Effect of Fermentation Treatment on Aroma Component of Jujube Juice

摘要

In order to study the change of jujube juice aroma components in fermentation, the volatile aroma component in jujube juice and jujube wine was isolated by simultaneous distillation and extraction and analyzed by capillary gas chromatography. The experimental results showed the amount and kinds of aroma compounds in jujube juice and jujube wine were different It indicated that fermentation treatment has a influence on the aroma component of jujube juice.