Analysis of Free Amino Acids and Flavors in Fermented Jujube Wine by HPLC and GC/MS

GC-MS 및 HPLC를 이용한 대추발효주의 유리 아미노산 및 향기성분 분석

  • Chun, Myoung Sook (Department of Food and Nutritional Sciences, Hanbuk University) ;
  • Kim, Soon Jin (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University)
  • 전명숙 (한북대학교 식품영양학과) ;
  • 김순진 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2012.07.23
  • Accepted : 2012.09.23
  • Published : 2012.12.31


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 $100^{\circ}C$ 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), iso-amyl alcohol (1.04-14.73% ratio), and phenethyl acetal (0.78-9.28% ratio) were abundant in jujube wine.


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