyze the volatile flavourcomponents of jujube brandy. In our article, through the establishment ofHS-SPME-GC/MS, the volatile flavor compounds of jujube brandy were analyzed; Theflavor components that contribute to jujube brandy were identified and the influencefactors on volatile flavor compounds of jujube brandy were pilot-scale studied.The main content is as follows:1. A method for the volatile flavor compounds of jujube brandy is established.The aroma compounds of jujube brandy were analyzed by liquid-liquid extraction(LLE), simultaneous distillation and solvent extraction (SDE) and head space solid-phasemicro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS).The results indicated that the LLE and HS-SPME was the better option in the sameexperimental conditions. The optimized conditions consisted of the extraction head was50/30μmDVB/Car/PDMS, the alcohol concentration was10%, the extraction time was40min, the extraction temperature was40℃, and the desorption time was6min. In this study,volatile compounds in jujube brandy were qualitatived, and quantitatived by thenormalization method by GC-MS coupled with HS-SPME. The results showed that a totalof85volatile compounds were identified, including50esters,6alcohols,1acid,9aldehydes,13hydrocarbon compound,4terpenes.2. The volatile composition of three kinds of Jujube brandy was analyzed byheadspace solid phase micro-extraction followed by GC-MS coupled to olfactometry.The results of GC-O indicated that the main aromatic compounds of jujube brandy areEthyl Acetate(orange); Butanoic acid, ethyl ester(fruit,apple); Butanoic acid,3-methyl-,ethyl ester(apple); Hexanoic acid, ethyl ester(fermented);2-Propanone,1,1-diethoxy-(mushroom); Nonanoic acid, ethyl ester(chocolate); Dodecanoic acid, methylester(cucumber); Dodecanoic acid, ethyl ester(jujube); Benzenepropanoic acid, ethylester(jujube). Dodecanoic acid, methyl ester; Dodecanoic acid, ethyl ester; Benzenepropanoic acid, ethyl ester providing it with red dates aroma characteristics,forming its characteristic.3. This test conducted pilot study about the effect of fermentation location on volatileflavor compounds of jujube brandy, providing a theoretical basis on improving volatileflavor compounds of jujube brandy.Difference of aromatic components of jujube brandy in different fermentation locationis great. Number of aroma compounds with fermentation layer in order was:36,37,31,35,33to37.Most of the aromatic components in the first layer and the middlelayer is rich, the bottom is poorer.4. This test conducted pilot study about the effect of distillation on volatile flavorcompounds of jujube brandy, providing a reference basis for determining sampling time.During the distillation of jujube brandy, total esters content dropped significantly;Alcohols and most higher alcohols decreased, while phenylethyl alcohol increased in thedistillation; The number of acids added and content of acids presented W trend; Shrinkingaldehydes dropped and Aldehydes, furfural and benzaldehyde presented W trend in thedistillation.5. This test conducted pilot study about the effect of aging on volatile flavorcompounds of jujube brandy, providing a reference basis for its deep processing.At the eight aging stages, esters were the most predominant aroma components,followed by aldehydes, alcohols, terpenoids and acids, and the types of aroma componentsand major aroma components and their contents revealed differences. The relative contentsof alcohols and aldehydes exhibited a downward trend, and of esters and acids an upwardtrend. Difference aroma composition provided jujube brandy with different aromaperformance at different aging stages.