期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：8
期号：9
页码：612-621
出版社：MAXWELL Science Publication
摘要：In order to find the change of flavor compounds in jujube brandy during distillation, HS-SPME-GC-MS, E-Nose and E-tongue were used to analyze flavor compositions during the distillation of jujube brandy. The results of GC-MS were as follows: total esters content dropped significantly when alcoholicity under 66.5% vol and the content of monoester decreased in the early stage of distillation; Alcohols and most higher alcohols decreased, while phenylethyl alcohol increased in the distillation; The number of acids added, acetals dropped and aldehydes, furfural and benzaldehyde presented fluctuation during distillation. E-Nose and E-tongue results showed that flavor compositions during the distillation could well be discriminated by PCA and LDA, aromatic compounds and oxynitride were the main flavor compounds because of high contribution rate and foreshot and after-run had a big difference with other samples.
