Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Strain and Inoculum Preparation
2.3. Sample Pretreatment and Fermentation
2.4. Physicochemical Analysis
2.5. E-Nose Analysis
2.6. HS-GC-IMS Analysis
2.7. Sensory Evaluation
2.8. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Analysis
3.2. Volatile Compounds in Jujube Liquor Identified via E-Nose
3.3. Analysis of Volatile Components by GC-IMS
3.3.1. GC-IMS Two-Dimensional Spectra
3.3.2. Qualitative Analysis of Volatile Components
3.4. PLS-DA Analysis
3.5. Sensory Evaluation
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Number | Receptor | General Description |
---|---|---|
1 | W1C | Aromatic compounds |
2 | W5S | Very sensitive to nitrogen oxides |
3 | W3C | Ammonia, used as sensor for aromatic compounds |
4 | W6S | Mainly hydrogen, selectively (breath gases) |
5 | W5C | Alkenes, aromatic compounds, less polar compounds |
6 | W1S | Sensitive to methane broad range |
7 | W1W | Reacts on sulphur compounds |
8 | W2S | Detects alcohols, partially aromatic compounds |
9 | W2W | Aromatics compounds, sulphur organic compounds |
10 | W3S | Reacts on high concentrations |
Samples | Ethanol/% | Residual Sugar/(g/L) | Total Acid/(g/L) | Chromaticity | Transmittance/% |
---|---|---|---|---|---|
SC | 11.4 ± 0.11 a | 0.26 ± 0.00 ab | 5.05 ± 0.25 b | 0.21 ± 0.00 c | 56.89 ± 0.31 a |
SC.L | 10.6 ± 0.10 b | 0.29 ± 0.00 b | 5.48 ± 0.23 a | 0.28 ± 0.00 b | 45.74 ± 0.92 c |
SC.PP | 9.4 ± 0.15 c | 0.30 ± 0.00 b | 3.93 ± 0.35 c | 0.32 ± 0.00 a | 42.76 ± 0.96 d |
SC.PP.L | 11.2 ± 0.11 a | 0.24 ± 0.00 a | 4.88 ± 0.31 b | 0.23 ± 0.00 c | 53.23 ± 0.28 b |
Count | Compound | CAS | Aroma Descriptors a |
---|---|---|---|
1 | 1-Hexanol | 111-27-3 | Banana, Flower, Grass, Herb |
2 | 3-Hydroxy-2-butanone | 513-86-0 | Butter, Creamy, Green Pepper |
3 | 3-Methyl-1-butanol-D | 123-51-3 | Burnt, Cocoa, Floral, Malt |
4 | 3-Methyl-1-butanol-M | 123-51-3 | Burnt, Cocoa, Floral, Malt |
5 | 2-Heptanone | 110-43-0 | Blue Cheese, Fruit, Green, Nut, Spice |
6 | Ethyl hexanoate | 123-66-0 | Apple Peel, Brandy, Fruit Gum, Pineapple |
7 | 1-Butanol-D | 71-36-3 | Fruit |
8 | 1-Butanol-M | 71-36-3 | Fruit |
9 | 2,3-Pentanedione | 600-14-6 | Butter, Cream |
10 | Ethyl 3-methylbutanoate | 108-64-5 | Apple, Fruit, Pineapple, Sour |
11 | Isobutyl acetate-D | 110-19-0 | Apple, Banana, Floral, Herb |
12 | Isobutyl acetate-M | 110-19-0 | Apple, Banana, Floral, Herb |
13 | 2-Pentanone | 107-87-9 | Fruit, Pungent |
14 | Propyl acetate | 109-60-4 | Celery, Floral, Pear, Red Fruit |
15 | Ethyl propanoate-D | 105-37-3 | Apple, Pineapple, Rum, Strawberry |
16 | Ethyl propanoate-M | 105-37-3 | Apple, Pineapple, Rum, Strawberry |
17 | 3-Methylbutanal | 590-86-3 | Fruity, dry green, chocolate, nutty, cocoa |
18 | Ethyl acetate | 141-78-6 | Aromatic, Brandy, Contact Glue, Grape |
19 | Propanal-M | 123-38-6 | Floral, Pungent, Solvent |
20 | Methanol | 67-56-1 | Alcoholic |
21 | 2,6-Dimethylpyridine | 108-48-5 | Nutty, Coffee, Cocoa, Musty, Bready |
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Zhang, B.; Sun, Z.; Lin, L.; Zhang, C.; Wei, C. Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description. Foods 2023, 12, 795. https://doi.org/10.3390/foods12040795
Zhang B, Sun Z, Lin L, Zhang C, Wei C. Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description. Foods. 2023; 12(4):795. https://doi.org/10.3390/foods12040795
Chicago/Turabian StyleZhang, Busheng, Zhongguan Sun, Liangcai Lin, Cuiying Zhang, and Chunhui Wei. 2023. "Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description" Foods 12, no. 4: 795. https://doi.org/10.3390/foods12040795