Analysis on Flavor Compounds of Jujube Brandy from Different Fermentation Heights by HS-SPME-GC/MS, E-nose and E-tongue

摘要

Background and Objective: Nutrients and flora structure of different fermentation layers are different, directly impacting on the quality and aroma of brandy, which is also the hot research in brandy industry. The aim of present study is to find the effect of fermentation space (height) on flavor compositions of jujube brandy by HS-SPME-GC/MS, GC-O, E-nose and E-tongue. Materials and Methods: Flavor compositions of jujube brandy from different fermentation layers were investigated using headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS), gas chromatography-olfactometry (GC-O), electronic-nose (E-nose) and electronic-tongue (E-tongue). The SPSS was used for finding significance difference. Results: There are 17 flavor compounds found as contributory odorants, composing 13 esters and 4 aldehydes. Ethyl esters of butanoate, hexanoate and octanoate were the most important aroma compounds identified by GC-O and OAV (odor active value) analysis. Significant differences appeared in the flavor compositions of jujube brandy in different fermentation layers. The 1st layer sample showed the highest flavor concentration and the 6th the least. Many unique odorants were formed in the low fermentation layers. Jujube brandies from high fermentation layers had higher concentration of esters, aldehydes and ketones. Alcohols and terpenoids were easier to be formed in the low fermentation layers. Flavor compositions from different fermentation layers could be discriminated well by principal component analysis (PCA) and linear discriminant analysis (LDA) with E-nose and E-tongue. Conclusion: Overall, jujube brandies from high fermentation layers are better than lower ones, the 1st layer sample far away from other samples.