Optimization of volatile compounds in Chinese jujube fermented beverages by headspace solid phase micro- extraction and gas chromatography- olfactometry- mass spectrometry

The volatile compounds in Chinese jujube fermented bverages were analyzed by HS- SPME and GC- O- MS.Affecting the operation of HS- SPME experimental conditions of extraction head,extraction temperature,extraction time,sample amount,equilibrium time and desorption time were optimized,it is in order to establish a method of analysis of volatile components in Chinese jujube fermented beverages,and the contribution of the main components to the overall aroma of Chinese jujube fermented beverages was evaluated by odor activity value( OAV) combined with aroma intensity value with diethyl oxalate as internal standard substances.The results indicated that the optimal extraction performance analyzing Chinese jujube fermented beverages volatile components was 50 /30 μm poly two vinyl benzene / carbon molecular sieve / poly two methyl siloxane( DVB /CAR / PDMS) solid-phase micro extraction head,Rtx-WAX column,8.0 m L of sample add salt at 3 g with extracting at 70 ℃ for70 minutes,20 minutes equilibrium time and 3 minutes desorption time.The results showed that through the analysis of HS-SPME- GC-O-MS,a total of 114 compounds were isolated,and the structure of 96 in them were identified,accounting for 98.86% of the total volatile substances Evaluation of OAV and aroma intensity values showed that ethyl acetate,pentanoic acid ethyl ester,ethyl hexanoate,2-Nonanone,2- Undecanone,2- phenyl ethyl acetate,Benzoic acid ethyl ester,6- methyl- 5- hepten- 2- one,benzaldehyde and 3-Hydroxy-2-butanone was the main aroma components of Chinese jujube fermented beverages.