文章基本信息

标题：Comparison on Flavor Compounds of Jujube Brandies Brewed from Eleven Varieties
本地全文：下载
作者：Ya- Nan Xia ; Yaqiong Liu ; Haoran Wang 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2017
卷号：12
期号：6
页码：345-357
DOI：10.3923/ajft.2017.345.357
出版社：Academic Journals Inc., USA
摘要：Background and Objective: Grape brandy and apple cider both have proper varieties for making wine. Faced with so many jujube varieties, in this study determined the suitable choice of jujube variety for brewing high quality brandy. Methodology: Odor activity value, principal component analysis and cluster analysis were used to compare the feature and flavor compounds of eleven kinds of jujube brandies. Data were statistically analyzed by the software of SPSS. Results: Esters are the most important odor-active compounds of jujube brandy, followed by acids and alcohols, specifically including ethyl caproate, ethyl octanoate, ethyl benzoate, ethyl decanoate, octanoic acid, decanoic acid, la uric acid and phenethyl alcohol. Fuping, Xingtang and Huizao jujube brandy had the most odor-active compounds, Junzao had the most unique aroma. Fuping jujube brandy rank first on the total peak area of aroma, followed by Huping, Cangzhou and Yuanling. Conclusion: Jujube variety of Fuping, Huping and Cangzhou are suitable for brewing brandy.