Principal Component Analysis of Volatile Flavoring Components in Jujube Wine Produced by Three Different Raw Materials

Liquor-Making Science and Technology - - News -

YAN Chao, HOU Lijuan, ZHAO Huan, QI Ruxiao andWANG Jie (College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China) Abstract: In this study, jujube wine was produced with jujube flesh, jujube residues and jujube pits as raw materials respectively. Then the volatile flavoring components in jujube wine produced by different raw materials were isolated and identified by HS- SPME- GC- MS, and the relative odor activity values (ROAV) of each flavoring component were determined combined with odor threshold values, then the contributions of the flavoring components to the overall flavor of the wine were evaluated by PCA, and the key flavoring components were determined eventually. The results suggested that, a total of 50 kinds of flavoring components was detected in three kinds of jujube wine samples, among them, 36 kinds detected in jujube wine produced by jujube flesh, 35 kinds detected in jujube wine produced by jujube residues, and 38 kinds detected in jujube wine produced by jujube pits, accounting for 70.50 %, 69.11 % and 81.72 % of the total volatile components of each kind of jujube wine. 25 kinds of flavoring components were common in all three kinds of wine samples including ethyl hexanoate, ethyl decanoate, ethyl laurate, ethyl caprylate, ethyl heptanoate, phenyl acetaldehyde, and nonanal etc. PCA results demonstrated that 2 principal components could explain effectively the correlations between different jujube wine and the volatile flavoring components. Key words: jujube wine; flavoring components; relative odor activity values; principal component analysis

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