Analysis on Flavor Compounds of Jujube Brandy during Distillation by HS-SPMEGC/ MS, E-nose and E-tongue

Ya-Nan Xia ； Yan-Li Ma ； Yuan Liu ； Ying Shu ； Jie Wang

《Advance Journal of Food Science and Technology》 8卷9期 (2015/07) Pp. 612-621

並列摘要

In order to find the change of flavor compounds in jujube brandy during distillation, HS-SPME-GC-MS, E-Nose and E-tongue were used to analyze flavor compositions during the distillation of jujube brandy. The results of GC-MS were as follows: total esters content dropped significantly when alcoholicity under 66.5% vol and the content of monoester decreased in the early stage of distillation; Alcohols and most higher alcohols decreased, while phenylethyl alcohol increased in the distillation; The number of acids added, acetals dropped and aldehydes, furfural and benzaldehyde presented fluctuation during distillation. E-Nose and E-tongue results showed that flavor compositions during the distillation could well be discriminated by PCA and LDA, aromatic compounds and oxynitride were the main flavor compounds because of high contribution rate and foreshot and after-run had a big difference with other samples.

並列關鍵字

Aroma ； distillation ； E-nose ； E-tongue ； GC-MS ； jujube brandy