Research on Characteristic Aromatic Compounds in Jujube Brandy
Aromatic compounds in jujube brandy were extracted by liquid–liquid extraction (LLE) and identified and quantified by gas chromatography–mass spectrometry (GC–MS). A 60 compounds were identified in the samples, including propanoic acid, 2-hydroxy-,ethyl e
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Research on Characteristic Aromatic Compounds in Jujube Brandy Ying Shu, Zhisheng Zhang, Zhenqiang Wang, Hui Ren and Huan Wang
Abstract Aromatic compounds in jujube brandy were extracted by liquid–liquid extraction (LLE) and identified and quantified by gas chromatography–mass spectrometry (GC–MS). A 60 compounds were identified in the samples, including propanoic acid, 2-hydroxy-,ethyl ester, furfural, hexanoic acid, ethyl ester, heptanoic acid, ethyl ester, octanoic acid, ethyl ester, nonanoic acid, ethyl ester, decanoic acid, ethyl ester, dodecanoic acid, ethyl ester, ethyl tridecanoate, 9- tetradecenoic acid, tetradecanoic acid, ethyl ester, pentadecanoic acid, ethyl ester, methyl palmitate, E-11-hexadecenoic acid, ethyl ester, (E)-9-octadecenoic acid ethyl ester, hexadecanoic acid, ethyl ester, and ethyl oleate (total relative content was 81.70 %) and they are characteristic flavor of jujube brandy. Keywords Aromatic compounds trometry Jujube
Brandy Gas
chromatography–mass spec-
51.1 Introduction Chinese jujube is a native fruit of china and has a long history of over 2,500 years. It has been commonly used as a drug in traditional Chinese medicine and has also been commonly used as food, food additive, and flavorant for thousands of years. The Chinese share of world jujube production is about 90 % and its production has in increased in the last 10 years due to the demands for food and pharmaceutical applications [1–4]. Aroma profile is important in brandy, as it contributes to the quality of the final product. It is due to the combined effects of several volatile compounds mainly Y. Shu Z. Zhang (&) Z. Wang H. Ren H. Wang College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001 Hebei Province, People’s Republic of China e-mail: [email protected]
T.-C. Zhang et al. (eds.), Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), Lecture Notes in Electrical Engineering 249, DOI: 10.1007/978-3-642-37916-1_51, Ó Springer-Verlag Berlin Heidelberg 2014
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alcohols, esters, acids, alkane, and other minor components already present in the fruit and being formed during the fermentation and maturation process [5]. In the present investigation, characterization of volatile aroma nature of the jujube brandy was studied using gas chromatography coupled with mass spectrometry (GC–MS). This study will contribute a great deal toward a program aimed at the enhancement of the quality of the product derived from one of the china’s traditional fruits, jujube.
51.2 Materials and Methods 51.2.1 Materials Jujube brandies were supplied by a local jujube brandy factory of Hebei province and stored at room temperature.
51.2.2 Reagents and Standards Dichloromethane (HPLC grade) and anhydrous sodium sulfate (Analytical grade) were purchased from Kemiou (Tianjin, China).
51.2.3 Extraction of Volatile Compounds A 100 ml of sample was extracted with 100, 50 ml Dichloromethane in separate funnel, respectively, the organic phase was colle
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