Gc-ms analysis of characteristic aromatic compounds from jujube wine (LB396)

The characteristic aromatic compounds in jujube wine was extracted by liquid-liquid extraction (LLE) and determined by Agilent 7890A gas chromatography system with a split/splitless injector and Agilent 5975C mass spectrometer. The results showed that a total of 50 aromatic compounds, such as one acid, seven alcohol, eight alkanes, twenty five esters, four ketones, three phenols and two others compounds were detected, and they are characteristic flavor of jujube wine. Esters, the compounds of the highest values in the analyses of volatiles, are consisted mostly of ethyl esters which have C3~C8 straight chain fatty acid residues. They contribute to fruity and floral sensory properties to the jujube wine. Trans-linalool oxide is the only terpene while 9-Tetradecenoic acid is the only acid compound found in the jujube wine. The alcohols compounds contribute to sweety and creamy flavor while n-hexanol is responsible for resin flavor and green grass odor.Grant Funding Source: Surpported by Research Center of P...