(甘肃省农业科学院 农产品贮藏加工研究所, 甘肃 兰州 730070)
(Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)
The volatile aroma compounds of apple brandy with different aging time in oak barrel were determined by liquid-liquid extraction and gas chromatography-mass spectrometry and analyzed by cluster analysis methods. The results showed that 90 kinds of compounds were identified in apple brandy during the aging process, including 43 kinds of esters,32 kinds of alcohols, and 15 kinds of acids. With the prolonging of aging process, the quantity and total content of the common esters and acids of apple brandy were increased, while the total content of common alcohols were decreased. And trends of the number of acid aroma components were increased firstly and then decreased. In the process of aging, the aroma components in apple brandy have a dynamic process of generation, replacement and disappearance. The results of cluster analysis showed that the whole aging process was clustered into 3 groups with the change of volatile aroma compounds. Different kinds of apple brandy showed the different flavor characteristics.