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.
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Shu, Y., Zhang, Z., Wang, Z., Ren, H., Wang, H. (2014). Research on Characteristic Aromatic Compounds in Jujube Brandy. In: Zhang, TC., Ouyang, P., Kaplan, S., Skarnes, B. (eds) Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Lecture Notes in Electrical Engineering, vol 249. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-37916-1_51
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DOI: https://doi.org/10.1007/978-3-642-37916-1_51
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