Optimization of distillation process and volatile flavor components of distillated apricot liquor
Year: 2025
Type: article
Abstract: Distillated apricot liquor was prepared using 'Feng Yuan Hong' apricots in Xinjiang, and the distillation process was optimized by single factor and orthogonal tests. The volatile flavor substances of distillated 'Feng Yuan Hong' apricot liquor were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC-MS) technology, and the key aroma substances were screened based on odor activity value (OAV). The results showed that the optimal distillation process was preheating temperature 74 ℃, time 9 min, and removing 6% of the head liquor and 30% of the tail liquor. Under these optimal conditions, the fuzzy mathematical sensory score of distillated 'Feng Yuan Hong' apricot liquor was 83.05 points. A total of 60 volatile aroma substances were detected in the distillated 'Feng Yuan Hong' apricot liquor, including 8 alcohols, 4 aldehydes, 21 esters, 11 terpenes, 4 ketones and 12 others. A total of 27 key aroma substances (OAV>1) were screened out, mainly linalool, ethyl caprylate, α-pinitol, (E)-β-basilene, isobutyl acetate, β-phyllophorone, p-menthane-1,3,8-triene, n-butanol, methyl hexanoate, isoamyl caprylate, ethyl benzoate, isoamyl acetate, 2-methylbutyric acid ethyl ester, butyric acid ethyl ester, and other compounds. Distillated 'Feng Yuan Hong' apricot liquor had pleasant aroma, balanced taste and rich aroma compounds.
Author: LIU Yu, LIN Jing, FAN Guoyuan, ZHANG Wen, QIAO Dan, CAO Ying, ZHANG Zhenzhen
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6959902803
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