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Research on Characteristic Aromatic Compounds in Jujube Brandy

  • Ying Shu
  • Zhisheng ZhangEmail author
  • Zhenqiang Wang
  • Hui Ren
  • Huan Wang
Conference paper
Part of the Lecture Notes in Electrical Engineering book series (LNEE, volume 249)

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 Brandy Gas chromatography–mass spectrometry Jujube 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2014

Authors and Affiliations

  • Ying Shu
    • 1
  • Zhisheng Zhang
    • 1
    Email author
  • Zhenqiang Wang
    • 1
  • Hui Ren
    • 1
  • Huan Wang
    • 1
  1. 1.College of Food Science and Technology, Agricultural University of HebeiBaodingPeople’s Republic of China

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