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American Journal of Food Technology
Year: 2017  |  Volume: 12  |  Issue: 6  |  Page No.: 345 - 357

Comparison on Flavor Compounds of Jujube Brandies Brewed from Eleven Varieties

Ya- Nan Xia, Yaqiong Liu, Haoran Wang, Qing Hu, Stefan Cerbin and Jie Wang    

Abstract: 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, lauric 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.

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