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KMID : 0380620120440060779
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 6 p.779 ~ p.784
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Analysis of Free Amino Acids and Flavors in Fermented Jujube Wine by HPLC and GC/MS
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Chun Myoung-Sook
Kim Soon-Jin
Noh Bong-Soo
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Abstract
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Characteristic chemical compositions of jujube wine using different preparation methods including fermentation were investigated. Fermentation for jujube wine started using whole fruit (JW1), seed-removed fruit (JW2) and whole fruit heated at 100oC for 2 h and then extracted (JW3). The free amino acids and flavors were analyzed quantitatively by HPLC and GC-MS. A total of 18 amino acids were identified in all samples. The amount of total free amino acids was detected from 141-210 ppm (JW1), 147-342 ppm (JW2), and 336-362 ppm (JW3). Large amounts of proline, aspartate, glutamate, arginine and alanine were detected in jujube wine. Thirteen kinds of volatile compounds including six alcoholic compounds (ethyl alcohol, iso-butyl alcohol, n-butyl alcohol, iso-amyl alcohol, n-amyl alcohol, and phenethyl alcohol), four ester (ethyl acetate, hexyl acetate, ethyl caprylate, and phenethyl acetate) and three aldehydes (diethylacetal, furfural, and benzaldehyde) were detected. Ethyl alcohol (30.50-33.95% peak area), benzaldehyde (2.55-15.97% ratio), furfural (0.07-15.28% ratio), isoamyl alcohol (1.04-14.73% ratio), and phenethyl acetal (0.78-9.28% ratio) were abundant in jujube wine.
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KEYWORD
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free amino acids, flavors, jujube wine, HPLC, GC-MS
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